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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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Using jar barbecue sauce: My Stick to Your Ribs BBQ sauce is extra thick to withstand the extra liquid of pressure cooking, but you can use a bottle of your favorite sauce and 4 tablespoons tomato paste in its place for the same spectacular results. Or if you are making your own sauce: Mix all ingredients (except ribs & 1/2 cup water) in mixing bowl or large jar and mix until well blended. Add 1/2 cup of water to pressure cooker. Cut 3 pounds of baby back pork ribs into sections small enough to fit into pressure cooker and generously coat with the BBQ sauce above. Lean ribs against the sides, standing upright in the cooker. Add any remaining BBQ sauce to water at bottom of cooker, securely lock on the pressure cooker's lid and cook on high for 20 minutes. Perform a quick release to release the cooker's pressure. Safely remove lid and serve.

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