Sticky St. Louis Ribs

  • Prep 10 mins
  • Pressure cook 19 mins
  • Pressure release 1 min
  • Air crisp 15 mins
  • Total 51 mins
  • Easy
  • Serves 4

TIP: The Ninja® roasting rack insert makes it easy to hold up the ribs while cooking. It is available for purchase on ninjaaccessories.com. 

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Step-by-step instruction without your screen going to sleep

  • 1/4 cup barbecue spice rub
  • 2 tablespoons Kosher salt
  • 2 tablespoons brown sugar
  • 1 rack uncooked St. Louis ribs (3-3 1/2 pounds), cut in thirds (4 ribs per section)
  • 1/2 cup beer
  • 1 cup barbecue sauce


  • Small Bowl
  • Instant-Read Thermometer
  • Step 1

    In a small bowl, stir together barbecue spice rub, salt, and brown sugar. Season ribs evenly with spice mix. 

  • Step 2

    Pour beer into pot. Place ribs into Cook & Crisp™ Basket and place basket in pot. 

  • Step 3

    Assemble pressure lid, making sure the pressure release valve is in the SEAL position. 

  • Step 4

    Select PRESSURE and set to HIGH. Set time to 19 minutes. Select START/STOP to begin. 

  • Step 5

    When pressure cooking is complete, quick release pressure by turning the pressure release valve to the VENT position. Carefully remove pressure lid when unit has finished releasing pressure. 

  • Step 6

    Close crisping lid. Select AIR CRISP, set temperature to 400°F, and set time to 15 minutes. Select START/STOP to begin. 

  • Step 7

    After 10 minutes, open lid and liberally brush ribs with barbecue sauce. Close lid to resume cooking for 5 more minutes. 

  • Step 8

    When internal temperature reaches 185°F, cooking is complete and ribs are ready to serve.