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Add a photoSeriously. Tender, falling off-the-bone ribs in 15 minutes, when you use a pressure cooker -- plus an extra ten minutes to make the most delicious "scratch" BBQ sauce you've ever tasted. Yes, it's true. I did it in my pressure cooker. BUT, you can adapt this to a slow cooker, only it will take you 6-8 hours to achieve what I did in 15 minutes! Please click on the recipe source to see how I made this on my food blog "A Feast for the Eyes". Recipe comes for America's Test Kitchen's "Pressure Cooking Perfection".
Ingredientes
- 1-1/2 to 2 pounds baby back ribs, cut into 2-rib sections
- For the dry rub:
- 3 Tablespoons paprika (I reduced to 2-1/2 Tablespoons)
- 2 Tablespoons packed brown sugar
- 2 teaspoons chili powder
- 1 tsp salt
- 2 tsp black pepper
- 1/4 teaspoon cayenne pepper
- For the delicious sauce (stands alone as a good one):
- 1 tablespoon vegetable oil
- 1 onion, chopped fine
- 2 garlic cloves, minced
- 1 cup ketchup
- 1/2 cup water
- 1/4 cup molasses
- 2 tablespoons cider vinegar
- 2 tablespoons Dijon mustard
Direcciones
- For the rub:
- Combine the ingredients and rub mixture evenly over the ris.
- For the sauce:
- Heat oil in the pressure cooker pot over medium heat until shimmering.
- Add the onion and cook until softened, about 5 minutes.
- Stir in garlic and cook until fragrant, about 30 seconds.
- Stir in ketchup, water, molasses, vinegar and mustard. Stir to combine.
- Cook for one minute (my additional step)
- Measure out and reserve one cup of the sauce.
- Arrange the ribs upright in the pot, with meaty sides facing outward, then pour reserved sauce over the ribs.
- Lock the pressure cooker lid in place and bring to high pressure over medium-high heat. As soon as the pot reaches high pressure, reduce heat to medium-low and cook for 30 minutes adjusting heat as needed to maintain high pressure.
- NOTE: I set my electric pressure cooker to medium-high for 15 minutes, then let it do a natural pressure release for 15 minutes. Our ribs turned out perfectly.
- For a slow cooker, cook for 6-8 hours.
- Before serving:
- Preheat the broiler with the rack 6" below the flame.
- Remove ribs (meaty side up), with tongs, onto a foil-lined baking sheet with a baking rack set on top.
- Skim off the excess fat from the sauce, in the pot.
- Simmer the sauce until it is thickened, about 10 minutes, to equal about 2 cups.
- Brush the ribs with some of the sauce, flipping them over and brushing both sides.
- Starting with the meaty side up, broil until browned and sticky, for 2-3 minutes per side. Watch closely, as the sauce has sugar and can burn!
- Turn over a few times, adding additional sauce-- for a total of 10-15 minutes.
- Yum!
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 684g | |
| Calories 864 | |
| Calories from Fat 170 | 20% |
| Total Fat 19.52g | 24% |
| Saturated Fat 1.89g | 8% |
| Trans Fat 0.35g | |
| Cholesterol 0mg | 0% |
| Sodium 5451mg | 227% |
| Potassium 3063mg | 88% |
| Total Carbs 180.5g | 48% |
| Dietary Fiber 14.3g | 48% |
| Sugars 135.29g | 90% |
| Protein 11.15g | 18% |
