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| Joined: | Tue Jun 7th, 2005 |
| Location: | Colorado Springs, Colorado USA |
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Normally, Vargr much prefers traditional smoked ribs. But sometimes you haven’t got the time to do a rack of ribs “low and slow†for hours over smoke, and you really don’t want to spend the $$s for a platter of take-out ribs from your favorite rib house. This recipe, thankfully, presents “acceptable†results even if you don’t get the smoke ring and “bark†from the traditional methods. And, it does it in less than an hour! Give these a try and you may find you have a new great alternative when you just have to get your “rib fix†on.
These absolutely beat every version of prepared supermarket packaged ribs wuff has ever tried, and they do it at far cheaper price!
Ingredients:
5-6 LBs “Country Style†pork ribs (boneless or bone-in)
2 TBs Liquid Smoke (Mesquite or Hickory)
1/3 C Apple Cider Vinegar
1 TBs Worcestershire Sauce
½ C BBQ Sauce (your choice)
1 TBs Granulated Garlic
3 TBs Onion Powder
½ TBs Ground Black Pepper
1.5 C Hot Water
Anti-stick cooking spray
Your Favorite “Rib Rub†(there are many choices)
Your Favorite BBQ Sauce (Equally many choices)
Directions:
At least 2 hours, preferably longer (overnight is good), before cook time, take the pork ribs out of the package. Rinse and pat dry. Then sprinkle all over with your favorite rib rub powder until all sides are nicely covered. Wrap in plastic cling wrap and place in refrigerator until cook time.
At cooking time, remove the ribs from the refrigerator and unwrap. In a large pressure cooker, add all ingredients except the last two (rib rub and extra BBQ sauce to sauce ribs later - just use the ½ C of sauce indicated). Set heat to high, and stir briefly to combine keep the big glop of BBQ sauce from burning on the bottom.
Place a trivet or standoff in the bottom to keep the ribs from touching the bottom. Arrange ribs seasoned with rib rub in criss-cross pattern layers on top of standoff. Cover with lid and allow to come to pressure.
Reduce heat to pressure maintenance level and allow to cook at pressure for 15 minutes. (Yes, the rib should normally cook for 17-20 minutes for full done-ness, but we’re intentionally “shorting†this to account for the additional cook time in the broiler.) Remove from heat, and run under cool water (for stove top cooker ONLY) to quickly reduce pressure.
Spray a large cookie sheet or sheet cake pan with cooking spray, or line with tin foil and spray that (these will definitely leave deposits on your cookie sheet!).
Place the steamed ribs on the baking sheet and baste thickly with your favorite BBQ sauce. Place under broiler and broil for 7-9 minutes, turning tray once. Remove (CAREFULLY! HOT! HOT!) and flip ribs over. Baste the other side with more sauce and return to broiler. Broil another 7-9 minutes on the other side, revolving tray once at the half way point. Note: Broilers work differently depending on model and distance between heat and ribs. You want the sauce to cook into the ribs and caramelize into a thick glaze. A few browned or blackened spots are good too (adds a nice crunch)! But don’t let the ribs burn!
Remove and plate ribs and ENJOY!
TIPS:
Save the juice/water from the pressure cooker when the ribs are done. You’ll notice that there is a LOT more liquid in there than you started with. This is packed full of flavor! Use it to make some “killer†rice, beans, or pork & bean soup! It can also serve as a nice base for some chili. Taste it and see what ideas it brings to mind!
Vargr used store-bought rub and BBQ sauce because there are several wuff really likes, but there’s no reason why you can’t use your own favorite home-made mixes. Wuffy suspects these ribs will work best with a tomato-sugary based sauce during the broiling, instead of a vinegar or mustard-based version (Vargr used a "Kansas City" type). You can also try for a “dry rub†version by refreshing the rib rub when you remove the ribs and then broiling them with that. Many variations are possible! Experiment and make it your own!
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We grow not old, so long as we continue to chase our dreams.
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