Last year I launched the “Hip Pressure Cooking: Fresh, Fast & Flavorful” cookbook in New York with St. Martin’s Press/Griffin. It’s more than a cookbook, it’s a reference for pressure cookery that covers every aspect of pressure cooking possible – from the basics to accessories, conversions and making one-pot meals.
One of the things that makes the recipes in it “hip” is the prodigious use of tricks that I learned in the last ten years of daily pressure cooking. Hip Pressure Cooking: Fast, Fresh & Flavorful is filled with recipes like BBQ Ribs & Beans, plus about 20 favorites or foundation recipes that you’ve already seen on the website. The actual recipe count in the book is 243 – but we rounded it off to 240 to keep the cover from looking weird!
One of the tricks I use in this recipe is slowing down the cooking time of beans with an acidic ingredient (something you would never do without pressure). This recipe cooks white beans, ordinarily just need 7-9 minutes pressure cooking time, with pork ribs which usually need 20-25 minutes under pressure.
The beans boil in the base of the cooker generating steam to cook the ribs in the steamer basket above. The ribs dribble some of their fat and BBQ sauce (which contains tomatoes and vinegar) back down into the beans – adding flavor and slowing down their cooking time enough that they’re still holding together by the time the ribs are cooked.
To further gild the lily, I add two more hip tricks to the end of the recipe. First, I toss in some fresh spinach which wilts in the piping hot beans, without any extra heating, and then I slide the ribs under the broiler. There, the BBQ sauce sizzles and bubbles leaving behind a flavorful veil of caramelized crunch onto the ribs. Enjoy!
Do you have a copy of the Hip Cookbook? Leave a comment to let me know about your favorite recipes and techniques from the book!
Note: Although I have written the recipe below in both US and metric measurements, as is the style of this website, the book ingredients are only written in U.S. measurements per the publisher’s style. For my non-American cooks I wrote a downloadable metric companion to use with the cookbook.
| Pressure Cooker | Accessories | Pr. Cook Time | Pr. Level | Open |
|---|---|---|---|---|
| 6 L or larger | steamer basket | 23-25 min. | High(2) | 10-min Natural |
(per serving)
- Serves: Serves 4-6
- Serving size: ⅙th
- Calories: 572
- TOTAL Fat: 39.5g
- TOTAL Carbs: 18.7g
- Sugar Carbs: 5.4g
- Sodium: 529.7mg
- Fiber Carbs: 2.9g
- Protein: 33.6g
- Cholesterol: 147.5mg
- 1½ -2 pounds (750g-1kilo) baby back pork ribs - about a slab of ribs
- 1 cup (250ml) prepared barbecue sauce
- 1 pinch salt
- 1 pinch freshly ground black pepper
- 1 tablespoon olive oil
- 1 yellow onion, cut into large dice
- 1½ cups (375ml) water
- 1 cup /190g) dried cannellini beans, soaked, rinsed, and drained
- 1 bay leaf
- 1 garlic clove, finely chopped
- 6 ounces (170g) fresh spinach (about 3 cups; baby spinach is nice)
- Cut the ribs apart. Coat them on all sides with most of the barbecue sauce and sprinkle with salt and pepper: set the remaining sauce aside. Arrange the ribs in a steamer basket; you can stand them somewhat vertically to get them to fit. Set aside.
- Heat the pressure cooker base on medium heat, add the oil, and heat briefly. Stir in the onion and sauté until soft, about 4 minutes. Add the water, beans, and bay leaf and stir.
- Lower the rib-filled steamer basket into the pressure cooker and then close and lock the lid. Cook at high pressure for 20 minutes/stovetop or 23 to 25 minutes/ electric (or nonstandard stovetop), When the time is up, open the pressure cooker with the 10-Minute Natural Release method.
- Set the upturned lid of the cooker on your countertop. Carefully lift the steamer basket out of the cooker and place it on the lid; cover with aluminum foil. Fish out and discard the bay leaf from the beans, and mix in 1 teaspoon salt, the garlic, and spinach. Using a slotted spoon, scoop the bean mixture into a large casserole (big enough to hold the ribs in one layer) with low sides. Using tongs, arrange the ribs on top of the beans and brush with the remaining barbecue sauce.
- Turn on the broiler. Broil the casserole until the sauce on the ribs is lightly caramelized, 3 to 5 minutes.
- Serve immediately.
Laura, would the meaty “country style ribs” work here?
Hi Kathleen, I’ve made this recipe with different kinds of pork ribs (I also make this recipe for my pressure cooker demos) and country style ribs work equally well!
Ciao,
L
OK, Laura, ingredients purchased and ready to go. Should I cut the country style ribs (lengthwise) to more mirror the size of a baby back….or maybe just cook the country styles a little longer since they’re fatter guys?
Just between the ribs – the length doesn’t count as much as the thickness of meat. When I did cooking demos using this recipe and I could only get country-style ribs I had them saw the slab in half cross-wise once or even twice. But it wasn’t for cooking, it was to have lots of small tasting-sized riblets for the audience. It’s something to keep in mind if you ever want to turn this into a party dish. : )
Ciao,
L
The quick soak for beans, though not really a recipe is one of my most used bits from the book. We eat a lot more beans now.
Tomato sauce and stock are probably the most used recipes but I have tried a variety. One pot meals with the pouches and layers and such I’m not that interested in. I did try one or two and they are a lot better than the ones my grandmother used to do but I enjoy cooking and the PC for me is not so much about reducing my involvement but speeding up tasks that take hours. Though two part recipes like this one I do like. I actually did this one to great success.
Though I do make the two whole egg custard from Joy of Cooking, using your timing for custard and that is great. Custard cups start to serving in about 1/2 hour!
Ahh and pulled pork/ chicken works so much better than a slow cooker.
ScottK, thanks for pointing out that the book is a great source of techniques as well as recipes. I’m so glad that you were able to translate these to utilize your favorite recipe! The Joy of Cooking custard sounds pretty fantastic – I’m going to have to try it!
Ciao,
L
Have made this rib and bean recipe twice now, my husband and I really enjoy it! I have appreciated having your cookbook to explore all the different meals I can fix with my pressure cooker. All have been yummy, thanks!
With ribs, do you remove the membrane? Thanks.
Yes, I remove the membrane. If you’re buying them from a butcher ask them to remove it for you before separating the ribs.
Ciao,
L
Hi Laura,
New owner of an Instapot bluetooth cooker. This site has been a GREAT reference. I made the ribs last night and they were a total hit my kids! (Some of the most demanding food critics I know).
The beans & spinach were a particular surprise. The pork fat mixed with the BBQ sauce drippings created a sweet and savory bean side dish.
The only difference from your recipe I made was that I smoked the ribs for about 1.5 hours in my wood pellet smoker (Traeger smoker!) with a light coating of a spice rub.
Followed by 25 minutes under pressure the ribs were fall-off-the-bone tender and outstanding without spending another 3.5 hours of smoking.
Many thanks!
Stephen
I was just thinking of trying this with smoked pork butt so I’m glad I saw your post. I usually do multiple butts at a time and package/freeze some halved pieces without pulling for later use. This should work really well for a fast meal.
Finally christened my breville with this.
The kitchen is dismembered so I cannot use the stove top PCs. No stove you see.
Anyway. Made as described except I used Borlotti beans. And my top secret Wenty Sauce instead of a commercial offering. The only problem was that the “Serves 4” turned out to only serve two With just a little left over. My excuse is that after a day dismantling a kitchen I was quite hungry. Lip smackingly good.
And I have to say the no fuss approach of an electric is tantalizingly pleasant. Except the “job done” bell is way too quiet. Didn’t hear it. But I had set a separate timer for T+10 minutes. That got me back to the kitchen at the right time to release pressure.
I happen to know – that you don’t need to be there for YOUR electric pressure cooker to release pressure. ; )
Thanks for the feedback, Greg. What is a secret Wenty sauce? Google is stumped, and so am I!
Ciao,
L
Yes I know it does auto quick release and “pulsed” release. But you specify 10 minute release. So I set my timer to 35 minutes and the PC to natural release and 25 min high pressure, natural release. I started my timer when the PC reached pressure and went and watched some TV. Something I would never do with the KRs. When my timer went off I wandered back to the kitchen and engaged the release manually.
I would be surprised if you or google came across Wenty Sauce. It is my own invention and I have not published it anywhere. But it is loosely based on
http://amazingribs.com/recipes/BBQ_sauces/kansas_city_classic_BBQ_sauce.html
I did put some stars on my earlier comment, but they don’t seem to have taken. Here they are again
Laura,
I have made this recipe 3 times, it is wonderful and we have really enjoyed it! But I have a question about the beans. They have not been really soft, they have not been quite done. I have tried overnight soaking, for over 12 hours. Do I need to partially cook them before I place them in the pot??
Thank You!
Ann
Ann, you are doing the right thing by soaking the beans. In this recipe the white beans are cooking three times longer than they would need if they were being pressure cooked alone.
Remember, the ribs should be steaming above the cooking liquid, not sitting in it. That way very little of the BBQ sauce goes down into the beans. If you’re already doing that then your BBQ sauce has A LOT of vinegar which is preventing the beans from softening. Next time you soak the beans, add a pinch of salt. It makes the beans cook a little bit faster, without removing any nutrients like a pinch of baking soda would, which should counter the slowing-down effect of vinegar from the BBQ sauce.
Welcome!
L
I know this is two years old; but for the sake of anyone else reading these comments, I’d like to add that I’ve had bad luck with beans from bulk bins. I think they get old or too dried out or something, but they don’t always soften up for me.
I’m looking forward to trying this recipe and will add the cookbook to my list. Thanks!
What a great recipe! I subsituted black eyed peas and added a little cayenne pepper and onion to the garlic, keeping the timing and water the same … just delicious! I am a new Instant Pot owner and am loving it! Can’t wait to explore your other recipes!
My Instant Pot doesn’t have a basket insert. :(. What can I do to put the ribs in?
Try a collapsible steamer or even a small colander
http://www.hippressurecooking.com/pressure-cooker-accessory-steamer-basket/
Purchase a silicon steamer basket as I did to insert…these also are moldable to fit into your cooker.
This sounds wonderful. Can I double the beans without changing cooking time? Also, I use Rancho Gordo beans that are fresh, so don’t usually take long to cook. Should I skip the soaking? They supposedly start to sprout if you soak all day.
Yes, you can double the quantity of beans as long as they don’t go over 1/2 full of the pressure cooker and your steamer basket is tall enough to stay above them.
Generally, I recommend soaking any dry bean. Especially for this recipe where there is actual vinegar coming from the BBQ sauce which can slow their cooking. If the beans are “fresh”, as in you just popped them out of the pod, then you can skip the soaking step.
Ciao,
L
I made these last night. I didn’t have spinach so I steamed some broccolini on top of the beans while the ribs were under the broiler.
The ribs were very good–I did notice that the texture was a little tough for some sections and not others, I think I over crowded the steamer basket and they cooked a little unevenly. (When I say tough, I could tell the difference between the slabs, but they were all very good)
I bought my Instant Pot Ultra last week, and have been putting it to the test! I also am giving your cookbook a workout. Thank you for your carefully tested recipes.
Candi, thanks for posting a photo! My recipe has you cut the ribs individually – because a “slab” of ribs will take longer to steam than the individual ribs. Because, you know, size. ; )
So glad to hear you’re enjoying the book so far. Don’t forget to leave a review on amazon – every bit helps!
Ciao,
L
Hi Laura I made this dish a week ago and my husband still can’t stop talking about it. You would never know that the ribs were not bbq and the beans were so good with a such a great bbq taste. Your followers need to make this dish to truly appreciate the great taste.
I have gone from one stove top Fagor pressure cooker to three. One of them being the IP duo. Thanks to your recipe book, and of course your website the transition using the IP duo was much easier than expected.
I can’t thank you enough. I can actually say that I look forward to cooking.
Mil
Hello! I really want to try this recipe. I just received a Power Pressure Cooker 8 qt. as a gift. I noticed you use a steamer basket for the ribs. Can you recommend one that might work for this recipe with the large amount of meat involved? The inner pot of my cooker is made of non-stick material. Also, in regards to the beans, are you simply cooking them under the pot’s trivet? Thank you!
Hi Tina, yes the beans are cooked under the steamer basket. For cookers with non-stick liners I recommend using silicone steamer basket (to reduce the scratching). You’ll find my recommendations with purchase links at the bottom of this page:
http://www.hippressurecooking.com/pressure-cooker-accessory-steamer-basket/
Ciao,
L
Can I do a bbq rub instead of bbq sauce and the finish in oven with bbq sauce?
And if I don’t cut into pieces how long for a small rack in steamer?
Thanks Julie
Please, I have a Montel Williams Living Well Electric Pressure Cooker for several years and have only used it a time or two. Will this pot work with your recipes and others designed for the IP. Thanks for your time!
Absolutely, you can use my recipes in your Montel Williams pressure cooker – just follow the recommended cooking time for electric pressure cookers. Enjoy!
Ciao,
L
I’ve used this Ribs and Beans recipe many times. It’s totally delicious and while it is extremely easy it’s very impressive to guests. My brother liked it so much they started making it often at their house, too. It’s the only way I do ribs any more.
Does the carb count in this recipe include eating the beans as well as the ribs? (I’m type 2 diabetic.) This sure looks delicious.
Yes, the carb count is for one serving of the ingredients used to make the entire recipe (ribs, beans, greens, BBQ sauce, etc.).
Ciao,
L
Thank you! I am definitely trying this recipe. And I plan to order your book too.
Laura;
I got this recipe from your EXCELLENT book! I am a serious griller and smoker of meat and tend to be a bit critical of dishes mentioning “BBQ”. Have no fears this recipe certainly makes the grade. We did a full rack of loin back ribs last night. I had a bit of difficulty locating cantellini beans locally but managed to do so.
My wife and I were both impressed with this dish and will be making it whenever the weather makes smoking a chore instead of a pleasure.
GREAT DISH!
Thank you Dale, try pressure cooking your BBQ sauce, next. You won’t be disappointed!!!
Ciao,
L
P.S. Apologies for the late response I was in the hospital during the holidays. Everything’s OK, now. : )
Very belated commendation, Laura. Yours is one of two specific pressure cooker books that I have, and bought the same two for my daughter when she moved away from home several years ago. Yours is the go to book for recipes, as well as technique for adapted recipes, and I’ve referred it to many (as well as your reviews and forum) in my crusade to enlighten others to the benefits of pressure cooking. The beans and ribs recipes is cooking in an adapted form as I write. Has been a staple for years. Brilliant, and thank you.