Post by annrms on May 31, 2018 11:53:13 GMT -5
This recipe is a departure from BBQ ribs. We enjoyed it. I'm sure it can be adapted for the IP!
Greek Ribs
3 pounds baby back ribs (I used St. Louis with no problem)
3 tbsp. fresh oregano, minced, plus 1 tsp. dried
2 tbsp. fresh rosemary, minced
½ cup finely chopped onion
5 cloves garlic, minced
¼ cup olive oil
1 tbsp. Honey
¼ cup fresh lemon juice
2 tsp. Zest
Splash herb or regular vinegar
1 tsp. Salt
1 tsp. Pepper
¼ tsp. Red pepper flakes
If there, remove back membrane. (Mine was already removed.) Cut ribs into single ribs by cutting on the right side of the bone. Place ribs and marinade in a ziplock bag, shake and refrigerate 4-8 hours.
Criss-cross single ribs on rack in cooker. Pour in 1½ cup water or up to “MIN” line. (I put marinade in cup and measured water to make 1½ cups.) Bring to high pressure, lower heat, and cook 10 minutes. Natural release. Place on foil lined cookie sheet meat side up. Spray with cooking spray. Broil on high on highest rack for about 5 minutes or until browned.
Greek Ribs
3 pounds baby back ribs (I used St. Louis with no problem)
3 tbsp. fresh oregano, minced, plus 1 tsp. dried
2 tbsp. fresh rosemary, minced
½ cup finely chopped onion
5 cloves garlic, minced
¼ cup olive oil
1 tbsp. Honey
¼ cup fresh lemon juice
2 tsp. Zest
Splash herb or regular vinegar
1 tsp. Salt
1 tsp. Pepper
¼ tsp. Red pepper flakes
If there, remove back membrane. (Mine was already removed.) Cut ribs into single ribs by cutting on the right side of the bone. Place ribs and marinade in a ziplock bag, shake and refrigerate 4-8 hours.
Criss-cross single ribs on rack in cooker. Pour in 1½ cup water or up to “MIN” line. (I put marinade in cup and measured water to make 1½ cups.) Bring to high pressure, lower heat, and cook 10 minutes. Natural release. Place on foil lined cookie sheet meat side up. Spray with cooking spray. Broil on high on highest rack for about 5 minutes or until browned.
