Revisiting “Oven Barbecued Ribs”

This is a tweak on “Oven Barbecued Ribs” using the pressure-cooker for the initialize tenderizing of the pork.

Oven Barbecued Ribs
Servings: 6
Prep time: 15 minutes
Total time: 2.5 hours

Pork ingredients:

  • 4 lbs. country-style pork ribs
  • 1 Tbsp. vegetable oil
  • 1 cup low-sodium chicken broth
  • 1 Tbsp. balsamic vinegar
  • 1/2 lg. onion
  • 15 whole peppercorns

Sauce ingredients:

  • 1/4 cup unsalted butter
  • 1 1/2 lg. onions, 1/2″ dice
  • 2 cloves garlic, minced
  • 4 cups ketchup
  • 1/2 cup cider vinegar
  • 1/3 cup dark brown sugar
  • 1/2 cup Worcestershire sauce
  • 1 tsp. ground black pepper
  • 1/2 tsp. hot sauce

Directions:

  1. At somepoint in the next ~30 minutes, preheat the oven to 350°F (325°F convection if you have it).
  2. Heat 1 Tbsp. oil in the pressure cooker over medium heat until shimmering. Working in batches sear the pork ribs on both sides. Return all ribs to the cooker. Add the onion, broth, vinegar, and peppercorns. Cover and pressurize to high pressure. Cook for 20 minutes. Turn off heat and allow to cool for 10 minutes then remove the remaining pressure. The pork should be fork-tender but not falling off the ribs (yet).
  3. While ribs cook melt butter in a saucepan or skillet and cook onions until tender over medium heat. Add garlic and cook until fragrant. Add remaining ingredients and stir to incorporate. Reduce heat to low, cover, and cook for 5-10 minutes. Taste the sauce for flavor, adjust as desired, and set aside.
  4. When the pork is par-cooked, place about a cup of sauce in the bottom of a glass baking dish. Add the pork from the pressure cooker, leaving the onion and bits behind. Cover with the remaining sauce. Toss the ribs gently to fully coat. Cover the dish with aluminum foil. Transfer to the preheated oven for 1 hour.
  5. Remove the aluminum foil and cook for another 15-20 minutes.
  6. Remove roasting pan to a rack and allow to cool for 10-15 minutes. Transfer ribs to a platter and serve with extra sauce on the side.

Notes:
This is a great make-ahead meal. It tastes even better after cooling, sitting in the fridge overnight, and reheating.

If you don’t have an oven bag then you can line the roasting pan with aluminum foil and spray the foil with cooking spray. This will aid in clean-up. Add the ribs to the pan and toss them in a cup of sauce. Cover the pan with foil and bake as in step 5 above. Feel free to turn the ribs occasionally to get all sides covered in a flavorful sauce.

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