Fiery Mustard Ribs Pressure Cooker Recipe

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

1. Rub chili powder evenly over ribs
2. Add water to pressure-cooker pot, then arrange ribs upright in pot with meaty sides facing outward
3. Whisk banana peppers and pickling liquid, mustard, sugar, chili sauce, and habanero together, then pour mixture over ribs

HIGH PRESSURE FOR 30 minutes:

1. Lock pressure-cooker lid in place and bring to high pressure over medium-high heat
2. 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:

1. Remove pot from heat and allow pressure to release naturally for 15 minutes
2. Quick release any remaining pressure, then carefully remove lid, allowing steam to escape away from you
3. Before Serving:
4. Adjust oven rack 6 inches from broiler element and heat broiler
5. Place wire rack inside aluminum foil–lined rimmed baking sheet and spray with vegetable oil spray
6. Transfer ribs, meaty side up, to prepared baking sheet
7. Using large spoon, skim excess fat from surface of sauce
8. Bring sauce to simmer and cook until thickened and measures 2 cups, about 10 minutes
9. 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
10. Serve ribs with remaining sauce

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