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Pressure Cooker St Louis Cut Spareribs | DadCooksDinner.com

Pressure Cooker St. Louis Cut Spareribs with Espresso Chipotle BBQ Sauce


  • Author: Mike Vrobel
  • Prep Time: 10 minutes
  • Cook Time: 55 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 1 slab of ribs 1x

Description

Pressure Cooker St Louis Cut Spareribs – quick and tender ribs from the pressure cooker.


Scale

Ingredients

  • 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

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. 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.
  3. 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.
  4. 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.
  5. 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.

Notes

  • 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.
  • Category: Weeknight Dinner
  • Method: Pressure Cooker
  • Cuisine: American
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