Sticky St. Louis Ribs

  • 1/4 cup barbecue spice rub
  • 2 tablespoons kosher salt
  • 2 tablespoons brown sugar
  • 1 rack uncooked St. Louis ribs (3-3 1/2 pounds), cut in thirds (4 ribs per section)
  • 1/2 cup beer
  • 1 cup barbecue sauce
Prep time 10 mins
Cooking time 41 mins
Servings 4
  • Approx pressure build: 6 minutes
  • Pressure cook: 19 minutes
  • Pressure release: 1 minute
  • Air crisp: 15 minutes

1 In a small bowl, stir together barbecue spice rub, salt, and brown sugar. Season ribs evenly with spice mix.

2 Pour beer into pot. Place ribs into Cook & Crisp™ Basket and place basket in pot.

3 Assemble pressure lid, making sure the pressure release valve is in the SEAL position.

4 Select PRESSURE and set to HIGH. Set time to 19 minutes. Select START/STOP to begin.

5 When pressure cooking is complete, quick release pressure by turning the pressure release valve to the VENT position. Carefully remove pressure lid when unit has finished releasing pressure.

6 Close crisping lid. Select AIR CRISP, set temperature to 400°F, and set time to 15 minutes. Select START/STOP to begin.

7 After 10 minutes, open lid and liberally brush ribs with barbecue sauce. Close lid to resume cooking for 5 more minutes.

8 When internal temperature reaches 185°F, cooking is complete and ribs are ready to serve.

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