Best 2 Pressure Cooker Sticky Tamarind Baby Back Ribs Recipes

Are you in search of a delectable dish that tantalizes your taste buds and leaves you craving for more? Look no further than pressure cooker sticky tamarind baby back ribs. With their irresistible combination of sweet, tangy, and savory flavors, these ribs are sure to become a favorite in your household. Their tender, fall-off-the-bone texture and mouthwatering glaze will elevate any meal to a gourmet experience. In this article, we will guide you through the process of creating the ultimate pressure cooker sticky tamarind baby back ribs, providing you with a step-by-step recipe and expert tips to help you achieve perfection. Get ready to embark on a culinary journey that will leave your taste buds singing.

Here are our top 2 tried and tested recipes!

PRESSURE COOKER STICKY TAMARIND BABY BACK RIBS

Pressure Cooker Sticky Tamarind Baby Back Ribs image

These gingery sweet-and-sour glazed ribs are tender and intensely flavored - and pretty much impossible to stop eating once you start. The sauce also works well on spare-ribs if you'd like to substitute those here. Just reduce the cooking time by a few minutes on the pressure setting, or as much as an hour if using the slow cooker setting. This is one of 10 recipes from Melissa Clark's "Dinner in an Instant: 75 Modern Recipes for Your Pressure Cooker, Multicooker, and Instant Pot" (Clarkson Potter, 2017). Melissa Clark's "Dinner in an Instant" is available everywhere books are sold. Order your copy today.

Provided by Melissa Clark

Categories dinner, cookbook exclusive, meat, main course

Time 1h15m

Yield 4 servings

Number Of Ingredients 13

Ingredients

4 to 5 pounds baby back ribs
1 teaspoon kosher salt, plus more to taste
1/4 cup tamarind paste or concentrate
1/4 cup fresh orange juice (from about 1/2 orange)
1/4 cup honey, plus more as needed
2 tablespoons soy sauce
1/4 teaspoon grated lime zest
1 tablespoon fresh lime juice
1 star anise pod
2 tablespoons neutral oil, such as safflower or canola
4 small shallots, diced (about 1/3 cup)
1 1/2 teaspoons grated peeled fresh ginger
2 garlic cloves, grated on a Microplane or minced

Steps:

Cut the ribs into chunks of 2 or 3 ribs, depending on their size, and place them in a large bowl. Toss with 1 teaspoon salt, and set aside while you prepare the sauce.
In a small bowl, combine the tamarind, orange juice, honey, soy sauce, lime zest and juice and star anise. Set aside.
Using the sauté function, heat the oil in the pressure cooker. Stir in the shallots and cook until they are starting to brown, about 5 minutes. Stir in the ginger and garlic and cook until fragrant, another minute, then stir in the tamarind mixture. Bring to a simmer, and then scrape the sauce into the large bowl of ribs. Toss gently to combine.
Arrange the ribs standing up along the outer edge of the pressure cooker, making a ring with the meat side of the ribs facing out. Continue with the remaining ribs, arranging them to make concentric circles. Pour any remaining sauce over the ribs, cover and cook on high pressure for 32 minutes. Allow the pressure to release naturally.
Heat the broiler.
Transfer the ribs, meat-side down, to a rimmed baking sheet. Turn the pressure cooker to the sauté function and cook to reduce the sauce until it's thick, about 15 minutes; spoon the fat off the top when finished. Taste the sauce, and adjust the seasoning or add more honey if necessary; then brush the ribs with the sauce. Broil the ribs until they are charred in spots, 1 to 3 minutes. Then flip them over, brush with more sauce, and broil on that side until charred. Serve immediately, with more sauce on the side.

Nutrition Facts : @context http, Calories 1285, UnsaturatedFat 51 grams, Carbohydrate 29 grams, Fat 86 grams, Fiber 1 gram, Protein 100 grams, SaturatedFat 30 grams, Sodium 1359 milligrams, Sugar 22 grams, TransFat 1 gram

BEST PRESSURE COOKER STICKY BBQ RIBS EVER

Best Pressure Cooker Sticky BBQ Ribs Ever image

It's time to give back to the Allrecipes community for all they have given to me. This recipe is the culmination of learning how to make BBQ ribs for competition, plus learning from my family members who are all pressure cooker experts. The end result, after years of trial and error, will have everybody licking their fingers in complete ecstasy. You can save a few teaspoons of BBQ sauce, throw it into 2 boxes of mac and cheese, and serve the ribs alongside.

Provided by Tony Thor

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes BBQ Sauce Recipes

Time 1h10m

Yield 8

Number Of Ingredients 10

Ingredients

2 quarts apple cider
1 teaspoon garlic powder
1 teaspoon salt
½ teaspoon paprika
½ teaspoon ground black pepper
2 racks baby back ribs, cut into individual ribs
2 (12 ounce) bottles BBQ sauce
6 cloves garlic, coarsely chopped
2 tablespoons brown sugar
1 tablespoon chili garlic sauce

Steps:

Pour apple cider into an 8-quart multi-functional electric pressure cooker (such as Instant Pot®) to about 1/2 inch below the rack line. Stir in garlic powder, salt, paprika, and pepper. Place rack inside and heat the liquid completely; place ribs on rack.
Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 27 minutes. Allow 10 to 15 minutes for pressure to build.
Preheat the oven to 350 degrees F (175 degrees C). Line a baking pan with a roasting rack.
Pour about 2 cups BBQ sauce into a large cup. Add garlic, brown sugar, and chili sauce. Mix with a hand blender until completely smooth. Combine with the remaining BBQ sauce in a large bowl. Set aside to come to room temperature.
Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes.
Remove ribs carefully and drain cooking liquid. Fully submerge each rib into the BBQ sauce. Place on the roasting rack so they are not touching. Brush extra BBQ sauce on top to make them extra sticky.
Bake in the preheated oven until sauce is set, 15 to 20 minutes.

Nutrition Facts : Calories 552.5 calories, Carbohydrate 68.2 g, Cholesterol 87.8 mg, Fat 22.3 g, Fiber 0.7 g, Protein 18.3 g, SaturatedFat 8.2 g, Sodium 1414.2 mg, Sugar 54 g

Tips:

Choose the right ribs: Baby back ribs are the best choice for this recipe, as they are more tender and flavorful than other types of ribs.
Trim the ribs: Remove any excess fat or cartilage from the ribs before cooking. This will help the ribs cook evenly and prevent them from becoming tough.
Make the tamarind marinade: The tamarind marinade is what gives these ribs their unique flavor. Be sure to use good-quality tamarind paste and fish sauce.
Marinate the ribs for at least 30 minutes: The longer you marinate the ribs, the more flavorful they will be. If you have time, marinate them for up to 24 hours.
Cook the ribs in a pressure cooker: Pressure cooking is the best way to cook ribs, as it makes them fall-off-the-bone tender in a fraction of the time it takes to cook them in the oven or on the grill.
Serve the ribs with your favorite sides: These ribs are delicious served with rice, noodles, or vegetables. They can also be served as an appetizer or main course.

Conclusion:

These Pressure Cooker Sticky Tamarind Baby Back Ribs are a delicious and easy-to-make dish that is perfect for any occasion. The ribs are fall-off-the-bone tender and packed with flavor. Plus, they cook in a fraction of the time it takes to cook them in the oven or on the grill. So next time you're looking for a quick and easy meal, give this recipe a try. You won't be disappointed!