Pressure Cooker Recipes for an Accelerated Culture

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Pressure Cooker BBQ's Pork Spare ribs
gyr8or wrote in thepressureison

 Happy Tuesday, Pressure Cookers!

 This one is a masterstroke.  I will never bake ribs in the oven again.  BBQ'd ribs are a family tradition of sorts in my family, so of course I had to make them on the 4th.  My grandfather cooked the most awesome ribs I have ever tasted, I don't know how he did it because he did it on the grill and they took FOREVER.  I guess it was low indirect heat, which is, I suppose easier to do on a charcoal fire than on a propane gas grill.  Anyhoo, long story short, I approximated his recipe by baking the spare ribs in a 280 degrees over with vinegar and other seasonings for about 2 - 3 hours, THEN grilling them for about 10 minutes, long enough for the BBQ sauce to adhere.  They are awesome.   The meat is nearly falling off the bones, they are super-moist and really yummy!

Well, the Pressure cooker reduces this to about 40 minutes.  These were just about the best ribs I have ever made---they ain't Paw-paw's but then no ones are, really.  I hope you use this and let me know what you think.

Mr C's BBQ Pork Spare Ribs

With a Sharp knife, cut up
  • 2 racks of Pork Spare Ribs into 2 - 4 rib sections.

Assemble the rub, and mix well:
  • 1/2 cup brown sugar
  • 3 TBSP Garlic Salt
  • 1/2 tsp cayenne pepper

Rub each rib section with this mixture and place in your Pressure Cooker, sprinkle each rib with:
  • 1 TBSP of cider vinegar  (you'll use at least 1/2 to 3/4 cup of vinegar)

Place the lid on the cooker, and apply medium heat until it reaches HIGH pressure. 

Cook on HIGH pressure for 35 minutes, remove from heat and allow the pressure cooker to come back to normal pressure, so that you can open the lid.

Pre-heat the grill to about 450 degrees F.

Cook over the flame for until the ribs have scorch marks, doesn't take long.  

Turn the heat way down and if your grill has an upper rack, remove the ribs to your upper rack.

Then coat with your favorite barbeque sauce, or a homemade sauce if you want to get high-falutin'.

 Allow the sauce to bake on for about 4 minutes, turn the ribs and coat the other side, and allow to bake for a few more minutes until the sauce is baked on.  DO NOT ALLOW TO BURN.  The sauce has sugar in it that will carmelize and burn if your flame is too high.  If it starts to burn, turn the flame down some more.  If you have multiple burners on your grill, you may want to turn one or more of them off, if your ribs keep burning. 

Happy grilling, and pressure cooking!





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