The Fastest Fall Off the Bone Glazed Ribs

Name: The Fastest Fall Off the Bone Glazed Ribs
Prep time: 15 min
Cook time: 1 h
Total time: 75 min
Yield: 6-8
Ingredients: 6 tablespoons paprika; 4 tablespoons brown sugar we use brown sugar Swerve to cut back on sugar; 4 teaspoons chilli powder; 1 tsp salt; 2 tsp pepper; 1/4 tsp cayenne pepper feel free to add more if you like it hotter; 4 pounds or 2 kilograms baby back ribs, but into 2 rib sections; 1 TBSP grapeseed oil; 1 large onion diced; 2 large garlic cloves; 1/4 cup ketchup (see our homemade ketchup recipe; 4 TBSP of tomato paste we freeze ours in an ice cube tray to use in recipes; 3/4 cup water; 1/4 cup Crosby’s Fancy Molasses; 2 TBSP cider vinegar; 2 TBSP dijon mustard; 1 TBSP honey

by Birdz of a Feather

6-8 Servings

1 hr 15 min

If your ribs have been living a plain, sauceless life, it’s time to show them what they’ve been missing with this recipe.

Welcome to the recipe that turns “meh” into “mmm” with one irresistible dunk of glaze! You can get this fall off the bone ribs dish onto table in just one hour – with the help of a pressure cooker.

This glazed ribs recipe is equal parts tender, flavourful, and unapologetically sticky. Grab your ingredients — things are about to get deliciously out of hand!

Cut the ribs into sections of two.

the fastest fall off the bone glazed ribs

Now, it all starts with a dry rub.

Rub it into both sides of the rib.

Nestle it into a pressure cooker with the wet ingredients. Stack them on end around the wall of the pressure cooker with meat side out.

45 minutes later, you’ll have fall off the bone ribs! But they’re not looking delectable yet!

Offload them onto a non-stick foil lined tray.

Reduce the sauce so it thickens and give them a dunk. Of course, you can brush them, but dunking is so much faster!

Return them to the tray and pop them into the over under the broiler.

Yum! Sweet and stick ribs that will leave you licking your fingers. Napkins are highly recommended!

It doesn’t get yummier than this!

The Fastest Fall Off the Bone Glazed Ribs

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Recipe details

Yield 6-8 Servings
Time spent: Prep time: 15 Minutes Cook time: 1 Hours Total time: 1 hr 15 min

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Ingredients

6 tablespoons paprika
4 tablespoons brown sugar we use brown sugar Swerve to cut back on sugar
4 teaspoons chilli powder
1 tsp salt
2 tsp pepper
1/4 tsp cayenne pepper feel free to add more if you like it hotter
4 pounds or 2 kilograms baby back ribs, but into 2 rib sections
1 TBSP grapeseed oil
1 large onion diced
2 large garlic cloves
1/4 cup ketchup (see our homemade ketchup recipe
4 TBSP of tomato paste we freeze ours in an ice cube tray to use in recipes
3/4 cup water
1/4 cup Crosby’s Fancy Molasses
2 TBSP cider vinegar
2 TBSP dijon mustard
1 TBSP honey

Instructions

Combine first 6 dry ingredients and mix thoroughly. Rub onto all sides of the ribs and set aside. Mix together ketchup, tomato paste, water, molasses, cider vinegar and dijon mustard in a mixing cup with pourable spout.
Meawhile, heat oil in the pressure cooker. Add onion and cook until softened, about 5 minutes. Add garlic and cook for 30 seconds. Stir in 1/3 of the wet ingredients.
Arrange ribs around the perimeter of the pressure cooker, standing on end, with meat facing outward. Pour rest of the sauce over the tops of the ribs. Lock the pressure cooker lid and bring to high pressure over medium-high heat. When it reaches high pressure, reduce the heat to medium low and cook for 30 minutes. Adjust the heat as needed to maintain pressure throughout the cook.
Remove pressure cooker from heat and slow release for 15 minutes. Carefully open the lid away from you to allow remaining steam to escape.
Remove ribs from pot, meat side up, and place onto a non-stick foil lined baking sheet.
Add 1 TBSP of honey into the remaining sauce and reduce by simmering for 10 minutes or until thickened, stirring occasionally. Using tongs, dunk each rib section in the thickened sauce and return to the tray, meat side up.
Broil ribs for 5 - 10 minutes. In the meantime, pour sauce into a serving dish to serve with the ribs. Serve with fresh salad or veggies.

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