This recipe is very easy to make, it takes less than one hour to make, and your ribs are ready. It takes approximately 6 minutes for the pressure to build, and 19 minutes to pressure cook, one minute to release the pressure, and 15 minutes to air crisp.
- ¼ cup barbecue spice rub
- 2 tablespoons kosher salt
- 2 tablespoons brown sugar
- 1 rack uncooked St. Louis ribs (3-3 ½ pounds), cut in thirds (4 ribs per section)
- ½ cup beer
- 1 cup barbecue sauce
- The first thing is to get a small bowl, and it that small bowl, stir together barbecue spice rub, salt, and brown sugar. After stirring them together, apply them to the ribs evenly with spice mix.
- The next step is to pour beer into the pot, after this, arrange the ribs in the basket, and place the basket in the cooking pot.
- Close the pressure cooking lid, and as with anytime you are making use of the pressure cooker, always remember to place the pressure release valve in the seal position.
- On the body of the Foodi, select the pressure function, and set the temperature to high; the cooking the should be set to 19 minutes. After all is done, you press the start button.
- 19 minutes later, the countdown should have stopped, however, wait for the display to tell you that it is done. After this, do a quick release of the pressure by turning the pressure release valve to vent. After it has released all the pressure, carefully remove the lid.
- Now that you are done pressure cooking, it is now time to air crisp. Close the crisping lid, and select the AIR CRISP function; set the temperature to 400 Degrees F, and set the cooking time to 15 minutes. Select the start button to begin crisping.
- After the Foodi must have been crisping for about 10 minutes, open the lid and use your brush to apply barbecue sauce – be careful if the skin is very tender. Close the lid, and let the Foodi cook for the remaining 5 minutes.
- The cooking is complete when internal pressure reaches 185 Degrees F, and your ribs are ready to be served.