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Baby Back Ribs-Pressure Cooker (Chef Bob Warden)

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Bob's Tips: To give the ribs a little more color (and flavor) place cooked ribs on a sheet pan under the broiler for a few minutes until the sugars in the sauce begin to char. Nothing says comfort quite like this flavorful dish. The combination of tangy barbecue sauce and tender meat will satisfy the heartiest of appetites. Serve with coleslaw and corn on the cob and you'll have a picnic lunch. Serve with mashed potatoes and a vegetable and you have a country supper.


3 pounds pork baby back ribs
jar barbecue sauce (my fav Baby Rays)
4 tablespoons tomato paste
Or Bob's home made barbecue sauce:
2 cans 6-oz tomato paste
½ teaspoon paprika
½ teaspoon celery salt
cup white vinegar
1 teaspoon garlic powder
1 teaspoon onion powder
¼ cup water
¼ teaspoon ground black pepper
3 tablespoons light brown sugar
pinch cinnamon
1 tablespoon molasses
1 tablespoon Dijon style mustard
½ cup water
1 teaspoon liquid smoke

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