Pressure Cooker Tangy Baby Back Ribs Recipe2022-03-29
- Yield: 4
- Servings: 4
- Prep Time: 10m
- Cook Time: 32m
- Ready In: 42m
Average Member Rating
(5 / 5)
2 People rated this recipe
This information is per serving.
Saturated Fat4.1 g
Trans Fat0 g
Unsaturated Fat2.2 g
Pressure cooker tangy baby back ribs recipe. Pork ribs with honey, soy sauce, and lime juice are cooked in an electric pressure cooker. You may also like Country-Style Pork Ribs with Tarragon and Cream:
Pressure Cooker Country-Style Pork Ribs with Tarragon and Cream Recipe
Makes 4-6 servings
Ingredients: 1 cup (250 ml) reduced-sodium low-fat chicken broth, 1½ tablespoons (22 ml) all-purpose flour, 1 tablespoon (15 ml) unsalted butter, 1 tablespoon (15 ml) olive oil, 3 pounds (1.44 kg) bone-in country-style pork ribs, trimmed, 1 small yellow onion, peeled and finely chopped, 1/2 pound (240 g) white button mushrooms, thinly sliced, 1/2 cup (125 ml) dry white wine, 2 tablespoons (30 ml) Dijon mustard, 2 tablespoons (30 ml) fresh tarragon leaves, minced, 2 teaspoons (10 ml) finely grated lemon zest, 1/2 teaspoon (3 ml) pink peppercorns, crushed, 1/2 teaspoon (3 ml) salt, 1/2 teaspoon (3 ml) freshly ground black pepper, 1/4 cup (60 ml) heavy (double) cream
Instructions: In a small mixing bowl, combine chicken broth and all-purpose flour. Mix until flour is dissolved completely. Set aside. Using the browning mod, melt butter in a 6-quart (6 l) electric pressure cooker.
Working in batches brown the ribs on all sides, turning occasionally, for about 8 minutes. Transfer browned ribs to a large bowl and repeat with the remaining pork ribs.
Add chopped yellow onion to the pot and cook, stirring occasionally, until softened, for about 3 minutes. Stir in mushrooms and cook, stirring, until they release their liquid, and it evaporates to a glaze, for about 6 minutes.
Pour in dry white wine and scrape up any browned bits in the bottom of the pressure cooker, using a wooden spoon. Continue boiling the wine until it reduces to a glaze, for about 3 minutes. Stir in Dijon mustard, tarragon, lemon zest, peppercorns, and seasoning, then whisk the broth mixture again and pour into the pressure cooker. Nestle reserved pork ribs with any accumulated juices into the sauce.
Cover the pressure cooker and lock the lid. Set the machine to cook at high pressure. Set the timer to cook for 40 minutes.
Reduce pressure. Turn off the pressure cooker and allow its pressure to fall to normal. Unlock the pressure cooker and open the lid. Using tongs, transfer cooked pork ribs to a large bowl. Switch the electric cooker to its browning function. Boil the sauce until it has reduced by half. Stir in heavy cream and boil for further 2 minutes, stirring continuously. Return pork ribs to the cooker and toss well in the sauce. Serve hot.
Pressure Cooker Tangy Baby Back Ribs Recipe
- 4 pounds (1.92 kg) baby back pork ribs, cut into sections
- 1/3 cup (80 ml) clear honey
- 1/3 cup (80 ml) freshly squeezed lime juice
- 1/4 cup (60 ml) soy sauce
Place pork ribs in a 6-quart (6 L) electric pressure cooker. In a small mixing bowl, combine the remaining ingredients. Whisk until honey dissolves completely. Pour the honey mixture over the ribs. Brush the sauce over the ribs.
Close the pressure cooker and lock the lid. Set the machine to cook at high pressure. Set a timer to cook for 32 minutes.
Turn off the electric pressure cooker. Let its pressure come back to normal. Unlock and open the cooker.
Transfer baked pork ribs to a large-rimmed baking dish. Turn the electric cooker to the browning function and bring the sauce to a simmer. Boil until thickened, for about 2 minutes. Remove from the heat and set aside.
Position the oven rack 4-6 inches (10-15 cm) from the broiler. Heat the broiler. Baste pork ribs with the sauce and boil until bubbling, for about 3 minutes. Flip the ribs, baste with the sauce again, and broil for further 3 minutes.
Transfer baked ribs to a serving platter. Sprinkle with toasted sesame seeds. Serve hot.