Category: Ribs

Easy 4-Ingredient BBQ Ribs

By , December 29, 2016

Super easy no fuss 4 ingredients BBQ Instant Pot Ribs in 40 mins!

Brushed with your favorite sweet & smoky BBQ sauce, these tender baby back ribs are finger lickin’ good.

Have fun cooking~ :)

Full Printable Recipe & Cooking Tips: Instant Pot Ribs

 

Pressure Cooker BBQ Ribs (Video)

By , November 1, 2016

Make these delicious BBQ Baby Back Ribs in an hour with homemade dry rub & homemade BBQ sauce.

Tender & moist ribs with incredible depths of smoky & sweet flavors. Your whole family will be all over these ribs! 😀

We developed this Pressure Cooker BBQ Ribs Recipe based on the results of our little baby back ribs experiment.

Full Printable Recipe & Cooking Tips: Pressure Cooker Ribs

 

Instant Pot BBQ Ribs

Submitted by Fred M.

This is a simple recipe that provides a lot of flavor for minimal time in the kitchen. Enjoy!

Ingredients:

  • 2 racks of pork ribs
  • 3 c. Sweet Baby Ray’s original BBQ sauce
  • 1 c. of water
  • 2 yellow onions, diced
  • 2 tbs. heaping minced garlic
  • 1 tsp. liquid smoke (best is from LEM)
  • 1 tbs. chili powder

Directions:

Cut ribs into 3 rib portions and place them into Instant Pot Programmable Pressure Cooker. If frozen, no need to defrost. Add all ingredients in a bowl with the BBQ sauce and mix well, then add to the pot. Close the lid. Then press  Meat button and set  +  to 40mins. Once it is done, use the quick pressure release. Open the lid and ensure the ribs are soaked in the sauce, tender and the meat is still on the bone. If not done, use the manual setting and cook for 5 more mins.

Remove the meat, cut ribs into individual pieces and put into a large pan with an aluminum foil cover in the oven at 210 degrees. Use the manual setting but reduce the pressure/temp. to “normal”. You want to reduce the BBQ sauce by about a cup….i.e., thicken the sauce. Once thickened, serve the hot ribs with the sauce.

One Pot Sweet and Sour Spareribs

By , November 1, 2012

Submitted by Glenn R.

Prep time 10 minutes

Cook time 15 minutes

Ingredients: Serves 4-6

  • 1 Tb oil
  • 1 medium onion sliced
  • 1/4 cup ketchup
  • 1/4 soy sauce
  • 1/3 cup brown sugar
  • 1/3 cup rice wine (or cider) vinegar
  • 1 20 oz can of pineapple
  • 2 cloves garlic chopped
  • 1 tsp. finely chopped ginger
  • 1 tsp. fish sauce (optional)
  • 1 tsp. chili powder
  • 1 tsp. ground coriander
  • Pinch of smoked paprika
  • Salt and pepper to taste
  • 4 lbs of ribs, trimmed and cut for serving.
  • Corn starch slurry

Instructions:

Directions are for Instant Pot 6-in-1 Pressure Cooker.

  • Add oil, sauté onions until just translucent.
  • Add the rest of the ingredients except cornstarch slurry. Make sure spareribs are submerged in sauce. You can marinate refrigerated in the pot for several hours.
  • Pressure cook on “Stew” for 12 minutes, leave on keep warm for 3 minutes. Release pressure. Check meat for doneness and moisture. If needs more time set timer to “Stew” for a few more minutes.
  • When meat is done, remove meat to bowl and adjust seasoning (if needed). Set to sauté, when sauce starts to boil, add cornstarch slurry to thicken to desired taste and stir for one minute.
  • Serve with rice and veggies of your choice.
  • Variation, brown meat in oil on sauté before cooking. Alternately, “char” firmer meat on bbq or under broiler after pressure cooking, basting with strained sauce. Either of these are preferable if you aren’t using fish sauce.

Instant Pot Cassoulet with lots of Veggies

Submitted by Dana M.

Instant Pot Cassoulet with lots of Veggies Adapted from Thomas Keller (http://www.williams-sonoma.com/recipe/thomas-kellers-slow-cooker-cassoulet.html)

Ingredients

  • 2 slices nitrate free bacon, cut crosswise into ½-inch strips
  • 2 pounds boneless pork ribs, cut into 1-inch chunks Sea Salt and pepper to taste
  • 1 yellow onion, diced
  • 1 carrot, diced
  • 1 celery stalk, diced
  • 1 small zucchini, diced
  • 1 bunch kale or chard, chiffonad
  • 2 cup white wine, such as Sauvignon Blanc
  • 2 tablespoons tomato paste
  • 1 15-ounce can diced tomatoes
  • 4 cups chicken broth
  • 2 fully cooked chicken garlic sausage links, sliced on the diagonal
  • 2 cups dry great northern beans, soaked overnight and drained if possible
  • 1 tablespoons fresh rosemary, minced
  • 1 tablespoon fresh thyme, minced
  • 2 tablespoons fresh parsley, minced
  • 1 bay leaf
  • 1 inch piece of kombu (optional: makes beans more digestible)
  • 4 cloves garlic, minced
  • 2 cups herbed croutons

Directions

  • Season the pork ribs generously with salt and pepper; set aside.
  • Set pressure cooker to Sauté to heat up the insert. Add the bacon to the insert and cook until crisp on both sides, about 5 minutes. Drain on paper towels. Reserve the bacon fat in the insert.
  • Add half of the pork to the insert and brown on all sides, 7 to 8 minutes total. Transfer to a platter. Repeat with the remaining pork.
  • Add the onions, carrot, celery, zucchini, kale and 1 teaspoon salt to the insert and cook, stirring occasionally, until softened, about 7 minutes. Add the wine and simmer until reduced by half, about 8 minutes. Stir in the tomato paste, tomatoes and broth. Turn off the Sauté feature. Add the pork, sausage, beans, rosemary, thyme, parsley, bay leaf, kombu and garlic. Stir everything to combine.
  • Place the lid on the pressure and lock into place. Press the Meat/Stew Button. When done and pressure has naturally release remove lid, skim off the fat, and remove and discard the bay leaf and piece of kombu. Adjust the seasonings with kosher salt and pepper.
  • Ladle Cassoulet into individual serving bowls, top with croutons, reserved bacon and fresh minced parsley. Serve.

Cabernet Short Ribs on Rosemary Fettucine Alfredo

By , March 28, 2012

Submitted by: Jamie B.-M.

Ingredients:

  • 8 beef short ribs
  • Salt and pepper to taste
  • 2 tablespoons canola oil
  • ½ bulb fennel, sliced
  • 1 cup cabernet sauvignon
  • 1 cup beef broth
  • 1 tablespoon stone ground mustard
  • 4 cloves garlic, crushed
  • 1 tablespoon red wine vinegar
  • 2 tablespoons olive oil
  • 2 bunches watercress, trimmed
  • ½ cup butter
  • 1 pint heavy whipping cream
  • 2 cups asiago cheese, grated
  • 1 teaspoon nutmeg
  • 1 tablespoon rosemary, finely chopped
  • 1 package fettucine

Instructions:

Sprinkle beef short ribs with salt and pepper. Heat canola oil to medium-high heat in a large skillet and add beef short ribs. Sear for 2-3 minutes on each side. Place beef short ribs in the Instant Pot IP-LUX60 Pressure Cooker and add the fennel, cabernet sauvignon and beef broth. Lock lid in place, choose the beef setting and cook for 35 minutes.

While the beef cooks: Whisk together the mustard, garlic, red wine vinegar and olive oil in a medium bowl. Toss with the watercress and set aside.

In a medium saucepan, melt the butter on low-medium heat. Whisk in the heavy whipping cream. Add the asiago cheese a little at a time and melt completely. Add the nutmeg and rosemary, stirring to blend. Keep this sauce on low heat until ready to use.

When beef short ribs have 15 minutes until they are done cooking, boil a large pot of salted water. Add fettucine and cook according to package directions. Strain and add to the saucepan with the sauce and stir to combine. Divide onto four dinner plates and top with equal amounts of the dressed watercress. Remove the ribs from the pressure cooker and place two ribs onto the watercress on each plate. Serve.
Serves four.

BBQ Ribs

By , February 16, 2012

This is a recipe submitted by Sina.

BBQ Rib Feb 16 2 52 44 PM 239x320 BBQ Ribsgot my instant pot today. i just made my first food in it and i’m impressed!!!! i have in 20 minutes tender pork back ribs( after they were finished i put them for 5-10 minutes under the broiler so they got a nice colour!) they taste amazing.

I ALREADY LOVE MY INSTANT POT. falling of the bone ribs after 20 minutes in the instant pot. wow.

i seasoned them with a rib rub and browned them on the “browning” setting first. took them out…. added 1 can of root beer. added the steam rack in the pot,brushed selfmade bbq sauce on the rib pieces,arranged the pork back ribs on the steam rack. closed the lid, used meat setting for 20 minutes. after pressure was gone and all was finished i took the ribs out(very tender!!!!) and just brushed some bbq sauce on them again and put them for 5-10 minutes under a broiler(oven). that’s it. awesome and tender fall of the bone ribs in 30 minutes with the help of the instant pot! thanks for an amazing product.

(shared it on facebook as well)more to come on facebook for sure. :-)

BBQ Ribs with Programmable Pressure Cooker

By , October 29, 2009

BBQ RibsThis finger licking food is everybody favor but it takes time to cook. It usually takes hours in the oven to have nice soft and juice ribs. With Instant Pot Programmable Pressure cooker, it is matter of minutes.

Prepare Time: 30 minutes

Cooking Time: Around 35 minutes with Instant Pot Programmable Pressure cooker

Ingredients: 4 servings

  • 2 racks of pork ribs
  • 2 cup of your favor BBQ sauce
  • 1 cup of water
  • 2 red onions peeled and cut in half
  • 4 carrots peeled and cut in desired size

Cooking:  There are two parts – Pre-Meal and Ready for Meal.

  • Pre-Meal

Cut ribs into half and place them into Instant Pot Programmable Pressure Cooker. If frozen, no need to defrost. Add a cup of BBQ sauce and a cup of water in the cook pot. Close the lid. Then press  Meat button and set  +  to Longer.  Let it cook. Once it is done and cool down. Open the lid and ensure the ribs are soaked in the sauce. Close the lid and let it sit for a few hours.

  • Ready for Meal

Take the ribs out and place onions and carrots in the Instant Pot Programmable Pressure Cooker with existing sauce. Close the lid and Press Manual button and set to 2 minutes. Then BBQ the ribs with BBQ sauce.