Barbecued Baby Back Ribs
SERVES: 4 TO 6
PRESSURE LEVEL: HIGH
RELEASE: NATURAL
TOTAL TIME: ABOUT 1½ HOURS
TIME UNDER PRESSURE: 30 MINUTES
WHY THIS RECIPE WORKS We wanted to create a pressure–cooker version of barbecued ribs with the same fall–off–the–bone texture as their grill–roasted counterparts without the 4–hour–long cooking time. Covering the ribs with a dry rub of paprika, sugar, chili powder, cayenne, salt, and pepper ensured they would have good flavor, and cutting the ribs into two–rib sections made them easy to arrange in the pot. For the cooking liquid, we built the foundation for what would become our barbecue sauce: We sautéed onion and garlic, then stirred in ketchup, molasses, cider vinegar, and Dijon mustard. After arranging the ribs around the perimeter of the pressure–cooker pot, we poured some of the sauce over the tops of the ribs. As the ribs cooked, the sauce dripped down, slowly basting and flavoring the meat. After 30 minutes, we released the pressure, removed the ribs, and reduced the sauce to intensify its flavor and give it more body. For an authentic, lightly charred exterior, we arranged the ribs on a baking sheet and broiled them, brushing them with barbecue sauce every few minutes, until they were sticky and caramelized. See the step shot and Troubleshooting that follows the recipe.
INGREDIENTS
|
3 |
tablespoons paprika |
|
2 |
tablespoons packed brown sugar |
|
2 |
teaspoons chili powder |
|
Salt and pepper |
|
|
¼ |
teaspoon cayenne pepper |
|
2 |
(1½- to 2–pound) racks baby back ribs, cut into 2–rib sections |
|
1 |
tablespoon vegetable oil |
|
1 |
onion, chopped fine |
|
2 |
garlic cloves, minced |
|
1 |
cup ketchup |
|
½ |
cup water |
|
¼ |
cup molasses |
|
2 |
tablespoons cider vinegar |
|
2 |
tablespoons Dijon mustard |
1. BUILD FLAVOR: Combine paprika, sugar, chili powder, 1 teaspoon salt, 2 teaspoons pepper, and cayenne, then rub mixture evenly over ribs.
2. Heat oil in pressure–cooker pot over medium heat until shimmering. Add onion and cook until softened, about 5 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Stir in ketchup, water, molasses, vinegar, and mustard. Measure out and reserve 1 cup sauce. Arrange ribs upright in pot with meaty sides facing outward, then pour reserved sauce over ribs.
3. HIGH PRESSURE FOR 30 MINUTES: Lock pressure–cooker lid in place and bring to high pressure over medium–high heat. As soon as pot reaches high pressure, reduce heat to medium–low and cook for 30 minutes, adjusting heat as needed to maintain high pressure.
4. NATURALLY RELEASE PRESSURE: Remove pot from heat and allow pressure to release naturally for 15 minutes. Quick release any remaining pressure, then carefully remove lid, allowing steam to escape away from you.
5. BEFORE SERVING: Adjust oven rack 6 inches from broiler element and heat broiler. Place wire rack inside aluminum foil–-lined rimmed baking sheet and spray with vegetable oil spray. Transfer ribs, meaty side up, to prepared baking sheet. Using large spoon, skim excess fat from surface of sauce. Bring sauce to simmer and cook until thickened and measures 2 cups, about 10 minutes. Brush ribs with some of sauce, then broil until browned and sticky, 10 to 15 minutes, flipping and brushing with additional sauce every few minutes. Serve ribs with remaining sauce.