Pressure-Cooked Mesquite Ribs
When we're missing the grill during winter, these tangy ribs give us that same smoky barbecue taste we love. They're so simple, and fall-off-the-bone delicious, too! —Sue Evans, Marquette, Michigan
Ingredients
- 1 cup water
- 2 tablespoons cider vinegar
- 1 tablespoon soy sauce
- 4 pounds pork baby back ribs, cut into serving-size portions
- 2 tablespoons mesquite seasoning
- 3/4 cup barbecue sauce, divided
Reviews
Second time making these ribs this evening! Wow both times provided phenomenal results. This recipe is definitely a keeper for our home!! I didn’t change a single thing either time ~ followed recipe exactly as stated. Thank you for sharing.
These ribs were excellent. They are full of flavor and tender. I had broiled mine for about 15 minutes just enough to lightly char the bbq sauce. My family really enjoyed these.
Phenomenal flavor, fall off the bone deliciousness! If you don’t have a pressure cooker, I also made these on the grill with just the mesquite and barbecue sauce, and they came out great, as well.
Made these as written and they were so delicious. We will definitely be making again. This was the first recipe we made in our new instant- pot and it was easy and turned out perfect!
The only modification I made was using steak seasoning instead of mesquite. After 12 minutes of allowing the pressure to reduce naturally, I released the rest manually. The meat was so tender! I used my favorite mustard-based sauce and broiled for just a few minutes. Delicious! This recipe is going on my repeat list.
No comment left
Super quick and easy to modify with items on hand. Didn't have Apple Cider Vinegar so used Distilled Vinegar, didn't have Mesquite rub so used Montreal rub. Meat fell off the bones. My children loved them and talked/bragged about them to friends asking how to use a pressure cooker. Have since purchased recipe items and will try again with right ingredients.