Pressure Cooker Barbecue Root Beer Ribs
This recipe comes together in a fraction of the time it takes to make traditional ribs, but they’re every bit as tender and delicious.
- 1 rack (about 3 lbs./1.5 kg) pork loin back ribs (baby back ribs)
- 3 tbsp (45 mL) Smoky Barbecue Rub
- 6 oz. (175 mL) root beer
- 1 cup (250 mL) barbecue sauce
Remove the membrane from the rack of ribs (see cook’s tip).
Season both sides of the ribs with the rub, then cut between the bones to separate into four portions to fit into the inner pot.
Add the root beer and ribs to the inner pot of the Quick Cooker. Lock the lid, select the BEEF/PORK setting, and press START.
When the timer is up, let the steam release naturally for 10 minutes. Press the steam-release button to release any remaining pressure. Remove the ribs and keep warm.* Press CANCEL.
Reserve 1 cup (250 mL) of the juices in the inner pot.* Stir together the barbecue sauce and reserved juices in the Quick Cooker, select the SEAR setting, and press START. Bring the sauce to a boil and cook uncovered for 5 minutes, stirring frequently.* Press CANCEL. Brush the ribs with ½ cup (125 mL) of the sauce. Serve the remaining sauce with the ribs.
- 4 servings
Nutrients per serving:
U.S. nutrients per serving (about ¼ rack of ribs): Calories 560, Total Fat 35 g, Saturated Fat 12 g, Cholesterol 150 mg, Sodium 810 mg, Carbohydrate 20 g, Fiber 0 g, Sugars 16 g, Protein 41 g
The membrane on a rack of ribs is tough and holds in excess fat. To remove the membrane, lay the rack meaty-side down. Use the tip of a small knife to gently cut under the membrane on one corner. Lift the corner of the membrane and gently pull it away from the bones.
To make the edges crispy, brush the ribs with barbecue sauce, then put them on a medium sheet pan. Turn the broiler on HIGH and broil for 5–6 minutes, or until the sauce is bubbly and begins to caramelize.
Safety Tip: *The stainless steel inner pot will be hot during and after cooking. Use a long-handled utensil when stirring and removing food.