Ribs. Just the sound of the word makes my mouth water! Unfortunately, I never mastered the art of cooking ribs so I usually just head to my favorite BBQ joint whenever I get the craving.
Recently we posted a blog on Summer’s Best Grilling Recipes and included some of America’s top favorite grilling foods. Hard to believe it, but ribs didn’t make the list! Hmmm… perhaps I’m not the only one that’s given up on this ancient art form. Lucky for me, I work at the Mr. Food Test Kitchen so I didn’t have far to go for inspiration.
Flashback to a Sunday last October when my husband and I were watching Howard on QVC launching our new Cook it Slow, Cook it Fast cookbook. My hubby was drooling over the BBQ-Raspberry Glazed Ribs that were made in the pressure cooker and asked, “Will you make those for me?”
Ummmm. What? No. Way. My mother wouldn’t let the kids even enter the kitchen when the pressure cooker was in use. Don’t those things kill people?! I shared my fear with Howard who assured me that pressure cookers were safer than ever and that I was guaranteed to have great ribs if I just followed the recipe. So now I am the proud owner of an 8-quart pressure cooker (Thanks for the birthday gift, Mom!) and I set out to make those ribs for my hubby for Father’s Day.
Here’s how simple it was to prepare. The ribs were rubbed with spices and browned for a few minutes in the broiler before placing them in the pot.
Meanwhile, the BBQ sauce came together. Even though the sauce uses Raspberry jam, it wasn’t too sweet and still had lots of hearty BBQ flavor. Once the ribs were in the pot, the sauce was just poured over the top.
No avoiding it now! The lid to the pressure cooker was locked into place and the heat turned up. Fingers crossed!
The Safety Lock was my best friend. I knew as long as that little button was in the down position, the lid was securely in place. And, when the cooking was done and the pot cooled off enough, the button would pop back up telling me it was safe to take the lid off.
Ah, the smell of sweet success! (Didn’t you know that success smells like BBQ ribs?) I can’t believe that I waited so long to try this!
Okay, so technically I didn’t “barbecue” the ribs, but to be honest, starting the grill scares me too. Don’t judge me – you’d be scared too if your eyebrows got singed and you had to jump in the pool. But that is a fear to be conquered another day. For now, I’m busy making a list of all the foods I want to make in my new pressure cooker!
Boy, am I glad I made these ribs! Everyone loved them, including my son who is strongly against eating anything with a bone, but couldn’t resist eating his fair share of these ribs!
Click here to get the recipe for BBQ Raspberry-Glazed Ribs and pick up your own copy of Mr. Food Test Kitchen’s Cook it Slow, Cook it Fast cookbook for more great recipes that you can make in a pressure cooker and slow cooker. It might just open up a whole new world of cooking for you too!
Now that you’ve got one great new pressure cooker recipe to try this summer, I’ve got even bigger news: We’re giving away FIVE (5) copies of our Cook it Slow, Cook it Fast cookbook featuring over 150 easy recipes for your slow cooker and pressure cooker! All you have to do to enter for a chance to win is leave a comment on this blog post telling us:
What’s the first recipe you ever made in a pressure cooker or what do you want to try?
Contest rules and how to enter are below.
- There is a maximum of one entry per person. The entry will be based upon a comment left on this blog post. Duplicate comments will be deleted and are not tallied.
- The winner will be selected at random from the comments on this blog.
- Winner will be announced here on the blog as well as contacted by the email address provided.
- You have until Friday, July 17, at 11:59pm EST to leave your comment on this blog post. Comments posted after that will not be counted.
- Contest open to anyone 18+ in the Continental U.S.
GIVEAWAY IS NOW CLOSED–CONGRATULATIONS TO OUR WINNERS!
Karen G. | Kirsten C. | Christopher H. | Jim B. | Denise B.
Be sure to check your email, so we can send you your prize!