Pressure Cooker Sweet and Spicy Pork Ribs
Cuisine: American
Author: Michael Rushlow
Prep time: 15 mins
Cook time: 35 mins
Total time: 50 mins
Pork spare ribs with a sweet and spicy, smokey sauce
  • 3 lbs. pork spare ribs
  • 1½ cups catsup (preferably without corn syrup)
  • 2 tablespoons rice vinegar
  • 1 tablespoon soy sauce
  • 2 canned chipotle chiles
  • 2 teaspoons of the chipotle sauce from the can
  • 1 teaspoon garlic powder
  • 2 teaspoons cumin
  • ½ teaspoon cayenne pepper
  • ½ teaspoon smoked paprika
  • 1 teaspoon ancho chile powder
  • 2 teaspoons dijon mustard
  • 1 teaspoon liquid smoke
  • ¼ cup brown sugar
  • salt
  • pepper
  • 1 onion, chopped
  • 5 cloves garlic, chopped
  • 1 cup dark beer (porter or stout)
  • 1 tablespoon oil
  • 1 bay leaf
  1. Prepare sauce by combining catsup, vinegar, soy sauce, chipotle chiles and sauce, garlic powder, cumin, cayenne pepper, paprika, ancho chile powder, dijon mustard, liquid smoke, brown sugar and some salt and pepper. Blend until combined.
  2. Preheat oven to 400 degrees (you can skip this step if you like).
  3. Heat oil in pressure cooker pan. Lightly brown ribs on both sides.
  4. Remove ribs to a plate.
  5. Saute onions until translucent.
  6. Add garlic and sauté for a couple more minutes.
  7. Pour in the beer, scraping up the bits that are stuck to the bottom.
  8. Lay ribs in pan on top of onions.
  9. Add the bay leaf.
  10. Pour BBQ sauce on top of ribs.
  11. Place top on pressure cooker and bring to high pressure.
  12. Lower heat to maintain high pressure
  13. Set timer for 20 min.
  14. When timer sounds, remove from heat.
  15. Let pressure come down on its own for five minutes, then do a quick release.
  16. Transfer ribs to a rimmed baking sheet and put in preheated oven for ten minutes.
  17. While ribs are in oven, put pressure cooker pan over medium-high heat and let simmer until desired thickness is reached.
  18. When ten minutes is up, put ribs on plates.
  19. Top with thickened sauce.
Recipe by Pressure Cooker Convert at