Pressure Cooker Bbq Short Ribs Recipes
BEST PRESSURE COOKER STICKY BBQ RIBS EVER
It's time to give back to the Allrecipes community for all they have given to me. This recipe is the culmination of learning how to make BBQ ribs for competition, plus learning from my family members who are all pressure cooker experts. The end result, after years of trial and error, will have everybody licking their fingers in complete ecstasy. You can save a few teaspoons of BBQ sauce, throw it into 2 boxes of mac and cheese, and serve the ribs alongside.
Provided by Tony Thor
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes BBQ Sauce Recipes
Time 1h10m
Yield 8
Number Of Ingredients 10
Steps:
- Pour apple cider into an 8-quart multi-functional electric pressure cooker (such as Instant Pot®) to about 1/2 inch below the rack line. Stir in garlic powder, salt, paprika, and pepper. Place rack inside and heat the liquid completely; place ribs on rack.
- Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 27 minutes. Allow 10 to 15 minutes for pressure to build.
- Preheat the oven to 350 degrees F (175 degrees C). Line a baking pan with a roasting rack.
- Pour about 2 cups BBQ sauce into a large cup. Add garlic, brown sugar, and chili sauce. Mix with a hand blender until completely smooth. Combine with the remaining BBQ sauce in a large bowl. Set aside to come to room temperature.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes.
- Remove ribs carefully and drain cooking liquid. Fully submerge each rib into the BBQ sauce. Place on the roasting rack so they are not touching. Brush extra BBQ sauce on top to make them extra sticky.
- Bake in the preheated oven until sauce is set, 15 to 20 minutes.
Nutrition Facts : Calories 552.5 calories, Carbohydrate 68.2 g, Cholesterol 87.8 mg, Fat 22.3 g, Fiber 0.7 g, Protein 18.3 g, SaturatedFat 8.2 g, Sodium 1414.2 mg, Sugar 54 g
PRESSURE-COOKER SHORT RIBS
These tender pressure-cooker short ribs explode with flavor, and they're a quick and easy alternative to traditionally braised short ribs. Serve with egg noodles, rice or polenta. .-Rebekah Beyer, Sabetha, Kansas
Provided by Taste of Home
Categories Dinner
Time 1h20m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- Sprinkle ribs with salt and pepper. Select saute setting on a 6-qt. electric pressure cooker and adjust for medium heat. Add oil. Working in batches, brown ribs on all sides; transfer to a plate and keep warm., Add onions to cooker; cook and stir until tender, 8-9 minutes. Add garlic and tomato paste; cook and stir 1 minute more. Stir in beef broth, wine, thyme and bay leaf. Bring to a boil; cook 8-10 minutes or until liquid is reduced by half. Add ribs back to cooker, partially but not fully submerging them. Lock lid; close the pressure-release valve. Adjust to pressure-cook on high for 40 minutes. Quick-release pressure. Add carrots; bring back to full pressure and cook 7 minutes. Quick-release pressure. Press cancel., Remove ribs and vegetables; keep warm. Skim fat from cooking liquid. Discard thyme and bay leaf. Select saute setting and adjust for medium heat; bring cooking juices to a boil. In a small bowl, mix cornstarch and water until smooth; stir into juices. Return to a boil; cook and stir until thickened, 1-2 minutes. Serve with ribs and vegetables.
Nutrition Facts : Calories 265 calories, Fat 13g fat (5g saturated fat), Cholesterol 55mg cholesterol, Sodium 412mg sodium, Carbohydrate 12g carbohydrate (4g sugars, Fiber 2g fiber), Protein 20g protein.
PRESSURE-COOKER SHORT RIBS
We love the way the Instant Pot or pressure cooker promotes silky, falling-off-the-bone texture for braise-worthy cuts like short ribs. Here, the ribs are paired with an inspired combination of ingredients (miso paste, whole coriander seeds, and apricots) for a dish that's easy -- but memorable enough for special occasions. This recipe appears in our cookbook "Martha Stewart's Pressure Cooker" (Clarkson Potter).
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Yield Serves 6 to 8
Number Of Ingredients 10
Steps:
- Heat a 6-to 8-quart stovetop pressure cooker over medium-high, or set an electric pressure cooker to saute. Season short ribs with 1 teaspoon salt and 1/2 teaspoon pepper. Working in batches, add ribs, fat side down, and cook until browned on all sides, 8 to 10 minutes; transfer to a plate. Pour out all but 2 tablespoons fat from pressure cooker. Add garlic and flour, stirring until fragrant, 1 to 2 minutes. Stir in marsala, stock, apricots, miso, coriander seeds, 1 teaspoon salt, and 1/2 teaspoon pepper. Return ribs to pressure cooker along with any accumulated juices.
- Stovetop: Secure lid. Bring to high pressure over medium-high heat; reduce heat to maintain pressure and cook for 60 minutes. Remove from heat, quickly release pressure, then remove lid.Electric: Secure lid. Manually set cooker to 60 minutes and let it come to pressure. Once time is complete, turn off, quickly release pressure, then remove lid.
- Let ribs stand in liquid 10 minutes. Transfer to a serving platter. Spoon sauce over meat, top with sliced scallions and ginger (if using), and serve.
PRESSURE-COOKER BBQ SHORT RIBS
Cook these slow-cooker short ribs low and slow to be falling-off-the-bone tender. Low & Slow BBQ Slow-Cooker Short Ribs are sweet, sticky and delicious.
Provided by My Food and Family
Categories Home
Time 1h
Yield 6 servings
Number Of Ingredients 7
Steps:
- Place ribs in electric pressure cooker sprayed with cooking spray; top with onions.
- Mix remaining ingredients until blended; pour over ribs. Close and lock lid. Turn Pressure Release Valve to Sealing position.
- Cook 40 min. using MANUAL/HIGH PRESSURE COOK setting. When timer goes off, use Quick Pressure Release to release steam. Slowly remove lid. Use tongs to remove ribs from pressure cooker; cover to keep warm.
- Skim and discard fat from surface of sauce in pressure cooker; cook sauce 10 min. using SAUTÉ setting on high heat, stirring frequently.
- Spoon sauce over ribs before serving.
Nutrition Facts : Calories 420, Fat 31 g, SaturatedFat 13 g, TransFat 0 g, Cholesterol 70 mg, Sodium 450 mg, Carbohydrate 0 g, Fiber 0.6803 g, Sugar 0 g, Protein 16 g
INSTANT POT KOREAN STYLE SHORT RIBS
The Instant Pot® makes it quick and easy to enjoy rich, tender short ribs, but it's the sauce that makes this dish shine. Inspired by the Korean pantry, it combines gochujang, ginger, garlic, brown sugar, sesame oil and fresh pear, and gets reduced to a wonderfully sweet and sticky glaze. The cucumber and scallion salad makes for a cool and crunchy accompaniment.
Provided by Food Network Kitchen
Categories main-dish
Time 1h35m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Whisk together the soy sauce, gochujang, ginger, brown sugar, pear, garlic, 2 tablespoons sesame oil and 1/4 cup water in a 6-quart Instant Pot®. Place the short ribs on top and follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 25 minutes (see Cook's Note). After the pressure cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick release cycle is complete. Be careful of any remaining steam and unlock and remove the lid. Using a slotted spoon, transfer the meat to a large bowl, then cover and set aside.
- Set the pot to saute on high for 30 minutes and let reduce until the liquid is thick and glazy, about 15 minutes (about 1/2 cup of sauce will remain). Set the pot to off and transfer the reduced sauce to the meat, then toss to coat.
- Meanwhile, toss the scallions, cucumber, rice vinegar, gochugaru, sesame seeds, granulated sugar, 1/4 teaspoon salt and remaining tablespoon sesame oil in a medium bowl and cover and chill until ready to serve.
- For charred short ribs (optional): Position an oven rack as high as it can go in the oven and preheat the broiler to high. Transfer the glazed ribs to a rack set inside a rimmed baking sheet and broil until lightly charred on both sides, about 1 minute per side.
- Serve the ribs over steamed rice topped with the pickled cucumbers, additional scallions and sesame seeds.
BBQ SHORTRIBS
Provided by Bobby Flay
Categories main-dish
Time 3h40m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Grind the sesame seeds in a coffee grinder until fine. Place the ground sesame seeds in a medium bowl and add the garlic, soy, sherry, honey, sesame oil, water, ginger, scallions, and red chili flakes; stir until thoroughly combined. Place the ribs in a large baking dish, pour the marinade over, and turn to coat. Cover and let marinate in the refrigerator for 2 to 3 hours.
- Preheat the grill to medium-high. Remove the ribs from the marinade and grill on both sides until golden brown and crispy, about 15 minutes. Reduce the heat of the grill, close the cover, and grill until tender, about 15 minutes longer. Remove to a platter and sprinkle with sesame seeds and green onions.
PRESSURE-COOKER BARBECUED BEEF RIBS
These tender, tangy ribs taste slow-cooked but are a cinch to make. They're great for picnics as well as a family dinner.-Erin Glass, White Hall, Maryland
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Select saute or browning setting on a 6-qt. electric pressure cooker and adjust for medium heat; add oil. Brown ribs in batches, adding additional oil as needed. Remove ribs. Brown onions. Add ribs back to the pressure cooker. Add water. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 40 minutes. Let pressure release naturally for 10 minutes and then quick-release any remaining pressure., In a small saucepan, combine the remaining ingredients; cook and stir over medium heat until heated through. Remove ribs from pressure cooker; discard cooking juices. Return ribs to pressure cooker. Pour sauce over top. Lock lid; close pressure-release valve. Adjust to pressure-cook on low for 5 minutes. Allow pressure to naturally release for 5 minutes and then quick-release any remaining pressure. Serve ribs with sauce.
Nutrition Facts : Calories 359 calories, Fat 14g fat (5g saturated fat), Cholesterol 55mg cholesterol, Sodium 860mg sodium, Carbohydrate 40g carbohydrate (33g sugars, Fiber 0 fiber), Protein 18g protein.
ELECTRIC PRESSURE COOKER SHORT RIBS
This easy short ribs recipe can be thrown together in no time. You'll be surprised at how flavorful these are and amazingly tender from being cooked inside a pressure cooker (such as the Instant Pot®)! Serve with veggies, plus egg noodles, rice, or mashed potatoes to turn this into a hearty satisfying meal.
Provided by Chef Tovia Gartenberg
Categories Main Dish Recipes Rib Recipes
Time 1h25m
Yield 8
Number Of Ingredients 14
Steps:
- Season short ribs on all sides with garlic powder, kosher salt, and pepper.
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function according to manufacturer's instructions. Set temperature to 375 degrees F (191 degrees C) if your unit has a temperature setting.
- Heat olive oil in the pot. Add short ribs; sear all over until golden brown, about 2 minutes per side. Remove from pot and set aside.
- Combine beef stock, tomato paste, carrots, onion, vinegar, and mushroom in the pot. Stir until tomato paste is dissolved. Return short ribs to the pot. Close and lock the lid. Select Meat function according to manufacturer's instructions; set timer for 30 to 40 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, about 15 minutes. Unlock and remove the lid. Remove short ribs and skim any fat from the top of the liquid in the pot.
- Stir water and cornstarch together to make a slurry. Set pressure cooker to Saute and bring the liquid to a boil. Stir in the slurry until mixture is thickened to your liking. Season with salt and pepper and return the short ribs. Cook on low until flavors come together, about 5 minutes more.
Nutrition Facts : Calories 384 calories, Carbohydrate 11.9 g, Cholesterol 58.3 mg, Fat 30.6 g, Fiber 2.1 g, Protein 15.5 g, SaturatedFat 11.7 g, Sodium 725.4 mg, Sugar 6.4 g
AMAZING AND FAST PRESSURE COOKER SHORT RIBS
I made this up from a bunch or recipes -- it is wonderful served with rice pilaf, or noodles. The meat is so tender-falls off the bone! Time-- does not include natural steam cooling time
Provided by petlover
Categories Pressure Cooker
Time 1h20m
Yield 3 serving(s)
Number Of Ingredients 10
Steps:
- Heat oil in heavy pan then brown short ribs ( cut up ) in the oil.
- Put short ribs in pressure cooker.
- Put in pressure cooker red wine, beef broth, onion (sliced thick),
- garlic (chopped), honey, brown sugar, salt and pepper.
- Bring to high pressure.
- Cook at high pressure for one hour.
- Turn off and let steam come down naturally -- do not open cooker until steam is completely released.
- Serve.
5-INGREDIENT INSTANT POT® BARBECUE PORK RIBS
These easy, succulent and meltingly tender Instant Pot® barbecue ribs are as quick as they are delicious! After cooking in the electric pressure cooker, just bake them for a few minutes for that irresistible BBQ rib bite.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h10m
Yield 4
Number Of Ingredients 5
Steps:
- Spray 6-quart Instant Pot® insert with cooking spray. Mix broth, seasoning and Worcestershire sauce in insert. Add ribs; turn to coat. Stand ribs up against sides of insert.
- Secure lid; set pressure valve to SEALING. Select MANUAL; cook on high pressure 15 minutes. Select CANCEL. Keep pressure valve in SEALING position to release pressure naturally. Transfer ribs to cutting board; cool slightly. Discard cooking liquid. When cool enough to handle, cut sections into individual ribs.
- Position oven rack 4 inches from broiler element. Set oven control to broil. Line rimmed sheet pan with foil. Spray with cooking spray. Place ribs on foil; brush all over with BBQ sauce.
- Broil ribs 2 to 4 minutes or until sticky, crispy and blackened in spots.
Nutrition Facts : Calories 460, Carbohydrate 11 g, Cholesterol 135 mg, Fat 1/2, Fiber 1 g, Protein 37 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 1000 mg, Sugar 9 g, TransFat 0 g
BEEF RIBS (PRESSURE COOKER AND BBQ)
This is a culmination of trials and errors. Be sure to watch the ribs on the bbq as flare ups will occur due to the fatty ribs. Very tender and tasty. My husbands secret recipe.
Provided by tzurbrigg
Categories Meat
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Season ribs with salt pepper and paprika.
- Heat pressure cooker.
- Use 3 tbsp of oil and brown ribs in pressure cooker.
- Combine all above ingredients and pour over ribs in pressure cooker.
- Close cover securely and place pressure regulator on pressure vent pipe and cook 7 minutes with pressure regulator rocking slowly.
- Let pressure drop of its own accord.
- Then crisp the ribs on the bbq with your favorite bbq sauce.
Nutrition Facts : Calories 35.4, Fat 0.4, SaturatedFat 0.2, Sodium 567.3, Carbohydrate 5.8, Fiber 0.8, Sugar 1.7, Protein 2.5
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PRESSURE COOKER BBQ RIBS - OUR BEST BITES
2016-02-24 Set aside. In a mixing bowl, whisk together ketchup, 3 tablespoons brown sugar, Worcestershire sauce, apple cider vinegar, mustard powder and 3/4 teaspoons salt. Heat pressure cooker to saute function and add oil and onion. Saute for 3-4 minutes, until soft. Add garlic and cook for another 30 seconds, stirring often.
From ourbestbites.com
From ourbestbites.com
PINEAPPLE BBQ INSTANT POT RIBS RECIPE | THE SALTY POT
2019-05-05 Season the pork ribs with salt, pepper, garlic and onion powders. Cut the rack into sections so that it fits nicely into the instant pot insert. Put the ribs in the pot and add 1 cup of the reserved pineapple juice. Also, add one drained can of the crushed pineapple. Put the lid on and turn the toggle switch to “sealing”.
From thesaltypot.com
From thesaltypot.com
BARBECUED SHORT RIBS - ELECTRIC PRESSURE COOKERS - RECIPES
Rub seasoning into ribs using cut surface of garlic clove. With cooking pot in Presto® Electric Pressure Cooker Plus, select BROWN to preheat cooker. Add oil; brown ribs on both sides. Mince garlic clove halves and whisk together with ketchup, water, molasses, lemon juice, onion, oregano, salt, pepper, and liquid smoke in a small bowl.
From gopresto.com
From gopresto.com
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