Instant Pot Spanish Ribs with Pimenton Dry Rub

Instant Pot Spanish Ribs. Pressure cooker St. Louis cut pork spareribs made with a Spanish smoked paprika rub.

I’ve been on a smoked Spanish paprika kick recently (Can you tell?). I think Steve Sando at Rancho Gordo knows this, because a bonus in my bean box was a jar of pimenton from Extremadura, Spain.

One of my favorite ways to use smoked Paprika is spice rubs, which got me thinking about rib rubs, which got me hungry, so I went off to the grocery store and grabbed a slab of St. Louis cut spareribs. St. Louis cut spareribs are trimmed into a rectangular shape by removing the breastbone and cartilage. That trimming helps them cook quicker in the pressure cooker, so I try to get St. Louis cut when I want to pressure cook spareribs.

After that, I used my typical Instant Pot ribs technique. I pour a cup of water into the pot, then stack the ribs in the pot loosely, bone side facing down. I pressure cook for 30 minutes with a Natural Release, then run the racks under my oven’s broiler to brown them a bit. Quick, easy, tender ribs in a little over an hour, end to end. Buen Provecho!

Recipe: Instant Pot Spanish Ribs

Instant Pot Spanish Ribs with Pimenton Dry Rub

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• Author: Mike Vrobel
• Total Time: 1 hour 15 minutes
• Yield: 1 slab of ribs 1x

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Description

Instant Pot Spanish Ribs. Pressure cooker St. Louis cut pork spareribs made with a Spanish smoked paprika rub.

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Ingredients

Scale 1x2x3x

• 1 slab St. Louis Cut spareribs, membrane peeled off

Pimenton Dry Rub

• 2 teaspoons fine sea salt (or 3 teaspoons kosher salt)
• 1 tablespoon Pimenton (smoked Spanish paprika)
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• ½ teaspoon ground black pepper
• ¼ teaspoon crushed red pepper

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Instructions

1. Remove the membrane from the ribs: On the bone side of the ribs, work a butter knife between the membrane and the bone, then grab with a paper towel and pull the membrane off of the ribs. Pull gently but firmly; if the membrane tears while you’re pulling, work the knife under the remaining pieces and pull them off as well. Trim the flap of meat from the bone side as well – either discard it, or sprinkle it with rub and add it to the pot with the ribs. (It makes a nice cook’s snack.)
2. Season the ribs: In a small bowl, mix the Pimenton rub ingredients, then set aside 1 tablespoon of the Pimenton rub for later. Cut the rack of ribs into 4 pieces, cutting between every 3rd bone, then sprinkle both sides of the ribs with the remaining 3 tablespoons of rub. 
3. Pressure cook the ribs for 30 minutes with a Natural Release: Pour ½ cup of water into the Instant Pot (or use the minimum liquid amount for your pressure cooker). Stack the ribs in the cooker, bone side down. Lock the lid and pressure cook on high pressure for 30 minutes in an Instant Pot or other electric PC (use “Manual” or “Pressure Cook” mode in an Instant Pot), or for 24 minutes in a stovetop PC. Let the pressure come down naturally, about 15 more minutes.
4. Second seasoning and (optional) broil the ribs: Put the ribs, bone side down, on a rimmed baking sheet. Sprinkle the ribs with the reserved tablespoon of Pimenton rub. If you want to brown the ribs: Put the baking sheet of ribs under a broiler set to high. Broil the ribs until just starting to brown, about 5 minutes. Remove the ribs from the broiler. To serve as tapas, cut between each rib for single rib servings. Enjoy!

Equipment

6-Quart Pressure Cooker

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Notes

Can’t find St. Louis Cut Spareribs? Baby back ribs cook the same - make the recipe as written. Full slabs of spareribs take a little longer to cook, because they’re larger, and have more cartilage in them. Cook for 40 minutes at high pressure in an Instant Pot or other electric PC, or for 36 minutes in a stovetop PC.

Tools

This recipe will fit in a 6 quart or larger pressure cooker. I love my 6 quart Instant Pot pressure cooker.

• Prep Time: 15 minutes
• Cook Time: 60 minutes
• Category: Sunday Dinner
• Method: Pressure Cooker
• Cuisine: Spanish

What do you think?

Questions? Other ideas? Leave them in the comments section below.

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