When we’re missing the grill during winter, these tangy ribs give us that same smoky barbecue taste we love. They’re so simple, and fall-off-the-bone delicious, too.
—SUE EVANS MARQUETTE, MI
PREP: 10 MIN. • COOK: 35 MIN. + RELEASING • MAKES: 8 SERVINGS
1 cup water
2 tablespoons cider vinegar
1 tablespoon soy sauce
4 pounds pork baby back ribs, cut into serving-size portions
2 tablespoons mesquite seasoning
1/2 cup barbecue sauce
1. Combine water, vinegar and soy sauce in a 6-qt. electric pressure cooker. Rub ribs with mesquite seasoning; add to the pressure cooker.
2. Lock lid in place; make sure vent is closed. Select manual setting; adjust pressure to high, and set time to 35 minutes. When finished cooking, naturally release pressure for 10 minutes, then quick-release any remaining pressure according to manufacturer’s directions.
3. Remove ribs to a foil-lined baking sheet; preheat broiler. Brush with barbecue sauce. Broil 4-6 in. from heat until ribs are glazed.