Pressure Cooker Baby Back Ribs Recipes

PRESSURE COOKER SAUCY BABY BACK RIBS - FAST & EASY

Steps:

• Cut ribs into serving pieces.
• Mix spices together to create a dry rub. Apply the dry rub to the ribs.
• Heat oil in pressure cooker and brown the ribs on all sides.
• Insert cooking rack in pressure cooker, add beer, and load with ribs, not to exceed manufacturer's maximum fill line.
• Place over high heat until control jiggles. Reduce heat and cook 35 minutes.
• Let cooker depressurize naturally. Remove rack from cooker (you can drain some of the liquid if you like thicker sauce) and add barbecue sauce, heat until simmering. Simmer for 10-15 minutes.

INSTANT POT® BABY BACK RIBS

Steps:

• Combine kosher salt, brown sugar, chili powder, paprika, garlic powder, cayenne pepper, and black pepper in a small bowl for the spice rub.
• Cut the rack of ribs into 4 equal portions. Rub all sides of each piece with spice rub.
• Pour broth into a multi-functional pressure cooker (such as Instant Pot®). Add ribs in a teepee formation. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 30 minutes. Allow 10 to 15 minutes for pressure to build.
• Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid. Move ribs to the baking sheet using tongs. Brush ribs on all sides with barbeque sauce.
• Bake in the preheated oven for 7 minutes. Turn ribs and continue baking until meat pulls away easily from the bone, about 7 minutes more. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

ELECTRIC PRESSURE COOKER PORK RIBS

Steps:

• Combine dry seasonings. Remove and discard membranes from rib halves. (See tip.) Rub seasoning mixture onto both sides of rib halves.
• Add water to electric pressure cooker. Place trivet in pressure cooker; top with rib halves. Close and lock lid. Turn Pressure Release Valve to Sealing position.
• Cook 30 min. using HIGH PRESSURE COOK setting. When timer goes off, use Natural Pressure Release for 10 min., then do a Quick Pressure Release to release any remaining pressure. Meanwhile, heat oven to 450°F. Cover rimmed baking sheet with foil; spray with cooking spray.
• Turn off pressure cooker. Slowly remove lid. Transfer ribs to prepared baking sheet. Brush barbecue sauce onto both sides of rib halves.
• Bake 10 to 15 min. or until sauce is hot and bubbly.

PRESSURE COOKER RIBS

Steps:

• Prepare Baby Back Ribs: Remove the membrane from the back of the ribs with a butter knife and a paper towel.
• Dry Rub Baby Back Ribs: Mix all the dry rub ingredients and rub it all over the baby back ribs. Then, set aside while you prepare other ingredients.
• Pressure Cook Baby Back Ribs: Pour the homemade BBQ sauce into the pressure cooker. Add 2 - 3 drops of liquid smoke into the BBQ sauce. Place the baby back ribs into the BBQ sauce (see tips). *Pro Tip: If your Instant Pot is very sensitive to the "Burn Error", layer the Ketchup & Dijon mustard on top of the Ribs instead of mixing it into the BBQ sauce.Close lid and Pressure Cook at High Pressure for 16 - 25 minutes. Turn off the heat and Full Natural Release. Open the lid carefully.*Pro Tip: Adjust your cooking time according to your preference: 16 minutes (tender with a bit of chew) to 25 minutes (fall off the bone).
• Preheat Oven: While the baby back ribs is cooking in the pressure cooker, preheat the oven to 450°F.
• Set Aside Baby Back Ribs: Carefully place the pressure cooked baby back ribs on a chopping board with kitchen tongs. Cover it with aluminum foil and set aside.
• Filter the Fat (Optional Step): Filter the BBQ sauce with a strainer and remove the fat with an oil separator.
• Reduce BBQ sauce: Place roughly chopped carrots into the BBQ sauce and bring your BBQ sauce to a simmer (Instant Pot: Press Sauté button once, then Adjust button to Saute Less Function).Continue to reduce and thicken the BBQ sauce by simmering until desired thickness (~6 - 8 mins). Occasionally, stir with a wooden spoon. Taste the seasoning of the BBQ sauce. Stir in more brown sugar and additional 1 - 2 drops of liquid smoke if necessary.
• Apply Sauce and Finish in Oven or Grill: Brush the homemade BBQ sauce all over the baby back ribs on all sides including the bones with a silicone basting brush. Place the baby back ribs in the oven on the top rack for 10 - 15 minutes.
• Serve and Enjoy: Serve the baby back ribs immediately with more homemade BBQ sauce along with the carrots.

PRESSURE COOKER BABY BACK RIBS RECIPE

Steps:

• Add all listed dry rub ingredients to a small bowl. Stir to combine. Set aside, or store in an airtight container on your spice rack for up to 1 month.
• There will be a thin membrane on the back of the ribs ("silverskin") that needs to be removed - otherwise the dry rub won't penetrate the meat all around the ribs & your ribs will be difficult to chew! I find it's easiest to use a butter knife (something with a blunt edge that is not sharp) to work the silverskin off the ribs in 1 spot. From there, slide your finger under the membrane & the silverskin should pull off very easily. Reference the photos provided in the blog post above if you need a visual. I also found this simple video tutorial to be very helpful!
• Generously season the ribs all over with kosher salt, then sprinkle the dry rub all over the ribs, using your hands to lightly work the rub into the meat.
• Add the water & liquid smoke mixture to the bowl of your electric pressure cooker. Fit the bowl with its trivet/rack. Place the prepared rack of ribs on the trivet/rack, bending as needed to fit into the bowl. Cover the pressure cooker, securely locking its lid into place & ensuring the vent is turned to its "sealing" position. Cook on low pressure for 30 minutes. Once the timer goes off, allow the pressure to release naturally for about 10 minutes (literally just leave the pot for 10 minutes!) before carefully flicking the vent to its "venting" position to allow any residual pressure to release. The ribs will hold to the bone but will have a great fall-apart tender texture - perfect! Carefully transfer the ribs to a baking sheet or serving platter.
• Optional: Grill the ribs: While the pressure cooker releases, preheat the grill to medium-high (approx. 600 degrees F). Grill the ribs over direct heat for 3-4 minutes per side, brushing them with your favorite BBQ sauce the whole time. You don't need to grill them very long, just enough to get some nice grill marks & smoky char.
• the ribs with your favorite BBQ sauce & BBQ sides. In our house, that's cornbread, potato salad & coleslaw - YUM. Enjoy!

EASY INSTANT POT® BABY BACK RIBS

Steps:

• Combine water, vinegar, and liquid smoke in the pot of a multi-functional pressure cooker (such as Instant Pot®). Place rack in the bottom of the pot.
• Season baby back pork ribs with salt and pepper on both sides. Cut rack in half. Place ribs in a teepee formation onto the rack. Pour a little barbeque sauce onto each half and let run down the sides. Close and lock the lid.
• Select Meat setting according to manufacturer's instructions; set timer for 30 minutes. Allow 10 to 15 minutes for pressure to build.
• Wait 15 minutes before releasing pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking pan with aluminum foil. Place ribs onto the prepared baking pan and slather with barbeque sauce.
• Cook under the broiler for 5 minutes. Remove and immediately add more sauce.

PRESSURE COOKER STICKY TAMARIND BABY BACK RIBS

Steps:

• Cut the ribs into chunks of 2 or 3 ribs, depending on their size, and place them in a large bowl. Toss with 1 teaspoon salt, and set aside while you prepare the sauce.
• In a small bowl, combine the tamarind, orange juice, honey, soy sauce, lime zest and juice and star anise. Set aside.
• Using the sauté function, heat the oil in the pressure cooker. Stir in the shallots and cook until they are starting to brown, about 5 minutes. Stir in the ginger and garlic and cook until fragrant, another minute, then stir in the tamarind mixture. Bring to a simmer, and then scrape the sauce into the large bowl of ribs. Toss gently to combine.
• Arrange the ribs standing up along the outer edge of the pressure cooker, making a ring with the meat side of the ribs facing out. Continue with the remaining ribs, arranging them to make concentric circles. Pour any remaining sauce over the ribs, cover and cook on high pressure for 32 minutes. Allow the pressure to release naturally.
• Heat the broiler.
• Transfer the ribs, meat-side down, to a rimmed baking sheet. Turn the pressure cooker to the sauté function and cook to reduce the sauce until it's thick, about 15 minutes; spoon the fat off the top when finished. Taste the sauce, and adjust the seasoning or add more honey if necessary; then brush the ribs with the sauce. Broil the ribs until they are charred in spots, 1 to 3 minutes. Then flip them over, brush with more sauce, and broil on that side until charred. Serve immediately, with more sauce on the side.

BBQ BABY BACK RIBS - PRESSURE COOKER

Steps:

• Place the metal rack in your cooker and add 1/2 cup of water (I used 1 cup as the manufacturer of my electric cooker recommends).
• If your cooker is large enough you can bend the racks around in a circle. Otherwise cut into sections and stand them upright in the cooker.
• Lock the lid in place.
• Bring to 15psi (high pressure in electric cooker) and cook for 12 minutes.
• Remove from heat and use quick release method to depressurize.
• When pressure drops, carefully open lid and use long tongs to remove ribs.
• Cover with sauce by dipping in sauce in a shallow pan, or basting well as you broil or BBQ the ribs to complete.