Fall-off-the-Bone Baby Back Ribs with Beer Barbecue Sauce

Wondering how to cook incredibly tender baby back ribs? The secret: pressure-cooking!

Serves 4 

1 kilo baby back ribs
6 cups pork stock
      6 cups water and 1 pork bouillon cube)
1 medium onion, quartered
1 medium carrot, diced
4 cloves garlic, smashed

For the Beer Barbecue Sauce
1 tablespoon vegetable oil
1/4 cup finely chopped onions
1/2 cup beer
1/3 cup tomato ketchup
3 tablespoons honey
2 tablespoons chili sauce
2 tablespoons brown sugar
1 tablespoon mustard
2 teaspoons Worcestershire sauce
1/2 teaspoon garlic powder
ground black pepper  to taste

Part 1: Prep Time 4 minutes  Cooking Time 30 to 45 minutes

1  Cut ribs into sections of 5 to 6 ribs each to fit in a pressure cooker. Place ribs in the pressure cooker together with the pork stock, onion, carrot, and garlic. Pressure-cook for 30 to 45 minutes until ribs are tender.

2  Let cool and keep in the refrigerator.

Part 2: Prep Time 4 minutes  Cooking Time 30 minutes

1  Make the barbecue sauce: Heat oil in a small saucepan and sauté onions until translucent. Add the rest of the ingredients and mix well.

2  Bring to a boil then reduce to a simmer.  Let sauce cook for 6 to 8 minutes or until thick.

3  Prepare a charcoal grill or preheat oven to 350ºF. Grill or roast the ribs for 10 minutes. Baste with barbecue sauce and continue to cook for another 10 minutes. Serve with remaining barbecue sauce and desired salad on the side.

Tendering tip  To ensure tender ribs, remember to remove the thin sheet of membrane on the back of the ribs. Slide a sharp knife under the membrane to loosen it then gently pull it off.

Photography by At Maculangan | Styling by Rachelle Santos