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Three Cup Chicken
Ribs
| By : |
Make these Pressure Cooker Ribs with homemade dry rub & BBQ sauce in less than an hour. Tender ribs with incredible depths of smoky & sweet flavors
| Prep Time | 15 minutes |
| Cook Time | 45 minutes |
| Servings |
2-3 servings
|
Ingredients
- 1 rack baby back ribs
- 2 carrots roughly chopped
- 2-3 drops liquid smoke
- 3 tablespoons brown sugar
- 2 teaspoons chili powder
- 2 teaspoons black pepper
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon cinnamon powder
- 1 teaspoon kosher salt
- 1/2 teaspoon cumin seed ground
- 1/2 teaspoon fennel seed ground
- 1/4 teaspoon cayenne pepper
- 1 medium onion minced
- 3 garlic cloves minced
- 1 cup ketchup
- 1/2 cup Water
- 1/8 cup maple syrup
- 1/8 cup honey
- 2 tablespoons apple cider vinegar
- 2 tablespoons Dijon mustard
Ingredients
|
Instructions
- Remove the membrane from the back of the ribs with a butter knife and a paper towel.
- Mix all the dry rub ingredients and rub it all over the baby back ribs. Then, set aside while you prepare other ingredients.
- Pour the homemade BBQ sauce into the pressure cooker. Add 2 – 3 drops of liquid smoke into the BBQ sauce. Place the baby back ribs into the BBQ sauce.
- Close lid and pressure cook on Manual at High Pressure for 16 – 25 minutes. Adjust your cooking time according to your preference: 16 minutes (tender with a bit of chew) to 25 minutes (fall off the bone). Turn off the heat and full Natural Release. Open the lid carefully.
- While the baby back ribs is cooking in the pressure cooker, preheat the oven to
450 Farenheit . - Carefully place the cooked baby back ribs on a chopping board with kitchen tongs. Cover it with aluminum foil and set aside.
- Filter the Fat (Optional Step): Filter the BBQ sauce with a strainer and remove the fat with anoil separator.
- Place roughly chopped carrots into the BBQ sauce and bring your BBQ sauce to a simmer by clicking sauté button once and click on adjust button twice to get to the Saute Less Function. Continue to reduce and thicken the BBQ sauce by simmering until desired thickness (roughly 6 - 8 minutes). Occasionally, stir with a wooden spoon. Taste the seasoning of the BBQ sauce. Stir in more brown sugar and additional 1 – 2 drops of liquid smoke if necessary.
- Brush the homemade BBQ sauce all over the baby back ribs on all sides including the bones with a silicone basting brush. Place the baby back ribs in the oven on the top rack for 10 – 15 minutes.
- Serve the baby back ribs immediately with more homemade BBQ sauce along with the carrots. Enjoy!
Amy and Jacky are a husband and wife team behind pressurecookrecipes.com. Born and raised in families from the restaurant industry, they have what they have coined “foodie genes”. Surrounded by so much food growing up and in their own food media company they started on their own, they fell in love with every aspect of food from photography to recipe development. In their exploration of delicious food and cooking techniques, they stumbled across pressure cooking and more importantly, Instant Pot! Amy and Jacky started their blog to bring happiness to the world through good food that is easy to make and delicious to eat! They want all of their readers to feel inspired and excited when cooking with their very own pressure cooker.
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Why is there no designation from dry rub ingredients and BBQ ingredients
Looks like a great recipe, but the dry rub and Bbq sauce ingredients arent seperated
I’ll bet these ribs are delicious, but with at least 92 grams of carbs (89 g of sugar) for 2-3 servings (i.e. 31 or 46 g/serving), they are hardly low carb!
Not paleo!!!
Would love to make this, but theres no designation of rub and sauce ingredients. Can you update it please?
Made this 3 times now, and everyone we give these to loves the rub. Once, we just used our own sauce after for lack of ingredients and time, but the IP ribs and the dry rub are the stars of the show. I never thought to add cinnamon to a dry rub, but it works very well. Also the timing on the cooker is just right. We do 2 full racks of ribs in the 6 qt for 20 min and the are very tender but not falling apart Excellent recipe!