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from Bao's cookbook

Pressure Cooker Grilled Baby Back Ribs




  • 2 pounds (1kilo) Pork Short-Ribs (also called Baby Back Ribs)
  • 2 bay leaves
  • 1" (3cm) ginger, roughly chopped
  • 5 garlic cloves
  • 4 tablespoons Tandoori Spice Mix (or your favorite dry rub)
  • 3 cups water, or as needed
  • 1½ teaspoons salt
  • ½ cup BBQ Sauce (your favorite kind)
  • Preparation:
    1. 1. Slice rib slabs to fit in the pressure cooker and position them in the cooker as flat as possible (this means you'll use the least amount of water- it will pressure cook faster and concentrate the flavors).
    2. 2. Add bay leaves, ginger, garlic, salt and two tablespoons of the spice mix.
    3. 3. Pour-in enough water to cover the meat (about 4 cups).
    4. 4. Close and lock the lid of the pressure cooker. Bring the cooker to high pressure and cook for 15 minutes for stove top or 22 minutes for electric cookers.
    5. (Cooking time is 1/4 less time than usual to ensure meat is easier to handle on the grill and bone won't fall out)
    6. 5. When time is up, open the pressure cooker with the Natural release method - move the cooker off the burner and wait for the pressure to come down on its own (about 10 minutes). For electric pressure cookers, disengage the “keep warm” mode or unplug the cooker and begin counting 10 minutes of natural open time. Then, release the rest of the pressure using the valve.
    7. 6. Carefully lift the tender ribs out of the pressure cooker and lay them on a cutting board. Cover with foil and let them cool down further for another 5 minutes.
    8. 7. Pat dry and paint on the BBQ Sauce (or spice paste).
    9. Make ahead: Stop here and wrap the meat tightly - refrigerate for up to three days.
    10. 8. Grill, broil or barbecue for about 5 minutes per side. Serve immediately.

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    modified: 2015.04.13 | created: 2015.03.27

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