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.
Nutrition Facts : Calories 525 kcal, Carbohydrate 50 g, Protein 29 g, Fat 24 g, SaturatedFat 8 g, Cholesterol 98 mg, Sodium 1382 mg, Fiber 3 g, Sugar 39 g, ServingSize 1 serving
PRESSURE-COOKER PORK RIBS
Enjoy melt-in-your-mouth ribs when you try this pressure cooker recipe shared by field editor Paula Zsiray of Logan, Utah. "When I was younger, my mom-Doris Stephenson-made these delicious spareribs for special Saturday dinners," says Paula.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- Sprinkle the ribs with the onion salt, pepper and paprika. In a pressure cooker, brown ribs in oil on all sides. Remove from the pressure cooker and drain. Return meat to the pressure cooker. Combine the remaining ingredients; pour over meat. , Close cover securely; place pressure regulator on vent pipe. Bring cooker to full pressure over high heat. Reduce heat to medium-high and cook for 15 minutes. (Pressure regulator should maintain a slow steady rocking motion; adjust heat if needed.) , Remove from the heat; allow pressure to drop on its own. Skim fat from sauce if necessary and serve with ribs if desired.
Nutrition Facts : Calories 402 calories, Fat 24g fat (8g saturated fat), Cholesterol 130mg cholesterol, Sodium 710mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 0 fiber), Protein 40g protein.
FAST PRESSURE COOKER RIBS
I make these for a fast freezer meal. Boneless ribs and barbeque sauce are done in 20 minutes. Serve how you want. I put them in separate meals and freeze for later.
Provided by Ryan
Categories Main Dish Recipes Rib Recipes
Time 41m
Yield 6
Number Of Ingredients 6
Steps:
- Season ribs with garlic powder, salt, and pepper.
- Place a layer of onion in the bottom of a pressure cooker. Add a layer of ribs. Repeat with remaining onion and ribs.
- Combine barbeque sauce and broth together in a bowl; pour over ribs in the pressure cooker.
- Close cooker securely and place pressure regulator over vent according to manufacturer's instructions. Heat until steam escapes in a steady flow and makes a whistling sound, about 5 minutes. Adjust heat until regulator is gently rocking. Cook for 25 minutes. Transfer the pressure cooker to the sink; cool the pot with cold water for about 30 seconds to release pressure quickly.
Nutrition Facts : Calories 333.5 calories, Carbohydrate 32 g, Cholesterol 54.1 mg, Fat 14.4 g, Fiber 0.8 g, Protein 17.3 g, SaturatedFat 5.7 g, Sodium 1132.8 mg, Sugar 22.5 g
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 PORK RIBS
When I was younger, my mom made these delicious pressure-cooker pork ribs for special Saturday dinners. Now I can prepare them on any weeknight! —Paula Zsiray, Logan, Utah
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 2 servings.
Number Of Ingredients 11
Steps:
- Sprinkle ribs with onion salt, pepper and paprika. Select saute setting on a 3- or 6-qt. electric pressure cooker. Adjust for medium heat; add oil. When oil is hot, brown meat on all sides; remove from pressure cooker. Add water to pressure cooker. Cook 30 seconds, stirring to loosen browned bits from pan. Press cancel. Whisk in remaining ingredients. Return ribs to pressure cooker., Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 20 minutes. Let pressure release naturally. If desired, skim fat and thicken cooking juices.
Nutrition Facts : Calories 417 calories, Fat 26g fat (8g saturated fat), Cholesterol 131mg cholesterol, Sodium 764mg sodium, Carbohydrate 5g carbohydrate (4g sugars, Fiber 0 fiber), Protein 40g protein.
PRESSURE COOKER HOT HONEY RIBS
It's a pressure cooker miracle: super-tender ribs in little more than an hour, from start to finish. (You could also make these ribs in a slow cooker using this recipe, though be aware it will be significantly more time-consuming.) These sticky, spicy ribs make a fantastic football-watching snack, but they can also be a dinner main, served with some sautéed greens on the side. The ribs emerge from the pressure cooker falling-off-the-bone and flavorful. They just need a quick spicy honey glaze and a two-minute run under the broiler to caramelize. One thing to note: Red chiles taste best in this recipe because green chiles are less sweet and can taste grassy. Any spicy red chile will work beautifully, and red-pepper flakes work in a pinch. If you prefer green chiles, however, you can use them.
Provided by Sarah DiGregorio
Categories dinner, snack, finger foods, meat, appetizer, main course
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Add the sweet and hot smoked paprika, mustard and garlic powders and several generous grinds of black pepper to a small bowl and mix to combine.
- Remove the ribs from the packaging and pat them dry with paper towels. (The easiest place to do this is the sink.) Turn the ribs over to remove the membrane that covers the back of the ribs: Grasp one end of the membrane with paper towels to keep your hands from slipping and pull; the membrane should pull right off in one or two sheets. (If it is not easy to pull off, you can skip this step.) Season the ribs all over, front and back, using about 1 tablespoon of salt per rack of ribs. Coat the ribs in the spice mixture, patting it all over both sides of the ribs.
- Put 2 cups of water into a 6- or 8-quart electric pressure cooker. Fit a steamer basket or trivet into the pot over the water. If you don't have one of those, roll up sheets of aluminum foil to make foil snakes about 1 1/2 inches in diameter. Coil the foil snakes into the bottom of the pot, covering the bottom of the pot with the coil. Make sure the top of the coil is just above the water level. This makes your own steamer trivet. Coil the ribs in the pot with the meaty sides facing the sides of the pot and the bones pointing up, standing them in a ring of concentric circles. Close the lid and cook on high pressure for 18 to 22 minutes. (See Tip)
- Meanwhile, make the hot honey: Combine the honey, chiles and lime peel in a small saucepan over medium heat. Let the mixture get very hot, until it simmers and then starts to foam, about 2 minutes. Remove it from the heat, pour it into a small heatproof bowl and set aside. (The honey can be made several days in advance. When it cools, cover it, and store it at room temperature.)
- When the cook time is over, turn off the pressure cooker and let the pressure release naturally for 15 minutes, then release the remaining pressure manually. Open the lid. The ribs should be very tender, but not falling apart. They are done when the meat shrinks back from the bones, the bones wiggle easily and a fork can easily shred an edge of the meat. If the meat is not tender, pressure cook on high for 1 to 3 more minutes, then immediately release the pressure manually.
- Line a sheet pan with foil. Using tongs, transfer the ribs to the sheet pan, meaty side up. Heat the broiler. Remove the lime zest from the honey (leave the chiles in) and stir the lime juice and apple cider vinegar into the honey mixture. Using a spoon, drizzle the honey all over the ribs, using about half the honey but leaving the chiles in the bowl.
- Broil the ribs until they are caramelized and sizzling, and lightly charred in spots, 2 to 3 minutes. (Check the ribs every 30 seconds or so to prevent burning, and rotate them to make sure that all the surfaces get caramelized.) Season the ribs with salt, then drizzle more of the hot honey and chiles over the ribs, to taste. Serve with any remaining hot honey on the side.
ELECTRIC PRESSURE COOKER PORK RIBS
Make Electric Pressure Cooker Pork Ribs for a fast, delicious, tender dish. Electric Pressure Cooker Port Ribs are tangy and sweet with BBQ sauce.
Provided by My Food and Family
Categories Recipes
Time 1h10m
Yield 4 servings
Number Of Ingredients 7
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.
Nutrition Facts : Calories 240, Fat 12 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 45 mg, Sodium 370 mg, Carbohydrate 0 g, Fiber 0.7924 g, Sugar 0 g, Protein 13 g
More about "pressure cooker pork ribs recipes"
PRESSURE COOKER RIBS | LEITE'S CULINARIA
From leitesculinaria.com
4.8/5 (54)Total Time 1 hrCategory MainsCalories 1034 per serving
- Cut your 1/2 rack of spare ribs into 2 or 3 pieces so all the ribs will fit in the pressure cooker. Sprinkle the ribs on both sides with the kosher salt and season with pepper. Pour the beef stock into the pressure cooker and place the steamer insert in the cooker. Place the ribs on the steamer insert. Rather than stacking sections of ribs, place the rib sections on end and sort of curl them around the pot so the pieces aren’t touching to ensure even cooking.
- Lock the lid in place and bring the pot to high pressure (15 psi for stove top or 9 to 11 psi for electric). If using a stove-top pressure cooker, maintain the pressure for 20 minutes for tender ribs or, if you prefer that the ribs be falling-off-the-bone tender, cook for 30 minutes, adjusting the burner as necessary. If using an electric pressure cooker, such as an Instant Pot, cook at high pressure for 20 minutes for tender ribs or, if you prefer ribs that are falling-off-the-bone tender, cook for up to 30 minutes. When the timer goes off, turn the cooker off. Do not let the pressure cooker automatically switch to the “warm” setting.
- Use the natural method to release the pressure in the cooker. Unlock and remove the lid. Using tongs, move the ribs, bone-side up, to a rack placed on an aluminum foil-lined sheet pan. Let the cooking liquid in the pressure cooker rest for several minutes to allow the fat to rise to the surface.
PRESSURE COOKER PORK RIBS RECIPE - FOOD FANATIC
From foodfanatic.com
3.1/5 (19)Total Time 50 minsCategory BarbecuesCalories 793 per serving
INSTANT POT PORK RIBS RECIPE - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
PRESSURE COOKER BABY BACK RIBS - DADCOOKSDINNER
From dadcooksdinner.com
PRESSURE COOKER COUNTRY STYLE PORK RIBS - LOW CARB INSPIRATIONS
From lowcarbinspirations.com
PRESSURE COOKER BBQ RIBS RECIPE - INSTANT POT - THE BLACK …
From theblackpeppercorn.com
TOP 43 PRESSURE COOKER BBQ BONELESS RIBS RECIPES
From exnavalcadet.qualitypoolsboulder.com
15 PRESSURE COOKER PORK SPARE RIBS RECIPE - SELECTED RECIPES
From selectedrecipe.com
15 PRESSURE COOKER SINIGANG - SELECTED RECIPES
From selectedrecipe.com
PRESSURE COOKER COUNTRY-STYLE PORK RIBS RECIPE - MAGIC SKILLET
From magicskillet.com
PRESSURE COOKER (INSTANT POT) COUNTRY-STYLE BARBECUE PORK RIBS
From pressurecookingtoday.com
PRESSURE COOKER PORK RIBS RECIPE - SCATTERED THOUGHTS OF A CRAFTY …
From scatteredthoughtsofacraftymom.com
10 BEST PRESSURE COOKER PORK RIBS RECIPES | YUMMLY
From yummly.com
TOP 44 COUNTRY STYLE RIBS IN PRESSURE COOKER RECIPES
From laurent490.dixiesewing.com
RENDEZVOUS RIBS RECIPE: RIBS IN A HURRY
From amazingribs.com
INSTANT POT RIBS - PRESSURE COOK RECIPES
From pressurecookrecipes.com
TOP 46 PRESSURE COOKER BARBECUE PORK RIBS RECIPES
From kidyd.smh.com.my
PRESSURE COOKER RIBS - WONDERMOM WANNABE
From wondermomwannabe.com
STEWED PORK RIBS WITH MUSHROOMS RECIPE - SIMPLE CHINESE FOOD
From simplechinesefood.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love