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We made a few racks of baby backs this weekend. I know people can get pretty religious about how they cook ribs, and sometimes those people want you to turn the meal into a 48 hour project. This is my wife's recipe by way of her dad (he also makes spare ribs this way). They come out tender, juicy, and really tasty, and it doesn't an overnight marinade session and 8 hours of low slow cooking.
Things you'll need:
Two racks of baby back ribs
Beer
Good barbecue sauce
Chicken boullion (my addition)
Liquid Smoke (my addition)
Veggie Oil, Olive Oil, Butter, some kind of fat
A pressure cooker*
1) Cut up the ribs into 3-or 4-rib segments.
2) Drop them in the pressure cooker. (We have a big pressure cooker, so it'll fit two racks of baby back ribs.)
3) Drop in two chicken boullion.
4) Pour in some beer. A bottle, a can, whatever you have.
5) Fill the pot the rest of the way with water, enough to almost cover the ribs.
6) Add a few drops of Liquid Smoke.
7) Seal the pressure cooker.*
8) Crank the heat up until the pressure cooker starts really going.*
9) Cook for a half hour.
10) Remove ribs from pressure cooker.*
11) Place ribs on a grill or a pan on the stove, heated way up, with a little oil or butter or what have you.
12) Brown the ribs on both sides.
13) Cover in BBQ sauce, cook for a couple more minutes.
That's about it. They're pretty tasty.
*Always adhere to standard pressure cooking safety guidelines. I don't want to hear any whining because someone went and blew themselves up.
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