No grill? Celebrate the Holiday With These Easy Ribs!
Talk about falling-off-the-bone tender. These were practically leaping off the bone. In fact, I had to point at my plate and in a stern voice, shout “Stay!”
Ok, that may have never happened, but the falling off the bone part is true. The rest may have been a delusion due to my being a bit under the weather this weekend, which is also why this post is a little later than usual, but it is worth the wait for this tasty treat. This would be good for your 4th of July party if you don’t have a grill, or if you want something in addition to your grilled foods.
It’s not quite as sweet as it sounds, the Sriracha Sauce helps temper that a little.
Start by cutting about 5 pounds of ribs (2 slabs comes out to about the correct weight) into pieces small enough to fit in the pressure cooker.
Rub them with Montreal seasoning (or seasoning of your choice such as seasoned salt). I have been using a lot of this Montreal Seasoning lately. Partly because it is tasty, and partly because I went shopping at the local warehouse store, so I came home with what is quite possibly a lifetime supply. They must release some kind of drug into the air vents in those stores, because it always seems like a good idea at the time to buy a container of seasoning that causes you to have to tie your trunk shut for the ride home.
Heat 3 tablespoons of oil in the pressure cooker pot over medium-high heat.
In batches, brown the ribs (meat side only), removing them to a plate as you go. I probably really needed a platter because the ribs were stacked precariously high on the plate. I dubbed it “Mt. Ribmore”.
Add in four cloves of garlic (run through a press), a couple tablespoons fresh ginger (about a thumb sized piece, chopped) and a teaspoon of dry mustard and continue to sauté for another minute.
Now, add a jar (about 12-13 ounces. If you have a larger jar, measure about a cup) cherry preserves, 1 bottle (12 ounces) cola, 1/4 cup Sriracha, 4 tablespoons soy sauce, 1 cup catsup, 2 tablespoons rice vinegar, and 1 teaspoon each sesame oil and liquid smoke. I always look for catsup and cola without high-fructose corn syrup. I know, it might seem strange considering other things I eat that HFCS is where I draw the line, but that’s just the way I am.
At this point, add in a little salt and pepper and return the meat to the pot.
Cover the pressure cooker and adjust heat to high and bring to high pressure.
When high pressure is reached, adjust heat to maintain high pressure and set the timer for 40 minutes.
When time is up, let pressure come down on its own for ten minutes, then do a quick release.
Remove the ribs to a plate.
Adjust heat to medium-high and let simmer the sauce for about 7 minutes or so.
Remove the sauce from heat.
You can use sauce as is (rustic style), but I prefer to whizz it with an immersion blender for a few seconds.
|Cherry Sriracha Baby Back Ribs|| |
- 3 tablespoons cooking oil
- Montreal seasoning (for rubbing meat)
- 5 pounds baby back ribs
- 1 onion, chopped
- 4 cloves garlic, pressed
- 2 tablespoons ginger, finely chopped
- 1 teaspoon dry mustard
- 1 jar cherry preserves (about 12-13 oz. jar)
- 1 12 oz. bottle cola
- ¼ cup Sriracha chile sauce
- 1 cup catsup
- 4 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon liquid smoke
- ½ teaspoon salt
- A few grinds of black pepper
- Cut ribs into pieces small enough to fit in pressure cooker
- Rub with Montreal seasoning (or seasoning of your choice such as seasoned salt)
- Heat 3 tablespoons oil in pressure cooker pot over medium-high heat
- In batches, brown ribs on meat side only, then remove to plate
- Toss onions in the pot and sauté until they are translucent
- Add in the garlic, ginger and dry mustard and continue to sauté another minute
- Add in the cherry preserves, cola, Sriracha, soy sauce, catsup, vinegar, sesame oil and liquid smoke
- Add in the salt and pepper
- Return meat to pot
- Cover the pressure cooker and adjust heat to high
- When high pressure is reached, adjust heat to maintain high pressure and set timer for 40 minutes
- When time is up, let pressure come down on its own for ten minutes, then do a quick release
- Remove ribs to a plate
- Adjust heat to medium-high and let simmer for five minutes or so
- Remove from heat
- You can use sauce as is (rustic style), but I prefer to whizz it with an immersion blender
- Serve ribs with some sauce on top and some on the side