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Pressure-Cooker Memphis-Style Ribs

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
  • Total Time
    Prep: 15 min. Cook: 20 min.+ releasing
  • Makes
    6 servings


  • 1/2 cup white vinegar
  • 1/2 cup water
  • 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
  • 2 racks pork baby back ribs (about 5 pounds)


  • Combine vinegar and water; brush over ribs. Pour remaining vinegar mixture into a 6-qt. electric pressure cooker. Mix together next 12 ingredients, reserving half. Sprinkle ribs with half of seasoning blend. Cut ribs into serving-size pieces; transfer to pressure cooker.
  • Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 20 minutes. Allow pressure to naturally release for 10 minutes; quick-release any remaining pressure.
  • 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.
Nutrition 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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Average Rating:
  • jackiegreen
    Sep 21, 2020

    The ribs were cooked perfectly but we weren't a fan of the flavours. I used my Ninja Instant Pot.

  • s-chapstick
    Jan 5, 2019

    Only thing I would add is to put rib's on a foil lined sheet pan

  • annrms
    Jul 3, 2018

    Delicious recipe! I used my stove top pressure cooker. The vinegar water (I doubled the amount so it reached to the MIN line in my 8-qt. Cooker.) helped the rub adhere and it made a very tasty sauce. The rub was “just right” smoky thanks to the smoked paprika, and it had just the right amount of heat. I had some leftover rub, and I sprinkled it on chicken drumsticks before cooking them in the slow cooker. As I said, I used my stovetop cooker, brought it up to high pressure which took about 10 minutes, I cooked the ribs 20 minutes, did a natural release for 10 minutes, and finally a quick release after that.