Sticky St. Louis Ribs


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"Juicy ribs done in the pressure cooker."

Serves 2-3 | Prep Time 10 minutes | Cook Time Approximately 40 minutes

Why I Love This Recipe

For those of you who are looking for an excellent meal in the pressure cooker, this is the one I have done many times. The ribs always come out juicy and fall off the bone! Give it a try and go get a Ninja Foodie. Its a great addition to our kitchen. Perfect with french fries and oven roasted broccoli sprinkled with fresh chopped garlic, parmesan cheese and a little hot pepper flakes.tossed in 2 tbls. olive oil. Cook at same temp as your french fries(400 degrees) at the same time.

Submitted by: "James De Naples"


Ingredients You'll Need

1/4 cup favorite Barbecue spice rub
2 tablespoons Kosher salt
2 Tablespoons Brown sugar
1 Rack uncooked St. Louis Ribs (remove silver skin on back of ribs) 3-31/2 lbs. cut into 3rds-4 ribs apiece
1/2 cup beer(the other 1/2 -drink yourself)
1 cup favorite Barbecue sauce
Note. To remove silver skin, get under skin with a knife near the last rib. Grab with a paper towel and pull. If done correctly, it comes off in one piece.


Directions

Mix barbecue spice rub, salt and brown sugar in a bowl. Season ribs evenly on both sides. Be generous.
Pour 1/2 of beer into pressure cooker pot. Place ribs into basket/pot (Tee Pee style),if possible. not really necessary but best if you can do it.
Select Pressure. Make sure release valve is in seal position.
Pressure on High. Set time to 18 minutes. Start.
Drink other 1/2 of beer!
"Quick release" to release pressure when cooking is complete. Be careful, steam is hot. I use a spoon to move the release valve.
If you have an air crisp, set temp to 400 degrees for 15 minutes. Air crisp for 10 minutes, lift lid and liberally brush ribs with barbecue sauce. Close lid for last 5 minutes.
Enjoy with another beverage of your choice.
Bon appetite!
Note: If you do not have an air crisper like the Ninja Foodie which I highly recommend(it makes the best french "fried" potatoes), set your oven for 400 degrees and follow the above recipe with meaty part facing upwards for 10 minutes before adding the barbecue sauce for the last 5 minutes.


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