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Arrick Stubbs: "Hi amazing recipe in a beginner at both ribs and…" Read More
6Ingredients
60Minutes
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Ingredients
US|METRIC
2 SERVINGS
- 1/2 spareribs (rack, about 1 1/2 pounds)
- 1 tsp. kosher salt
- freshly ground black pepper
- 1 cup beef stock (or low-sodium broth)
- 3 Tbsp. Dijon mustard
- 3 Tbsp. brown sugar (packed)
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Reviews(9)
Jeff Deyo a year ago
First time pressure cooker experiment. Didnt go great, but i made mistakes, so i will come back and try again.
Arrick Stubbs 4 years ago
Hi amazing recipe in a beginner at both ribs and the pressure cooker and I’ve done this three times so far. I used apple juice instead of broth for the ones I’m doing now and I’ll let you know how that turns out.
John 5 years ago
Came out perfect. Delicious and so easy. On stove pressure cooker 20 minutes followed by natural release is best. 2 minutes per side on broiler sufficient otherwise may burn.
Richey 7 years ago
Ribs were to the point of fall off the bone. My family loved them. Barely any leftovers. Great dinner in under an hour.Second time I have made this recipe. The ribs were incredible meet was just about falling off the bone. My family loved and can’t wait till I make again