Food and cooking, Lifestyle

Pressure cooked BBQ “baby-back” pork ribs

This is one of those meals you pull out that people think is “Soooo amazing” but actually is incredibly easy.

Fabulous for a small dinner party (my pressure cooker can only take 4 racks of ribs (just over 2kg)).  I’d serve these with my home made coleslaw (seriously – you have GOT to make it yourself it tastes soooooooooooo much better and is easy to do too, BUT best if you prep the night before; if anyone wants my recipe, let me know if the comments) and probably some mashed or roasted potatoes.

As for quantities, my serving size would be one rack of ribs per adult (half for a kid).  Seems a lot and looks a lot, but actually by the time you pull out the bones, there isn’t as much as you think. For 4 adults (and 4 racks of ribs) – I would double the recipe below.

If you try this, you will not regret it.

INGREDIENTS

DRY RUB

  1. 2 tbs brown sugar (I prefer dark brown sugar)
  2. 2 tsp chilli powder (or sweet paprika if you are cooking for kids!)
  3. 2 tsp ground black pepper
  4. 2 tsp onion powder
  5. 1 tsp garlic powder
  6. 1 tsp cinnamon powder
  7. 1 tsp salt
  8. 1 tbs cumin
  9. 1/4 tsp cayenne pepper (or can again replace with paprika if want mild)
  10. 1/2 (preferably ground but can use whole) fennel seed

BBQ sauce

  1. 1 medium brown onion – minced
  2. 3 cloves of garlic
  3. 1 cup of tomato sauce
  4. 1/2 cup of water
  5. 1/8 cup of maple syrup (the REAL stuff not the “flavoured” stuff!!)
  6. 1/8 cup of honey
  7. 2 tbs apple cider vinegar
  8. 2 tbs whole seeded mustard
  9. 1 tbs brown sugar

 

This is SOOOOOOOOOOOOOOOO easy to do, and the dry rub can be made up in a big batch and then stored in a jar for when you need it next.

METHOD

  1. Dry rub – mix up all your ingredients in a bowl
  2. Rub all over your racks of ribs and set aside.
  3. BBQ sauce – combine all of your ingredients in a bowl and give it a stir/whisk to combine
  4. Pop your ribs into the pressure cooker and pour in your BBQ sauce
  5. Lock/seal, set for 90 minutes and press start.  Walk away.

That. Is. It.

Come back 90 minutes later to tender, juicy, TASTY, fall-off-the-bone meat.

Delicious.

Make sure you let me know if you try it.

 

xxDr Megs

 

 

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