CONDIMENTS, Entree, pork, Recipes

Glazed Ribs

There are many ways of preparing ribs, and most of them require lengthy cooking or grilling time. This time, I was looking for a shorter way to prepare them, and decided to check the pressure cooker method, as it cuts the cooking time substantially.

I don’t use pressure cooker often, so I wasn’t sure how the ribs would turn out. However, I was pleasantly surprised, as the ribs were very tender and moist, despite the relatively short cooking time.

After the initial cooking, I topped the ribs with a quick no cook bbq sauce, and placed them in a hot oven. After a short roasting time, I placed the ribs under the broiler, to give them a bit of a smoky aroma. The combination of the sweet-salty-slightly acidic and spicy topping, with the tender ribs, was finger licking deliciousness.

While slow roasted/grilled ribs are no doubt on a higher level on both flavor and texture, this option is the next best thing. I will no doubt use it again soon. Try it and enjoy.

 

 Notes:

* Cooking times depend on the type of pressure cooker you’re using. For best results, check the manufactures’ guidelines. (I used TFal Clipso pot).

 

Makes: 4

Prep time: 20 minutes

Pressure cooking time: 45 minutes (see notes)

Roasting time: 15 minutes

Broiling time: 5 minutes

 

Ingredients:

For the pot:

1 small onion, peeled, sliced thick

1 large celery stalk, roughly cut

1 carrot, peeled, roughly cut

3-4 bay leaves

1 tsp black peppercorns

½ tsp salt

½ tsp sugar

1 cup water

2 Tbs apple cider vinegar

For the ribs:

2.8 Lbs (1.25 kg) St. Louis Ribs

1 Tbs mix of sweet and hot paprika, onion powder and garlic powder

½ tsp salt

½ tsp sugar

For the topping:

1/3 cup sweet and spicy red pepper sauce (I used homemade. Click HERE for the recipe)

1 Tbs mix of sweet and hot paprika, onion powder and garlic powder

1 tsp mustard powder

¼ cup soy sauce

2 Tbs Hoisin sauce

2 Tbs ketchup

2 Tbs date syrup (or honey)

 

  1. Place the onion, celery, carrot, bay leaves, peppercorns, salt, sugar, water and vinegar in the pressure cooker pot.
  2. Pat-dry the ribs and place over a cutting board. Cut off the skirt meat from bone side, and add it to the pot.
  3. Using a sharp knife, cut the silver skin on each bone, then divide the rack into two ribs sections. Rub with the spices on both sides.
  4. Place the end cut in the bottom of the pot, and top with the rest of the ribs, leaving the sides clean.
  5. Seal the pressure cooker and place over high heat. Cook for 15 minutes, until the steam forms.
  6. Lower the heat to medium-low, and cook for 15 minutes longer. Turn off the heat, and keep in the pot for 15 minutes. Carefully, release the pressure and open the pot, according to the manufactures’ instructions.
  7. Meanwhile, mix all the ingredients for the topping in a medium bowl. Preheat the oven to 475F (245C). Line a roasting pan with aluminum foil and baking paper.
  8. Place the cooked ribs in the pan, in one layer, and spoon the topping over. Place in the oven and roast for 15 minutes. Turn the broiler on, and broil for 5 minutes, until the topping caramelizes. Serve warm.

33 thoughts on “Glazed Ribs”

  1. I’ve often thought about using my slow cooker to cook the ribs and then finish them off on the grill. I no longer have my pressure cookers, including my huge 7 quart canner (I gave up canning for the most part). Your recipe sounds really good and I’m sure could be adapted to a slow cooker 🙂

    Liked by 2 people

    1. Thank you Judi, I’m glad you liked the recipe. My pressure cooker is fairly small, and I rarely use it for anything other than cooking dried legumes, but it worked well with the ribs. I’m quite sure slow cooker will produce even better results. 🙂

      Like

  2. I’ve got a different method that’s quick and comes out delicious! I take pork baby back ribs, peel one edge up on the back, and grab the silver skin with a paper towel. I can normally pull almost all of it off in one slow pull. Then I hot them with EVERYTHING in my pantry! Black, white and cayenne pepper, garlic and onion powder, dry mustard, smoked paprika, Tony Chachere’s, sea salt, ground thyme, couple shots of liquid smoke, worchestire, and other things I know I’m forgetting! Give them a good rub down, then seal them in heavy duty aluminum foil. Put them on a baking pan and into a 350 oven for about an hour. Then open the foil and turn the broiler on for a few minutes. Then top with some sauce and broil just a tad more. Finger biting good!

    Liked by 1 person

    1. Sounds good! Thanks for sharing! I’ll give it a try next time.
      I’ll probably add a layer of baking paper over the foil, as I’m not too fond of having it touch the meat directly.
      By the way, I ordered Tony Chachere’s Creole seasoning and Gumbo file powder. 🙂

      Liked by 1 person

          1. My father’s from Opelousas, Louisiana. That’s in the heart of Cajun country. When I was a kid we’d go there every Easter and Christmas. They’d always have a jar of filé on the dining room table. I remember eating a bowl of gumbo and them telling me they could tell I was a city boy because I hadn’t put any filé in it! So I did. Tasted it, and thought, “That was a waste of time”. 😒

            Liked by 1 person

  3. The ribs sound delicious I cook mine in foil or the slow cooker and both ways produce great ribs I have not tried the pressure cooker as it’s not something I use..I keep saying I am going to treat myself to an Instant pot maybe I will then get better results with lentils…:)

    Liked by 1 person

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