1-Hour BBQ Ribs

by Mark Keady

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This recipe requires a pressure cooker device like an Instant Pot, or similar device.

Pre-prep:

Remove the membrane along the back of the rib rack. Discard.
Slice ribs in 1/3 rack pieces and cover ribs in dry rub and place in a plastic storage bag.
Remove air from bag as you seal it.
Let sit in fridge overnight, or at least 5 hours...no more than 24.

1-hour ribs:

Pour 1 cup chicken stock/broth and the liquid smoke (1/4 cup max) into the pressure cooker.
Using a trivet, place the racks on their side into the pressure cooker. Attach lid, secure, and make sure release valve is set to seal.
On medium pressure, set the pressure cooker for 24 minutes. After the pressure cooker heats up, the timer will begin. Once the timer reaches zero, allow the pressure cooker to vent a natural release. (in other words...don't touch it) Allow ribs to natural release for 20 minutes. This is a good time to start the broiler in your oven.
After 20 minutes, release the rest of the steam from the pressure cooker (caution) and baste ribs liberally with your favorite bbq sauce. If you want naked ribs, this is a good time to baste the ribs with some butter or bacon grease.
Spray a cookie sheet with a non-stick spray and place ribs under oven broiler. Keep an eye on them. An unwatched broiler is a recipe for, at best, a burnt meal. Turn ribs halfway through cooking making sure both sides get a little bit of burnt tips.
Once ribs are broiled to your liking, remove from oven (about 8 mins per side) and add a thin coat of bbq sauce. Slice into individual bones, or eat by the rack. Ribs in one hour!

Bonus Rib Rub Recipe (makes 2 cups):