Pressure Cooker St. Louis Ribs with Whiskey BBQ Sauce
Tender St. Louis ribs cooked under pressure with a rich whiskey-spiked BBQ sauce featuring molasses, smoked paprika, and liquid smoke. The pressure cooker method drastically reduces cooking time while maintaining fall-off-the-bone texture. A final broil creates a caramelized exterior that contrasts beautifully with the smoky, slightly spicy sauce. Perfect for weeknight dinners when you crave barbecue flavors without the long smoking process.
Ingredients
- 3 ½ lbs St. Louis ribsbaby back ribs1:1cut
reduce cooking time to 25 minutes
- 2 ½ cups bbq sauce, not honey
- ½ cup whiskey
- ½ cup water
- 1 teaspoon liquid smokenoneomitflavor
less smoky flavor
- ¼ cup molasses, not blackstrap
- 1 teaspoon smoked paprika
- ¼ teaspoon cayenne
- 1 teaspoon onion powder
- 1 teaspoon salt
- ½ teaspoon black pepper
Instructions
- 1
Pat dry the ribs
- 2
Remove the skirt meat from bone side using a sharp knife
- 3
Insert knife between bone and membrane, lift to break membrane away
- 4
Grip ribs and membrane with paper towels and pull membrane off completely, leaving second layer intact
- 5
Flip ribs over and cut off every other bone at angles to preserve meat
- 6
Cut removed rib portions in half where bone was
- 7
Add ribs to pressure cooker
- 8
Whisk together bbq sauce, molasses, whiskey, water, liquid smoke, paprika, onion powder, cayenne, salt and pepper
- 9
Pour sauce over ribs
- 10
Lock lid and set to high pressure for 30 minutes
- 11
Allow natural release when cooking completes
- 12
Preheat oven to broil with rack in middle position
- 13
Line rimmed pan with foil and place cooling rack on top
- 14
Spray rack lightly
- 15
Remove ribs gently with tongs and place on rack
- 16
Remove fat from sauce with spoon or baster
- 17
Set pressure cooker to browning mode
- 18
Broil ribs for 5 minutes each side
- 19
Stir sauce until thickened, about 10 minutes
- 20
Remove ribs from oven and slather with sauce
- 21
Return to broiler for 2 minutes
- 22
Transfer remaining sauce to serving container
Tips
Use paper towels to grip the slippery membrane for easier removal - it's nearly impossible to pull off with bare hands.
Natural pressure release is crucial for tender ribs; quick release can make them tough and stringy.
Remove excess fat from the sauce before thickening to prevent greasy results and better flavor concentration.
Good to Know
Refrigerate leftover ribs for up to 3 days in airtight containers. Sauce keeps separately for up to 1 week.
Ribs can be pressure cooked up to 1 day ahead and refrigerated. Broil just before serving for best texture.
Serve immediately after broiling while sauce is hot and ribs have crispy exterior.
Common Mistakes
Don't skip membrane removal or ribs will be tough and chewy
Use natural release to avoid tough, stringy meat from quick pressure drop
Remove fat from sauce before thickening to prevent greasy texture
Substitutions
reduce cooking time to 25 minutes
less smoky flavor
FAQ
Can I make these without whiskey?
Yes, substitute with additional water or apple juice for sweetness. The whiskey adds depth but isn't essential for the recipe's success.
What if my pressure cooker doesn't have browning mode?
Transfer the sauce to a regular saucepan and simmer over medium heat, stirring frequently, until it reaches your desired thickness.
How long do leftovers keep?
Refrigerate ribs for up to 3 days. Reheat gently in oven at 300°F to maintain texture, or microwave briefly for quick reheating.