Sticky St. Louis Ribs
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- 1/4 cup barbecue spice rub
- 2 tablespoons kosher salt
- 2 tablespoons brown sugar
- 1 rack uncooked St. Louis ribs (3-3 1/2 pounds), cut in thirds (4 ribs per section)
- 1/2 cup beer
- 1 cup barbecue sauce
Pressure cook: 19 minutes
Pressure release: 1 minute
Air crisp: 15 minutes
In a small bowl, stir together barbecue spice rub, salt, and brown sugar. Season ribs evenly with spice mix.
Pour beer into pot. Place ribs into Cook & Crisp™ Basket and place basket in pot.
Assemble pressure lid, making sure the pressure release valve is in the SEAL position.
Select PRESSURE and set to HIGH. Set time to 19 minutes. Select START/STOP to begin.
When pressure cooking is complete, quick release pressure by turning the pressure release valve to the VENT position. Carefully remove pressure lid when unit has finished releasing pressure.
Close crisping lid. Select AIR CRISP, set temperature to 400°F, and set time to 15 minutes. Select START/STOP to begin.
After 10 minutes, open lid and liberally brush ribs with barbecue sauce. Close lid to resume cooking for 5 more minutes.
When internal temperature reaches 185°F, cooking is complete and ribs are ready to serve.
A tip from the Ninja® Kitchen Team
The Ninja® roasting rack insert makes it easy to hold up the ribs while cooking. It is available for purchase on ninjaaccessories.com.