Pressure Cooker Ribs With Tangy BBQ Sauce
Tender barbecue ribs with homemade sauce couldn’t be easier or quicker then when made a pressure cooker. Just add all the ingredients and enjoy in about an hour!
- 1 rack pork loin baby back ribs (about 3 lbs./1.5 kg)
- 1 tsp (5 mL) salt
- ¼ tsp (1 mL) black pepper
- ¼ tsp (1 mL) garlic powder
- 1 cup (250 mL) apple juice
- Barbecue Sauce
- ¾ cup (175 mL) ketchup
- ⅓ cup (75 mL) Worcestershire sauce
- ¼ cup (60 mL) packed brown sugar
- ¼ cup (60 mL) apple cider vinegar
- ½ tsp (2 mL) garlic powder
Remove the membrane from the rack of ribs (see cook’s tip).
Combine the salt, pepper, and garlic powder in small bowl. Season both sides of the ribs with the seasoning mixture, then cut into four portions.
Add the apple juice and ribs to the inner pot of the Deluxe Multi Cooker. Lock the lid and select BEEF/PORK; press and hold START.
When the timer is up, let the steam release naturally for 10 minutes, then press CANCEL. Press STEAM RELEASE. Remove the ribs and cover with foil to keep warm. Reserve 1/2 cup (125 mL) of the juices in the inner pot.
- For the barbecue sauce, add the ingredients to the reserved juices. Select SEAR on Med; press and hold START. Bring to a boil and cook uncovered for 10 minutes, stirring frequently. Press CANCEL.
Set your oven to broil on high. Place the ribs on a medium sheet pan. Brush with ½ cup (125 mL) of the sauce. Broil for 5–6 minutes or until the sauce is bubbly and begins to caramelize. Serve with the remaining sauce.
- 4 servings
Nutrients per serving:
U.S. nutrients per serving: Calories 620, Total Fat 35 g, Saturated Fat 12 g, Cholesterol 150 mg, Sodium 1500 mg, Carbohydrate 36 g, Fiber 0 g, Sugars 32 g (includes 25 g added sugar), Protein 41 g
The membrane on the ribs is tough and holds in excess fat. To remove the membrane, lay the ribs meaty side down. Use the tip of a small knife to gently cut under the membrane on one corner. Lift the corner of the membrane and gently pull it away from the ribs.