- 3 pounds spareribs, cut into serving size pieces
- Salt, as desired
- Seasoning mix of choice*, as desired
- 1 tablespoon vegetable oil
- 2 cups chicken broth
- 1 tablespoon seasoning mix of choice*
- 1/4 teaspoon liquid smoke, if desired
- Barbecue sauce
Make a 1/8-inch cut along the bone on underside of ribs. Season both sides of ribs with salt and seasoning mix. Heat vegetable oil in 6- or 8-quart Presto® Pressure Cooker or a Presto® Pressure Canner (see canner variation below) over medium heat. Brown ribs on meaty side; set aside. Add chicken broth, 1 tablespoon seasoning mix, and liquid smoke to pressure cooker or canner. Return ribs to pressure cooker or canner. Do not fill cooker or canner more than 2/3 full. Close cover securely. Place pressure regulator on vent pipe. COOK 11 to 13 MINUTES at 15 pounds pressure. Let pressure drop of its own accord. Remove ribs to platter.
Brush ribs with barbecue sauce. Place on hot grill and cook until barbecue sauce is heated and ribs are fully cooked, about 5 minutes.
Canner Variation: If using a Presto® Pressure Canner for the above recipe or for making a larger batch, increase the chicken broth to 4 cups. The cooking time remains the same.
Watch Chef Kevin Belton prepare Grill-Ready Spareribs in this video.
Pressure cooking times may vary depending on the meatiness of the ribs. For thicker, meatier spareribs use the longer cooking time.
*Use the seasoning mix of your choice such as barbecue, jerk, or tandoori.