Memorial Day is here. Which means summer is here. And you know what that means… RIBS! I feel like I probably started eating ribs before I could walk. And as a ribs connoisseur, this pressure cooker ribs recipe definitely does not disappoint. I hope everyone learns to cook ribs this way so I don’t have to eat chewy, dry ribs ever again!
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Pressure Cooker Ribs
- 1 rack baby back ribs
- sea salt
- black pepper
- brown sugar
- garlic powder
- onion powder
- chili powder
- BBQ sauce
- Remove the membrane from the back of the ribs.
- In a small bowl - combine spices together, making sure to break up the brown sugar (with a fork or whisk). The actual measurements are a "secret" from a friend, but just think of t this way... Use more of the spices listed at the top and less as you go down the list. Then season ribs liberally on both sides with spice mix.
- Add 1 cup of water and a trivet into the pressure cooker. Place the ribs on top of the trivet. Lock lid, close vent, and set manual timer for 20 minutes. Then allow pressure to naturally release.
- Meanwhile, preheat oven to 450 degrees.
- Transfer ribs to a baking tray and brush sauce all over the ribs on both sides. Switch the oven to low broil. Place ribs in the oven on bottom rack for 7 minutes each side. I recommend doing bone-side-up first.
- Remove, serve, and enjoy!
FAQsHow long will it take to do a natural pressure release? Times can vary. It typically takes about 20 minutes. Can I use frozen ribs? I always recommend using fresh, or thawed, meat when possible. And, in this recipe, the ribs will not fit in the pressure cooker while frozen unless, as the ribs are curled in to fit. Do I need to add more time doing two racks at the same time? As long as they fit in the pressure cooker, you would not need to add any more time. What size pressure cooker did you use? We used a 6 qt Instant Pot Duo to make this.
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