When we're missing the taste of grilled food during winter, these tangy ribs give us that same smoky barbecue flavor we love. They're so simple, and they're fall-off-the-bone delicious too! —Sue Evans, Marquette, Michigan

Pressure-Cooked Mesquite Ribs

water

cider vinegar

soy sauce

pork baby back ribs, cut into serving-sized portions

mesquite seasoning

barbecue sauce, divided

My mouth is really watering over this recipe, and I'm NOT a fan of 'Smokey Barbecue' flavouring at all :'-( . 

I much prefer something 'sweeter' (ie Maple Syrup or Honey) to rub/marinade on my Ribs/Drumsticks/Thighs and for putting into my Turkey Meatballs /                                                                                                                                                                                                                                                                                   sauce along with Maple Syrup (OR Honey) / Minced Garlic Cloves PLUS a small amount of MILD Cayenne Pepper .  I'm sure that my family HATE inviting me to B-Q-Bs - NEVER MIND the fact that, on top of all that, I just happen to be Coeliac :-O !

If ANYBODY can come up with a 'very mildly, spiced', but 'UNSMOKED Barbecue Sauce', then I'd be extremely thankful :-D !

Made these as written and they were so delicious.  We will definitely be making again.  This was the first recipe we made in our new instant- pot and it was easy and turned out perfect!

Phenomenal flavor, fall off the bone deliciousness!  If you don’t  have a pressure cooker, I also made these on the grill with just the mesquite and barbecue sauce, and they came  out great, as well.

Super quick and easy to modify with items on hand.  Didn't have Apple Cider Vinegar so used Distilled Vinegar, didn't have Mesquite rub so used Montreal rub.  Meat fell off the bones.  My children loved them and talked/bragged about them to friends asking how to use a pressure cooker.   Have since purchased recipe items and will try again with right ingredients.

The only modification I made was using steak seasoning instead of mesquite. After 12 minutes of allowing the pressure to reduce naturally, I released the rest manually. The meat was so tender! I used my favorite mustard-based sauce and broiled for just a few minutes. Delicious! This recipe is going on my repeat list.

These ribs were excellent. They are full of flavor and tender. I had broiled mine for about 15 minutes just enough to lightly char the bbq sauce. My family really enjoyed these.

Second time making these ribs this evening! Wow both times provided phenomenal results. This recipe is definitely a keeper for our home!! I didn’t change a single thing either time ~ followed recipe exactly as stated. Thank you for sharing.

pressure-cooked mesquite ribs

Prep Time: 15 minutes

Cook Time: 40 minutes

Total: 55 minutes

Servings: 8

Author : Taste of Home

Ingredients

Instructions

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