Everyone has their own favorite rib recipe and I must admit, the ones I’ve tried are pretty amazing. That being said, they take hours to make and if people aren’t careful, can be a bit dry. What if you could make ribs in under one hour that the meat just barely stayed on the bone until you got the rib to your mouth and were super moist? Oh yeah, and only uses about 5 things? Yes, I’m not kidding. Unlike others, I almost exclusively cook ribs during the week after a full day of work. And no, I’m not crazy, this recipe is just super easy. Oh, that’s right – I said that in the recipe name already.

Ingredients

• Olive oil
• 3 lbs of baby back ribs
• Dry rub of your choice
• Barbecue sauce of your choice
• Can of beer, whatever you happen to have around the house
• Pressure cooker

Instructions

• Assuming you got your ribs in a nice long strip, rinse first and then cut them apart.
• Dry with a paper towel.
• Put your favorite dry rub on them.
• While preparing the ribs for cooking, put about 2T off olive oil in your heated up pressure cooker.
• Once oil is ready, add ribs to pressure cooker and brown. Flip over to brown other side. Takes about 4-5 minutes per side. And you have to cook in 2 batches.
• Take the first batch out and let cool on a plate. Add more oil, let it warm and then add the rest of the ribs and brown.

    

• Once all the ribs are browned and removed from the pressure cooker, add an insert (most come with one, but not all. See Ideas if you don’t have one.)
• Now open your beer and pour about 8-10 oz into the pressure cooker. Put aside.
• Layer the ribs into the pressure cooker. Put the lid on and lock into place.

    

• Bring to high pressure and cook on high for approximately 32 minutes.
• Drink the rest of the beer.
• After 32 minutes have passed, turn off the pressure cooker and let the pressure come down for 15 minutes.
• After 15 minutes, release any remaining pressure and open the lid.
• Remove the ribs.
• Two choices now:
  1. Put on the table now for eating with a side of sauce so people can choose how much (or how little) they want. This is what I do.
  2. Remove insert, empty out about 90% of the remaining liquid *remaining liquid is shown in the middle image belwo). Add your favorite barbeque sauce, about 1 inch thick. Put the ribs back in and heat until bubbling up; about 5 minutes. Then serve.

  

Ideas

• Use an inexpensive beer and make sure it’s nice and cold. Now having it cold will actually take longer for your pressure cooker to reach high pressure, but who wants to drink a warm beer?
• Pressure cookers – I’ve used both traditional and electric. As you can see from my pictures, I use an electric pressure cooker now. The reviews will tell you that they do not have the capacity of a traditional stove top one, which is true, but the capacity is just fine for your standard 4-5 person family. Other benefits of electric: you don’t have to guess if it’s reached high pressure. As soon as it has, it will start the timer countdown. It takes the guess work out of cooking with one and, most importantly, the concern. I remember being a bit afraid of my grandmother’s traditional pressure cooker. I know there’s no reason to be afraid of my traditional one either, but my electric one is used almost exclusively because it’s just so easy.
• Insert – If your pressure cooker didn’t come with an insert or if you misplaced the one that did, just use a vegetable steamer. They are inexpensive and easy to find. However, make sure it can handle the high pressure and heat so I don’t recommend one that isn’t metal.
• Rub – I put the rub on one side of the ribs. Once I add the ribs to the pressure cooker, I

  

  dust the other side with rub.

• Releasing pressure – I use the back end of my tongs to push the release mechanism to the side.
• Cooking time – I’ve found that 30 minutes isn’t enough and 35 minutes is too much; the meat just falls off the bone completely.
• Sides – Even though my picture shows mashed potatoes and a nice caprese salad (it’s summer and I have some great tomatoes in my yard), I normally serve my ribs with a delicious homemade potato salad (I’ll post this recipe soon) and a nice ear of corn. But as always, whatever you prefer.