Eosinophilic Esophagitis Friendly Pressure Cooker Baby Back Ribs
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Learn more →Ingredients
4 servings
For the ribs
- 2 racks baby back ribs (about 4–5 lb total)
For the dry rub
- 2 tbsp brown sugar
- 1 tbsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp kosher salt
- ½ tsp black pepper
- ½ tsp ground cumin
- ¼ tsp cayenne pepper
For the pressure cooker
- 1 cup apple cider vinegar
- ½ cup water
For the glaze
- 1 cup barbecue sauce
Instructions
- 1
In a small bowl, combine the brown sugar, smoked paprika, garlic powder, onion powder, kosher salt, black pepper, cumin, and cayenne. Pat the ribs dry with paper towels, then rub the spice mixture evenly over both sides of each rack.
- 2
Pour the apple cider vinegar and water into the pressure cooker insert. Place the trivet or rack inside. Cut each rack of ribs in half crosswise so they fit, then stand the sections upright in the pot, meaty side facing out, curving them around the interior.
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