I *love* using my pressure cooker! Perfect for someone like me who thinks I’ve got everything going for me and I’m having a productive day, only to be brought up short in late afternoon with, “When’s dinner? I’m hungry.” Oh, right…dinner. Forgot about that. And you can’t pull out your crockpot at that late hour! So here’s another easy-peasy pressure cooker recipe, with only 3 ingredients, that produces tender, sticky ribs you thought you could only get from a low & slow professional!
I could’ve sworn the ribs were in the fridge, but I was wrong. No worries! I dropped the frozen ribs in my 2-gallon jug, full of hot water, and they were thawed in half an hour. 😀
Remove baby back ribs from their wrapper and cut into 4 sections. Place the elevated cooking rack inside the cooker, pour in 2 cups of ginger ale and then lay rib sections on top of rack.
Set pressure cooker timer for 25 minutes and ensure vent is sealed.
When timer is up, vent out the steam completely before opening up the cooker. The ribs might not look pretty without their dousing of BBQ sauce, but try the meat here. So tender and juicy! Now we’re going to add the sauce and make the ribs sticky. You can do this on your grill, if you prefer. We’ve done that, but it’s faster and stickier under the broiler. You chose!
Turn on your broiler, remembering that your oven door needs to be cracked when you are broiling. My oven rack is 7 inches below my broiler. This gives the sauce time to get sticky and really adhere to the ribs. If the rack was closer to the broiler, the sauce would blacken more. Pick your preference!
Remove meat to an oven-proof dish, underside of ribs facing up. Spread on your favorite BBQ sauce – ours is currently Sweet Baby Ray’s Sweet & Spicy!
Keep an eye on your ribs under the broiler; they can go from zero to burnt pretty quickly when left alone, but take forever to caramelize when you stare at them. ;o) Ours were under the broiler approximately 7-9 minutes per side. When you have achieved your desired level of color and stickiness on the underside of your ribs, remove from broiler, flip, sauce the other side and back into the broiler for another 7-9 minutes. Do you see how the sauce just fused to the underside of the ribs, below?! It was so hard to put them back under the broiler for the other side because I just wanted to dig in!
And…voilà! RIBS. ARE. DONE! To be honest with you, we could have left the top side of the ribs under the broiler longer, to achieve the same, infusion of matte sauce the back got, but it smelled so good, we couldn’t wait any longer. ;o) And they were still deliciously sticky!
Give these a try and let me know how they turned out! And check out my other Easy-Peasy Pressure Cooker recipes.