Pressure Cooker 3 Ingredient Ribs

Ribs are one of my favorite meat to eat. Not to cook, but to eat. I grew up in the South and ribs were a huge effort to cook, which is why they were always considered so special. Not any more…not with my pressure cooker. These 3 ingredient ribs are fall off the bone tender in less than an hour!

For this dish, I am using my Power Pressure Cooker XL. It is a 6-quart unit and it will hold two slabs of ribs which is more than enough for most families.

Start by cutting the slabs into thirds so they will slip together and fit in your pressure cooker. I like to heavily season both sides with salt, pepper and a garlic blend.

Pour the liquid in your liner and place the rack on the bottom before nestling the rib pieces. If you are making one slab you can leave the rack out but with two slabs, you need to keep the meat off the bottom of the liner so it won’t burn in spots.

Lock the top in place, making sure the pin and steam value are properly seated in the locked positions. Press the meat button and adjust the cook time to 30 minutes for one slab, 40 minutes for two slabs (IF they are tightly packed in the liner).

Once the pressure has risen and the timer started, I usually go ahead and make the sides for the dinner. This is where I would appreciate another pressure cooker because I love ribs and hot buttered rice.

As the sides are simmering, grab a baking sheet and place a piece of foil on it. This is where you will place the ribs when removing from the pressure cooker and to apply the barbecue sauce before browning.

When the timer goes off on the pressure cooker, do a quick release to reduce the pressure so you can open the lid safely. I recommend using a dish towel or oven mittens when releasing the pressure.

Not sure about the quick release? Basically you are taking the pressure cooker from the sealed position (pressure built up to cooking level) down to the vented level quickly.

Now the first time you flip that dial from sealed to vented you will be surprised at the amount of steam that comes out. IT IS HOT! IT WILL BURN YOU! Keep your hands and all body parts out of the steam.

If you were not home, the pressure would slowly release over about 30 minutes while your food was maintained at a simmer temperature. Nice when you need to start a meal and then have it cook for the rest of the time until you get home. However, while standing there watching the clock tick to zero.. waiting another 30 minutes is just not possible. Just look at the faces of those waiting to eat!

Don’t worry about using the quick release method. Most recipes for short cooking times call for it in the directions. Actually you should always release the pressure value before moving the lid just to make sure it is safe to open.

After the steam stops spewing out; which indicates the pressure has been released, remove the lid and carefully remove the ribs with a set of tongs and place them on the previously lined cookie sheet. I like to place them face down so I can spread barbecue sauce on the back side.

Slide the baking sheet in your oven and turn it to broil. Let the ribs cook for about 3-4 minutes and then slide the sheet out, turn them over and repeat. Watch them so they don’t burn!

Remove from broiler and let rest for a couple of minutes. Slice them apart or into smaller serving portions and serve with your favorite barbecue sauce on the side.