Sticky BBQ Ribs (PKP 4.8L & 5.7L)
PKP ribs are fall-off-the-bone, melt-in-the-mouth delicious and made in a fraction of the time compared to if you slow cook them.
This recipe uses a great BBQ spice rub and sauce, but feel free to experiment with your own like chilli and ginger or honey and mustard.
1 tbsp olive or cooking oil
1kg – 1.4kg pork ribs
For the Spice Rub:
1 ½ tbsp paprika
1 ½ tbsp light brown sugar
2 tsp salt
2 tsp chilli powder
2 tsp garlic powder
1 tsp ground black pepper
1 tsp onion powder
½ tsp dried thyme
For the BBQ Sauce:
300g tomato ketchup
100g light brown sugar
50g seedless blackberry preserve or bramble jelly
60ml cider vinegar
1 tbsp spice rub (from above recipe)
1 tbsp liquid smoke (optional)
Suitable for: Pressure King Pro 4.8L - 14-in-1 Digital Pressure CookerPressure King Pro 5.7L - 14-in-1 Digital Pressure Cooker
Cut the rib rack into individual ribs, then rinse under cold water and pat dry with kitchen roll.
Get two mixing bowls, in one mix together all the spice rub ingredients and in the other combine the BBQ sauce ingredients including 1 tbsp of spice rub.
Rub the spice mix in to the ribs making sure they are all evenly coated.
Add the ribs and stack in no more than 2 layers then pour over the BBQ sauce. Put the lid on and close the pressure valve then select the STEW/SOUP function.
When the program has finished press CANCEL. For this recipe we recommend the QUICK RELEASE method before opening the pressure valve and removing the lid.
Remove the ribs with a slotted spoon. If you want a thicker, stickier sauce, select the SAUTE function and cook for a few minutes to reduce the sauce down.
Pour the sauce over the ribs and enjoy, napkins at the ready!
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