Ingredients
- 2 cans tomato paste (6 oz)
- 1/2 tsp. paprika & celery salt
- 1/3 cup white vinegar
- 1 tsp. garlic powder & onion powder
- 1/4 cup water
- 1/4 tsp. ground black pepper
- 3 Tbsp. light brown sugar
- Pinch of cinnamon
- 1 Tbsp. molasses
- 3 lbs of baby back pork ribs
- 1 Tbsp. Dijon mustard
- 1/2 cup water
- 1 tsp. liquid smoke
Preparation
Step 1
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.
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. 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.