Instant Pot BBQ Ribs

hey cookaholics chef kendra here and
today we are making some barbecue ribs and we’re making them inside say the
weather is bad or you need ribs super quick this is the recipe for you we’re
making barbecue ribs in an instant pod or a pressure cooker so let’s do what we
do and make it happen we have one rack of baby back ribs we have brown sugar we
have smoked paprika we have sweet paprika
we have ancho chili powder we have salt pepper vegetable oil ketchup roasted
garlic onion apple cider vinegar we have water molasses and liquid smoke
I didn’t mention cayenne pepper I’m add a little of that that’s totally optional
now to this bowl we’re gonna add our paprika
that’s the smoked this is the sweet brown sugar
homemade salt and pepper and our ancho chili powder take a fork and mix this up I have a damp cloth kitchen towel with
this on top and it be more sturdy tell my tune something sped off not all of it
it’s ribs guys its ribs I’m stopping this in I’m just starting to come up a
little bit already right I’m just gonna get my knife in there I try to give it
giving me something to grip on I’m gonna get a piece of paper towel now sometimes
it comes off in one long beautiful batch sometimes you have to work in a little
bit you try to get him good they trying to get my thumb under it
maneuver it work it out come over here just want a good start this stuff is
called the silver scam by the way and it’s important to remove so your ribs
will be tender you don’t remove this you’ll have tough chewy ribs underneath
I almost had a than one almost had it in one reposition my paper towel for this and other fine recipes go to
chef Kendra dot we bleed calm that chef Kendra that you know I got
you it’s just a little left yep that’s it
the next thing I’m gonna do guys is to cut these ribs into two ribs
each I’m just cutting between the ribs now I’m gonna get in here with my nice
clean hands I’m only gonna use half of this get in here just gonna put this in a zip-top bag and
put it in a pantry until I use it again and we’re gonna add our onions I’m gonna get those in we’re gonna saute
these onions stir them around you hear that so now I’m going to add the water ketchup the molasses goes in the roasted garlic the liquid smoke
people freak out when you say liquid smoke liquid smoke is truly liquid smoke
it’s smoke that’s taken from burning that particular wood and the apple cider
vinegar stir that up I’m gonna let them out some
of the sauce now and put them ribs in up the sides like this snap that hard to do we’re gonna pour the sauce back in over
the ribs sorta like we’re basting it you’re gonna base themselves man all
right got the top on you know lock it in place we have a rib zone we have our top
on top is locked the setting in the back is correct where the steam comes out is
in the proper position we have set it on high pressure and I punched in 30
minutes so we’ll see how that does hey guys I want to point out it does that
little worldly thing you saw it doing before until the pressure builds up in
the cooker then it starts using the timer that I manually set it for so I
said if a manual high-pressure 30 minutes and it did that little circle
that’s the circle thing until the pressure has built up so high in the
pressure cooker now the countdown begins in about 30 minutes and then it will
release the pressure on its own and at that point we can move forward in the
recipe all the steam has been that out we’re gonna open this up and see what we
get I’m covering this little baking sheet
with foil and I’m going to spray once some vegetable oil this is taking my
hand and go around I don’t want it to stick to this and the old days this was
a scary situation but now just moving from the lock to it wouldn’t even let me
take this off the steam was still built up in here move the top oh look at that
Wow smells really good look how tender those ribs is and that
only and that all he took 30 minute look at that oh that’s so hot but it is so
tender oh we’re gonna lose it so here I’m gonna
put some of the rib on top of here we’re gonna take all the ribs out we’re
gonna let this reduce by half we don’t have a simmer feature on this but we
have saute so we’re going to let this go about 10-15 minutes and to the sauce is
thickened up some it should reduce by half then we’re going to base the rizz
with the sauce and it will be delicious so tender
I can’t wait to tuck into these for dinner and as you can see starting to
boil be right here to stir it up from time to time Y reduces all right I’m
done guys I’m al attles the sauce to this cup here and I’m just going to
baste the sauce on here and this isn’t an overly sweet sauce but
it’s it’s it’s perfect sweet little tangy and put it under the
broiler yes under the broiler just like if I was making slow cooker
ribs now there will be extra sauce from those who like a saucy no I’m just going
to give them another base I’m gonna flip them over and base them some more and we
should be almost they are starting to develop a little char yo hit that
notification bill and subscribe so you don’t miss a thing that’s off at this
time I see next time chef Kendra is out peace

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