I'd classify myself as an extremely competent cook. I can pretty much whip up any dish without a real recipe, as long as I know the basic ingredients. But ribs? No, no, no. Not ribs. Ribs are a terrifying sort, one not to be messed with. Ribs require hours of smoking and prodding and meticulous turning and perfect charring and...
And it turns out, they don't require any of that.
Sure, slow-smoked ribs are awesome, but do you have a smoker? Nah, me either. But what I do have is a Mealthy MultiPot, and I'm about to show you one more incredible way to put it to use.
This addition to the Dinner Smarter series requires just three ingredients to get a beautiful rack of tender ribs onto your dinner table. Pick up some pre-seasoned ribs at Costco or your local store, use that apple cider vinegar that's been in your pantry for months, and finish 'em off with a swipe of your favorite barbeque sauce.
My mouth's watering already. Shall we get started?
Pressure Cooker Barbeque Ribs
1 pre-seasoned rack of St. Louis style ribs
1 cup apple cider vinegar
1/2 cup barbeque sauce
Pour 1 cup water and 1 cup apple cider vinegar into the inner pot of an electric pressure cooker.
Place the trivet into the pot, with the arms up.
Curl the ribs into the pot, standing them straight up on top of the trivet. Do not overlap them, they won't cook evenly if you do. They may stick out of the pot a bit - that's OK as long as the lid will still close.
Seal lid and pressure cook on High for 20 to 25 minutes. 20 minutes will yield tender ribs that you still have to bite off the bone, where 25 minutes will yield completely fall-off-the-bone tender ribs. I like to cook mine for 20 minutes.
Open the lid. Your kitchen will smell pretty incredible at this point. But check out those ribs - they're looking a little on the pale side, eh? Let's add some color to them.
Transfer the ribs to a foil-lined baking sheet and preheat your oven to Broil.
Brush the ribs with barbeque sauce. Be sure not to use a sugar-free barbeque sauce - you need the sugar to help get the caramelization and crust that we are aiming for!
Place ribs under the broiler for 4 to 5 minutes. Keep a close eye on them after about 3 minutes, you don't want them to burn!
Hello, you beautiful rack of ribs! Allow them to cool for a few minutes...
...then slice 'em up.
I like to serve my ribs with mashed potatoes if I'm going for a heavy meal, but for a lighter summer dinner - a simple side salad with kale, cabbage, and apple slices was perfect alongside these tender, juicy ribs.