It might be winter but that won’t stop us from enjoying a little BBQ! Try Elite’s beef baby back ribs recipe prepared pressure-cooker style, and you might find that your grill has some new barbeque competition. Spicy and slightly sweet from honey and cayenne, this baby back ribs recipe will be fall-off-the-bone tender from it’s long, hot session in the pressurized sauna. Careful though, if the neighborhood catches wind of these scents you might have some extra diners on your hands!
Prep Time: 5 minutes
Ready In: 1 hour 40 minutes
Ingredients
- 1 Tbsp honey
- ¼ Cup paprika
- ½ Tbsp salt
- 1 Tbsp cayenne pepper
- 1 Tbsp garlic powder
- 1 Tbsp onion powder
- 1 Can ginger ale
- 2 lb. Beef or pork back or loin ribs
- ½ Cup BBQ sauce; homemade or your favorite brand
Directions
- Wash the ribs and pat dry. Rub the meaty side of each rack with ½ Tbsp honey. Mix the spices together in a small bowl and then sprinkle liberally over both racks.
- Plug in the pressure cooker and place the pot insert inside. Add the ginger ale to the pot.
- Put the ribs into the cooker by either cutting the rack in half or thirds and laying them down into the pot (recommended if you are planning on crisping them on the grill) or stand them on end by wrapping the first rack around the inside of the pot in a spiral and then spiraling the next rack inside of the first, and so on (recommended if you are cooking more than 2 racks). Pour or baste the BBQ sauce directly onto the ribs.
- Secure the lid and close the pressure valve to Air Tight. To prepare these for the grill, set cook time to 60 minutes. For “fall-off-the-bone” ribs straight from the pressure cooker, set the cook time for 80 minutes.
- After the cooking time has elapsed, unplug (or turn off) the pressure cooker. The pressure may be released immediately by opening the valve or naturally by waiting until the pressure has dissipated and the lid can safely be removed.
- Carefully remove ribs from pot and serve immediately with BBQ sauce or place on a hot grill or under the broiler for 5 minutes per side for that crispy, char-grilled taste.
If you’re looking for a traditional side dish to go with this BBQ we suggest our pressure-cooker mac and cheese recipe.
What’s your favorite kind of BBQ? Kansas, Memphis, Carolina, or Texas style?