Dry Rubbed Pressure Cooked and Grilled Ribs, yes, two modes of cooking, and a result that is out of this world off the bone tender, with so much flavor, you definitely will be licking your fingers!
Song of the day: “Give Me One Reason” by Tracy Chapman.
Dry Rubbed Pressure Cooked and Grilled Ribs take the amazing infusion of spices via a dry rub and some marinating time. The next phase some time in a pressure cooker to seal all those flavors into the ribs, and finally on the grill braising these babies with all that good dry rubbed stuff and liquid left in the pressure cooker to use as a glaze. If your family loves ribs, then tantalize their taste buds with these!
Dry rubbed to me is a great way to get lots of flavors into a protein and not losing the foundation of the meat in the end. As a kid I was always playing with my food and my mom would always lecture me about respecting our tradition and not straying off the path of recipes that were handed down from generation to generation, Me being me when someone told me I couldn’t do something I would plant my feet into the ground and do what my heart and soul wanted me to do and that was create. Today I am all grown up and I am still playing with my food without those lectures and reprimands! I am always looking for new ideas to heighten flavors, tenderizing, and sharing these great discoveries with all of you, and respecting my creative soul. I am quite excited to reveal how I did these pork ribs which I made for my son’s partner Devyn as I know both of them love their pork.
I was at The Italian Centre Shop the other day and as I was glancing in their organic meats, I saw this lovely rack of pork ribs and I knew I had to get them as ideas were floating in the creative soup I call my mind. I wanted to do something different, something that would take many principles of barbequing and take it to a highly elevated level. Well thanks to that inner child and my desire to still play around with my food I came up with this process of creating our Dry Rubbed Pressure Cooked and Grilled Ribs!
The first thing I did was to raid the pantry of almost all the spices and dry herbs I had to create what I dry rubbed the ribs with, okay well maybe not all of them, we do not want to go to over the top with these. I won’t divulge all the ingredients for the rub as the recipe explains it all, but will touch on a few such as celery powder, fresh ground coriander, fresh ground fennel, paprika and so on. I did add just a few of the fresh herbs we are growing in our herb box in our backyard. A little oregano, thyme, rosemary, and basil all chopped really fine and mixed in the rub mixture. I have to tell you it smells amazing as I am rubbing it in all over the top, bottom and sides of the rack of pork ribs which I cut into four pieces. Now a little time in the fridge so that dry rub can work its magic and infuse into the beautiful organic meat.
This is where my creativity comes in. I remember my mom and dad always boiled their ribs prior to putting them in the oven or barbequing them. I remember seeing them come out of the water looking a little pale and boring. Don’t get me wrong the end result of my parents’ ribs were always delicious as they would season them after the boiling and make up a BBQ sauce. They were so tender and fall off the bone good. I just wanted to start the flavoring right at the beginning and seal all those notes by using the pressure cooker and a little vegetable broth, ketchup, and bay leaves. Just after about 20 minutes of pressure cooking I stopped the process and allowed the steam to dissipate and here you have the ribs with so much aroma and look at the colors. That beautiful robust sauce in the pot is not going to waste, I am going to use it to glaze these wonderful ribs on the barbeque.
Now comes the fun part, the grilling. I have the grill on medium heat on both the outside grills and the middle is off completely. Indirect heat is the way to go. I don’t want to burn these after I have spent so much time and passion preparing them. The juices from the pressure cooker I put in a bowl and with a brush in hand I glaze the top and bottom of the previously dry rubbed then pressure cooked ribs. Don’t these look so enticing and delicious, I think so. Look at the beautiful colors. The caramelization of the juices. The aroma is amazing, my mouth is watering.
I love how the braising liquid gives this juicy sheen and keeps the ribs so moist. You can see evidence of how the ribs were dry rubbed with all those spices embedded in the strands of these amazing ribs. I can’t wait to sink my teeth in and I am going to do just that! OMG, so moist and juicy. The flavors of coriander, celery, paprika, fennel, garlic powder, all those dry herbs just dancing on my tongue so delightfully. The meat of the rib coming off the bone and you can taste the sweetness of the pork and those beautiful charred bits giving a smoky note to the profile.
I love these, it is a perfect thing to make while family and friends are enjoying a sunny warm day in the backyard, but I can guarantee you when the smoke and aroma of these ribs grilling on the barbeque come under their noses, they will be right beside you mouth watering and impatiently waiting for these Dry Rubbed Pressure Cooked and Grilled Ribs to be done.
Happy grilling everyone and let’s celebrate, summer is upon us, plus yes, it’s Father’s Day on Sunday, so get that pressure cooker ready and the grill nice and hot. It is time for some amazing backyard outdoor cooking.
Song of the day: “Give me one reason” by Tracy Chapman.Print
Dry Rubbed Pressure Cooked and Grilled Ribs take the amazing infusion of spices via a dry rub and some marinating time. The next phase, some time in a pressure cooker to seal all those flavors into ribs, and finally on the grill braising these babies with all that good stuff left in the pressure cooker. If your family loves ribs, then tantalize their taste buds with these!
1 large rack organic pork ribs cut into four equal pieces
- 2 Tbsp garlic powder
- 2 Tbsp onion powder
- 1 Tbsp celery powder
- 1 tbsp ground coriander
- 1 Tbsp ground fennel seed
- 1 Tbsp paprika
- 1 Tbsp Chinese five spice
- 1 tsp yellow curry powder
- pinch of garam masala
- 1 Tbsp fresh ground black pepper
- 1 tsp dried Genovese basil
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1 tsp fresh rosemary, chopped fine
- 1 tsp fresh thyme
- 1 tsp fresh parsley, chopped fine
- 1 tsp fresh chives, chopped fine
- 1 tsp fresh oregano, chopped fine
- 1 Tbsp grated lemongrass
- 1 Tbsp fine sea salt
Mixture for pressure cooker:
- 2 cups vegetable stock
- 1/4 cup ketchup
- 3 bay leaves
- dash of peppercorns
- Place all ingredients for the dry rub in a bowl and mix well.
- Take the rib pieces and sprinkle the dry rub over the top and bottom rubbing it into the flesh. Make sure the ribs are well coated and all the dry rub is used up.
- Place ribs in a rectangular baking pan and toss in any remaining dry rub that may have fallen off.
- Place in the fridge for about 1/2 an hour.
- Pour vegetable stock and ketchup into a pressure cooker.
- Toss in bay leaves and peppercorns, and stir a bit.
- Place ribs in and cover and seal lid on pressure cooker and put on the stove top on high heat.
- Cook for about 20 minutes, then let steam dissipate and take off lid.
- Take ribs out and place on a plate, and pour the liquid into a bowl for later use.
- Preheat barbeque to 275-300 degree F with only the two outside burners on. Leave the middle off as we are going to grill using indirect heat.
- Place ribs on the grill and take the liquid from the pressure cooker and slowly brush the top surface with the liquid.
- Turn the ribs and do the same on this side.
- Keep turning and brushing the ribs and grill for about 30 minutes. When ribs are done brush the top and bottom with the braising liquid and place on a serving dish.
- Ready to serve!
- If you don’t have a pressure cooker you can use a cast pot or regular pot, bring to boil for a total time of 20 minutes with lid on tight.
- The approximate weight on the ribs was 2 lbs.
- The prep time includes the 1/2 hour marinating time in the fridge.
- Remember to let them rest a bit after cooking about 5 minutes.