Ribs Under Pressure
Blueberry glaze makes the edges on these ribs nice and sticky. / © Petrina Tinslay
Food & Wine's senior recipe developer, Grace Parisi, is a Test Kitchen superstar. In this series, she shares some of her favorite recipes to make right now.
Way back in April, when blueberries were crazy cheap, I made a huge batch of this yummy syrup to keep on hand for all sorts of great applications (ice cream, yogurt, pound cake, etc.). Last night, though, as I was rummaging through my fridge, I spotted the syrup and remembered these ribs I made a while ago. Easy enough to pick up at my supermarket, but it was already 6 p.m. and cooking ribs conventionally takes an awfully long time.
The pressure cooker, however, is kind of amazing at quickly braising tougher cuts of meats (also beans, stock, and grains, among other things). I sliced two racks into four-rib sections and nestled them into the pot, to which I added a spice blend of garlic, onion, black pepper, cumin, smoked salt and just enough water to fill about 1/3 of the cooker. Once covered and on high power for 20 minutes, the ribs were fork tender. Just enough time to get the blueberry glaze done. A quick pop on the grill, and 10 minutes later they were on the table. I know I sound like a broken record around the Test Kitchen, but pressure cookers are truly astonishing! SEE RECIPE »