Pressure Cooker Spareribs with Smoky Tomato BBQ Sauce Recipe

Recipe Category: Pressure-Cooker

Pressure Cooker Spareribs With Smoky Tomato Bbq Sauce Recipe

Ingredients

SERVES 6 – Cooker: 6- to 8-quart – Time: 15 minutes at HIGH pressure

SMOKY TOMATO BBQ SAUCE

  • 1 clove garlic, pressed
  • 1 cup ketchup
  • 3 tablespoons tomato paste
  • ¼ cup apricot or peach preserves
  • ¼ cup cider vinegar or balsamic vinegar
  • 2 tablespoons dry red wine
  • 2 tablespoons light olive oil
  • 2 tablespoons reduced-sodium soy sauce
  • 1 tablespoon dry mustard (like Colman’s)
  • 1 tablespoon onion powder (not onion salt)
  • 2 teaspoons smoked paprika

RIBS

  • 3 pounds pork spareribs, cut into serving pieces of 3- to 4-rib sections
  • sea salt and freshly ground black pepper
  • 1 tablespoon olive oil
  • 1 large white onion, thickly sliced
  • 1 cup water

Method

  1. Make the BBQ sauce
  2. Place all the ingredients in a small bowl and whisk until smooth
  3. It will keep in an airtight container in the refrigerator for up to 2 weeks

Makes about 1½ cups

  1. Season the ribs with salt and pepper to taste
  2. In a 6- to 8-quart pressure cooker, heat the oil over medium-high heat until very hot
  3. Brown the ribs in batches in a single layer on both sides, 5 to 7 minutes per batch
  4. Use tongs to transfer the browned ribs to a plate
  5. Add the onion and cook until soft, stirring a few times, about 3 minutes
  6. Return the ribs and any accumulated juice to the pot
  7. Add the BBQ sauce and water and bring to a simmer
  8. Close and lock the lid
  9. Place a heat diffuser on the burner and set the pressure cooker on top
  10. Set the burner heat to high
  11. When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
  12. Set a timer to cook for 15 minutes
  13. Remove the pot from the heat
  14. Open the cooker with the Natural Release method; let stand for 15 minutes
  15. Be careful of the steam as you remove the lid
  16. The ribs should be tender and falling off the bone
  17. Skim any fat from the top of the sauce
  18. Transfer the ribs to a serving platter and spoon the sauce over them
  19. Serve with lots of napkins

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