PRESSURE COOKER RIBS
Steps:
- Prepare Baby Back Ribs: Remove the membrane from the back of the ribs with a butter knife and a paper towel.
- Dry Rub Baby Back Ribs: Mix all the dry rub ingredients and rub it all over the baby back ribs. Then, set aside while you prepare other ingredients.
- Pressure Cook Baby Back Ribs: 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 (see tips). *Pro Tip: If your Instant Pot is very sensitive to the "Burn Error", layer the Ketchup & Dijon mustard on top of the Ribs instead of mixing it into the BBQ sauce.Close lid and Pressure Cook at High Pressure for 16 - 25 minutes. Turn off the heat and Full Natural Release. Open the lid carefully.*Pro Tip: Adjust your cooking time according to your preference: 16 minutes (tender with a bit of chew) to 25 minutes (fall off the bone).
- Preheat Oven: While the baby back ribs is cooking in the pressure cooker, preheat the oven to 450°F.
- Set Aside Baby Back Ribs: Carefully place the pressure 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 an oil separator.
- Reduce BBQ sauce: Place roughly chopped carrots into the BBQ sauce and bring your BBQ sauce to a simmer (Instant Pot: Press Sauté button once, then Adjust button to Saute Less Function).Continue to reduce and thicken the BBQ sauce by simmering until desired thickness (~6 - 8 mins). 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.
- Apply Sauce and Finish in Oven or Grill: 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 and Enjoy: Serve the baby back ribs immediately with more homemade BBQ sauce along with the carrots.
Nutrition Facts : Calories 525 kcal, Carbohydrate 50 g, Protein 29 g, Fat 24 g, SaturatedFat 8 g, Cholesterol 98 mg, Sodium 1382 mg, Fiber 3 g, Sugar 39 g, ServingSize 1 serving
PRESSURE COOKER HOT HONEY RIBS
It's a pressure cooker miracle: super-tender ribs in little more than an hour, from start to finish. (You could also make these ribs in a slow cooker using this recipe, though be aware it will be significantly more time-consuming.) These sticky, spicy ribs make a fantastic football-watching snack, but they can also be a dinner main, served with some sautéed greens on the side. The ribs emerge from the pressure cooker falling-off-the-bone and flavorful. They just need a quick spicy honey glaze and a two-minute run under the broiler to caramelize. One thing to note: Red chiles taste best in this recipe because green chiles are less sweet and can taste grassy. Any spicy red chile will work beautifully, and red-pepper flakes work in a pinch. If you prefer green chiles, however, you can use them.
Provided by Sarah DiGregorio
Categories dinner, snack, finger foods, meat, appetizer, main course
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Add the sweet and hot smoked paprika, mustard and garlic powders and several generous grinds of black pepper to a small bowl and mix to combine.
- Remove the ribs from the packaging and pat them dry with paper towels. (The easiest place to do this is the sink.) Turn the ribs over to remove the membrane that covers the back of the ribs: Grasp one end of the membrane with paper towels to keep your hands from slipping and pull; the membrane should pull right off in one or two sheets. (If it is not easy to pull off, you can skip this step.) Season the ribs all over, front and back, using about 1 tablespoon of salt per rack of ribs. Coat the ribs in the spice mixture, patting it all over both sides of the ribs.
- Put 2 cups of water into a 6- or 8-quart electric pressure cooker. Fit a steamer basket or trivet into the pot over the water. If you don't have one of those, roll up sheets of aluminum foil to make foil snakes about 1 1/2 inches in diameter. Coil the foil snakes into the bottom of the pot, covering the bottom of the pot with the coil. Make sure the top of the coil is just above the water level. This makes your own steamer trivet. Coil the ribs in the pot with the meaty sides facing the sides of the pot and the bones pointing up, standing them in a ring of concentric circles. Close the lid and cook on high pressure for 18 to 22 minutes. (See Tip)
- Meanwhile, make the hot honey: Combine the honey, chiles and lime peel in a small saucepan over medium heat. Let the mixture get very hot, until it simmers and then starts to foam, about 2 minutes. Remove it from the heat, pour it into a small heatproof bowl and set aside. (The honey can be made several days in advance. When it cools, cover it, and store it at room temperature.)
- When the cook time is over, turn off the pressure cooker and let the pressure release naturally for 15 minutes, then release the remaining pressure manually. Open the lid. The ribs should be very tender, but not falling apart. They are done when the meat shrinks back from the bones, the bones wiggle easily and a fork can easily shred an edge of the meat. If the meat is not tender, pressure cook on high for 1 to 3 more minutes, then immediately release the pressure manually.
- Line a sheet pan with foil. Using tongs, transfer the ribs to the sheet pan, meaty side up. Heat the broiler. Remove the lime zest from the honey (leave the chiles in) and stir the lime juice and apple cider vinegar into the honey mixture. Using a spoon, drizzle the honey all over the ribs, using about half the honey but leaving the chiles in the bowl.
- Broil the ribs until they are caramelized and sizzling, and lightly charred in spots, 2 to 3 minutes. (Check the ribs every 30 seconds or so to prevent burning, and rotate them to make sure that all the surfaces get caramelized.) Season the ribs with salt, then drizzle more of the hot honey and chiles over the ribs, to taste. Serve with any remaining hot honey on the side.
BEST PRESSURE COOKER STICKY BBQ RIBS EVER
It's time to give back to the Allrecipes community for all they have given to me. This recipe is the culmination of learning how to make BBQ ribs for competition, plus learning from my family members who are all pressure cooker experts. The end result, after years of trial and error, will have everybody licking their fingers in complete ecstasy. You can save a few teaspoons of BBQ sauce, throw it into 2 boxes of mac and cheese, and serve the ribs alongside.
Provided by Tony Thor
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes BBQ Sauce Recipes
Time 1h10m
Yield 8
Number Of Ingredients 10
Steps:
- Pour apple cider into an 8-quart multi-functional electric pressure cooker (such as Instant Pot®) to about 1/2 inch below the rack line. Stir in garlic powder, salt, paprika, and pepper. Place rack inside and heat the liquid completely; place ribs on rack.
- Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 27 minutes. Allow 10 to 15 minutes for pressure to build.
- Preheat the oven to 350 degrees F (175 degrees C). Line a baking pan with a roasting rack.
- Pour about 2 cups BBQ sauce into a large cup. Add garlic, brown sugar, and chili sauce. Mix with a hand blender until completely smooth. Combine with the remaining BBQ sauce in a large bowl. Set aside to come to room temperature.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes.
- Remove ribs carefully and drain cooking liquid. Fully submerge each rib into the BBQ sauce. Place on the roasting rack so they are not touching. Brush extra BBQ sauce on top to make them extra sticky.
- Bake in the preheated oven until sauce is set, 15 to 20 minutes.
Nutrition Facts : Calories 552.5 calories, Carbohydrate 68.2 g, Cholesterol 87.8 mg, Fat 22.3 g, Fiber 0.7 g, Protein 18.3 g, SaturatedFat 8.2 g, Sodium 1414.2 mg, Sugar 54 g
FAST PRESSURE COOKER RIBS
I make these for a fast freezer meal. Boneless ribs and barbeque sauce are done in 20 minutes. Serve how you want. I put them in separate meals and freeze for later.
Provided by Ryan
Categories Main Dish Recipes Rib Recipes
Time 41m
Yield 6
Number Of Ingredients 6
Steps:
- Season ribs with garlic powder, salt, and pepper.
- Place a layer of onion in the bottom of a pressure cooker. Add a layer of ribs. Repeat with remaining onion and ribs.
- Combine barbeque sauce and broth together in a bowl; pour over ribs in the pressure cooker.
- Close cooker securely and place pressure regulator over vent according to manufacturer's instructions. Heat until steam escapes in a steady flow and makes a whistling sound, about 5 minutes. Adjust heat until regulator is gently rocking. Cook for 25 minutes. Transfer the pressure cooker to the sink; cool the pot with cold water for about 30 seconds to release pressure quickly.
Nutrition Facts : Calories 333.5 calories, Carbohydrate 32 g, Cholesterol 54.1 mg, Fat 14.4 g, Fiber 0.8 g, Protein 17.3 g, SaturatedFat 5.7 g, Sodium 1132.8 mg, Sugar 22.5 g
PRESSURE-COOKER MEMPHIS-STYLE RIBS
After my dad and I had dinner at the legendary Rendezvous restaurant, I was inspired to create my own version of tasty dry-rub Memphis ribs. Smoked paprika in the rub mimics the flavor the ribs would get from grilling over hot coals. -Matthew Hass, Franklin, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- Combine vinegar and water; brush over ribs. Pour remaining vinegar mixture into a 6-qt. electric pressure cooker. Mix together next 12 ingredients, reserving half. Sprinkle ribs with half of seasoning blend. Cut ribs into serving-size pieces; transfer to pressure cooker. , Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 20 minutes. Allow pressure to naturally release for 10 minutes; quick-release any remaining pressure. , Remove ribs; skim fat from cooking juices. Using a clean brush, brush ribs generously with skimmed cooking juices; sprinkle with reserved seasoning. Serve ribs with remaining juices.
Nutrition Facts : Calories 509 calories, Fat 35g fat (13g saturated fat), Cholesterol 136mg cholesterol, Sodium 1137mg sodium, Carbohydrate 8g carbohydrate (5g sugars, Fiber 2g fiber), Protein 38g protein.
MEMPHIS-STYLE RIBS
Steps:
- Your ribs may already be trimmed, or you can ask the butcher to trim them. To do it yourself, place the ribs meat-side up on a cutting board. There is a line of fat at the base of the ribs; cut along it to remove the cartilaginous rib tips. Turn the meat over, rib-side up. Cut off the flap of meat on the inside of the ribs. (The reason to remove these pieces is that they will burn, well before the ribs are done. You can season them and grill them over direct heat for about 15 minutes, turning once. They are delicious.) With the rib-side up, finesse a sharp knife under the tough membrane that covers the bones. Working from one rib to the next, pull the membrane off the rib. (For a better grip, grab the membrane with a paper towel.) The membrane may tear and you may have to start over, but be patient - removing the membrane allows the spices and smoke to penetrate the ribs, and makes the ribs much more attractive and easy to eat.
- In a shallow, non-reactive pan large enough to hold the ribs, mix together 1 cup cider vinegar, 1 cup cider, garlic, bay leaves, 2 tablespoons hot sauce and the salt. Put the ribs in this marinade, turn to coat, cover with plastic wrap and refrigerate for at least 8 hours and up to 16 hours, turning once during this time.
- Remove the ribs from the pan 2 hours before you are going to grill and pat dry. Discard the marinade. Sprinkle the ribs all over with 1/2 cup of the rub, patting it on with your fingers. Cover and refrigerate for about 1 1/2 hours. Remove the ribs from the refrigerator and let sit at room temperature for 1/2 hour before grilling.
- Mix the remaining 3/4 cup cider vinegar, 3/4 cup cider, and 1 tablespoon hot sauce. You will apply this mixture to the ribs once every hour or so with a spray bottle, a barbecue mop, a pastry brush or a long-handled spoon.
- Soak about 3 cups of wood chips (hickory, oak or apple) for at least 1/2 hour in cold water.
- Prepare a charcoal fire or preheat a gas grill for indirect grilling over low heat. Drain and add 1 cup of the wood chips.
- Grill the ribs, covered, until they are crispy, and the meat has pulled back from the bone, 3 to 4 hours, depending on the heat of your grill. Spray or baste the ribs with the vinegar-cider mixture every hour, and turn them once during grilling. Don't forget to add more wood chips--and, if using charcoal, more coals--as needed (check every hour or so). You should have enough soaked wood chips for about 3 hours of cooking time; if your ribs take longer, you will need to soak more chips.
- If the ribs are done before you are ready to eat, wrap them in heavy-duty aluminum foil and leave them over very low, indirect heat for up to 1 hour.
- Remove the ribs from the grill, spray or baste with any remaining basting liquid, and sprinkle with the remaining the 1/4 cup of rub. Serve as is, or with Vinegar Sauce.
- Mix together all of the ingredients in an airtight container and store at room temperature. The rub will keep for several months.
- Yield: about 1 cup, enough for 8 pounds of Memphis-Style Ribs.
- In a medium bowl, whisk together all of the ingredients. Use immediately, or cover and store in the refrigerator for up to 1 week.
- Yield: about 2 1/2 cups
PRESSURE-COOKER CHINESE-STYLE RIBS
It's nice to walk in after a hard day's work and have dinner ready in a short amount of time. I hope you agree these ribs are quick, easy and delicious. Enjoy! -Paula Marchesi, Lenhartsville, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 6 servings.
Number Of Ingredients 17
Steps:
- Place pork, green onions and water chestnuts in a 6-qt electric pressure cooker. Mix hoisin sauce, water, soy sauce, sherry, garlic, gingerroot, corn syrup, marmalade, pie spice and pepper flakes in a bowl. Pour over pork. Lock lid and close pressure-release valve. Adjust to pressure-cook on high for 25 minutes. Allow pressure to naturally release for 10 minutes and then quick-release any remaining pressure. , Remove pork to a serving platter; keep warm. Skim fat from cooking juices. Select saute setting and adjust for medium heat. Bring to a boil. In a small bowl, mix cornstarch and water until smooth. Gradually stir cornstarch mixture into the pressure cooker. Bring to a boil; cook and stir until thickened, about 2 minutes. , Serve ribs with sauce and, if desired, rice and additional green onions.
Nutrition Facts : Calories 493 calories, Fat 22g fat (8g saturated fat), Cholesterol 132mg cholesterol, Sodium 1115mg sodium, Carbohydrate 28g carbohydrate (15g sugars, Fiber 2g fiber), Protein 42g protein.
BEEF RIBS (PRESSURE COOKER AND BBQ)
This is a culmination of trials and errors. Be sure to watch the ribs on the bbq as flare ups will occur due to the fatty ribs. Very tender and tasty. My husbands secret recipe.
Provided by tzurbrigg
Categories Meat
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Season ribs with salt pepper and paprika.
- Heat pressure cooker.
- Use 3 tbsp of oil and brown ribs in pressure cooker.
- Combine all above ingredients and pour over ribs in pressure cooker.
- Close cover securely and place pressure regulator on pressure vent pipe and cook 7 minutes with pressure regulator rocking slowly.
- Let pressure drop of its own accord.
- Then crisp the ribs on the bbq with your favorite bbq sauce.
Nutrition Facts : Calories 35.4, Fat 0.4, SaturatedFat 0.2, Sodium 567.3, Carbohydrate 5.8, Fiber 0.8, Sugar 1.7, Protein 2.5
VIENNA COUNTRY-STYLE RIBS FOR PRESSURE COOKER
Adapted from Cooks.com to include ingredient quantities and add additional tips. A 4-quart pressure cooker can handle up to 2 1/2 pounds of country-style ribs, and a 6-quart model can handle 5 pounds. Read manual for pressure cooker to double check amount of liquid needed. According to USDA, 1/2 pound of raw country-style ribs is one serving, but most people will insist on 1 pound per person. Cooking time allows for build up of steam, cooking, and natural cooling down. Nutrition data exaggerates fat and sodium, as long as sauce is discarded after ribs are served.
Provided by KateL
Categories Pork
Time 50m
Yield 1 1/3 pounds cooked ribs, 2-4 serving(s)
Number Of Ingredients 8
Steps:
- Rub each piece of meat on all sides with prepared mustard. Sprinkle with (optional) salt, pepper, and paprika.
- Brown well on all sides in a pressure cooker or Dutch oven. (Use small amount butter).
- Removed browned ribs from cooker to drain for 2 minutes, and wipe cooker clean of remaining butter.
- Return browned and drained ribs to cooker. Add 1 large sliced onion. Add 1 cup or so of beer or water, or amount required by manufacturer of pressure cooker.
- Cover and cook in pressure cooker 15 minutes at 15 pounds pressure.
- Let pressure drop of its own accord.
- (Alternative to Pressure Cooker: cook slowly in Dutch oven 1 - 1 1/2 hours until very tender; thicken gravy slightly, use a little flour or cornstarch dissolved in water.).
- Serve ribs over cooked rice. Discard cooking sauce to lower sodium and fat nutritional values. Serves 4 according to USDA, but only 2 hungry adults.
Nutrition Facts : Calories 1026.5, Fat 62, SaturatedFat 11.8, Cholesterol 336.3, Sodium 648.4, Carbohydrate 14.2, Fiber 3, Sugar 3.6, Protein 90.9
More about "pressure cooker memphis style ribs food"
PRESSURE COOKER PORK RIBS RECIPE - FOOD FANATIC
From foodfanatic.com
INSTANT POT PRESSURE COOKER BBQ COUNTRY STYLE RIBS
From marginmakingmom.com
PRESSURE COOKER CHINESE RIBS - DADCOOKSDINNER
From dadcooksdinner.com
PRESSURE COOKER BABY BACK RIBS RECIPE - PLAYS WELL …
From playswellwithbutter.com
PRESSURE COOKER COUNTRY-STYLE PORK RIBS RECIPE
From magicskillet.com
10 BEST PRESSURE COOKER RIBS RECIPES - YUMMLY
From yummly.com
PRESSURE COOKER BARBECUED RIBS - RICARDO
From ricardocuisine.com
PRESSURE COOKER COUNTRY RIBS | RECIPES | OH SO DELICIOSO
From ohsodelicioso.com
PRESSURE-COOKER MEMPHIS-STYLE RIBS RECIPE: HOW TO …
From stage.tasteofhome.com
Servings 6Total Time 35 minsCategory DinnerCalories 509 per serving
PRESSURE-COOKER MEMPHIS-STYLE RIBS RECIPE: HOW TO …
From preprod.tasteofhome.com
Servings 6Total Time 35 minsCategory DinnerCalories 509 per serving
BEST PRESSURE COOKER STICKY BBQ RIBS EVER RECIPE - FOOD NEWS
From foodnewsnews.com
PRESSURE-COOKER MEMPHIS-STYLE RIBS | RECIPE | RIB RECIPES, BEEF …
From pinterest.co.uk
PRESSURE COOKER RIBS WITH MEMPHIS STYLE RUB, YOU CAN MAKE …
From pinterest.ca
NINJA FOODIE PRESSURE COOKER PORK RIBS - THERESCIPES.INFO
From therecipes.info
MEMPHIS STYLE GRILLED RIBS RECIPE - I CAN COOK THAT
From icancookthat.org
BEST PRESSURE COOKER BARBECUE RIBS RECIPE - FOOD NEWS
From foodnewsnews.com
PRESSURE-COOKER MEMPHIS-STYLE RIBS | RECIPE | MEMPHIS STYLE RIBS, …
From pinterest.com
PRESSURE-COOKER MEMPHIS-STYLE RIBS | RECIPE | SLOW COOKED …
From pinterest.com
PRESSURE-COOKER MEMPHIS-STYLE RIBS - HEDONISMONLINE
From hedonismonline.com
PRESSURE COOKER WESTERN RIBS RECIPE - THERESCIPES.INFO
From therecipes.info
STICKY PRESSURE COOKER RIBS ON NOODLES - SORTEDFOOD
From sortedfood.com
PRESSURE COOKER & OVEN BROILER FAUX BBQ PORK LOIN BACK RIBS …
From paulstravelpictures.com
PRESSURE COOKER PORK SPARE RIBS RECIPE GUIDE WITH PICTURES
From paulstravelpictures.com
HOW TO MAKE MEMPHIS-STYLE RIBS IN THE SLOW-COOKER - YOUTUBE
From youtube.com
PRESSURE COOKER RIBS RECIPE | SIDECHEF
From sidechef.com
21 PRESSURE COOKER BACK RIBS RECIPE - SELECTED RECIPES
From selectedrecipe.com
RECIPE FOR PORK RIBS IN PRESSURE COOKER RECIPES
From stevehacks.com
PRESSURE COOKER COUNTRY-STYLE RIBS - HARMONS GROCERY
From harmonsgrocery.com
10 BEST PRESSURE COOKER RIBS RECIPES | YUMMLY
From yummly.com
PRESSURE COOKER BABY BACK RIBS - DADCOOKSDINNER
From dadcooksdinner.com
PRESSURE COOKER COUNTRY STYLE PORK RIBS - LOW CARB INSPIRATIONS
From lowcarbinspirations.com
INSTANT POT SPARE RIBS - TESTED BY AMY - JACKY
From pressurecookrecipes.com
DRY RUBBED PRESSURE COOKED AND GRILLED RIBS - SUGARLOVESPICES
From sugarlovespices.com
PRESSURE COOKER BBQ BABY BACK RIBS - CROCKPOTEMPIRE.COM
From crockpotempire.com
PRESSURE COOKER RIBS RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
GOD CHEF BABY RIBS (ELECTRIC PRESSURE COOKER RECIPE)
From simplechinesefood.com
PRESSURE COOKER RIBS RECIPE FOOD NETWORK | DEPORECIPE.CO
From deporecipe.co
INSTANT POT RIBS - QUICK & EASY! - NOSHTASTIC
From noshtastic.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love