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Recipe Category: Ribs
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Fiery Mustard Ribs Pressure Cooker Recipe
Ingredients
Serves: 4 TO 6
Pressure Level: HIGH
Release: NATURAL
Time: 30 minutes
- 3 tablespoons chili powder
- 2 (1½- to 2-pound) racks baby back ribs, cut into 2-rib sections
- 1 cup water
- ¼ cup jarred banana pepper rings, chopped fine, plus 2 tablespoons pickling liquid
- 1 cup yellow mustard
- ½ cup packed brown sugar
- ½ cup chili sauce
- 1 habanero chile, minced
Method
- Rub chili powder evenly over ribs
- Add water to pressure-cooker pot, then arrange ribs upright in pot with meaty sides facing outward
- Whisk banana peppers and pickling liquid, mustard, sugar, chili sauce, and habanero together, then pour mixture over ribs
HIGH PRESSURE FOR 30 minutes:
- Lock pressure-cooker lid in place and bring to high pressure over medium-high heat
- As soon as pot reaches high pressure, reduce heat to medium-low and cook for 30 minutes, adjusting heat as needed to maintain high pressure
NATURALLY RELEASE PRESSURE:
- Remove pot from heat and allow pressure to release naturally for 15 minutes
- Quick release any remaining pressure, then carefully remove lid, allowing steam to escape away from you
- Before Serving:
- Adjust oven rack 6 inches from broiler element and heat broiler
- Place wire rack inside aluminum foil–lined rimmed baking sheet and spray with vegetable oil spray
- Transfer ribs, meaty side up, to prepared baking sheet
- Using large spoon, skim excess fat from surface of sauce
- Bring sauce to simmer and cook until thickened and measures 2 cups, about 10 minutes
- Brush ribs with some of sauce, then broil until browned and sticky, 10 to 15 minutes, flipping and brushing with additional sauce every few minutes
- Serve ribs with remaining sauce
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