- Meat and poultry
- Cuts of pork
- Pork shoulder
Pork is cooked in a pressure cooker with barbecue sauce and then shredded. It's quick, simple and delicious. The meat is perfect served on its own or as a sandwich filler.
34 people made this
- 3.6 kg pork shoulder roast
- 1 teaspoon garlic granules
- salt and pepper to taste
- 685ml barbecue sauce
MethodPrep:5min ›Cook:1hr ›Ready in:1hr5min
- Season the pork with garlic granules, salt and pepper; place into a 4 to 6 litre or similar size pressure cooker. Fill with enough water to cover. Close the lid and bring up to 15 pounds of pressure. Cook for 1 hour. Release the pressure and drain off juices, reserving about 500ml. Shred the pork and mix with barbecue sauce, adding reserved liquid if needed to reach your desired consistency.
Reviews & ratingsAverage global rating:(40)
Reviews in English (30)
This was a hit in our house. I modified the recipe a little by using a compination of water, apple juice, bbq sauce, and liquid smoke in place of just plain water. Within minutes of cooking the whole house was filled with a great smell.-28 Sep 2010
by David Mikulin
This recipe was a hit with my family and I will definitely make it again. I did customize it slightly. I didn't have a pork butt roast, but I did have a half dozen very thick pork loin chops from Costco that I used instead. They shredded easily. Also, I fried up some onions on the side to add to the shredded pork. Finally, I added a little bit of Hickory liquid smoke to give it a BBQ like smell / taste.-23 Feb 2010
I love this recipe! I love cooking with my pressure cooker and am always looking for tasty and quick meals to make. This one is just about the easiest. I used Montgomery Inn BBQ sauce and served it up on bun. I would highly recommend this recipe.-16 Apr 2009
Pressure Cooker Smokey Barbeque Pork Ribs
Nothing like the taste of melt-in-your mouth ribs slathered in your favorite barbeque sauce. Thanks to the wonders of pressure cooking, you can have tender and delicious ribs in under an hour. A quick stint under the broiler caramelizes that barbeque sauce to perfection and you’re ready to eat.
For best results, we recommend using:
- 2 pounds boneless country-style ribs, or more as desired
- ¼ teaspoon garlic powder, or to taste
- salt and ground black pepper to taste
- 1 red onion, sliced
- 2 cups barbeque sauce (such as Famous Dave's®)
- 1 cup beef broth
Season ribs with garlic powder, salt, and pepper.
Place a layer of onion in the bottom of a pressure cooker. Add a layer of ribs. Repeat with remaining onion and ribs.
Combine barbeque sauce and broth together in a bowl pour over ribs in the pressure cooker.
Close cooker securely and place pressure regulator over vent according to manufacturer's instructions. Heat until steam escapes in a steady flow and makes a whistling sound, about 5 minutes. Adjust heat until regulator is gently rocking. Cook for 25 minutes. Transfer the pressure cooker to the sink cool the pot with cold water for about 30 seconds to release pressure quickly.
SMOKEY BABY BACK RIBS – flavour is everything
Key ingredients to get the best flavor
For smokey flavor, I use Hickory smoke in liquid. I always find the liquid smoke in my grocery store. But there is always online store, where you can find liquid smoke.
Garlic is a flavour powerhouse. It adds nutritional punch and adds wonderful flavour to this smokey baby back ribs recipe.
I love pork ribs with my own BBQ sauce full of smokey flavour, slightly garlicky and tangy with ketchup aroma. You can buy already made BBQ sauce, but best is to make your own. And making your own BBQ sauce is so simple. Few ingredients combines together and delicious BBQ sauce is ready.
Pressure cooker barbecue pork recipe - Recipes
Pressure Cooker Pork Spare Ribs Recipe
A pictures illustrated recipe guide to preparing "Southern" or "Country" style pork spare ribs in a pressure cooker.
I wanted to try preparing "Southern" or "Country" style ribs but without the boiling or par boil process that can cause the meat to lose its flavor. I also didn't want to wait 45 minutes to an hour for the ribs to become tender in the boiling water.
The Fagor pressure cooker pot creates super heated steam and a high pressure environment to significantly speed up the cooking process.
In the pressure cooker's manual and recipe book, it recommended a cooking time of about 15 minutes at 15 PSI (pounds per square inch) per 2 pounds of pork ribs.
To get started, I trimmed as much of the fat from the ribs as possible.
I dropped a tablespoon of olive oil into the pot, set the burner to "Medium", and very lightly seared my three sets of ribs on both sides.
I removed the ribs and discarded the fat, oil & grease that had rendered out of the meat.
I later learned that instead of the water, I could have used beer, cola (Coke, Pepsi, etc), cider or red wine vinegar, apple juice (or sauce), ketchup, red wine, or even Worcestershire sauce to add some extra flavor to the ribs.
Within a few minutes, I saw the yellow indicator on the handle pop up to signal that high pressure cooking had begun.
I turned the burner down to "Medium" and set the oven timer for 15 minutes.
After the 15 minutes ended, I turned off the burner and let the pressure inside the pot dissipate slowly to allow the ribs to cook a bit longer.
After I opened the Fagor pot to inspect my steamed & pressure cooked pork loin spare ribs, I turned on the oven's broiler. The meat on the ribs was "fall off the bone" tender & juicy, but I wanted a crisp "Faux BBQ" outer crust.
I prepared a simple, yet spicy, dry rub of kosher salt, black pepper, crushed red pepper and cayenne pepper.
I sprinkled this dry seasoning mix all over both sides of the ribs and then brushed them liberally with the Kraft barbecue sauce.
You could also add a wide variety of other flavor enhancers if you desire such as celery salt, cumin, paprika, garlic salt powder, chili powder, brown sugar, cinnamon, honey, ginger, oregano, rosemary, thyme, basil or parsley.
I left the ribs under the high heat of the oven's broiler for 5 minutes on each side (a total of 10 minutes) to allow the mixture of spices and sauce to caramelize on to the ribs and form a spicy, sweet, and crunchy outer shell.
While the ribs were broiling in the oven, we cut a pineapple into chunks and put some celery sticks in a bowl with blue cheese dressing as a palette cleanser.
The total time for preparing this entire meal was less than 30 minutes but the ribs tasted like they had been marinated over night, and slow cooked for hours.
I had to gently cut the ribs apart because the meat was falling off the bone.
The high heat and pressure had broken down all of the connective tissue in the meat and forced all the flavor from the Fagor pot into every juicy bite.
How do you make pressure cooker pulled pork?
Searing the Meat
In a small mixing bowl combine all the seasonings. Set the pressure cooker to saute/brown and allow it to heat up. Next cut the pork shoulder in three to six manageable pieces. Remove any large fat caps and bones at this point. Coat each piece liberally in the spice mix. Once all pieces are coated, add oil to the hot pressure cooker and sear each piece for two or three minutes on two or three sides.
Cooking the Pulled Pork
After all pieces are seared, add in the rest of the seasoning, apple juice and bbq sauce. Stir to combine and cover/seal the pressure cooker. Cook on high for 60 minutes. Do a quick release and remove the pork from the pressure cooker.
Finishing the Pulled Pork
Shred with two forks and then add the pulled pork back to the liquid. Set pressure cooker to saute/brown for 8-10 minutes and allow the sauce to reduce down. Add in the pickle juice and stir with a wooden spoon to combine and then serve with your favorite sides.
How do you make slow cooker pulled pork?
Searing the Meat
On the stove, preheat a cast iron pan over medium high heat. In a small mixing bowl mix all dry rub ingredients together. Cut pork into three large pieces and coat well with dry rub. Add in neutral oil to the cast iron pan and sear each piece of meat for two minutes on two to three sides.
Cooking the Pulled Pork
Remove the pork from the pan and turn off the heat. Deglaze the pan with apple juice and use a wooden spoon to scrape up any of the fond (the brown bits). Pour into the slow cooker and add in the rest of the dry rub, pork chunks, and BBQ sauce. Cover and heat on low for 8-10 hours or on high for 4-6 hours (time will depend on how big your pieces of meat are) until meat is tender enough to easily shred.
Finishing the Pulled Pork
Remove as much of the pork as you can into a heatproof large mixing bowl (it is easier to see what you&rsquore shredding). Shred with 2 forks until desired consistency. Add the remaining sauce to a medium saucepan on the stove. Reduce the sauce for 6-8 minutes over medium heat and continue to stir with a wooden spoon until the sauce thickens. Finish the sauce with pickle juice and stir well. Pour sauce over the shredded pork and stir well to combine. Eat and enjoy in your favorite recipe.
Do you add BBQ sauce to pulled pork? It may not be traditional BBQ style pulled pork on a smoker, but this is a great home adaptation with BBQ sauce. Add BBQ sauce to the pork and seasoning before cooking and let it reduce down after cooking down to coat every piece of pork.
Do you have to use pickle juice? If you don&rsquot have pickle juice, you should add some type of acid like apple cider vinegar. This really brightens up the recipe and helps a lot with the flavor.
How long do you cook pulled pork in a slow cooker? This recipe takes a lot longer in a slow cooker than pressure cooker. It takes about 10-12 hours in a slow cooker to make this pulled pork recipe.
How long do you cook pulled pork in the pressure cooker? This recipe is done in about 90 minutes in an electric pressure cooker from start to finish.
How do you shred pulled pork? After the pulled pork has been cooked in either the pressure cooker or slow cooker, take out the large chunks of meat and put it in a large bowl or on a sheet tray. Shred it with two forks until it is all shredded. Some large chunks are okay but you want most of it to be shredded.
Instant Pot Barbecue Ribs
You don't need all day to make these delicious, fall-off-the-bone ribs. The Instant Pot does it in a little over an hour!
2 1/2-to 3 1/2-lb. rack St. Louis-style ribs, membrane removed
barbecue sauce, plus more for serving
- In a medium bowl, combine the sugar, paprika, oregano, cayenne, and 3&frasl4 teaspoon salt. Rub all over the ribs. Cut the rack into 3 or 4 pieces (about 5 ribs per piece).
- Place the steamer rack or basket in the bottom of an electric pressure cooker and add 1&frasl2 cup water. Place ribs on top of the rack, lock the lid, and cook on high pressure (12.0) for 35 minutes. Use the &ldquoquick release&rdquo method to release the pressure, then open the lid.
- Heat the grill to medium-high. Transfer the ribs to the grill, meaty side up, and brush with 1&frasl3 of the sauce. Grill, covered, for 3 minutes. Turn and continue grilling, brushing with the sauce, and turning until the ribs are charred and glazed in some places, 3 to 5 minutes more.
PER SERVING: 623 calories, 41 g fat (15 g saturated fat), 161 mg cholesterol, 837 mg sodium, 39 g protein, 23 g carbs, 2 g fiber
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3 Savory Barbecue Pork Ribs Pressure Cooker Recipes
Nutrition Facts (For Per Serving): calories: 305 fat: 22.8g carbohydrates: 32.4 g protein: 15.6 g cholesterol: 76 mg sodium: 650 mg.
2. Barbecue Texas Pork Ribs
- 1 cup of wood chips
- 6 pounds pork spareribs
- 1 or 2 cups white sugar
- 1 or 2 cups of salt
- 1 or 2 tablespoons ground black pepper
- 3 tablespoons sweet paprika
- 1 teaspoon cayenne pepper
- 2 tablespoons garlic powder
- 5 tablespoons pan drippings
- 1 or 2 cups chopped onion
- 4 cups ketchup
- 3 cups hot water
- 4 tablespoons brown sugar
- Cayenne pepper
- Salt and pepper
- First, clean the ribs properly, and trim it away from any excess fat. Stir the 1/4 cup salt, sugar, ground black pepper, one teaspoon cayenne pepper, paprika, and garlic powder in a medium bowl collectively.
- Coat the ribs smoothly with the seasoning mix.
- Set the bones carefully in two (12吉 inch) roasting pans, stacking the two racks of the rods through the container.
- Cover it, and then refrigerate it for at least 5 hours.
- Then preheat pressure cooker to 270 degrees F (130 degrees C).
- Then bake it uncovered during 4 to 5 hours, or continuously the ribs are properly tender and also properly fall apart.
- Separate the five tablespoons of the drippings from the bottom (seat) of the roasting pans, also put it in a skillet over pure heat.
- Then cook the onion in the pan drippings till quickly browned and too tender.
- Mix in ketchup, and then heat it for 4 to 5 extra minutes, mixing always.
- After that, mix it in water and the brown sugar, and properly season to taste with the cayenne pepper, pepper, and salt.
- Reduce the temperature to low, cover it, and simmer it for 60 min, adding water as needed to reach the wanted thickness.
- Then preheat the grill for low temperature.
- When it is ready to the grill, combine the soaked wood chips smoothly to the coals of a gas grill.
- Carefully oil the grill grate.
- Put the ribs properly on the restaurant of the two racks at that time, so they are not correctly crowded.
- Finally, cook it for 25 minutes, then turning it infrequently.
- Baste the ribs with the sauce through the last 15 minutes of the grilling. Therefore, the sauce properly does not burn.
Nutrition Facts (For Per Serving): calories: 350 fat: 27.3g carbohydrates: 35.5 g protein: 23.6 g cholesterol: 68 mg sodium: 637 mg.
3. BBQ Pork Spare Ribs
- 1.5 cups Barbecue Sauce
- 1 rack Baby Back Ribs
- 2 teaspoons Pure Vanilla Extract
- 1 cup Apple Juice
- 1 or 2 cups Apple Cider Vinegar
- 1 cup Brown Onion rough chopped
- 1.5 teaspoons Smoked Sea Salt
- 1 teaspoon Freshly Ground Black Pepper
- 1 teaspoon Liquid Smoke
- First, place the vanilla, onions, apple juice, liquid smoke, and apple cider into the cooking pot.
- Then pepper and salt the ribs.
- After that, curl the ribs properly and put them smoothly into the cooking pot.
- Then lock-on lid carefully and close the pressure valve.
- Then cook it on the pressure cooker for 20 minutes (if the preparing baby back of the ribs or 22 minutes) if adequately making the St. Louis style ribs.
- When the beep sounds, wait 15 minutes and then correctly release the pressure.
- Put the ribs on the baking sheet and spread barbecue sauce on it.
- Finally, put it in a 455-degree pressure cooker for approximately 6 minutes every side. Or put it under a broil.
Nutrition Facts (For Per Serving): calories: 466 fat: 20.8g carbohydrates: 32.5 g protein: 25.6 g cholesterol: 71 mg sodium: 872 mg.
Place ribs in a 4- or 6-quart pressure cooker. Add first measure of water.
Lock lid in place. Place pressure regulator on vent pipe (if you have a first-generation cooker). Over high heat, bring cooker up to pressure. Reduce heat just enough to maintain pressure and pressure regulator rocks gently cook for 5 minutes.
Quick-release the pressure. Carefully remove lid. Drain off the liquid.
In a medium mixing bowl stir together brown sugar, garlic, mustard, black pepper, tomato sauce, second measure of water, and vinegar. Pour the tomato mixture over the ribs in cooker.
Lock lid in place. Place pressure regulator on vent pipe (if you have a first-generation cooker). Over high heat, bring cooker up to pressure. Reduce heat just enough to maintain pressure and pressure regulator rocks gently cook for 7 minutes.