Preparation Time: 5 mins Cooking Time: 30 mins Serving: 5
- 2kg baby back pork ribs
- 1 tablespoon kosher salt
- 1 cup water + 1 tablespoon liquid smoke
- BBQ sauce of choice, potato salad, coleslaw, cornbread, etc.
For the dry rub
- 1/4 cup firmly packed brown sugar
- 1 teaspoon chilli powder
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon ground black pepper
- 1/8-1/4 teaspoon cayenne pepper(optional)
- Add all listed dry rub ingredients to a small bowl. Stir to combine. Set aside, or store in an airtight container on your spice rack for up to 1 month.
- There will be a thin membrane on the back of the ribs (“silverskin”) that needs to be removed – otherwise, the dry rub won’t penetrate the meat all around the ribs & your ribs will be difficult to chew! I find it’s easiest to use a butter knife (something with a blunt edge that is not sharp) to work the silverskin off the ribs in 1 spot. From there, slide your finger under the membrane & the silverskin should pull off very easily.
- Generously season the ribs all over with kosher salt, then sprinkle the dry rub all over the ribs, using your hands to lightly work the rub into the meat.
- Add the water & liquid smoke mixture to the bowl of your electric pressure cooker. Fit the bowl with its trivet/rack. Place the prepared rack of ribs on the trivet/rack, bending as needed to fit into the bowl. Cover the pressure cooker, securely locking its lid into place & ensuring the vent is turned to its “sealing” position. Cook on low pressure for 30 minutes. Once the timer goes off, allow the pressure to release naturally for about 10 minutes (literally just leave the pot for 10 minutes!) before carefully flicking the vent to its “venting” position to allow any residual pressure to release. The ribs will hold to the bone but will have a great fall-apart tender texture – perfect! Carefully transfer the ribs to a baking sheet or serving platter.
- While the pressure cooker releases preheat the grill to medium-high (approx. 600 degrees F). Grill the ribs over direct heat for 3-4 minutes per side, brushing them with your favourite BBQ sauce the whole time. You don’t need to grill them very long, just enough to get some nice grill marks & smoky char.
- Serve the ribs with your favourite BBQ sauce & BBQ sides.
Posted by Aussie Meat and for this fabulous recipe, we thank Plays Well With Butter for the recipe link https://playswellwithbutter.com/pressure-cooker-baby-back-ribs-recipe/