Sticky St. Louis ribs recipe

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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.

Ingredients

  • 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
How to Make It
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. The cooking is complete when internal pressure reaches 185 Degrees F, and your ribs are ready to be served.
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