Pressure Cooker St Louis Cut Spareribs with Espresso Chipotle BBQ Sauce
After I posted that recipe, I got a bunch of questions about pressure cooker ribs in general. One that came up a lot was “What about St. Louis cut spareribs?”
It was one of those things – I don’t notice something until I hear about it, and suddenly, I see it everywhere. Now, every time I go to the grocery store, I see racks of St. Louis Cut spareribs in the meat case. Then they have a sale – a fantastic sale. It is fate! I grab a few racks and start testing.
What are St. Louis Cut spareribs? They are a slab of pork spareribs with the sternum bone, cartilage and rib tips trimmed off. This cut squares off the ribs, making the slab a flat rectangle. Also, St. Louis cut ribs cook quicker, because we don’t have to tenderize the long-cooking cartilage and rib tips.
If you saw my baby back ribs recipe, this one will look very familiar – it’s the same technique, just a different cut of ribs. To switch things up a bit, I’m using my fancy Espresso Chipotle BBQ sauce this time, but my Easy Homemade BBQ sauce will still work – or use your favorite store-bought sauce.
Pressure Cooker St. Louis Cut Spareribs – Time Lapse [YouTube.com]
Pressure Cooker St. Louis Cut Spareribs with Espresso Chipotle BBQ Sauce
Pressure Cooker St Louis Cut Spareribs – quick and tender ribs from the pressure cooker.
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 5 minutes
- Yield: 1 slab of ribs
- Category: Weeknight Dinner
- Method: Pressure Cooker
- Cuisine: American
- 1 slab St. Louis Cut spareribs, membrane peeled off
Barbecue Rub (2 tablespoons of my Homemade Barbecue Rub), or use your favorite store bought rub
- 1 1/2 teaspoons fine sea salt (or 2 teaspoons kosher salt)
- 3/4 tablespoon paprika
- 3/4 tablespoon brown sugar
- 1/2 tablespoon chili powder
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
Barbecue sauce (1 cup of my Espresso Chipotle BBQ Sauce), or use your favorite store bought sauce
- 3/4 cup ketchup
- 2 tablespoons brown sugar
- 2 tablespoons cider vinegar
- 1 shot espresso (or 1 ounce of coffee)
- 1 teaspoon Dijon mustard (or cheap yellow mustard)
- 1/2 teaspoon soy sauce
- 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.)
- Make the rub and sauce: In a small bowl, stir the barbecue rub ingredients, breaking up any clumps of brown sugar with your fingers. Set aside. In a medium bowl, whisk the barbecue sauce ingredients until smooth. Set aside.
- Season the ribs and put them in the pressure cooker: Sprinkle both sides of the ribs with the rub. Cut the rack of ribs into 4 pieces, cutting between every 3rd bone.
- Pressure cook the ribs: Pour 1/2 cup of water into the pressure cooker pot (or use the minimum liquid amount for your pressure cooker). Stack the ribs in the pressure cooker bone side down. Lock the lid and pressure cook on high pressure for 30 minutes in an electric PC, or 24 minutes in a stovetop PC, then let the pressure come down naturally, about 15 more minutes.
- Sauce and broil the ribs: Put the ribs, bone side down, on a rimmed baking sheet. Brush the ribs with the barbecue sauce, then put under a broiler set to high. Broil the ribs until the sauce is bubbling and just starting to brown, about 5 minutes. Remove the ribs from the broiler, brush with another layer of sauce, and serve.
- This recipe will fit in a 6 quart or larger pressure cooker. I love my 6 quart Instant Pot pressure cooker.
- Want super-tender ribs? Pressure cook for 45 minutes in an electric PC or 36 minutes in a stovetop PC. I did a slab for that long, and they were falling apart when I tried to lift them out of the cooker. I prefer a little bite to my ribs – or at least that I can grab the bone without them falling apart – but if you want ultra-tender ribs, go longer.
What do you think?
Questions? Other ideas? Leave them in the comments section below.
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Inside Blogging: The “normal” reaction to one of my recipes is a brief surge of views from my loyal readers, and then the recipe are ignored….except when they become a slow burn success, slowly building traffic over time. The internet follows the 80/20 rule – 80% of my page views come from 20% of my content. The problem is, I have no idea which 20% are going to be the popular. I have recipes I’m sure will break through…and no one notices them. I have recipes I post in a rush because I’m out of time…and they become runaway hits. So, my guide to success as a food blogger – keep throwing recipes at the wall and see which ones stick.↩