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Tender BBQ Ribs in 30 Minutes: a Step-by-Step Guide

Updated: Jan 20

If you ever needed a reason to go out and buy a Multi-cooker ASAP, this recipe is it.



Ribs are great! The cooking time to get great ribs though? Not always convenient. I was intrigued by recipes for super quick BBQ ribs in a Multi-Cooker and knew the LHTC team had to try it out. We pulled out our beloved Zavor Multi-pot* and got to work.


*A multi-cooker is like a slow cooker and pressure cooker (and rice maker, yogurt maker, etc.) all in one - popular brands include Zavor and InstantPot. We LOVE our Zavor - as does America's Test Kitchen - which is good enough for us.


The Zavor LUX LCD 6-Qt. Programmable Electric Multi-Cooker

The ribs only require a couple of steps to get started. First, rinse the ribs and pat dry. Flip upside down to remove the membrane (pictured below). It might take a minute to get it started, but once you have a firm grasp of the membrane it should peel right off.



Next: add your favorite BBQ dry rub or seasoning. We love this Butcher's Blend Salt from Salt Sisters. It added a smokey, earthy depth which stood up well to the sauce that's added after cooking.



Fill the bottom of your cooker with a mixture of water and vinegar (and a little liquid smoke if have some on hand). Add the rack or steamer attachment (ours came with a steamer basket that we propped up with a wire bracket, but you could also prop it up with a few scrunched-up balls of aluminum foil). Wrap your rack of ribs around the cooker, bone side facing in (refer to images below). If you find your rack of ribs doesn't fit in the cooker whole, cut into smaller portions and place side by side, standing up if possible.


Get your multi-cooker started!

These instructions are specifically for the Zavor 6-qt LUX LCD, be sure to read the instruction manual for your individual cooker.


1.Place the lid on top and turn counter-clockwise to lock - you'll see icons with lock/unlock symbols, visible in the pictures below.


2. Turn the pressure regulator knob on the lid to "Pressure"


3. Plug in the machine. The LCD screen should turn on.


4. Turn the dial until the "Pressure Cook" function is selected, press the dial.


5. Then select the "Meat" function and press the dial. The preset pressure level should read "High"


6. Set the timer to 25 minutes. Press the "Start/Stop" button. The machine will start to preheat and will show a "Preheating" bar showing its progress. The timer will not begin to count down until the cooker has finished preheating and has reached full pressure.


7. When the timer goes off, the unit will beep and switch to a "Keep Warm" function. Press the "Start/Stop" button to cancel and end the program.


8. Release the pressure naturally (aka the "Natural Release Method") for 5 minutes - which basically means let the unit sit for 5 minutes after pressing the "Start/Stop" button in step #7.


9. After waiting 5 minutes, use the "Quick Release Method" to release the pressure immediately by turning the pressure regulator knob on the lid to "Steam"

***CAREFUL. The pressure regulator knob will start to release very hot steam and liquid from the machine, so turn the knob with an oven mitt or towel to protect your hand.


10. When the steam stops after a few minutes, twist off the lid and take out your cooked ribs.



Add your finishing touches! Remove your cooked rack of ribs from the cooker and lay flat on a baking sheet lined with parchment or foil. Brush the ribs generously with your favorite sauce (for us that's Sweet Baby Rays, but you could definitely use something homemade), and broil for 5-6 minutes until the sauce has caramelized.



Garnish with a little parsley and enjoy!




BBQ Ribs in the Multi-cooker

Servings: 4-6 | Prep Time: 45 minutes

Download the Recipe


INGREDIENTS

1 rack Baby Back Ribs

1/2 cup Water

1/2 cup Vinegar, White Distilled or Apple Cider

1/4 teaspoon Liquid Smoke, optional

BBQ Dry Rub or Seasoning, we like Salt Sister's Butcher's Blend Salt

1 bottle BBQ Sauce, or your 2-3 cups of your favorite homemade recipe

Parsley, for garnish if desired


DIRECTIONS

1. Rinse the ribs and pat dry. Flip upside down and use a sharp knife to lift a part of the white membrane covering the back. Use your fingers to peel the membrane off (should peel pretty easily once you have a grip on it).


2. Flip the ribs back over and generously rub with your favorite dry rub or BBQ seasoning.


3. In the pot of the multi-cooker, add water, vinegar and liquid smoke. Place the rack attachment or steamer basket* in the base of the pot. Wrap the ribs around the inside of the pot on top of the rack, bone-side facing in (see image earlier in post).


4. Plug in the Multi-Cooker; place and lock the lid. Turn the pressure regulator knob on the lid of the machine to "Pressure". Turn the dial until the "Pressure Cook" function is selected, press the dial. Then select the "Meat" function and press the dial. The preset pressure level should read "High".


5. Set the timer to 25 minutes. Press the "Start/Stop" button. The machine will start to preheat and will show a "Preheating" bar showing its progress. The timer will not begin to count down until the cooker has finished preheating and has reached full pressure.


6. When the timer goes off, the unit will beep and switch to a "Keep Warm" function. Press the "Start/Stop" button to cancel and end the program. Release the pressure naturally (aka the "Natural Release Method") for 5 minutes - which basically means let the unit sit for 5 minutes after pressing the "Start/Stop" button in step #7.


7. After waiting 5 minutes, use the "Quick Release Method" to release the pressure immediately by turning the pressure regulator knob on the lid to "Steam". CAREFUL. The pressure regulator knob will start to release very hot steam and liquid from the machine, so turn the knob with an oven mitt or towel to protect your hand.


8. When the steam stops after a few minutes, twist off the lid and take out the cooked ribs. Lay flat on a foil or parchment-lined sheet pan and brush generously with your favorite bottle of BBQ sauce. Broil in the oven for 5-6 minutes until the sauce is caramelized.


9. Garnish with chopped parsley and extra BBQ sauce.



*If using the steamer basket attachment, prop up the basket with the included wire clip or 4, 1-inch balls of scrunched-up foil.

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