Pressure Cooker Ribs
User Reviews
4.8
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Prep Time
15 mins
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Cook Time
45 mins
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Total Time
1 hr
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Servings
2 servings
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Calories
1034 kcal
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Course
Main Course
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Cuisine
American
Pressure Cooker Ribs
Description
Pressure Cooker Ribs highlights pork spare ribs cooked quickly under pressure with basic seasonings of salt and pepper and beef stock to keep them moist. The ribs are cut to fit around the steamer insert and are positioned to avoid touching for consistent cooking. Depending on your pressure cooker type, ribs can be cooked for 20 minutes for tender meat or up to 30 minutes for falling-off-the-bone texture. The use of Dijon mustard and brown sugar in the ingredients suggests a glaze or finishing sauce might be applied after cooking, though details are minimal.
The ribs' simple seasoning lets the pork flavor shine while the pressure cooking method speeds preparation and keeps the ribs juicy. Serving ideas might include pairing with barbecue sides or slicing ribs for sandwiches. Cooks can adjust cooking time based on texture preference, making this recipe adaptable.
Notes mention swapping the salt and pepper seasoning with a dry rub for extra flavor and optionally discarding the cooking liquid to brush ribs with barbecue sauce instead of reducing it for glaze. The recipe is suitable for gluten-free and dairy-free diets.
Ingredients
- 1/2 (3-pound) rack pork spare ribs membranes removed
- 1 teaspoon kosher salt
- black pepper freshly ground
- 1 cup beef stock or low-sodium broth
- 3 tablespoons Dijon mustard
- 3 tablespoons brown sugar packed
Instructions
- Remove the membrane from the ribs.
- Cut your 1/2 (3-pound) rack pork spare ribs into 2 or 3 pieces so all the ribs will fit in the pressure cooker. Sprinkle the ribs on both sides with the 1 teaspoon kosher salt and freshly ground black pepper.
- Pour the 1 cup beef stock into the pressure cooker and place the steamer insert in the cooker.
- Place the ribs on the steamer insert. Rather than stacking sections of ribs, place the rib sections on end and sort of curl them around the pot so the pieces aren’t touching to ensure even cooking.
- Lock the lid in place and bring the pot to high pressure (15 psi for stove top or 9 to 11 psi for electric). If using a stove-top pressure cooker, maintain the pressure for 20 minutes for tender ribs or, if you prefer that the ribs be falling-off-the-bone tender, cook for 30 minutes, adjusting the burner as necessary.If using an electric pressure cooker, such as an Instant Pot, cook at high pressure for 20 minutes for tender ribs or, if you prefer ribs that are falling-off-the-bone tender, cook for up to 30 minutes. When the timer goes off, turn the cooker off. Do not let the pressure cooker automatically switch to the “warm” setting.
- Use the natural method to release the pressure in the cooker. Unlock and remove the lid. Using tongs, move the ribs, bone-side up, to a rack placed on an aluminum foil-lined sheet pan. Let the cooking liquid in the pressure cooker rest for several minutes to allow the fat to rise to the surface.
- Meanwhile, preheat the broiler and adjust an oven rack to the top or second position.
- While the broiler heats, spoon off and discard the fat from the surface of the cooking liquid. Place the stove-top cooker over medium heat or turn the electric cooker to “brown” or "saute" and bring the stock to a vigorous simmer. Cook until the stock is reduced to 1/3 of the original volume, 8 to 10 minutes.
- Stir in the 3 tablespoons Dijon mustard and 3 tablespoons packed brown sugar, and continue simmering for 6 to 8 minutes more, or until the sauce resembles a thick syrup. Remove from the heat.
- Baste the bone side of the ribs with some of the mustard sauce. Slide the ribs under the broiler until the sauce is bubbling, about 4 minutes. Remove the sheet pan from the oven, turn the ribs over, and baste with the remaining glaze. Return to the broiler until warmed through, about 6 minutes. Cut the ribs into 1- or 2-rib sections and serve.
Notes
- Consider using a dry rub instead of just salt and pepper to add more flavor.
- You can discard the cooking liquid and brush ribs with your preferred barbecue sauce if you prefer not to reduce the liquid.
- This recipe meets gluten-free and dairy-free diet requirements.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2servings
Amount Per Serving
Calories 1034 kcal
% Daily Value*
| Serving | 1portion | |
| Calories | 1034kcal | 52% |
| Carbohydrates | 19g | 6% |
| Protein | 55g | 110% |
| Fat | 81g | 125% |
| Saturated Fat | 26g | 130% |
| Monounsaturated Fat | 30g | 150% |
| Trans Fat | 1g | 50% |
| Cholesterol | 272mg | 91% |
| Sodium | 2145mg | 89% |
| Fiber | 1g | 4% |
| Sugar | 18g | 36% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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