The Best of Both Worlds
Combining the cooking methods Instant Pot (or Go Wise) electric pressure cookers and the grill, you get the best of both worlds! Best of all: you can have your pork ribs ready to finish on your grill, long before your guest arrive. By using the high pressure cooking function after seasoning the ribs you are letting the steam and flavor (of the seasonings and liquid smoke) penetrate the ribs, while also tenderizing them. Our bones were able to be pulled out easily, when we went to eat them. Once the ribs are done, they can rest in the refrigerator until you are ready to impress. The grill allows your barbecue sauce to stick to the ribs, and get that extra flavor punch. These are truly The Best of Both Worlds Pork Ribs.
The Ribs
I chose to use St. Louis cut pork ribs, as all the ribs are close to the same size. This means that there will be a more even cooking time. You want some fat on the ribs (fat is flavor), but you do not want a huge amount of fat. If you are going to pay for ribs, and take the time put the love into your cooking, you want to make sure you have even cooking time and a good amount of tender meat to enjoy.
Updated to add this tasty recipe: Check out the meal that these amazing pork ribs inspired! Pork Ribs, Pinto Beans, Zucchini and Corn on the Cob Dinner (using Pressure Cooking and Compound Butter)
Combining the cooking methods Instant Pot (or Go Wise USA) and the grill, you get the best of both worlds! Best of all: you can have your ribs ready to finish on your grill, long before your guest arrive.
- 3-4 pounds St. Louis style pork ribs
- 1 cup chicken or pork stock broth works okay
- 0.75 ounce liquid smoke
- 1 Tablespoon kosher salt
- 1/2 teaspoon pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 teaspoon creole mix I use Emeril's Essence Creole Seasoning recipe
- 1/2 cup prepared barbecue sauce use your favorite brand or make your own
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Combine above listed seasonings.
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Coat meat, evenly, with seasoning mixture.
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Put ribs on trivet in electric pressure cooker (such as Instant Pot or GoWise USA), preferably on their sides. Add chicken or pork stock to bottom.
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Program the electric pressure cooker to run on Meat/Stew function (a high pressure program), for 25 minutes. Allow pressure cooker to depressurize naturally.
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Move ribs to drying rack, cool in refrigerator until ready to finish and serve.
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Place ribs on hot grill, over medium-high heat. Coat ribs with half of your favorite barbecue sauce. Cook for about 3-5 minutes. Flip ribs over, coat with remainder of sauce, finish cooking for an additional 3-5 minutes.
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Serve and enjoy!
I make batches of Emeril's Essence Creole Seasoning recipe, and use it for my creole seasoning in recipe.
A double batch of this recipe fits easily into a 12 quart Go Wise USA electric pressure cooker.
We really enjoyed our ribs with Air Fried Mushrooms. What’s your favorite sides?
Check out more of my pressure cooker recipes, they are listed on my KFO Electric Pressure Cooker/Multi-function Cooker Obsession and Recipes page.
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