Ooh boy did these ribs turn out great! I got a pressure cooker for Christmas and have been experimenting with it. Cooking Light magazine had an interesting article on them in the fall that intrigued us.
Matt was craving BBQ the other night and I remembered that there was a spareribs recipe included with my new pressure cooker set so I decided to give it a try. It was an asian ribs recipe though so I just used it for a timing guideline and went my own direction.
The Whiskey BBQ glaze recipe is originally from the Jack Daniel’s website. I didn’t have Jack on hand though so I used a Knob Creek Whiskey that Matt had in the liquor cabinet. I also used less sugar than the Jack recipe did and it was still pretty sweet. The full cup of sugar would have been too much for us for sure. Next time I will add some cayenne to the sauce to give it a little kick. If you try it with the cayenne, let me know how it goes!
Regardless of whether you have a pressure cooker, the sauce is worth making. It was really delicious. I’m sure you could roast the ribs in the sauce in the oven as well. I’d just throw them in a covered casserole at 300 degrees for a few hours and check to see if they are tender.
Whiskey BBQ Sauce:
½ cup Whiskey
½ cup soy sauce
½ cup ketchup
3/4 cup brown sugar (up to 1 cup if you want a really sweet sauce)
1 teaspoon garlic powder
Mix all ingredients in a saucepan. Simmer until slightly thickened, 5-10 minutes.
Country Style Pork Ribs:
4 pounds country style pork ribs
2 Tablespoons Vegetable oil
2/3 recipe Whiskey BBQ Sauce
Place oil in large pressure cooker over medium-high heat. Brown ribs on all sides in batches. I did 4 at a time. Once browned remove to a plate and proceed with new batch until all are browned.
Pour out oil and wipe with a paper towel.
Place layer of ribs on bottom of pressure cooker. Cover with sauce. Add the rest of the ribs and cover with sauce. Reserve 1/3 of the sauce recipe for serving with the cooked ribs.
Place pressure cooker on stovetop over high heat. Tighten lid and set pressure setting to high pressure. Watch carefully and when indicator shows full pressure reduce heat to medium and start timing. Cook for 25 minutes at high pressure making sure that you don’t reduce the heat too much and lose pressure. Some steam should be coming out of the release and the indicator should stay up.
Remove from heat and use natural release method for the pressure. That basically just means set the pan aside and let the pressure subside over time. It will take 15 minutes or so and the ribs will continue cooking.
Open cooker and serve ribs with extra sauce on the side. The ribs will be fall of the bone tender with only 25 minutes of cooking. Time from raw to ready for dinner was only 1 hour including the browning and pressure release time. Amazing!
If you are interested here is the set that I bought: