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5-Ingredient Barbecue Pork Ribs
These tender baby back ribs are cooked in a pressure cooker and finished under the broiler for a fast approach to classic barbecue. Using just five ingredients, the recipe relies on a savory broth mixture to infuse the meat with flavor before a final coating of sweet and spicy sauce. The quick broil at the end creates sticky, caramelized edges that mimic hours on a grill. Serve this easy main course for a casual weekend cookout or a surprisingly simple weeknight dinner.
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 to prepare them for browning.
- 6Place the pan about 4 inches below the broiler. Cook until the barbecue sauce becomes sticky and develops blackened spots.
- 7Remove the pan from the oven and let the meat rest briefly before serving.