Steam curls up from the valve and your stomach starts talking back. You know that feeling when rib night rolls around and you want somethin' tender but with some crispy bark too? Yeah, this recipe kinda nailed it. It works real good in your pressure cooker then finishes off in the oven for that perfect texture you crave.
The ribs soak up every bit of flavor from a blend of spices that you rub on thick. You spot that sweet smell of brown sugar mingling with paprika and chili sauce, and you're hooked. The smell draws you closer while the float valve gently tells you the pressure is building.
Once the tender pull moment hits and you do the quick release, your taste buds are already dancin'. The ribs turn out juicy and soft, yet with the skin crispy enough to make you smile big. It's a dang good way to cook ribs when you want something more than just slow cooked but with less fuss than fussin' over the grill all day long.
The Real Reasons You Will Love This Method
- The pressure cooker seals in all the juicy flavors and makes the ribs super tender fast.
- You control the tenderness with a slow release or quick release depending on your timing.
- The sealing ring keeps all the steam inside so every bite's juicy and rich.
- Completing ribs in the oven crisps the edges, giving you that awesome rib bark.
- It's less messy than grilling and easier to get perfect results every time.
The Complete Shopping Rundown
- 3 pounds baby back ribs, about 2 slabs. You want this size for the best tender pull effect.
- 2 yellow onions, sliced. They add sweetness and a lil' bit of softness beneath the ribs.
- 4 cloves garlic, sliced for that punchy garlic taste.
- 1 tablespoon paprika to bring smokiness into the mix.
- 1 tablespoon brown sugar giving you that caramelized edge.
- ¾ teaspoon garlic powder and ¾ teaspoon onion powder for extra flavor layers.
- ½ teaspoon black pepper plus ½ teaspoon lemon pepper seasoning, they bring the heat and zest.
- ½ teaspoon salt or to your liking cause flavor's gotta be balanced.
- ½ cup barbecue sauce, ½ cup chili sauce (or add more BBQ sauce if chili's not your thing), plus ¼ cup ketchup blended for that perfect tangy sweet glaze.
Your Complete Cooking Timeline
- Preheat your oven to 300°F. This low temp's gonna slowly melt everything together.
- Mix paprika, brown sugar, garlic powder, onion powder, black pepper, lemon pepper, and salt in a bowl. Get ready to rub it down good.
- Coat both sides of your ribs with the spice mix. Don't hold back, you want every bite packed.
- Lay sliced onions and garlic in your large baking dish to make a cozy bed for the ribs.
- Place your seasoned ribs right on top of the onions and garlic. Cover it tight using foil so no steam escapes.
- Bake in the oven for 2.5 to 3 hours. This slow cook time lets ribs get fall-apart tender.
- Once done, take off the foil and crank up oven heat to 400°F to get that crispy finish you want. Bake for 15-20 minutes more.
- Let ribs rest a few minutes before slicing and serving. That's when you feel ready to dive in, dang the smell alone is worth it.
Quick Tricks That Save Your Time
- Slice onions and garlic in advance to save you time right before cooking.
- Use your pressure cooker first on the ribs if you wanna speed up the tender part, then pop ribs in the oven for finish.
- Make sauce mix the night before to blend flavors better.
- Wrap ribs tightly in foil when resting to keep heat in so you serve warm every time.
The Flavor Experience Waiting for You
The first bite hits with a juicy burst, all smokey from the paprika and sweet from the brown sugar. It ain't just ribs, it's a whole dang flavor party in your mouth. You remember how fall-apart tender ribs are supposed to taste after a proper cook.
The garlic and onion base add subtle layers that surprise you, like dipping your toes into depth of flavor. It's kinda like the ribs tell a story with each bite, sweet and spicy but not overwhelming.
The crisp outside finish from the oven baking seals in the succulence while giving you that satisfying texture contrast. Sometimes you gotta have a lil crunch with your tender pull.
You spot the rich barbecue chili sauce glaze shining, making the ribs look as good as they taste. It's dang tempting and honestly, tough to stop munching once you start.
Your Leftover Strategy Guide
- Wrap leftovers tightly in foil and store in the fridge up to 3 days. Warm them gently in oven or skillet.
- Freeze ribs in airtight bags if you want to keep them longer. Thaw in fridge overnight before reheating.
- Slice ribs before storing for easy grab-and-go serving later. You can reheat quickly on the stovetop or microwave.
Your Most Asked Questions Answered
- Q: Can I cook ribs fully in the pressure cooker without oven crisping?
You sure can but you might miss that crunchy outside that makes it real special. The foil covered slow cook softens bones nicely though. - Q: How do I know when to do quick release or slow release?
Quick release works if you gotta eat fast, slow release helps make ribs even more tender over time. Float valve rising lets you time it right. - Q: Can I use other ribs types?
Pork baby backs are best for this recipe but you can try spareribs. They'll take longer and might need adjusting cooking time. - Q: What if I don't have chili sauce?
Just bump up your barbecue sauce for a similar tangy-sweet vibe. It works dang good either way. - Q: Should I use fresh or powdered spices?
Both work but powdered spices spread flavour evenly and mix well with rubs. - Q: Can I prep ribs a day ahead?
Yeah! Rub spices the day before and keep ribs wrapped. Flavours soak up better and cook faster.
For more great ideas on pressure cooker meals, try our Garlic Parmesan Chicken recipe or discover the whole range of delicious dinners including Guinness Beef Stew that also use pressure cooking for deep flavor.
Oven Baked Ribs Pressure Cooker Style
Equipment
- 1 Baking dish large
- 2 Aluminum foil
Ingredients
Main Ingredients
- 3 pounds baby back ribs about 2 slabs
- 2 yellow onions sliced
- 4 cloves garlic sliced
- 1 tablespoon paprika
- 1 tablespoon brown sugar
- ¾ teaspoon garlic powder
- ¾ teaspoon onion powder
- ½ teaspoon black pepper
- ½ teaspoon lemon pepper seasoning
- ½ teaspoon salt or to taste
- ½ cup barbecue sauce
- ½ cup chili sauce or additional BBQ sauce
- ¼ cup ketchup
Instructions
Instructions
- Preheat your oven to 300°F. This low temp’s gonna slowly melt everything together.
- Mix paprika, brown sugar, garlic powder, onion powder, black pepper, lemon pepper, and salt in a bowl. Get ready to rub it down good.
- Coat both sides of your ribs with the spice mix. Don’t hold back, you want every bite packed.
- Lay sliced onions and garlic in your large baking dish to make a cozy bed for the ribs.
- Place your seasoned ribs right on top of the onions and garlic. Cover it tight using foil so no steam escapes.
- Bake in the oven for 2.5 to 3 hours. This slow cook time lets ribs get fall-apart tender.
- Once done, take off the foil and crank up oven heat to 400°F to get that crispy finish you want. Bake for 15-20 minutes more.
- Let ribs rest a few minutes before slicing and serving. That’s when you feel ready to dive in, dang the smell alone is worth it.
