Pressure Cooker Sticky Tamarind Baby Back Ribs

This might be a silly question, but are baby back ribs beef or pork. Yeah, I know. I don’t get out much.

Read the details, the "1 to 3 minutes" broiler part is the final touch for crisp surface.
You can skip that part but it won't look good, nor be crispy.

Just like cooking with a "Sous-Vide": any recipe normally done in an oven or a grill/bbq will need a "direct heat" final step to look and taste great.

You can't cheat with physics so don't blame the chef -or the messenger- ^!^

Using your broiler is a really easy and game changing tool. It helps make a ton of cooking techniques that are impossible possible. Yeah it’s a six minute hassle. But 36 minute ribs??

You lost me at, "heat the broiler." I thought this was supposed to be a one-pot, no fuss, no muss, no heat, no smoke, take a leisurely walk in the park recipe. The broiler allows for none of that.

Baby back ribs are pork ribs that are cut close to where the ribs attach to the spine. Spare ribs or St Louis style ribs are cut from farther down the side.

This was simply the best ribs we've ever tasted. All 5 guests at the table unanimously agreed. None of had ever tasted Tamarind before - let alone as the base for the glaze. Better than any BBQ sauce. As a card-carrying member of the Church of Pressure Cookers - this is definitely a keeper recipe. You could definitely prep many stages a day ahead. Recipe prob needs to clarify 30 minutes to reduce sauce at end.

This would also be excellent with chicken thighs ( seared first) or lamb shoulder "steaks"

I know this is old, but for future searchers... No. You don't need to adjust the time for more ribs. The pressure cooker only cares about the thickness of the individual pieces, not about the total mass. For example (with no particular recipe in mind), a solid 2 lb piece of chuck roast would take longer than 3 lbs of the same type of meat, cut into chunks.

I like this recipe so much and make it frequently. To speed up the already ridiculously fast cooking time, I now make batches of the marinade and freeze in jars, then defrost the day before and leave the ribs to marinade in a plastic freezer bag the day before I'm planning on serving them.

Perfect as is, but in a pinch I substituted pomegranate molasses for the tamarind, vinegar for the lime and brown sugar for the honey. This is kind of a no-fail recipe!

The cooking time seems way off--I cook ribs (in 3-4 rib slabs) for 15 minutes at high pressure on a stovetop cooker; 20' in an electric one (both with a natural release), and they are fully done.

The point of this recipe is NOT "one pot, no fuss" and the broiler step isn't an inconvenience, contrary to some of the posted comments. Although the transfer of the wet sticky ribs from the bowl to the instant pot is a bit of a nuisance, it was worth it for the finger-licking delicious outcome! Our ribs sat in the instant pot on warm for a full hour before the broiler step, and they were still wonderfully moist. One caution: the shallots browned in well under 5 minutes. Fabulous!

Took about 2-1/2 hours to do everything.

OK if you don’t have star anise.

Better reheated the following day.

The directions seem a bit fussy to me. I would make the sauce as directed but not place in the IP with the ribs. A complementing dry rub (s/p/spices) and cooking liquid (apple juice, ACV, aromatics) would give the ribs flavor and simplify the process. No need to defat and reduce the sauce-just pull the ribs out of the pot and straight to the broiler. Liquid from the pot can be added to the sauce to thin and add flavor. I do mine this way no matter what sauce I use and it works for me.

I agree with Bri, I cook coiled baby back ribs for 15 minutes on high pressure with a 10 minute natural pressure release in an electric pressure cooker. Two slabs will fit in a six quart cooker.