It’s a rare occasion that our family goes out to eat, and when we do it’s sort of a treat for this mama. To me, a restaurant is a free pass to no cooking, no dishes, no cleanup. But if we’re being honest, we’d almost always rather eat at home. Mama and daddy know how to make up some yummy grub.
Which is where these amazing pressure cooker BBQ ribs come in to play. Fair warning, you won’t cook ribs on the grill again after eating these. There’s just something absolutely irresistible about a good rack of ribs, and these are no exception. These pressure cooker ribs are melt in your mouth good!
These baby backs are nearly perfect. Just under 30 minutes cooking first in the pressure cooker, making the ribs so tender that the bones just pull out clean, and then just a few minutes under the broiler for a BBQ sauce that sticks to the meat like white on rice. My mouth is literally watering.
I’ll admit it, I am the pressure cooker guru in this house, but I don’t do much grilling. So, my very own Pit Master needs some credit too. We collaborated here, bringing you the most amazing, tender, fall off the bone, messy, yummy, scrumptious pressure cooker BBQ ribs you’ve ever eaten.
Christopher has dubbed the pressure cooker as the “awesome pot”, and I think he’s just as excited about all it’s functions as I am. He’s also pretty happy he doesn’t have to baby the grill for hours anymore just to get a rack of BBQ ribs. I mean, who wouldn’t be?
These ribs usually take over 3 hours just to cook, and that’s not including prep time. This is where the
awesome pot pressure cooker comes in. We’re cutting the time down to nearly a tenth of that. Which means from start to finish is about an hour. Ribs that fall off the bone in an hour? This is madness!
This pressure cooker BBQ ribs recipe is so simple that you literally can not mess it up. With a portion of your BBQ sauce, you’ll mix all of your dry ingredients. This is essentially creating a wet rub. This rub is then massaged generously onto one rack of ribs that have been cut in half.
To the pressure cooker, you’ll want to add 2 cups of apple juice. The acid in the apple juice helps to tenderize the ribs during cooking and also intensifies that sweet flavor from the brown sugar. This is one of the most important steps. So whatever you do, don’t forget the apple juice!
Next, take both portions of ribs and lay them bone side down into the pressure cooker. They will overlap each other, but try to get as much of the meat as you can into the apple juice. Close and lock the lid on your pressure cooker and cook on High Pressure for 28 minutes.
You can let the pressure try to perform a natural release, but this sometimes takes forever, so after about 10 minutes you can release the remaining pressure. Be sure to open the lid AWAY from your face. At this point, the ribs are very tender, so be careful removing them from the pressure cooker.
You see how the meat has pulled away from those bones!? YUM. You’ll place the ribs on a baking sheet lined with aluminum foil and liberally apply the remaining BBQ sauce. We really like a sweet brown sugar recipe, but once again, that is only preference.
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Once the ribs are covered in yummy sauce, you’ll pop them in the oven under a HI broil for about 8-10 minutes. This helps that BBQ sauce really penetrate the meat and give it that ‘sticky’ BBQ flavor and consistency. I know it’s hard to wait, but refrain- the extra step is so worth it.
When you take these out of the oven they will both smell and look like a little piece of Heaven. We have had them twice in the past two weeks. No shame. I’ve also cooked two racks of ribs at once. (Same process, double ingredients, same cook time) That’s how much we just love these pressure cooker ribs.