My husband, Zander, got a pressure cooker from my Mom for Christmas and it's probably one of the best presents he's ever received... he gets to sit on the couch and watch while I experiment with stews, soups and fall-off-the-bone meat recipes, and then he gets to taste test. These ribs got two, very messy, thumbs up. I served them with baked carrot fries and a simple salad. 



  • 2.5 to 3 lb slab of baby-back pork ribs cut into 3-4 slabs, bone-side membrane removed (this is a thin layer that can be lifted with a knife and torn off the back of the ribs)
  • 2 tbs kosher salt, 2 tbs freshly ground pepper, zest of 1/2 lemon, 1 tbs. paprika, 2 tsp garlic powder, 2 tsp dried oregano, 1 tsp dried thyme, 1 tsp cumin, 1 tsp. celery seed, 1 tsp ground fennel seed

  • 1 1/2 cups water

  • 1/4 cup organic ketchup (no corn syrup)

  • 2-3 tbsp smoke flavor

  • 2 tbsp maple syrup

  • 1/4 cup paleo (no refined sugar or corn syrup) bbq sauce


In a bowl, stir together the spices and add half to the bottom of a 10qt pressure cooker. Add the water, ketchup and smoke flavor to the cooker. Place the ribs in the mixture bone-side down. Close and lock the lid and bring up to high pressure and cook for 15 minutes. Let the pressure release naturally, for about 10 minutes. Cover a baking sheet in tinfoil and place a grill on top. Transfer the ribs to the grill and pour some of the cooking sauce from the pressure cooker on top. Sprinkle with remaining spice mixture and place in the oven on broil for 5-10 minutes. Take out and brush with bbq sauce, broil for 5 more minutes and repeat on the other side. Serve while HOT! 

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