It’s always nice to have a back up version of ribs when we don’t have time to smoke them on our big smoker. These did cut the time down, but I think next time I’ll grill than rather than finishing them up in the oven. They where tender, but lacked that good grilled flavor we where hankering.
(Adapted from I Wash You Dry)
1 rack of baby back pork ribs
1/4 cup brown sugar
2 tbsp chili powder
2 tsp dried parsley
1 tsp each: salt, pepper, cumin, garlic powder, onion powder
1/4 tsp cayenne pepper
1 cup water
1/2 cup apple cider vinegar
1/4 tsp liquid smoke, optional
1/2 cup bbq sauce
Remove the lining from the bottom side of the ribs by running a butter knife under the skin and then using a paper towel to grip and remove completely.
Combine the brown sugar, chili powder, parsley, salt, pepper, cumin, garlic powder, onion powder and cayenne pepper in a small dish and rub all over the ribs.
Place the rack in your pressure cooker and place the ribs inside the pot, standing on their side, wrapping around the inside of the pot. Pour in the water, apple cider and liquid smoke (if using), being careful to not wash off any of the seasonings.
Secure the lid, making sure the vent is closed. Press the Meat button and set to 25 minutes. Let the pressure naturally release for 10 minutes, then quick release the rest of the way.
Carefully remove the ribs from the pressure cooker and set on a foil lined baking sheet. Brush down with your favorite BBQ sauce, and pop under the broiler for 5 minutes, but keep an eye on it so it doesn’t burn (some ovens are more hot than others). Enjoy!
You can double the recipe, by wrapping the second rack of ribs around the first. Just double the spices, but keep the same amount of liquid underneath.