St. Louis Cut Pork Ribs in Pressure Cooker
These ribs are cooked in the Instant Pot/Pressure Cooker and then glazed on the grill or under the broiler. Will not replace long cooked, smoked ribs but these are fast and tasty. I like the meatier, fattier, slightly tougher Spareribs cut St. Louis style over Baby Back Ribs. Two full slabs, each cut in half, will usually just fit in a 6 quart Instant Pot with the trivet in place.
These ribs are cooked in the Instant Pot/Pressure Cooker and then glazed on the grill or under the broiler. Will not replace long cooked, smoked ribs but these are fast and tasty. I like the meatier, fattier, slightly tougher Spareribs cut St. Louis style over Baby Back Ribs. Two full slabs, each cut in half, will usually just fit in a 6 quart Instant Pot with the trivet in place.
- 1 tablespoon salt
- 1/2 cup water
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 cup apple cider vinegar
- 1 teaspoon dried parsley
- 1 teaspoon ground black pepper
- 2 teaspoons chili powder
- 1 teaspoon smoked paprika
- 3 tablespoons brown sugar
- 2 slabs st. louis cut spare ribs cut each rack in half
- 1/2 teaspoon ground cayenne pepper 1 teaspoon for more kick
- 1 cup barbeque sauce your favorite orhomemade
- Carbohydrate 44.888659648399 g
- Cholesterol 0 mg
- Fat 0.425241418272538 g
- Fiber 1.11270555522975 g
- Protein 0.417449423098645 g
- Saturated Fat 0.0440132908663787 g
- Serving Size 1 1 Serving (145g)
- Sodium 99.3884663509362 mg
- Sugar 43.7759540931692 g
- Trans Fat 0.0630677163462958 g
- Calories 187 calories
Step-by-step
- Mix all of the dry ingredients thoroughly for the dry rub.
- Cut the slabs of ribs in half. Either strip off the silverskin on the bone side or slice the silver skin along each bone with a knife tip.
- Coat all 4 half slabs with the dry rub and refrigerate for 45 minutes or longer (if you have time).
- Put the water and cider vinegar into the IP inner pot. If there is enough room (in a 6 quart the ribs may barely fit), put the trivet in the bottom and place the ribs slabs on edge into the pot. I like to put the meat side against the pot.
- Pressure cook for 20 minutes and allow to NPR (natural pressure release) for 15 minutes.
- Open the pot after releasing the remaining pressure.
- Allow to cool or cook immediately on the grill or in the broiler. Baste with the barbeque sauce to glaze as you are cooking them.
My Favorite Speedy St. Louis Ribs Recipe
As a busy mom of three, finding time to cook a delicious and satisfying meal can be a real challenge. Weeknights are a whirlwind of homework, soccer practice, and bedtime stories, leaving precious little time for elaborate cooking projects. That's why I've become a huge fan of pressure cooking – it's my secret weapon for creating restaurant-quality meals without spending hours in the kitchen. And these St. Louis-style ribs are a perfect example.
I’ve always loved ribs, the tender, fall-off-the-bone kind that you typically associate with long, slow smoking. But let's be honest, who has the time (or the smoker!) for that? These pressure cooker ribs are my answer to that dilemma. They capture the essence of those slow-cooked beauties without the extended cooking time. The result? Juicy, flavorful ribs ready in a fraction of the time.
Why St. Louis Cut?
I prefer the St. Louis cut spare ribs over baby backs for a few key reasons. First, they're meatier. The extra meat means more tender, flavorful bites. Second, I love the fattier texture. While some might shy away from fat, it's essential for incredibly tender ribs. The fat renders during cooking, basting the meat and creating incredibly juicy, succulent results. Finally, I find them a bit tougher than baby backs, which means they hold up better in the pressure cooker without becoming mushy.
The Magic of the Instant Pot
My Instant Pot is my best friend. This incredible appliance makes cooking so much easier. The pressure cooking method helps to tenderize the ribs in a surprisingly short amount of time. The ribs become incredibly tender, almost falling off the bone, without drying out. After the pressure cooking stage, a quick sear on the grill or under the broiler adds a beautiful char and delicious smoky flavor – the perfect finishing touch.
The Dry Rub: The Secret to Flavor
The dry rub is just as important as the cooking method. I use a blend of salt, garlic powder, onion powder, parsley, black pepper, chili powder, smoked paprika, brown sugar, and a touch of cayenne pepper (optional, but I love a little kick!). The combination of sweet and savory flavors is simply irresistible. This rub creates a flavorful crust that perfectly complements the tender meat underneath. Feel free to adjust the spices to your preference. A little experimentation goes a long way!
Tips and Tricks for Perfect Ribs
To get the best results, I recommend cutting the slabs of ribs in half before cooking. This ensures that they fit comfortably into the Instant Pot. You can also trim the silverskin (the thin membrane on the bone side of the ribs) for more even cooking and tender results. If you're short on time, skip trimming the silverskin; the meat will still be delicious. However, if you want that extra layer of tenderness, take that extra few minutes to trim it.
After pressure cooking, you can choose to either let the ribs cool completely or sear them immediately. I prefer a quick sear to add that beautiful grill flavor, and I like to baste them with my favorite barbecue sauce to create a glossy glaze. But if you're aiming for a slightly cleaner look, you can skip the searing process, and simply baste them. Homemade barbeque sauce works wonders; the homemade version is superior to store-bought ones, and it is usually a cheaper option as well.
These pressure cooker St. Louis ribs are my go-to weeknight meal. They're quick, easy, and incredibly delicious. They're perfect for a family dinner, a casual get-together, or even a simple meal for one. Try them out, and let me know what you think!
