Pressure Cooker Homemade Carolina BBQ Pork Spare Ribs is the Pressure Cooker version of My Favorite BBQ Pork Ribs Recipe.
Hubs and I have, oh, let’s see, five, six, seven or so grills, smokers, fire pits, etc. We love grilling.
Let me interrupt my story to say that I am not a fan of “falling off the bone” ribs. If ribs are falling of the bone, then they are not properly cooked. There, I said it!
When we lived in Boynton Beach, Florida, just about every weekend, we would load up my van with an ice cooler, tons of fish bait, lots of food, a grill and our fishing equipment and drive over to Lake Worth and back up right to our favorite fishing spot.
As the hubs got the fishing rods ready, I would set up one of our Charcoal Grills for cooking lunch and then dinner. We would stay all day and fish and fish and cook and I always brought a book to read while waiting for a bite. I went through so much sun block, as I burn very easily.
I was watching The Neely’s on their cooking show making BBQ ribs, that looked really good and so I tried it and it was fabulous
I have to admit, I prefer the ribs on the grill, but they are still pretty good in the Pressure Cooker, take a fraction of the time and then you can finish them off in the oven or on the Charcoal Grill.
You can even make these Pressure Cooker Homemade Carolina BBQ Pork Spare Ribs a head of time and then bring them to your party and finish on the Charcoal Grill.
First things, first. Make a big batch of the BBQ Pork Spare Ribs Rub now, so that next time you want to make ribs, you’ll have it all ready to go. I keep mine in a Lock N Lock and it stays nice and fresh.
If you prefer a really quick and simple recipe, using bottled barbecue sauce, you may prefer my Pressure Cooker Super Simple BBQ Pork Spare Ribs recipe.
Trim the fat off your ribs and remove the membrane along the curved part of the ribs. Generously massage the BBQ Rib Rub into the ribs.
Wrap your ribs in Saran Wrap and put in the refrigerator overnight….. or for at least two hours.
St. Louis style and Spare Ribs will take around 20 minutes, while Baby Back Ribs will take about 15 minutes.
When the ribs are cooked and the pressure has been removed from your Pressure Cooker, remove the ribs and place onto a cookie sheet, lined with foil or with a Silicone Mat. Sprinkle the BBQ Pork Spare Ribs Rub on both sides of your rack of ribs. Turn on your oven to Low Broil.
Toss out the water from your Pressure Cooker and wash the cooking pot, as you will need it again for the Carolina BBQ Pork Spare Ribs Sauce, which will cook while you are browning the Pressure Cooker Homemade Carolina BBQ Pork Spare Ribs in the oven.
Brown both sides of your ribs and when browned to your liking, remove from oven, place foil over and allow to rest for 10 minutes.
Your Pressure Cooker Carolina BBQ Sauce IS A CONDIMENT that you make separately from the ribs and should be served in a bowl at the table only. As you are browning the ribs in the oven, the sauce will cook in the Pressure Cooker and will be nice and hot when you are ready to serve the ribs.
The ribs can be eaten dry or with the Sauce. If you want a thicker sauce, try my Slow Cooker Carolina BBQ Pork Spare Ribs Sauce and let the sauce cook all day. I personally prefer the slow cooked sauce.
If you don’t want to go through the bother of making a homemade rub and/or sauce that you use on the finished ribs, you can always just cook your ribs in the Pressure Cooker and then add whatever bottled barbecue sauce you like to the ribs and then place them under the broiler.
Serve these Pressure Cooker Homemade Carolina BBQ Pork Spare Ribs with Pressure Cooker Holiday Baked Beans and Pressure Cooker Corn on the Cob or Elote (Mexican Street Food, Corn on the Cob). Oh my, you will flip for the Elote!
- Instant Pot Smart DUO60
- J.A. Henckels Classic 7-inch Hollow Edge Santoku Knife
- Amco Advanced Performance 18/10 Stainless Steel Measuring Spoons
- Culina Stackable (Dry) Stainless Steel Measuring Cups
- Anchor Hocking Glass (Liquid) Measuring Cups
- Rösle Stainless Steel Flat Whisk – a MUST have, probably my most used utensil
- Alpha Armour Salt Box with Spoon
- Bellemain Porcelain Ramekins
- OXO Good Grips Cutting Board
- Stainless Steel Trivet
- 1/2 Cookie Sheet
- Reusable Silicone Baking Mat
- OXO Stainless Steel Tongs
- Silicone BBQ Brush
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Here is the handy printable recipe:
- 1 Slab of Pork Spare Ribs
- 1 oz BBQ Ribs Rub (3 TBL)
- 1 cup Water
- ½ cup Apple Cider Vinegar
- 1 Tablespoon Liquid Smoke
- 1 Tablespoon BBQ Ribs Rub
- 1 oz + 1 Tablespoon Brown Sugar
- 8 oz Paprika or Smoked Paprika
- 4 oz White sugar
- 2 oz Onion Powder
- 16 oz Heinz ketchup
- 8 oz Water
- 5 Tablespoons Brown Sugar
- 5 Tablespoons White Sugar
- ½ Tablespoon Black Pepper, freshly ground
- ½ Tablespoon Onion Powder
- ½ Tablespoon Dry Mustard Powder
- 1 oz Lemon Juice
- 1 oz Worcestershire Sauce
- 4 oz Apple Cider Vinegar
- 1 oz Light Corn Syrup
- 1 Tablespoon Rub
- Trim ribs and remove membrane.
- Massage ribs with 2 oz of BBQ Rib Rub and wrap with Saran Wrap.
- Place in refrigerator overnight or for at least two hours.
- Add water, apple cider vinegar and liquid smoke to Pressure Cooker cooking pot.
- Place a trivet in the cooking pot and place ribs on trivet.
- Lock on lid and close Pressure Valve.
- Cook on High Pressure for 15 minutes.
- When Beep sounds, allow a 15 minute Natural Pressure Release.
- Remove ribs curl side up, to baking sheet.
- Dump water from Pressure Cooker cooking pot and wash cooking pot.
- Add all sauce ingredients to Pressure Cooker cooking pot and cook at High Pressure for 5 minutes.
- Mix together 3 Tablespoon of the BBQ Ribs Rub and 2 Tablespoons of Brown sugar and sprinkle over BOTH sides of the ribs.
- Finish the ribs outside on the Barbecue Grill or finish them in the oven.
- If using the oven - Place ribs under the boiler for 5 minutes and then flip over the ribs and cook for 5 more minutes, or until nicely browned.
- Remove cookie sheet from oven and place a piece of foil tightly over the ribs for a 5 minute rest.
- Your sauce should be ready by now.
- Serve the ribs dry and let guests add sauce, if desired.
DON'T COAT RIBS WITH THE SAUCE AND THEN BROIL. The sauce is a condiment that you use after plating of the ribs.