Barbequed pork ribs have got to be one of my family’s favorite meals. I had a problem several years ago when everyone wanted them for dinner and there was 2 feet of snow on the ground. I put this recipe together by putting the best of several recipes together. What is so great about it is that it is cooked in the pressure cooker. The super-heated steam breaks down the fiber and keeps the meat moist and tender. Hence, we now have barbequed pork ribs all year round.
This recipe will serve 3 people and is cooked in a 6 quart pressure cooker. If you want to serve 6, double the recipe and cook in a 8 to 10 quart pressure cooker.
- 1 rack of pork ribs (I use either the spare ribs or the baby back—both are good)
- 1 cup water
- 1 Tablespoon liquid smoke
- Your favorite spices ( I used S&P, onion powder, seasoned salt, and chili powder)
- 2 cloves of garlic
- Jar of your favorite barbeque sauce with added honey or maple syrup (about 3 tablespoons) so the sauce will stick to the ribs.
- 4 Tablespoons of oil
Step 1: Remove the membrane from the back of the ribs as it can cause a bitter taste.
Step 2: Cut garlic cloves into halves.
Step 3: Sprinkle ribs with seasonings.
Step 4: Rub seasoning into meat with garlic clove.
Step 5: Turn ribs over and repeat seasoning process.
Step 6: Tightly cover with plastic wrap overnight. Or you can place in a large plastic bag overnight.
Step 7: Cut ribs into 2 rib pieces.
Place 4 Tablespoons of oil in pressure cooker.
Brown ribs on high heat. This will need to be done in several batches—2 to 3 sections at a time, single layered. Browning caramelizes the meat which brings out the flavor and makes it sweeter.
After removing all the ribs, pour off any grease in the pot and then add 1 cup of water and bring to a boil and deglaze the bottom of the pressure cooker.
Add 1 to 2 Tablespoons liquid smoke.
Place ribs on a rack or in a basket that is on top of a rack. You don’t want the ribs sitting in the liquid. Stack the ribs in tiers so the steam can get through.
Place the ribs in the basket on a rack in the pressure cooker.
Close and lock the lid on the pressure cooker.
Bring pressure cooker to high pressure or a psi of 15.
Lower heat, but maintain high pressure. I know that high pressure on my pressure cooker is when the 3 indicators are all up. Make sure you know what high pressure is on your pressure cooker.
Set timer and cook for 15 minutes.
Remove from the heat and use the natural release method for the steam.
When all pressure has been released (about 15-20 minutes) remove ribs from pressure cooker.
I know all the pressure has been released on my pressure cooker when all three indicators have gone down. Make sure you know when all the pressure has been released before unlocking and removing the lid. That information will be in the instruction manual of your pressure cooker.
Place ribs onto foil lined broiler pan.
With a barbeque brush, spread barbeque sauce on one side of the ribs.
In the oven, broil for 5-7 minutes.
Turn the ribs over, apply barbeque sauce on the other side and broil again 5-6 minutes.
Make sure to leave the oven door ajar when broiling.
Add the barbeque sauce in the pressure cooker before cooking. This method infuses the taste into the meat, but the ribs won’t be as crispy as the broiler method. This is also very lip smacking good.
Instead of putting the ribs into the broiler after cooking: put barbeque sauce in a bowl and coat ribs after they have cooled. Place on an oven proof tray and cover with foil. Place in the oven on low heat for as long as you need to prepare the rest of the meal, or until company arrives.
As with all pressure cooker recipes, make sure you follow the manufacturer’s direction in the owners’ manual. Pressure cookers vary widely in operating instructions. No matter how good the recipe, if you want delicious results the instruction manual must be followed for good results and for safety purposes.
If you are considering on getting a new pressure cooker I would suggest the Nesco 6 quart electric and programmable pressure cooker. It would be prefect for this recipe. Because it is electric, you will use the natural release method (which this recipe calls for) and add 5 minutes to the cook time. You will not be disappointed because it is so easy to use and it does all the work for you. Plus, best of all you will be so happy with the outcome of these delicious ribs.
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