Sweet and Spicy Baby Back Ribs with BBQ Glaze
Indulge in these tender, fall-off-the-bone baby back ribs, seasoned with a perfectly balanced sweet and spicy dry rub. Adapted from Ray Lampe's classic rub recipe, this version has been refined for a family-friendly experience, reducing the salt and cayenne pepper to make it more suitable for toddlers while still delivering robust flavor. The ribs are cooked to perfection in a 6-quart electric pressure cooker, keeping them moist and flavorful. After cooking, simply glaze with your favorite BBQ sauce before broiling or grilling for a delightful finish. Perfect for family gatherings, these ribs can be made ahead of time and reheated when you're ready to serve. Plus, any leftover cooking liquid can be used as a fantastic marinade for other dishes, making this recipe both delicious and versatile.
4
Servings
600
Calories
15
Ingredients
Ingredients
Brown Sugar
3/4 cup (packed)
Salt
2-4 tablespoons (to taste)
Paprika
1/4 cup
Black Pepper
2 tablespoons (finely ground)
Granulated Garlic
2 tablespoons
Onion Powder
1 tablespoon
Ground Cumin
1 tablespoon
Chili Powder
1 tablespoon
Dry Mustard
1 teaspoon
Ground Coriander
1 teaspoon (or 1/2 teaspoon dried cilantro)
Cayenne Pepper
1/4 teaspoon
Ground Allspice
1/2 teaspoon
Baby Back Ribs
4 lbs (2 full racks)
Coca-Cola
12 ounces
Barbecue Sauce
1/4-1/2 cup (to glaze (recommended: Heinz Kansas City BBQ) )
Instructions
1
1. Prepare the Dry Rub: In a medium bowl, combine brown sugar, salt, paprika, black pepper, granulated garlic, onion powder, cumin, chili powder, dry mustard, ground coriander (or cilantro), cayenne pepper, and allspice. Mix well.
2
2. Prepare the Ribs: On a large sheet, remove the membrane from the back of the baby back ribs and trim off any excess fat for optimal results. Check YouTube for helpful instructional videos if needed.
3
3. Season the Ribs: Generously coat both sides of each rib rack with the dry rub, ensuring an even distribution of flavor.
4
4. Cooking Setup: Place the roasting rack in the inner pot of your 6-quart electric pressure cooker. Pour 12 ounces of Coca-Cola into the pot. Arrange the seasoned ribs vertically in the pot, with the meat side facing out and the meatier edge on top. You can add any remaining rub on top of the ribs if desired.
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5. Pressure Cooking: Secure the lid on the pressure cooker. For an Instant Pot, select the MEAT/STEW setting and increase the time to 30 minutes. For other electric pressure cookers, cook on HIGH pressure for 30 minutes. Allow the pressure to release naturally for at least 12 minutes before venting.
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6. Remove Ribs: Carefully open the pressure cooker lid once the pressure is released. Use tongs to remove the ribs, placing them in a colander to drain. Optional: Strain the cooking liquid, refrigerate, and defat it for a flavorful marinade for other dishes, or discard as desired.
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7. Finishing Touches: Preheat your oven to BROIL or prepare your grill. For the oven, place the ribs meaty side up on a baking sheet and brush with your favorite BBQ sauce using a silicone basting brush. Broil for 2-5 minutes until heated through, basting again as desired. For grilling, place the ribs on a BBQ mesh grate, meaty side up, glaze with BBQ sauce, and heat through, basting repeatedly if desired.
Nutrition Information
31g
Fat
55g
Carbs
42g
Protein
700mg
Sodium
Frequently Asked Questions
Frequently Asked Questions
What type of ribs are used in this recipe?
This recipe calls for 4 lbs of baby back ribs, which typically consists of 2 full racks.
What is the primary cooking method for the ribs?
The ribs are primarily cooked using a 6-quart electric pressure cooker to ensure they are tender and fall-off-the-bone.
How long should the ribs cook in the pressure cooker?
The ribs should be cooked on high pressure for 30 minutes, followed by at least 12 minutes of natural pressure release.
What liquid is added to the pressure cooker?
12 ounces of Coca-Cola are poured into the inner pot to provide moisture and flavor during the cooking process.
Is this recipe spicy?
The recipe is designed to be sweet and spicy, but the heat is mild and toddler-friendly as the cayenne pepper is limited to 1/4 teaspoon.
How do I prepare the ribs before cooking?
You should remove the membrane from the back of the ribs and trim off any excess fat for the best results.
How should the ribs be positioned in the pressure cooker?
Arrange the seasoned ribs vertically in the pot on a roasting rack with the meat side facing out and the meatier edge on top.
What are the main ingredients in the dry rub?
The dry rub consists of brown sugar, salt, paprika, black pepper, granulated garlic, onion powder, cumin, chili powder, dry mustard, coriander, cayenne, and allspice.
How do I finish the ribs after pressure cooking?
After pressure cooking, glaze the ribs with BBQ sauce and broil them in the oven for 2-5 minutes or heat them through on a grill.
Can I reuse the cooking liquid?
Yes, the cooking liquid can be strained, defatted, and kept as a flavorful marinade for other dishes.
How many servings does this recipe make?
This recipe is portioned to serve 4 people.
What can I use as a substitute for ground coriander?
You can substitute 1 teaspoon of ground coriander with 1/2 teaspoon of dried cilantro.
What BBQ sauce is recommended for the glaze?
The recipe suggests using Heinz Kansas City BBQ sauce, though any favorite BBQ sauce will work.
What is the calorie count per serving?
Each serving contains approximately 600 calories.
How much brown sugar is required?
The recipe uses 3/4 cup of packed brown sugar for the dry rub.
Is a roasting rack necessary?
Yes, placing a roasting rack in the pot keeps the ribs elevated above the liquid for even cooking.
What setting should I use on an Instant Pot?
Select the MEAT/STEW setting and manually increase the time to 30 minutes.
Can these ribs be made ahead of time?
Yes, these ribs can be prepared in advance and reheated when you are ready to serve.
How much protein is in each serving?
There are 42 grams of protein per serving.
How much fat is in each serving?
Each serving contains 31 grams of fat.
How many carbohydrates are in each serving?
Each serving contains 55 grams of carbohydrates.
How much sodium is in this dish?
There is 700mg of sodium per serving.
What should I do with the remaining dry rub?
Any leftover rub can be sprinkled on top of the ribs once they are arranged in the pressure cooker.
How do I remove the ribs safely from the pot?
Use tongs to carefully remove the ribs and place them in a colander to drain before glazing.
Is ground mustard used in the rub?
Yes, the dry rub includes 1 teaspoon of dry mustard.
How much salt is used in the dry rub?
The recipe suggests 2-4 tablespoons of salt, adjusted to your personal taste.
What is the purpose of the Coca-Cola?
The Coca-Cola acts as the pressurized cooking liquid, adding sweetness and helping to tenderize the meat.
What size pressure cooker is recommended?
A 6-quart electric pressure cooker is recommended for this recipe.
How long should I broil the ribs?
Broil the ribs for 2 to 5 minutes until the BBQ glaze is heated through and slightly caramelized.
What should I do if the ribs have too much fat?
Trim off any excess fat before applying the dry rub to ensure optimal flavor and texture.