Imagine yourself eating these IPA Soy Ginger Ribs (using a little shortcut) with a grilled pineapple cucumber salad. Pair it with an ice cold beer and summer living is sooo easy.
6 tablespoons soy sauce
1 tablespoon sesame oil
2 teaspoons garlic powder
1 tablespoon dijon mustard
1 tablespoon ginger paste
2 tablespoons honey
Half a can of IPA beer
In a bowl, mix everything together. Pour half into a large plastic bag and add 1 rack of baby back ribs. Marinate the ribs for an hour to overnight. Save the rest of the sauce to cook down later.
When ready to cook, add the ribs with the marinade from the bag into a pressure cooker and set on high for 16 minutes. This will make it tender and perfectly cooked. If you want it more fall off the bone, set at 18-20 minutes.
Once done, release the pressure and put the ribs onto a baking pan. Pour the remaining marinade saved from earlier into the pressure cooker along with the cooked juices and set on sauté mode. Let it come to a boil and cook down until it’s nice and thick like a sauce, about 10 minutes.
Pour the sauce out and baste on each side of the ribs.
Broil each side for 4-5 minutes basting more sauce as needed. Reserve the rest for dipping. Enjoy!
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