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Pressure Cooker Barbecued Baby Back Ribs


Seriously. Tender, falling off-the-bone ribs in 15 minutes, when you use a pressure cooker -- plus an extra ten minutes to make the most delicious "scratch" BBQ sauce you've ever tasted. Yes, it's true. I did it in my pressure cooker. BUT, you can adapt this to a slow cooker, only it will take you 6 to 8 hours to achieve what I did in 15 minutes! Please click on the recipe source to see how I made this on my food blog "A Feast for the Eyes". Recipe comes for America's Test Kitchen's "Pressure Cooking Perfection".

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  • DRY RUB:
  • 1 1/2 to 2 pounds baby back ribs, cut into 2-rib sections
  • 3 tablespoons paprika (I reduced to 2-1/2 tablespoons)
  • 2 tablespoons brown sugar, packed
  • 2 teaspoons chili powder
  • 1 teaspoon salt
  • 2 teaspoons black pepper
  • 1/4 teaspoon cayenne pepper
  • SAUCE:
  • 1 tablespoon vegetable oil
  • 1 onion, chopped fine
  • 2 garlic cloves, minced
  • 1 cup ketchup
  • 1/2 cup water
  • 1/4 cup molasses
  • 2 tablespoons cider vinegar
  • 2 tablespoons Dijon mustard


Servings 4
Preparation time 30mins
Cooking time 60mins
Adapted from


Step 1

Combine the ingredients and rub mixture evenly over the ribs.

Heat oil in the pressure cooker pot over medium heat until shimmering. Add the 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. Stir to combine. Cook for one minute (my additional step)

Measure out and reserve one cup of the sauce.

Arrange the ribs upright in the pot, with meaty sides facing outward, then pour reserved sauce over the ribs.

Lock the pressure cooker lid in place and bring to high pressure over medium-high heat. As soon as the pot reaches high pressure, reduce heat to medium-low and cook for 30 minutes adjusting heat as needed to maintain high pressure.

Note: I set my electric pressure cooker to medium-high for 15 minutes, then let it do a natural pressure release for 15 minutes. Our ribs turned out perfectly.

For a slow cooker, cook for 6 to 8 hours.

Before serving:
Preheat the broiler with the rack 6-inch below the flame.

Remove ribs (meaty side up), with tongs, onto a foil-lined baking sheet with a baking rack set on top.
Skim off the excess fat from the sauce, in the pot.

Simmer the sauce until it is thickened, about 10 minutes, to equal about 2 cups.

Brush the ribs with some of the sauce, flipping them over and brushing both sides.

Starting with the meaty side up, broil until browned and sticky, for 2 to 3 minutes per side. Watch closely, as the sauce has sugar and can burn!
Turn over a few times, adding additional sauce-- for a total of 10 to 15 minutes.



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