Pressure Cooker Grass Fed Beef Back Ribs

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Grass fed beef back ribs are normally cooked low and slow for many hours to break down the collagen in the tough meat. What if I told you you could get the same results in less than an hour in a pressure cooker? Seriously. Don’t be afraid of your pot exploding. If you get a good pressure cooker AND follow directions, you’ll save time and energy PLUS get kickass results. If you don’t…it was nice knowing you.

Ingredients (Serves 2):

I love Chili 9000 on all sorts of stuff, but it’s my go-to dry rub for ribs.

Grab a rack of grass fed beef back ribs and pat them dry with a paper towel. Then, sprinkle it liberally on both sides with the dry rub and kosher salt. 

Wrap it up in foil to marinate for at least two hours and up to a day.

When you’re ready to cook the ribs, preheat the broiler with the rack positioned 4-6 inches from the heating element. 

Grab the rack from the fridge and cut it so it’ll fit in your pressure cooker. If you’ve got a 6-quart pot, cut the rack into three even pieces. Put the ribs on a wire rack in a foil-lined, rimmed baking sheet. 

Broil the ribs for 1-2 minutes on each side to get a nice char. Keep the broiler on because you’ll be broiling these meaty bones again at the end.

Add the water, applesauce, coconut aminos, and fish sauce to the pressure cooker. Stir to combine and add a rack to the pot.

Pile the ribs into the pressure cooker and lock on the lid. 

Crank the heat to high and when the pot reaches high pressure, turn down the heat to maintain high pressure on the lowest setting possible. Cook on high pressure for 20 minutes and let the pressure come down naturally or release it quickly.

Remove the ribs and place them back on a wire rack atop a foil-lined, rimmed baking sheet.

Simmer the cooking liquid until it is reduced to 2 cups (~5 minutes). Skim off the excess fat at the top if desired and adjust seasoning.

Baste the racks with the braising liquid…

…and broil them for about a minute to get some crunchy bits.

With a minimal investment in time, you’ve got some finger-lickin’ tender ribs. Try it!