Cherry Sriracha Baby Back Ribs

No grill? Celebrate the Holiday With These Easy Ribs!

Ribs Plate3

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.

Cherry Sriracha Ribs Ingredients

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.

Ribs In Pan
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”.

Ribs Stacked3
Toss a chopped onion in the pot and sauté it until it is translucent.

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.

Ginger Piece

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.

Sauce Reducing

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.

Sauce Blending
Serve the ribs with some sauce on top and some on the side.

Ribs Plate2

Cherry Sriracha Baby Back Ribs
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Recipe type: Entree
Cuisine: American
Author:
Prep time:
Cook time:
Total time:
Serves: 4-6 servings
A sweet and spicy sauce with a slight Asian twist makes these tasty ribs perfect for your next get-toghether
Ingredients
  • 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
Instructions
  1. Cut ribs into pieces small enough to fit in pressure cooker
  2. Rub with Montreal seasoning (or seasoning of your choice such as seasoned salt)
  3. Heat 3 tablespoons oil in pressure cooker pot over medium-high heat
  4. In batches, brown ribs on meat side only, then remove to plate
  5. Toss onions in the pot and sauté until they are translucent
  6. Add in the garlic, ginger and dry mustard and continue to sauté another minute
  7. Add in the cherry preserves, cola, Sriracha, soy sauce, catsup, vinegar, sesame oil and liquid smoke
  8. Add in the salt and pepper
  9. Return meat to pot
  10. Cover the pressure cooker and adjust heat to high
  11. When high pressure is reached, adjust heat to maintain high pressure and set timer for 40 minutes
  12. When time is up, let pressure come down on its own for ten minutes, then do a quick release
  13. Remove ribs to a plate
  14. Adjust heat to medium-high and let simmer for five minutes or so
  15. Remove from heat
  16. You can use sauce as is (rustic style), but I prefer to whizz it with an immersion blender
  17. Serve ribs with some sauce on top and some on the side

 

Pressure Cooker Sweet and Spicy Pork Spare Ribs

Tasty Ribs With A Chipotle Kick

RIBS_PLATED

When the Summer holidays roll around, sometimes us urban dwellers can feel a bit left out, what with no place to set up a grill. But I have found that I can make many of the typical outdoor foods in the pressure cooker, and still have plenty of flavor, in some cases, even better than outdoors.

RIBS_INGREDIENTS

Of course, if you miss the true “outdoor experience”, feel free to singe your eyebrows on your oven burner and release a jar full of bloodthirsty mosquitos in your apartment.

RIBS_UNCOOKED

I used about 3 lbs. of pork spare ribs from the new local butcher shop (they don’t have a full website yet, but if you happen to live in the Santa Monica area, I highly recommend them). This should be enough for three or four people, depending on sides.

Preheat oven to 400 degrees.

I like to blend the sauce ingredients first, that way you can taste and adjust the seasonings before adding everything to the pressure cooker. Keep in mind that the sauce will be diluted somewhat by the beer.

RIBS_SEASONED

Put the catsup, vinegar, soy sauce, chipotles and juice, garlic powder, cumin, garlic, cayenne, ancho chile powder, paprika, dijon mustard, liquid smoke and brown sugar in the blender (or put in a container and use immersion blender). Add salt and pepper to taste. I just want to stress that this recipe calls for two “canned” chipotles, not two “cans”. If you used two cans you would be breathing fire for the rest of the day.

Cut ribs into smaller sections to fit your pressure cooker. Heat oil in pressure cooker over medium-high heat. While oil is heating, sprinkle ribs with seasonings. I used salt, pepper, garlic powder and smoked paprika.

RIBS_AFTER_BROWNING

 

Lightly brown the ribs on both sides.

ONIONS_BROWNING

Remove ribs to a plate and saute the onions until translucent. Add garlic and sauté for a couple minutes more.

BEER

Add 1 cup of dark beer (a porter or stout is best), scraping up any tasty bits off the bottom of the pan. I suppose you could add the entire bottle, but I wanted a little treat while I was slaving away in the kitchen.

Put ribs in the pan on top of onions, the pour the bbq sauce over the top of the ribs.

BBQ_SAUCE_POURING

Place top on pressure cooker and bring to high pressure. When high pressure is reached, lower the heat to maintain pressure, set timer for 20 minutes, then sit down and enjoy that 4 oz. of beer!

RIBS_SAUCE

When timer sounds, remove pressure cooker from heat. Let sit for five minutes, then do a quick release.

Transfer ribs to a rimmed baking sheet.

RIBS_FINISHED

Put in oven for ten minutes. While ribs are in oven, put cooker over medium-high heat to reduce sauce a little.

SAUCE_BUBBLING

When ten minutes are up, take ribs from oven. Put on plates for serving and top with some of the sauce from the pressure cooker.

Serve with sides such as my German Potato Salad, with some baked beans and sweet corn!

Enjoy.

Pressure Cooker Sweet and Spicy Pork Ribs
Print
Recipe type: Entree
Cuisine: American
Author:
Prep time:
Cook time:
Total time:
Serves: 3-4
Pork spare ribs with a sweet and spicy, smokey sauce
Ingredients
  • 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
Instructions
  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.