Pressure Cooker Ribs With Creamy Coleslaw Recipe

5 from 1 vote

Pressure Cooker Ribs With Creamy Coleslaw Recipe

Delicious pork baby back ribs prepared in no time in the pressure cooker and served alongside a creamy raisin and caraway seed coleslaw.

Course Main Course

Cuisine American

Keyword beef ribs, coleslaw, creamy, pressure cooker

Prep Time 30

Cook Time 35

Total Time 1 5

Servings people

Calories 909kcal

Cost 20

Ingredients

2.5 lbs. baby back ribs
1 tsp. onion powder
3 ⁄4 tsp. black pepper
1 ⁄2 tsp. paprika
1 ⁄2 tsp. salt
1 ⁄2 tsp. dry mustard
1 ⁄2 tsp. garlic powder
1 ⁄2 tsp. chili powder

Ingredients for the BBQ sauce

2 slices bacon finely chopped
1 ⁄2 onion finely chopped
2 garlic cloves minced
3 ⁄4 cup tomato sauce
6 oz. tomato paste
1 ⁄2 cup all natural apple juice
1 ⁄4 cup + 1 tablespoon coconut aminos
1 ⁄3 cup apple cider vinegar
1 ⁄2 tsp. smoked paprika
1 ⁄2 tsp. cayenne pepper
Sea salt and freshly ground black pepper
1 tablespoon cooking fat

Ingredients for the coleslaw

3 cups green cabbage shredded (about 1⁄2 of a head)
1 cup red cabbage shredded (about 1⁄4 of a head)
2 carrots shredded
2 green onions finely chopped
1 cup raisins
2 1 ⁄2 teaspoon caraway seeds
3 ⁄4 cup homemade mayonnaise
1 ⁄4 cup apple cider vinegar
Sea salt and pepper to taste

Instructions

Add the cabbage, carrots, green onions, and raisins to a large mixing bowl.
3 cups green cabbage, 2 carrots, 2 green onions
In a separate smaller bowl, combine the caraway seeds, mayonnaise, apple cider vinegar, salt and pepper.
1 ⁄3 cup apple cider vinegar, 2 1 ⁄2 teaspoon caraway seeds, 3 ⁄4 cup homemade mayonnaise, 1 ⁄2 tsp. salt
Add the dressing to the cabbage and vegetables and stir to combine.
6 oz. tomato paste, 1 cup red cabbage, 1 cup raisins, Sea salt and pepper to taste, 1 ⁄4 cup apple cider vinegar
Cover and refrigerate until ready to serve.
Next make the dry rub for the ribs by mixing together the onion powder, black pepper, paprika, salt, dry mustard, garlic powder, and chili powder.
2.5 lbs. baby back ribs, 1 tsp. onion powder, 3 ⁄4 tsp. black pepper, 1 ⁄2 tsp. paprika, 1 ⁄2 tsp. salt, 1 ⁄2 tsp. dry mustard, 1 ⁄2 tsp. garlic powder, 1 ⁄2 tsp. chili powder
Cut the ribs into slabs or individual pieces so they fit inside the pressure cooker. Stacking them is okay, so in most cases cutting the racks into thirds should be enough. Coat the ribs all over with the dry rub.
Add the minimum amount of water needed for the pressure cooker (consult the manual), add the cooking rack, and then place the ribs inside, stacking them loosely. Place the lid on the pressure cooker and cook at high pressure for 15 minutes. Meanwhile, make the bbq sauce by heating the cooking fat in a sauté pan over a medium heat.
Once hot add the bacon and cook until crisp.
Next add the garlic and onion and sauté for 5 minutes, or until the onions soften. Add the remaining ingredients for the bbq sauce and stir well.
2 slices bacon, 1 ⁄2 onion, 2 garlic cloves, 3 ⁄4 cup tomato sauce, 1 ⁄2 cup all natural apple juice, 1 ⁄4 cup + 1 tablespoon coconut aminos, 1 ⁄3 cup apple cider vinegar, 1 ⁄2 tsp. smoked paprika, 1 ⁄2 tsp. cayenne pepper, Sea salt and freshly ground black pepper, 1 tablespoon cooking fat
Bring to a boil, then reduce the heat and let simmer for 5-10 minutes.
Once the ribs have cooked for 15 minutes, carefully release the pressure and remove the lid. Transfer the ribs to a plate. Remove the cooking rack and discard of any liquid from the cooking pot.
Add some bbq sauce to the bottom of the pressure cooker, enough to cover, then add a layer of ribs, add more sauce, then another layer of ribs and so on so the ribs are stacked and all covered in sauce.
Return the lid to the pressure cooker and cook on high pressure for another 10 minutes.
After 10 minutes release the pressure and transfer the ribs to a serving plate.
Serve warm with the coleslaw on the side.

Nutrition