Post by nybirder on May 30, 2018 9:33:31 GMT -5
This is my version of a recipe for ribs that I found on YouTube. I made it for Memorial Day and have been enjoying the leftovers all week. This one is a keeper for me—perfect for someone who doesn’t have a BBQ or want to fuss that much cooking just for myself. The liquid smoke in the steaming water helps the flavor. These ribs are not braised in liquid but steamed on the trivet above the water. And decent ribs in about an hour! They could be finished on the grill if you want. It was nice to keep the kitchen cool—I browned my finished ribs in my countertop oven.
I used the recommendation from America’s Test Kitchen for the smoked paprika. Their vote was for Simply Organic. My market carries that brand of paprika but not the smoked. Using an internet search, I found it in a natural food store in town. Well worth the money—lovely smoky flavor.
The timing for this is based on an Instant Pot or electric pressure cooker. They usually take about 15% more time to cook than a stovetop pressure cooker because they are slightly lower PSI so keep this in mind if you are using one instead of an IP.
Instant Pot Baby Back Ribs
1 rack baby back ribs
1 cup water, 2 tbsp. liquid smoke in bottom.
I like to take the membrane off the back of the rack of ribs. It’s not that hard to do once you get it started. Grab it with a paper towel and just pull. I think it helps to get the flavor into all of the meat.
Rub the ribs with your favorite seasoning. You can let them sit in the fridge to marinate or cook them right away.
I used a generous portion of salt, pepper, onion powder, garlic powder, and smoked paprika.
Stand meat on end on the trivet above the water, curving it around the pot. I find it easier to handle if I cut it into sections—2 to 4 sections to a whole rack.
Set the IP to Meat and adjust the time to your preference or use the Manual or Pressure setting and adjust time.
If you want them to be tender with a little chew, pressure cook them on high for 16 minutes, or 25 minutes for fall off the bone. I chose 20 minutes which was just perfect for my taste. The meat came off the bone easily but it wasn’t so tender that it was falling off when I picked them up.
When the cooking time was done, I used a Natural Release for 10 minutes before Quick Releasing remaining steam. Meanwhile, preheat your oven for 10-15 minutes at 450F.
Put the ribs on a baking sheet, then sauce them with your favorite BBQ sauce and bake at 450 degrees 10-15 minutes or until they are nicely glazed and slightly charred in spots. Or, you can finish them outside on a grill.
I used the recommendation from America’s Test Kitchen for the smoked paprika. Their vote was for Simply Organic. My market carries that brand of paprika but not the smoked. Using an internet search, I found it in a natural food store in town. Well worth the money—lovely smoky flavor.
The timing for this is based on an Instant Pot or electric pressure cooker. They usually take about 15% more time to cook than a stovetop pressure cooker because they are slightly lower PSI so keep this in mind if you are using one instead of an IP.
Instant Pot Baby Back Ribs
1 rack baby back ribs
1 cup water, 2 tbsp. liquid smoke in bottom.
I like to take the membrane off the back of the rack of ribs. It’s not that hard to do once you get it started. Grab it with a paper towel and just pull. I think it helps to get the flavor into all of the meat.
Rub the ribs with your favorite seasoning. You can let them sit in the fridge to marinate or cook them right away.
I used a generous portion of salt, pepper, onion powder, garlic powder, and smoked paprika.
Stand meat on end on the trivet above the water, curving it around the pot. I find it easier to handle if I cut it into sections—2 to 4 sections to a whole rack.
Set the IP to Meat and adjust the time to your preference or use the Manual or Pressure setting and adjust time.
If you want them to be tender with a little chew, pressure cook them on high for 16 minutes, or 25 minutes for fall off the bone. I chose 20 minutes which was just perfect for my taste. The meat came off the bone easily but it wasn’t so tender that it was falling off when I picked them up.
When the cooking time was done, I used a Natural Release for 10 minutes before Quick Releasing remaining steam. Meanwhile, preheat your oven for 10-15 minutes at 450F.
Put the ribs on a baking sheet, then sauce them with your favorite BBQ sauce and bake at 450 degrees 10-15 minutes or until they are nicely glazed and slightly charred in spots. Or, you can finish them outside on a grill.