Chef Bob Warden's Baby Back Ribs
Nothing says comfort quite like this flavorful dish. The combination of tangy barbecue sauce and tender meat will satisfy the heartiest of appetites.
- Or Bob's home made barbecue sauce:
- 3 pounds pork baby back ribs
- jar barbecue sauce (my favorite is Baby Rays)
- 4 tablespoons tomato paste
- 2 cans (6-ounce) tomato paste
- 1/2 teaspoon paprika
- 1/2 teaspoon celery salt
- 1/3 cup white vinegar
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/4 cup water
- 1/4 teaspoon ground black pepper
- 3 tablespoons light brown sugar
- pinch cinnamon
- 1 tablespoon molasses
- 1 tablespoon Dijon style mustard
- 1/2 cup water
- 1 teaspoon liquid smoke
Preparation time 30mins
Cooking time 60mins
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.