Pressure Cooker Pork Ribs – OUT of the pressure cooker and ON to the grill!
Pressure cook meat before grilling, broiling or baking for tender-to-the-bone results and flavor that just won’t quit! Our tips for pre-pressure cooking any meat plus this Tandoori BBQ rib pressure cooker-to-grill recipe.
5 Reasons to pressure cook meat for your next BBQ:
1. Tender to the core – No more fear of slicing into a beautifully scorched meat, to find a raw spot near the bone. The meat will be perfectly cooked and tender inside (thanks to the pressure cooker) and out (thanks to the grill).
2. Flavor Upgrade – Infuse flavor into the flesh of the meat instead of just coating the outside.
3. Melt that Fat – A little less fat never hurt anyone! Plus, pre-pressure cooking melts away most of the surface fat -reducing grill flare-ups.
4. Goodbye Toxic Tongs – You won’t need to keep track of separate “raw meat contaminated” pair and a “cooked meat” pair of tongs to keep your guests from getting food poisoning. The meat is already cooked, so you only need one pair. Whew!
5. Less grilling, more eating – 2-hour BBQ ribs are amazing but they’re not convenient for EVERY barbecue. Pre-pressure cooked ribs only need 10 minutes on the grill.
How to pre-pressure cook meat:
The goal is to have meat that is “just” cooked so that it doesn’t fall off the bone and is still easy to handle on the grill.
- Add cold meat, aromatics, and spices, dry rubs or BBQ sauce to the pressure cooker.
- Add just enough cold water (from the tap) to cover – measure it one cup at a time and add about 1 teaspoon of salt for every 2 cups of water.
- Pressure cook for about 1/4 little less time than recommended – to ensure the meat is easier to handle on the grill (and the bones won’t fall out) – for example, while ribs usually need 20-25 minutes to be fall-off the bone tender we’re only pressure cooking them for 15-20.
- Strain the meat and pat dry. Save and refrigerate the cooking liquid to de-fat and make crazy-delicious rice.
- Bring to the grill or let cool and cover tightly and stick in the cooler to bring to the picnic.
- Cover with your favorite marinade or dry rub paste. Grill until the outside is crispy and charred to taste.
- Enjoy the best BBQ – ever!
|Pressure Cooker||Accessories||Pr. Cook Time||Pr. Level||Open|
|6 L or larger||none||15-20 min.||High(2)||Natural|
- 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)
- 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).
- Add bay leaves, ginger, garlic, salt and two tablespoons of the spice mix.
- Pour-in enough water to cover the meat (about 4 cups).
- Close and lock the lid of the pressure cooker.
- For electric pressure cookers: Cook for 18-22 minutes at high pressure.
For stove top pressure cookers: Turn the heat up to high and when the cooker indicates it has reached high pressure, lower to the heat to maintain it and begin counting 15 minutes pressure cooking time.
- 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.
- 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.
- Pat dry and paint on the BBQ Sauce (or spice paste).
Make ahead: Stop here and wrap the meat tightly - refrigerate for up to three days.
- Grill, broil or barbecue for about 5 minutes per side.
- Serve immediately.