Garlic-Ginger Barbecued Baby Back Ribs

Description

From Emeril Lagace

• Contributed by PressureCookerRecipes Y-Group

Ingredients

For the meat base

• 2 pounds baby back ribs, cut into individual ribs
• 1 tablespoon Essence
• ½ cup finely chopped yellow onion (or 1 cup onion paste)
• 1 tablespoon chopped garlic
• 1 tablespoon chopped fresh ginger
• ¼ teaspoon crushed red pepper
• ¼ teaspoon cayenne pepper
• ¼ teaspoon salt
• 1 tablespoon hot sauce
• 2 bay leaves
• 2 cups canned low-sodium beef broth

Sauce

• 1 cup ketchup
• 1 teaspoon Worcestershire sauce
• 1 teaspoon hot sauce
• 1 tablespoon vinegar, white only
• 1 tablespoon sugar, white only
• 1 tablespoon molasses

Directions

1. Place the ribs in a bowl or resealable plastic bag and toss with the essence.
2. Place the ribs in a pressure cooker and add the onions, garlic, ginger, crushed red pepper, cayenne pepper, salt, hot sauce, and bay leaves. Sear meat over high heat until browned.
3. Add broth, lock lid in place and place over high heat.
4. Once a steady stream of steam is emitted from the release valve, turn heat down to medium.
5. Cook for 40 minutes, opening twice, following the method in manufacturers' instructions, and stir to prevent sticking. Remove the ribs from the pot.
6. Using a spoon, carefully skim any fat from the top of the cooking liquid that remains in the pot.
7. Add the sauce ingredients to the pressure cooker and cook on low heat, stirring for 5 minutes.
8. Return the ribs to the pot and gently stir to coat. Serve hot and plain over rice or with other main dishes.