These easy no-fuss ribs come together in under 30 minutes from ingredients you probably already have in your pantry. Using a pressure cooker, greatly reduces the time needed to tenderize the ribs, and braising them in wine, tomato paste and soy sauce infuses some great umami into the meat.
Once the ribs are tender, it’s just a matter of releasing the pressure from the cooker and then reducing the braising liquid into a glaze, which can then be used to coat each rib in a blissfully sticky sauce that’s sweet, savory, tangy and smoky.
Although this is very simple and quick, there is one thing to watch out for. The amount of liquid skates on the edge of what will evaporate in 15 minutes in the cooker. If you run out of water, the ribs will burn, so it’s important to stay near the cooker. If you know your cooker tends to evaporate liquid faster than other cookers, you may want to start off with some extra water, the only thing you stand to lose by doing this is a few extra minutes to boil down the glaze after the ribs are tender.
Honey Glazed Baby Back Ribs
These easy no-fuss ribs come together in under 30 minutes in a pressure cooker. (Recipe Credit: Marc Matsumoto of the Fresh Tastes blog)
- 22 ounces (620 grams) baby back ribs
- 1 teaspoon vegetable oil
- 1 cup white wine
- 1/2 cup water
- 2 tablespoons tomato paste
- 1 tablespoons soy sauce
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon onion powder
- 1/4 teaspoon mustard powder
- 1/4 cup honey
- Generously salt and pepper the ribs.
- Add the vegetable oil to a pressure cooker and heat until the oil is shimmering.
- Add the baby back ribs in a single layer and brown on one side (about 5 minutes). Flip the ribs over and brown the second side.
- Add the wine, water, tomato paste, soy sauce, paprika, onion powder, and mustard powder to the pot. Seal the lid and bring up to high pressure. Cook the ribs for 15 minutes and then use the quick release method for your cooker to release the pressure and open the lid.
- Remove the ribs and skim off any excess oil from the sauce. Add the honey to the sauce and bring to a boil over high heat. Continue boiling the sauce until it becomes very thick. Return the ribs to the pot and toss to coat evenly.
Yield: Makes 6-8 ribs
Marc Matsumoto is a culinary consultant and recipe repairman who shares his passion for good food through his website norecipes.com. For Marc, food is a life long journey of exploration, discovery and experimentation and he shares his escapades through his blog in the hopes that he inspires others to find their own culinary adventures. Marc’s been featured in the New York Times, Wall Street Journal, and USA Today, and has made multiple appearances on NPR and the Food Network.