Amazing vanilla-flavored iced coffee, just like at Tim Hortons! Suitable for warm summer days.
| Prep Time: | 10 mins |
| Cook Time: | 30 mins |
| Additional Time: | 1 mins |
| Total Time: | 41 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 2 pounds boneless country-style ribs, or more as desired
- ¼ teaspoon garlic powder, or to taste
- salt and ground black pepper to taste
- 1 red onion, sliced
- 2 cups barbeque sauce (such as Famous Dave’s®)
- 1 cup beef broth
Instructions
- Season ribs with garlic powder, salt, and pepper.
- Place a layer of onion in the bottom of a pressure cooker. Add a layer of ribs. Repeat with remaining onion and ribs.
- Combine barbeque sauce and broth together in a bowl; pour over ribs in the pressure cooker.
- Close cooker securely and place pressure regulator over vent according to manufacturer’s instructions. Heat until steam escapes in a steady flow and makes a whistling sound, about 5 minutes. Adjust heat until regulator is gently rocking. Cook for 25 minutes. Transfer the pressure cooker to the sink; cool the pot with cold water for about 30 seconds to release pressure quickly.
Nutrition Facts
| Calories | 334 kcal |
| Carbohydrate | 32 g |
| Cholesterol | 54 mg |
| Dietary Fiber | 1 g |
| Protein | 17 g |
| Saturated Fat | 6 g |
| Sodium | 1133 mg |
| Sugars | 23 g |
| Fat | 14 g |
| Unsaturated Fat | 0 g |
Reviews
Needed to cook for 35 minutes in YETI pressure cooker, as it was not tender enough at 25 minutes.
Tried the recipe because it seemed easy. I did wonder about all that liquid – 3 cups total. My result in my stove-top pressure was ribs swimming in about 50 oz. of liquid: boiled pork! So unappetizing. Should I try the recipe again, I’ll just cook the ribs in the broth, heat the sauce separately, and serve.
I made this today using bone in pork spare ribs. The rack was almost 3 pounds. I cut it into 3 chunks to fit in my pressure cooker. Used a whole vidalia onion. Made the sauce as instructed. Layered as instructed. Plenty of sauce for the extra pound of meat. Pressure cooked 25 minutes as instructed. Meat was tender enough to eat but not fall off the bone tender like I expected. Put back in and pressured another 5 minutes. Much better. The flavor is very good but when I make this again using ribs with bones I will increase the pressure time by 10 minutes (35 total) and hope for more tenderness. Overall, pretty good for my first attempt and not having the type of ribs recommended. Will make this again.
This is good and easy. I browned the meat on all sides first, and therefore 25 minutes in the pressure cooker might have been a tad too long. The onion was really good too.
Delicious with a capital D!!! Easy and fabulous!
I rubbed it down with stonehill savory vegetable seasoning and let it sit in fridge for a hour before continuing with recipe. It turned out great!
This is a very good recipe. Unfortunately my ribs were fatty, but the flavor was very goood.
Meat was tender. 25 minutes on high pressure seems like a good amount of time.
Flavorful, cut with a fork ribs. I used an Instant Pot for 25 minutes and quick pressure release. For a quick and easy meal this one will work.