Want your baby back, baby back, baby back?

Pressure cooker baby back ribs are not, obviously, the same thing as ribs cooked low and slow by a barbecue pitmaster. That should be obvious.

But that doesn’t mean pressure cooker ribs can’t be good on their own. And you can make them any time.

You put a cup of water in your cooker, and use your trivet or steaming basket to keep the ribs from sitting in the water. I use a little bit of liquid smoke in the water. Don’t know if it actually makes a difference or not, but it certainly doesn’t hurt anything.

Cut the ribs into sections small enough to fit into the cooker, if necessary, and rub them with your favorite barbecue rub. Place them into the cooker for 12–15 minutes on high pressure, followed by an immediate manual pressure release.

Then, and this is optional but recommended, brush with your favorite sauce and put under the broiler for a few minutes to brown and glaze the sauce. Unfortunately, my broiler doesn’t work at the moment. I just added the sauce — two sauces, actually; a small amount of my homemade hot sauce, from the kit I ordered recently, covered with traditional barbecue sauce.

Memphis-quality? No, of course not. But they’re not bad, and they were ready on a weeknight in a reasonable amount of time. And I have leftovers for lunch tomorrow.

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