Dinner
Foodi Ribs
Recipe by Ninja Test Kitchen
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Spice Rub
- 3 tablespoons white granulated sugar
- 2 tablespoons smoked paprika
- 2 tablespoons kosher salt
- 2 tablespoons dark brown sugar
- 1 tablespoon ground cumin
- 1 tablespoon freshly ground black pepper
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 2 teaspoons chili powder
- 1/2 teaspoon cayenne pepper
Ribs
- 1 lemon, cut in half
- 1 rack St. Louis ribs (about 2-3 pounds per slab)
- 1/4 cup Spice Rub (or your favorite spice rub)
- 2/3 cup beer
- 1 1/2 cups barbecue sauce, divided
Utensils
- Medium Bowl
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Step 1
In a medium bowl, stir together all spice rub ingredients. Reserve 1/4 cup for this recipe and the remaining can be stored in an airtight container for up to 6 months.
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Step 2
Rub the cut lemon over front and back of ribs, squeezing as much juice as possible. Remove any lemon seeds and discard. Let ribs sit for 5 minutes before cutting into 4 even pieces.
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Step 3
Pour beer into the bottom of the pot, then add ribs (bone-side down). Pour 1 cup sauce over the ribs. Assemble pressure lid, making sure the pressure release valve is in the SEAL position.
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Step 4
Select PRESSURE and set to HIGH. Set time to 19 minutes. Select START/STOP to begin.
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Step 5
When pressure cooking is complete, quick release pressure by moving the pressure release valve to the VENT position. Carefully remove lid when unit has finished releasing pressure.
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Step 6
Remove ribs from the pot and place on a clean plate. Pour sauce into a measuring cup and place in the refrigerator, let sit for 10 minutes to cool. Once the sauce has cooled, skim the fat and then return the sauce to the pot.
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Step 7
Select SEAR/SAUTÉ and set to HIGH. Select START/STOP to begin. Bring the sauce to a simmer for 5 minutes.
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Step 8
Spoon the hot sauce over the ribs, then place ribs into the Cook & Crisp™ Basket.
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Step 9
Place the basket into the pot. Close crisping lid. Select AIR CRISP, set temperature to 400°F, and set time to 10 minutes.
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Step 10
Remove ribs and let rest 10 minutes before serving. Serve remaining sauce on the side, if desired.
