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Easy 5-Ingredient Pressure Cooker BBQ Ribs
Crispy, sticky edges give way to fall-off-the-bone tender meat in this incredibly simple take on classic barbecue. You'll only need five ingredients to pull off these pressure cooker ribs, skipping the hours of slow smoking without sacrificing an ounce of flavor. A savory broth infuses the pork from the inside out, while a quick trip under the broiler creates that signature caramelized crust. It's the ultimate shortcut for satisfying those sudden cravings for saucy, tender ribs.
Ingredients
- 1 cup chicken broth (from 32-oz carton)
- 1 tablespoon barbecue seasoning
- 1 tablespoon Worcestershire sauce
- 3 lb pork baby back ribs, cut into 4 (3- to 4-rib) sections
- ½ cup sweet & spicy barbecue sauce
Instructions
- 1Coat the inside of a 6-quart pressure cooker insert with cooking spray. Whisk the chicken broth, barbecue seasoning, and Worcestershire sauce together in the pot. Add the rib sections, turning them to coat completely, and stand them upright against the walls of the insert.
- 2Lock the lid in place and set the pressure valve to the sealing position. Cook on high pressure for 15 minutes, then turn the machine off.
- 3Leave the valve in the sealing position to let the pressure release naturally for about 30 minutes. Move the ribs to a cutting board to cool slightly and discard the remaining liquid in the pot.
- 4Slice the cooled sections into individual ribs. Coat all sides of the meat generously with the sweet and spicy barbecue sauce.
- 5Line a large rimmed baking sheet with aluminum foil and coat it with cooking spray. Arrange the sauced ribs in a single layer on the prepared pan.
- 6Place the pan about 4 inches below the broiler. Broil until the barbecue sauce becomes sticky and develops blackened spots, keeping a close eye on them so the sugars don't burn.
- 7Remove the pan from the oven and let the ribs rest for a few minutes so the sticky sauce can set before serving.
Notes
- Ingredient tip: Stick to baby back ribs for this recipe. Larger cuts of pork won't become fully tender during the 15-minute pressure cooking time.
- Broiling: Watch the ribs closely while they're under the broiler. The sugars in the barbecue sauce can go from perfectly caramelized to burnt very quickly.
- Cleanup: Don't skip lining your baking sheet with foil. Melted, caramelized barbecue sauce is notoriously difficult to scrub off.