I cooked mine at 25 minutes on high pressure and finished off on the grill. Bring to 15psi (high pressure in electric cooker) and cook for 12 minutes. How about an update?

A lot of pressure cooker ribs recipes include a splash or two in the cooking water. Stack the ribs in the pressure cooker bone side down. When the weather is too bad to grill ribs outdoors, this is my go to recipe. ★☆. Yes, you can cook from frozen. I didn’t ever hear of removing the membrane before but you are right, it makes a huge difference!

These ribs were amazing!! My kids kept asking for more more more! Everyone loved them! NO RUB. You can use the trivet if you really want to – but it doesn’t change the recipe or the results. My guess is the sauce will burn in the bottom of the cooker, because of all the sugar. I used a rack and hoping the burn pot doesn’t permeate through the meat. This recipe was blessed by the gods!!! Cover with sauce by dipping in sauce in a shallow pan, or basting well as you broil or BBQ the ribs to complete. * Percent Daily Values are based on a 2,000 calorie diet. I made this with the baby back and they were fantastic. I really loved the tang that the apple cider vinegar and apple juice gave to these ribs. Per Serving: Ok I try it and not bad.. Next time I will try marinating the ribs for a day with the barbecue sauce. It softens up the layer underneath and makes it really easy to remove. Lock the pressure cooker and pressure cook on high for 30 minutes in an electric PC or 24 minutes in a stovetop PC, then let the pressure come down naturally, about 15 more minutes. Very tasty, tender ribs in a little under an hour! ★☆ I’ve never liked the flavor of liquid smoke; I’ll save wood smoke for my real deal ribs. But if you still want that crisp crust as you bite into each rib, don't worry! https://playswellwithbutter.com/pressure-cooker-baby-back-ribs-recipe I probably would have been so excited about the new product that I would have also performed premature release! Thanks for the membrane tip – I will definitely try it out! I had no apple juice, so in went three cups water, one cup apple cider vinegar. Thanks again! Thank you, thank you!! It will just take longer to come up to pressure. Questions? Then a made a sauce also from Beef Pho influenced ingredients. (BIG GRIN!) Also, if you’re really in a hurry, you can skip the broiling step – the ribs are done and ready to eat straight out of the pressure cooker. Thanks for the inspiration.

It was the first thing I made in my pot, and everyone keeps asking for them.

My husband kept saying it wasn’t enough water. I cut them into individual ribs and stacked 3lbs in the pot with the trivet rack so they were above the liquids. And…this is where I have to put in all the disclaimers, to keep the Barbecue Fanatics from astroturfing me. OKAY, so where are the CRISPLID instructions for "finishing" this recipe? My rub was home made but I used sauce from the supermarket – Black Jack smokey BBQ. Baby back pork ribs are done in pressure cooker in 15 minutes per 1 pound (450 g) of ribs.

I know this is not real barbecue. You still have to put them in the oven to caramelize and brown them, but other than that this was easy to make and very delicious. I made your western style pork ribs tonight.

( I have noticed a LOT of recipes on this webpage that are candidates for the "miracle" of the CRISPLID but there is nothing but mostly SILENCE on that topic!) Wrap the ribs and put on the trivet, meat out, bone to the inside, and add about 2 min to cook time since I'm at high altitude. Thanks very much. Can I cook the remaining rack from frozen? Can’t wait to try these. Your email address will not be published. Leave them in the comments section below. Question – I bought a package of seasoned ribs from Costco. I cooked the ribs for 29 minutes in the Instant Pot with a natural release and found the ribs a little past the “tug off the bone” stage that we like, so next time I’ll reduce the cooking time by 1 or 2 minutes. It's the best of both worlds! But, I think it’s worth the extra five minutes. 57g protein; I was impatient and quick-released after 7 minutes (still took 3 more minutes to depressurize).

Hi! Here’s how I make Baby Back Ribs in about an hour in my pressure cooker. I’m looking forward to your report. I pressure cooked for 30 minuets, then coated again and 10 minuets in the oven.

58.3g carbohydrates; This site uses Akismet to reduce spam. So moist and so tender, they were falling off the bone; and so easy too! They were fantastic and all three ladies(wife and two teens) in my family gobbled them down quick. When pressure drops, carefully open lid and use long tongs to remove ribs. A simple sauce with apple juice, apple cider vinegar and prepared barbecue sauce imparts Southern flavor with only a few ingredients. This turned out wonderful! I think your unfussy method produces a nice balance of flavors between the flavor of the pure rib meat and the secondary bite of the glaze on the outside. Cooked, added to oven and started the next batch.

Barbecue Rub (2 tablespoons of my Homemade Barbecue Rub), or use your favorite store bought rub, Barbecue sauce (1 cup of my Easy Barbecue Sauce), or use your favorite store bought sauce, Tag @DadCooksDinner on Instagram and hashtag it #DadCooksDinner. I dunwanna fire up my big oven for this; that is why I bought a CRISPLID! Now I can’t wait to try new things. I usually do my ribs on the barbecue, but these were pretty good for winter ribs. Protein 4, AmericanSouthernBbqQuick And EasyKitchen HacksDinnerCasual PartyHappy HourGame DayWeeknightCheat DayGluten-freeDairy-freePressure CookerPorkPork RibsBaby Back RibsPrepared Barbeque SauceFive Ingredients Or Less8 Quart Pressure CookerMultipotBarbeque SauceBarbecue.

Fantastic. Once you’ve done it a few times, you’ll get the hang of the gentle but firm pull that peels the membrane off instead of ripping it. Want to help out DadCooksDinner? Until then, just keep working at it, lifting it away from the bone with a dull butter knife, then grabbing it with a paper towel and pulling. My Mealthy multipot arrived tonight and I had to try it out. I love real barbecue, and cook it whenever I can. I agree with Phillip, we need instructions to finish the ribs with the CRISPLID! These are just good ribs, tender and falling off the bone. https://mealthy.com/recipes/1574/pressure-cooker-baby-back-ribs Amazing!… Fabulous!… Thanks for sharing this wonderful rib recipe! YUM! Season a slab of ribs, cut it into pieces so it will fit in the pressure cooker, add a half a cup of water, and pressure cook until tender. Wow. Just got the Instant Pot and these ribs were my first try with it – delicious. If possible, do you just double the ingredients (including the water in cooker)? Thank you. I adapted this from Miss Vickie's Big Book of Pressure Cooker Recipes, which was the best pressure cooker cookbook I found in our local library. No scorching at all after cooking.

I cooked only one rack and put the other rack in the freezer. Enjoy! Way too much liquid - and don't need to cut up the ribs unless planning to really stuff the pot full. Cannot complain! For beef ribs it would take 20 -250 minutes per 1 pound of beef ribs (450 g). One other opinion, then we’ll get to the recipe – liquid smoke. This was my first time doing ribs in the pressure cooker and surprised it turned out in 30 min.

I don’t want the sauce to burn in the pressure cooker. I will never use another recipe again. But, I’m just guessing; I’ve never tried it. While they are clearly not true BBQ, they do have a little tooth. I do ribs pretty much the same way and no liquid smoke here either). Between the rich pork, the rub, and the barbecue sauce, these ribs are loaded with flavor, and don’t need the extra help. Killer!!!! I always look for your version of an Instant I decided to try it out today. Required fields are marked *, Rate this recipe

I used Sweet Baby Rays for the bbq sauce and made a coleslaw for the side. I followed the directions exactly and it turned out perfect.