This is a PRESSURE COOKER recipe as described, but it would be very easy to convert to an oven or grill cooking (about 1 1/2 hours on each side, wrapped in foil). Finish under the broiler as described below about 5-10 minutes under a broiler at the end. I know it isn’t a very pretty picture above, but I have to tell you, these charred St Louis style ribs were absolutely DEE-LISH!!! Safeway had nice racks of these pork delights on sale this week, so I went for it!. My $7 bucks went a long way, and easily would feed 4 people.
A little more about Pressure cookers. I have to say I was really nervous about buying one, cause I can remember my mother cautiously tip toeing around the kitchen whenever that loud steamer was on. But over the years they have improved, and it just seemed like a full timer like me ought to explore all kinds of methods of cooking! Not to mention that they are only about $20. And this recipe sure made me a believer! Larry said these ribs were awesome……and he is an expert!!.
1 Rack St. Louis style ribs (about 2 -3 lbs)
Rinse the ribs, pat dry, and with a very sharp knife, remove the thin membrane (some come already trimmed). Then rub with your choice of spices. I just make up my own by using about 1 tbsp. Montreal seasoning (Costco or anywhere–mostly black pepper). Then I add a half tsp. each of my other favorites: granulated garlic, onion powder, salt, smoked paprika. Mix thoroughly and rub both sides of the ribs. Cover with a towel and let set a couple of hours or overnight. When ready to cook, cut the rack in half so they fit in the cooker. Spread a little BBQ sauce on top of each rack. In the bottom put 1 cup cider vinegar or apple juice, and 1/2 cup water. Then layer the ribs. Cover with the lid, and follow the directions for cooking. Cook about 45-50 minutes. When the pressure has calmed down, put ribs on a cookie sheet and slather with more BBQ sauce. Place about 4-5″ below broiler element and char till almost black. Watch them carefully!
About BBQ sauces: We have favored Bill Johnson’s Big Apple original for more than 40 years, but recently I discovered Sweet Bay Ray! I am crazy about his honey sauces and his spicy sweet. Of course, everybody likes different styles, but if you are a fan of Sweet and Spicy, try it!
And of course, this recipe is a LO CARB!!!!!!
One thought on “St. Louis Ribs…..in AZ! (Pressure!!)”
Take my word for it they are moist and tasty. The ribs had plenty of meat on them.