Pressure Cooker Memphis-Style Ribs Recipe

Pressure Cooker Memphis-Style Ribs Recipe
Pressure Cooker Memphis-Style Ribs Recipe photo by Taste of Home
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Pressure Cooker Memphis-Style Ribs Recipe

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After my dad and I had dinner at the legendary Rendezvous Restaurant, I was inspired to create my own version of tasty dry-rub Memphis ribs. Smoked paprika in the rub mimics the flavor the ribs would get from grilling over hot coals. —Matthew Hass, Franklin, Wisconsin
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. Cook: 20 min.+ releasing
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. Cook: 20 min.+ releasing

Ingredients

  • 1/2 cup white vinegar
  • 1/2 cup water
  • 2 racks pork baby back ribs (about 5 pounds)
  • 3 tablespoons smoked paprika
  • 2 tablespoons brown sugar
  • 2 teaspoons salt
  • 2 teaspoons coarsely ground pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon ground cumin
  • 1 teaspoon ground mustard
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 teaspoon celery salt
  • 3/4 teaspoon cayenne pepper

Directions

Combine vinegar and water; brush over ribs. Pour remaining vinegar mixture into a 6-qt. electric pressure cooker. Mix together remaining ingredients, reserving half. Sprinkle ribs with half of seasoning blend. Cut ribs into serving-size pieces; transfer to pressure cooker.
Lock lid; make sure vent is closed. Select manual; adjust pressure to high and set time for 20 minutes. When finished cooking, allow pressure to naturally release for 10 minutes and then quick release any remaining pressure according to manufacturer's instructions.
Remove ribs; skim fat from cooking juices. Using a clean brush, brush ribs generously with skimmed cooking juices; sprinkle with reserved seasoning. Serve ribs with remaining juices. Yield: 6 servings.
Originally published as Pressure Cooker Memphis-Style Ribs in 30-Minute Meals 2018

Nutritional Facts

1 serving: 509 calories, 35g fat (13g saturated fat), 136mg cholesterol, 1137mg sodium, 8g carbohydrate (5g sugars, 2g fiber), 38g protein.

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  • 1/2 cup white vinegar
  • 1/2 cup water
  • 2 racks pork baby back ribs (about 5 pounds)
  • 3 tablespoons smoked paprika
  • 2 tablespoons brown sugar
  • 2 teaspoons salt
  • 2 teaspoons coarsely ground pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon ground cumin
  • 1 teaspoon ground mustard
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 teaspoon celery salt
  • 3/4 teaspoon cayenne pepper
  1. Combine vinegar and water; brush over ribs. Pour remaining vinegar mixture into a 6-qt. electric pressure cooker. Mix together remaining ingredients, reserving half. Sprinkle ribs with half of seasoning blend. Cut ribs into serving-size pieces; transfer to pressure cooker.
  2. Lock lid; make sure vent is closed. Select manual; adjust pressure to high and set time for 20 minutes. When finished cooking, allow pressure to naturally release for 10 minutes and then quick release any remaining pressure according to manufacturer's instructions.
  3. Remove ribs; skim fat from cooking juices. Using a clean brush, brush ribs generously with skimmed cooking juices; sprinkle with reserved seasoning. Serve ribs with remaining juices. Yield: 6 servings.
Originally published as Pressure Cooker Memphis-Style Ribs in 30-Minute Meals 2018

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