After my dad and I had dinner at Tennessee’s legendary Rendezvous restaurant, I was inspired to create my own version of tasty dry-rub Memphis ribs. Smoked paprika in the rub mimics the flavor the ribs would get from grilling over hot coals.
—Matthew Hass, Franklin, WI
Prep: 15 min. • Cook: 20 min+ releasing • Makes: 6 servings
1/2 cup white vinegar
1/2 cup water
3 Tbsp. smoked paprika
2 Tbsp. brown sugar
2 tsp. salt
2 tsp. coarsely ground pepper
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. ground cumin
1 tsp. ground mustard
1 tsp. dried thyme
1 tsp. dried oregano
1 tsp. celery salt
3/4 tsp. cayenne pepper
2 racks pork baby back ribs (about 5 lbs.)
1. Combine vinegar and water; brush over ribs. Pour the remaining vinegar mixture into a 6-qt. electric pressure cooker. Mix together next 12 ingredients, reserving half. Sprinkle ribs with half of the seasoning blend. Cut ribs into serving-size pieces; transfer to pressure cooker.
2. Lock lid; make sure vent is closed. Select manual setting; adjust pressure to high and set time for 20 minutes. When finished cooking, allow pressure to naturally release for 10 minutes and then quick-release any remaining pressure according to the manufacturer’s instructions. Remove ribs; skim fat from cooking juices. Using a clean brush, brush ribs generously with the skimmed cooking juices; sprinkle with the reserved seasoning. Serve ribs with the remaining juices.
1 SERVING: 509 cal., 35g fat (13g sat. fat), 136mg chol., 1137mg sod., 8g carb. (5g sugars, 2g fiber), 38g pro.