Believe it or not, football season will soon be upon us! It’s a great time to cook up a couple racks of baby back ribs to nibble while you yell at the TV screen. To give you a head start to perfect your rib making skill, we thought we’d give you the summer to practice.
Good ribs require three central elements – a flavorful seasoning rub, tender meat, and your favorite tasty sauce carmelized on top. So, here’s an incredibly easy, delicious recipe containing all three. This recipe utilizes my most favorite appliance – the electric pressure cooker but can also be made in an oven.
Pressure Cooker Baby Back Ribs
- 1-3 racks of baby back (or loin back) pork ribs
- 2 c. apple juice (if using pressure cooker)
- ½ c. apple cider vinegar (if using pressure cooker)
- Spice rub: combine
1 T. brown sugar
2 T. kosher salt
1 T. chili powder
1 T. granulated garlic
1 T. onion flakes
1 t. cayenne
1 T. black pepper
(optional) 1 t. cumin and 1 t. paprika
- 1 c. barbecue sauce of choice (or, if you’re feeling like an overachiever, shoot me an email and I’ll send you my best homemade sauce recipe. email@example.com)
First, take the ribs from the packaging and remove the membrane from the underside of the rack. This is most easily done by sliding a knife into the edge of the membrane, then grabbing with a paper-towel covered hand and pulling all the way off in one piece. Then sprinkle and rub spice mix on both sides of the racks, reserving leftover rub for use next time (and you’ll want there to be a next time!). Seasoned ribs can be wrapped in foil in the fridge for up to 48 hours before cooking. Alternatively, I’ve frequently seasoned and immediately cooked with good results. When you’re ready to cook, either haul out your pressure cooker or set your oven to 250 and proceed.
Pressure Cooker Method
Place apple juice and apple cider vinegar in the liner of the pressure cooker. Place the rack into the liner and the ribs in a C-shape with the meaty side facing out. 2-3 racks should fit snugly. After latching the lid on top, check to be sure the pressure valve is closed, then press the Manual button and adjust to 26 minutes for extra tender ribs. If you’d prefer the ribs be a bit less fall-off-the-bone, reduce the time by 5 minutes. When cooking is complete, permit pressure to reduce naturally for 15 minutes, then manually release any remaining pressure. Then skip to the final step – broiling with sauce.
Set the oven to 275 and remove the foil packet containing the seasoned ribs from the fridge. Place on a cookie sheet, still in foil. Bake for 3-4 hours until the meat falls right off the bone. Then remove from oven and permit to cool for 15 minutes before opening the foil and draining the liquid inside.
Finishing the Ribs (whether pressure cooked or baked)
Set the oven to broil and place the top rack in the upper middle position. Place the ribs meat-side down on a cookie sheet lined with foil (unless you love to scrub pans). Brush with about ½ cup of barbecue sauce of choice. Broil for 4-5 minutes, then flip over with tongs and repeat sauce/broil on the other side.
Hi, I’m Kjesti Easton, an enthusiastic home cook. I live on a small homestead in Madison, GA with my three hungry sons, husband, a few dozen hens and a garden. While there are plenty of chores outside, I find most enjoyment in the indoor, air-conditioned pursuits – knitting, sewing, baking, and cooking. Almost nothing makes me happier than sharing recipes, food and kitchen knowledge with others.