Pressure Cooker Spareribs with Smoky Tomato BBQ Sauce

2016-02-13
  • Servings : 6
  • Prep Time : 10m
  • Cook Time : 15m
  • Ready In : 25m

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Pressure cooker spareribs with smoky tomato BBQ sauce. Very delicious pork ribs with homemade tomato BBQ sauce cooked in popular pressure cooker. Easy,fast and yummy!

Ingredients

  • For Smoky Tomato BBQ Sauce:
  • 1 clove garlic,peeled and pressed
  • 1 cup (250 ml) tomato ketchup
  • 3 tablespoons tomato paste
  • 1/4 cup (60 ml) apricot preserves
  • 1/4 cup (60 ml) cider vinegar
  • 2 tablespoons dry red wine
  • 2 tablespoons olive oil
  • 2 tablespoons low-sodium soy sauce
  • 1 tablespoon dry mustard
  • 1 tablespoon onion powder
  • 2 teaspoons smoked paprika
  • For Ribs:
  • 3 pouns (1.44 kg) pork spareribs,cut into serving pieces
  • 1 tablespoon olive oil
  • 1 large white onion,peeled amd sliced
  • 1 cup (250 ml) water
  • sea salt and freshly ground black pepper

Method

Step 1

For BBQ sauce:In a small mixing bowl,combine all sauce ingredients. Mix until smooth. Cover tightly and refrigerate (you can keep it in refrigerator for at least 2 weeks) Makes about 1½ cups

Step 2

Season pork ribs with salt and black pepper. Heat olive oil in pressure cooker over medium-high heat. Working in a batches,add seasoned ribs and brown on both sides,5-7 minutes per batch. Using a tongs,remove browned ribs from pressure cooker and transfer to a plate.

Step 3

Add sliced white onion and cook,stirring, until soft,for about 3 minutes. Return pork ribs and any accumulated juices to pressure cooker. Add prepared BBQ sauce and water. Stir and bring to a simmer.

Step 4

Close pressure cooker and lock the lid. Place a heat diffuser on the burner and set pressure cooker on top. Set burner heat to high pressure. When cooker reaches high pressure,reduce burner heat to low. Set a timer to cook for 15 minutes.

Step 5

Remove pot from the heat. Open pressure cooker. Skim any fat from top of BBQ sauce.

Step 6

Transfer cooked pork ribs to serving platter and spoon BBQ sauce over. Serve hot.

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