Pressure Cooker Saucy Baby Back Ribs - Fast & Easy

Shelley Lee's Note:

These ribs cook up fast and the meat melts in your mouth! I've only used beef ribs, my husband's preference, but you certainly could substitute pork ribs. The nutritional values would change. I adapted this recipe from a favorite slow cooker recipe. These are very saucy ribs, messy and delicious! My husband calls them AWESOME!

• Total Time: 1 hrs 5 mins
• Prep Time: 15 mins
• Cook Time: 50 mins

Ingredients:

Servings: 4

• 3 lbs beef back ribs
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ½ teaspoon onion powder
• ¼ teaspoon garlic powder
• ¼ teaspoon paprika
• 2 tablespoons olive oil
• 1 cup beer
• 12 ounces barbecue sauce

Directions:

1. Cut ribs into serving pieces.
2. Mix spices together to create a dry rub. Apply the dry rub to the ribs.
3. Heat oil in pressure cooker and brown the ribs on all sides.
4. Insert cooking rack in pressure cooker, add beer, and load with ribs, not to exceed manufacturer's maximum fill line.
5. Place over high heat until control jiggles. Reduce heat and cook 35 minutes.
6. Let cooker depressurize naturally. Remove rack from cooker (you can drain some of the liquid if you like thicker sauce) and add barbecue sauce, heat until simmering. Simmer for 10-15 minutes.

Reviews

[Cali Rose]

This was my first attempt at using my pressure cooker (electric), I've been a bit scared of it :-) I used pork spareribs instead. My husband really liked the flavor, but the meat didn't fall off the bone. I cooked them for 40 min and let depressurize naturally. I'll try this recipe again since he liked the flavor, but maybe play with the timing or liquid, Thank you !

[Kathy in Casco]

I made this last night and all through dinner my husband said, "These are so good, Mmm." After dinner he told me to definitely keep this recipe. I used my homemade barbecue sauce recipe and they were the most tender and delicious ribs I had ever made! You must try this recipe!

[dpie]

Made this in my new Cuisinart Electric Pressure Cooker. Cooked on high pressure for 40 minutes and let naturally depressurize for about 10 minutes then finished manually. The ribs were so delicious and the meat extremely tender. The beer is the secret to the unique flavor so don't leave it out! My husband absolutely love them! Thanks for sharing.