Easy 4 Ingredient Pressure Cooker Baby Back Ribs Recipe (2024)

FAQs

Is it better to slow cook or pressure cook ribs? ›

Nothing that a little sauce can't fix, and it does mean you get more of the pork flavor, but they're not as nuanced. And the winner is: The slow cooker, but just by a hair (by a rib?). If you're pressed for time, pressure cooker is the way to go.

Cooking baby back ribs in the oven is one of the easiest methods. First, wrap the ribs in tin foil and slow-roast them in the oven on a low temperature between 275 and 325 degrees. Bake until cooked through and tender, usually around 2 to 2.5 hours.

Don't cut the ribs and stack them for cooking in the Instant Pot — they won't cook evenly. Instead, roll up the ribs and stand them up inside the pressure cooker on a trivet. It looks weird but works well.

Pour in the water, making sure not to submerge the ribs completely. The water will create steam, which will help tenderize the meat. Secure the lid on the Power Pressure Cooker XL and set it to the “Meat/Stew” mode. Adjust the cooking time to 25 minutes.

The longer simmering time helps break down the connective tissue and skin and brings out the tenderness and flavor. The key to this method is to simmer, not boil. If you boil the meat for an hour it can lead to prematurely cooking of the ribs and you'll end up with awful, tough meat.

Ribs that aren't tender are usually a result of undercooking. All slow cookers vary a bit, so keep an eye on things and test for doneness. When you can easily twist the bones around inside the meat, your ribs are done!

Select a lean rib and cut off the visible fat. We like our ribs lean, tender, and beautiful. Cook them low and slow. Two pounds or less will take 4 1/2 hours at 225 degrees F.

Drizzle the butter with honey and Vinegar Sauce. Place each rack of ribs over the butter meat side down. Season the bone side with additional rub and wrap the foil tightly around the ribs. Place the ribs back on the pit for an additional 2.5 hours or until the meat is “fall-off-the-bone” tender.

Place ribs bone-side down in smoker at 225 F /110 C and cook for three hours. Remove ribs from the smoker and wrap tightly in aluminum foil to form an airtight seal. Return to the smoker bone-side up and smoke for two hours. Unwrap the ribs and return to the smoker bone-side down for one more hour.

Cover the ribs tightly with foil then bake for 3-1/2 hours at 250 degrees. If your rack of ribs is larger than 3lbs, add an additional 30 minutes baking time per additional 1/2 — 1lb ribs. For example, bake a 3 — 4lb rack of ribs for 4 hours.

Is pressure cooking better than slow cooking? ›

If you enjoy prepping your meal in the morning and letting it cook all day so that it's ready by dinner time, go with a slow cooker. Conversely, a pressure cooker might be the better option if you want an easy way to make healthy meals without much planning.

This completely depends on the type of meat you are planning on cooking. Because slow cookers take longer to cook, they are better suited to breaking down fat in meat while adding moisture. So if you are planning on cooking a whole rump beef, then a slow cooker is a better choice.