Well , I finally made the plunge–thanks to my friend, Mike Vrobel. (www.dadcooksdinner.com) He has been tempting me with his recipes for years. He is a master of pressure cooking–among other things! He would laugh at me when I told him my fear of the pressure cooker blowing up. These were fears instilled in me by my mother and her mother before her. No one in my family ever had a pressure cooker so I really don’t know where these stories originated. For Christmas I got a pressure cooker for myself and for our kids. We were putting an end to this fear once and for all. Last week Mike did a blog on pressure cooking baby back ribs. I thought there was no better way to initiate the pressure cooker than by making baby back ribs. Mike Vrobel coached me the whole way. He encouraged me. The Butcher and I were sitting on the couch with eyes as big as saucers. We just knew that pressure cooker was going to blow up–well it didn’t and the ribs were amazing. If you don’t have a pressure cooker Mike Vrobel  suggests the “Instant Pot”. Be sure to visit his website for additional information.

Baby Back Ribs (Pressure Cooker)

2 baby back ribs (remove the membrane, and cut each rib 4 bones) (available at your local meat market
2 Tablespoons Wing & Fry Smokey BBQ Rub (available at your local butcher shop)
1/2 cup of water
16 oz. of your favorite barbecue sauce

Rub the cut ribs with the BBQ rub. Place 1/2 cup of water in the bottom of the pressure cooker. Stack the ribs bone side down in the pressure cooker. Lock the pressure cooker. Choose meat for setting on the pressure cooker. Cook the ribs for 50 minutes. Let the pressure cooker cool down. Cautiously release the steam.

Preheat oven to broil. Put foil on your broiler pan. Arrange the ribs on the broiler pan. Pour BBQ sauce on the ribs. Broil for 5 minutes.

These ribs are amazing. They fall off the bones.

You can pressure cook and broil the next day. You can also pressure cook the ribs and freeze them. Simply thaw them and put them under the broiler for 5 minutes when you are ready to eat.

That’s all for this week. Until next time...from our Butcher Block to your Table.