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. For a milder sauce, remove the ribs and seeds from the habanero before mincing. Also, we used Heinz chili sauce in this recipe; other types of chili sauce may be more or less spicy.
|
3 |
tablespoons chili powder |
|
2 |
(1½- to 2-pound) racks baby back ribs, cut into 2-rib sections |
|
1 |
cup water |
|
¼ |
cup sliced jarred pickled banana peppers, chopped fine, plus 2 tablespoons pickling liquid |
|
1 |
cup yellow mustard |
|
½ |
cup brown sugar |
|
½ |
cup chili sauce |
|
1 |
habanero chile, minced |
1. Rub chili powder evenly over ribs. Add water to pressure-cooker pot, then arrange ribs upright in pot with meaty sides facing outward. Whisk banana peppers, pickling liquid, mustard, sugar, chili sauce, and habanero together in bowl, then pour 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.