Sweet Dry Rub Baby Back Ribs 6 Qt Electric Pressure Cooker Recipes

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!

SWEET DRY RUB FOR PORK RIBS

Steps:

• Gather all the ingredients.
• Place in a bowl and stir together, breaking up clumps with your spoon.
• Use right away or store in an air tight container.

PRESSURE-COOKER MEMPHIS-STYLE RIBS

Steps:

• Combine vinegar and water; brush over ribs. Pour remaining vinegar mixture into a 6-qt. electric pressure cooker. Mix together next 12 ingredients, reserving half. Sprinkle ribs with half of seasoning blend. Cut ribs into serving-size pieces; transfer to pressure cooker. , Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 20 minutes. Allow pressure to naturally release for 10 minutes; quick-release any remaining pressure. , Remove ribs; skim fat from cooking juices. Using a clean brush, brush ribs generously with skimmed cooking juices; sprinkle with reserved seasoning. Serve ribs with remaining juices.

PRESSURE-COOKED MESQUITE RIBS

Steps:

• Combine water, vinegar and soy sauce in a 6-qt. electric pressure cooker. Rub ribs with mesquite seasoning; add to pressure cooker. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 35 minutes. Let pressure naturally release for 10 minutes, then quick-release any remaining pressure., Remove ribs to a foil-lined baking sheet. Preheat broiler. Brush ribs with half the barbecue sauce. Broil 4-6 in. from heat until glazed. Brush with remaining barbecue sauce.

PRESSURE COOKER HOT HONEY RIBS

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

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.

SWEET DRY-RUB BABY BACK RIBS - 6-QT ELECTRIC PRESSURE COOKER

Steps:

• RUB:.
• Combine all Rub ingredients in a medium bowl.
• RIBS:.
• Using a full cooking sheet, prepare ribs by removing membrane that covers the inside part of the ribs. Also trim off excess fat, if any. (Check YouTube for instructive videos.).
• Generously coat both sides of both racks of ribs.
• In 6-quart or larger electric pressure cooker, place roasting rack in inner pot. Pour in Coca Cola. Place each rack of ribs vertically, with meaty side out, and meatier edge on top. (A 6-quart P.C. should accommodate 3 racks, and an 8-quart P.C. should handle 4 racks.).
• Feel free to sprinkle rest of rub on ribs.
• Put inner pot into Pressure Cooker base.
• Secure lid.
• INSTANT POT: Select MEAT/STEW setting, and increase time to 30 minutes. When cooking has completed, press Off, and unplug. Allow pressure to release naturally (or at least 12 minutes before venting).
• OTHER ELECTRIC PRESSURE COOKER: Cook on HIGH pressure for 30 minutes, and allow pressure to release naturally.
• STOVE-TOP P.C.: Please consult your manual. These normally cook at 15 psi instead of 11 psi attained by electric pressure cookers, so cooking times and Natural Pressure Release times will both be shorter. You will have to hang around to make sure the stove-top pressure cooker maintains the right pressure, however.
• Once pressure cooker has released its pressure, remove the lid. Carefully remove the ribs with tongs. (I move the ribs to a colander to drain as I normally cook them ahead up to this point.).
• OPTIONAL: Strain the cooking liquid and refrigerate, then remove the top fat layer. It would make a killer marinade for a rump roast. If you don't like that option, discard the cooking liquid as you see fit.
• FINISHING:.
• OVEN: Set to BROIL. Put racks meaty side up and glaze with BBQ sauce with a silicone basting brush. Broil for 2-5 minutes or until heated through. If you like, baste again and broil some more.
• GRILL: Prepare grill. On BBQ mesh grate, place rib racks meaty side up and glaze with BBQ sauce with a silicone basting brush. Heat through. Baste again and heat some more if you wish.