SERVES 4 to 6
TOTAL TIME: 45 minutes (plus time to pressurize and depressurize pot)
If your racks are larger than 2 pounds each, you may need to extend the pressurized cooking time by 5 to 10 minutes. The test kitchen’s favorite brand of barbecue sauce is Bull’s-Eye. See the photo that follows the recipe
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3 |
tablespoons paprika |
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2 |
tablespoons brown sugar |
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¼ |
teaspoon cayenne pepper |
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Salt and pepper |
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2 |
(1½- to 2-pound) racks baby back ribs, cut into 2-rib sections |
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1 |
cup water |
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2 |
cups barbecue sauce |
1. Mix paprika, sugar, cayenne, 1 teaspoon salt, and 2 teaspoons pepper together in bowl, then rub evenly over ribs. Add water to pressure-cooker pot, then arrange ribs upright in pot with meaty sides facing outward. Pour barbecue sauce over ribs.
2. Lock pressure-cooker lid in place. Bring to high pressure over medium-high heat, then cook for 30 minutes, adjusting heat as needed to maintain high pressure.
3. Adjust oven rack 8 inches from broiler element and heat broiler. Place wire rack inside rimmed baking sheet lined with aluminum foil and spray with vegetable oil spray. Remove pot from heat. Quick-release pressure, then carefully remove lid, allowing steam to escape away from you.
4. Transfer ribs, meaty side up, to prepared baking sheet and brush with some of sauce from pot. Broil ribs until browned and sticky, about 4 minutes, brushing with additional sauce every few minutes.
5. Meanwhile, simmer sauce left in pot over high heat until slightly thickened, about 4 minutes. Remove fat from surface of sauce using large spoon and serve remaining sauce with ribs.