OK...I'm still playing with the pressure cooker......and I am still loving this purchase! Keep in mind that the pressure cooker does what a slow cooker does....only much faster. It certainly brings more options to the table for a weekday meal. I can now make things that I might have saved for the weekend to prepare. These ribs for instance......From cutting open the package of ribs to serving them on a plate was just less than one hour.
And here is what I did.....
Pressure Cooked St Louis Style Ribs
4 lb package of St Louis Style ribs ( two racks)
3 Tbsp of rib rub (see below)
1 can beer
1/2 cup favourite BBQ sauce plus more for basting
1/2 tsp liquid smoke
1/2 tsp hot pepper sauce (optional)
Cut ribs into serving size portions. (I cut each rack in half....just so they could fit in the cooker). Remove skin from the back of the ribs if needed. Rub both sides of the ribs with dry rub. Brown ribs in 2 tbsp oil heated in the pressure cooker (with lid off) browning as many pieces at a time as you can and removing them to a side plate while you continue with the remaining. Once they are all browned...Pour in the can of beer and 1/2 cup BBQ sauce to deglaze the pan. Add liquid smoke and hot sauce if you'd like. Place the ribs in standing on their sides, or on a rack laying flat to keep them out of the liquid a bit. Attach lid and bring to high pressure (15 lbs) on high heat. Once high pressure has been reached.... (On my cooker this is evidenced by the pop up pressure indicator popping up.....AND...a steady steam of steam leaving the pressure relief valve.)....Lower heat to maintain pressure and begin timing. Cook at high pressure for 25 minutes, then remove from heat and allow unit to depressurize naturally. Once depressurized open lid and remove ribs to a foil covered tray. Baste with additional BBQ sauce and pop into a 375F oven for 10 minutes or you could toss them on the grill to get some grill marks on them.
Make you own rib rub????
1 Tbsp each of cumin, paprika, granular garlic, onion powder, chilli powder and brown sugar
2 Tbsp kosher salt
1 tsp each of cayenne and black pepper