These Pressure Cooker Ribs (Instant Pot) are fall off the bone … For many years, my go-to pork rib recipe has been these BBQ Ribs in the Oven …
- 1/2 rack (about 1 1/2 pounds) spareribs
- 1 teaspoon kosher salt
- Freshly ground black pepper
- 1 cup Beef Stock or low-sodium broth
- 3 tablespoons Dijon mustard
- 3 tablespoons packed brown sugar
- Cut the 1/2 rack of spareribs into 2 or 3 pieces so it’ll fit in the pressure cooker.
- Sprinkle the ribs on both sides with the kosher salt and season with pepper.
- Pour the beef stock into the pressure cooker and place the steamer insert in the cooker. Place the ribs on the steamer insert.
- Lock the lid in place and bring the pot to high pressure (15 psi for stovetop or 9 to 11 psi for electric).
- If using a stove-top pressure cooker, maintain the pressure for 20 minutes for tender ribs or, if you prefer that the ribs be falling-off-the-bone tender, cook for 30 minutes, adjusting the burner as necessary.
- If using an electric pressure cooker, cook at high pressure for 20 minutes for tender ribs or, if you prefer ribs that are falling-off-the-bone tender, cook for 30 minutes.
- When the timer goes off, turn the cooker off. Do not let the pressure cooker automatically switch to the “warm” setting.
- Use the natural method to release the pressure in the cooker.
- Unlock and remove the lid. Using tongs, transfer the ribs, bone-side up, to a rack placed on an aluminum foil-lined sheet pan.
- Let the cooking liquid in the pressure cooker rest for several minutes to allow the fat to rise to the surface.
- Preheat the broiler and adjust an oven rack to the top or second position.
- While the broiler heats, spoon off and discard the fat from the surface of the cooking liquid.
- Place the stove-top cooker over medium heat or turn the electric cooker to “brown” and bring the stock to a vigorous simmer.
- Cook until the stock is reduced to 1/3 of the original volume, 8 to 10 minutes.
- Stir in the mustard and brown sugar, and continue simmering for about 6 minutes more, or until the sauce resembles a thick syrup. Remove from the heat.
- Baste the bone side of the ribs with some of the mustard sauce.
- Slide the ribs under the broiler until the sauce is bubbling, about 4 minutes.
- Remove the sheet pan from the oven, turn the ribs over, and baste with the remaining glaze.
- Return to the broiler until warmed through, about 6 minutes. Cut the ribs into 1- or 2-rib sections and serve.
HOW TO MAKE THIS PRESSURE COOKER RIBS RECIPE USING YOUR OWN BARBECUE SAUCE
- The sauce that one chooses to slather on one’s ribs is quite the personal thing.
- While we like the simple mustard barbecue sauce in this pressure cooker ribs recipe, we understand if you prefer to substitute a more familiar barbecue sauce that’s already near and dear to your heart.
- Just follow the recipe above through Step 4. Discard the broth and use your barbecue sauce to baste the ribs in place of the mustard, brown sugar and broth mixture.