Recipes Great ribs EVERY TIME – Orange Glazed Baby Back Ribs 8 months ago 1 Comment Facebook Prev Article Next Article Facebook Prev Article Next Article Related Posts New Recipe: Devonport’s Market Hall and immersive dome releases incredible winter programme admin January 30, 2022 New Recipe: Warm fennel, chorizo and potato salad recipe admin April 3, 2022 New Recipe: The Queen’s breakfast routine revealed in intimate portrait by Prince Philip admin April 16, 2021 New Recipe: Helpful Hints admin March 30, 2022 New Recipe: Ree Drummond Puts a New Spin on Old Recipes admin April 4, 2022 New Recipe: A scrumptiously simple concoction to top your favorite frozen dessert admin March 17, 2021 About The Author More from this Author One Response fatrabbitcooks September 15, 2021 You can have beautifully tender ribs on the table in under an hour with this pressure cooker recipe. Often I will prep the dry rub and the side dishes in the morning and just pop it into the pressure cooker for dinner. We find it hard to find ribs that are perfect and for us, these are on point! Don’t have a pressure cooker? Don’t worry, check out the recipe for tips on how to use your slow cooker or oven to get these ribs! **Orange Glazed Baby Back Ribs** Video link here: https://youtu.be/-SaklnXRJC0 **INGREDIENTS** 1 rack of baby back ribs (800g aprox) 2tsp smoked paprika 2 tsp ground cumin 2 tsp ground fennel 2 tsp garlic powder 2 tsp onion powder 2 tsp black pepper 1 tsp salt 2 tablespoons of brown sugar Zest of one large orange 1 minced onion 4 garlic cloves minced 100 ml barbecue sauce Juice of one large orange (aprox 80-100 ml) 2 tbsp apple cider vinegar 1 tbsp honey 1 tbsp black molasses* 2 tsp dried parsley 2 tsp dried oregano 2 tbsp of wholegrain mustard* (can substitute this with dijon) *You can substitute this for 1 tbsp dark sugar, maple syrup, black treacle, just be aware of the different levels of sweetness and bitterness. **INSTRUCTIONS** Mix all the dry rub ingredients and rub it all over the baby back ribs. You can set this aside for at least 30 minutes if you’re short of time but overnight (10-12 hours) in the fridge yields the best flavour. Mix the sauce ingredients in the pressure cooker bowl and add the ribs, coating with the sauce mixture. Pressure cook on high for 16-25 minutes.** Remember to be careful of the steam from the cooker. You can adjust your cooking time to preference: 16 minutes is tender with a bit of chew and 25 minutes will fall off the bone. We went for 20 minutes for a good balance between the two. Preheat the oven to 220c or heat the oven grill. Carefully remove the ribs from the pressure cooker and place on a roasting tray, cover with foil and set aside. Reduce the sauce by bringing it to a simmer until it reaches a thick glaze, approximately 6-8 minutes. Stirring occasionally and season to taste. Apply the sauce all over the ribs using a brush and place the ribs on the top oven rack for 10-15 minutes. Until it reaches the colour of your liking, we really love the dark, caramelised bits! Serve with the sides of your liking and enjoy! **Slow Cooker: Follow the steps 1 & 2 and at 3, place the ribs in the slow cooker and set to low for 8 hours or high for 4 hours. Continue with steps 4 onwards. **Oven: Preheat the oven to 135c, place the seasoned ribs (step 1) covered in the oven for 3-4 hours. Mix the sauce ingredients and reduce in a pan to a thick glaze. Remove the ribs from the oven, uncover and then follow step 7. Reply Add Comment Cancel Reply Save my name, email, and website in this browser for the next time I comment.