Taste of Home
Pressure-Cooker Memphis-Style Ribs
TOTAL TIME: Prep: 15 min. Cook: 20 min. + releasing
YIELD: 6 servings.
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
Ingredients
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1/2 cup white vinegar
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1/2 cup water
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2 racks pork baby back ribs (about 5 pounds)
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3 tablespoons smoked paprika
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2 tablespoons brown sugar
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2 teaspoons salt
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2 teaspoons coarsely ground pepper
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1 teaspoon garlic powder
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1 teaspoon onion powder
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1 teaspoon ground cumin
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1 teaspoon ground mustard
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1 teaspoon dried thyme
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1 teaspoon dried oregano
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1 teaspoon celery salt
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3/4 teaspoon cayenne pepper
Directions
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1.
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.
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2.
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.
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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.
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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