Barbecue Spare Ribs in a Pressure Cooker – 1 hour and 40 minutes

If our spare ribs have not been trimmed you need to square off the ribs so they are an St. Louis style cut. Besides that they look better it also makes them easier to cook and eat. Next, you need to remove the membrane. I use a butter knife to get under the membrane and then pull it off using a paper towel to get a better grip.

Now cut the ribs in half so that they can fit in the pressure cooker. This is when I also make sure that they can fit into a half size foil pan.

Now apply Killer Hogs rub to the ribs making sure you do both sides. Now stack ribs into the half size foil pan. As the ribs sweat the rub will really sick to the meat.

Now using the metal basket stack the ribs around the inside so it looks like the picture. This will allow the ribs to get the full benefit of the pressure cooker. Now insert basket with ribs into the pressure cooker. Now you add one cup of water to the pressure cooker. Now if you want ribs that have a little tug then set the cooker for 20 minutes. If you want it so the meat is falling off the bone then set the cooker for 30 minutes. Note: not all pressure cookers cook the same so you might have to try different time until you get it right.

While the ribs are cooking you now have time to make the sauce and it is really easy. Start by putting 4 to 5 oz. of Sweet Baby Rays BBQ (you can use whatever sauce you like) into a mixing dish. Then add about 10 drops of Sriracha Chili sauce. Again taste it as you add more drops until it has the heat you want.

When the ribs are done remove them from the cooker and put them into a foil pan. At this time you will lather up the ribs with the BBQ sauce you just made. Make sure you cover every inch of these ribs. Also get the smoker or grill (in indirect heat mode) preheated to 250F. I use hickory wood or chips but again you can use whatever wood you would like

Put the ribs on the smoker or grill and let them go for 30 minutes. The pressure cooker has already cooked these ribs so all the smoker or grill is doing is adding a little char and smoke to the ribs.

These ribs came out great. The only thing they lacked was a smoke ring but the texture was right on. Very tender and moist but still had a very nice tug.