Succulent Ribs

Name: Succulent Ribs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 each pork ribs slab cut in half; 1 tbsp salt; 2 tbsp black pepper; 1/4 cup dried chopped onion; 1 tbsp dried crushed rosemary; 1 tbsp lemon pepper; 1 1/2 cup water; 1/4 cup liquid smoke; 1/4 cup worcestisire and soy sauce; 1/3 cup bbq sauce

Eats Now Editorial Team · 83 kcal · Meat & Poultry

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Succulent Ribs – a delicious recipe with pork ribs, salt, black pepper, onion, rosemary, lemon pepper. Easy to follow and perfect for any occasion.

Serves 4 Meat & Poultry

Servings: persons

1 each pork ribs slab cut in half
1 tbsp salt
2 tbsp black pepper
1/4 cup dried chopped onion
1 tbsp dried crushed rosemary
1 tbsp lemon pepper
1 1/2 cup water
1/4 cup liquid smoke
1/4 cup worcestisire and soy sauce
1/3 cup bbq sauce

1
criss-cross score back of ribs (bony side) with a knife
2
rub dry spices on both sides of ribs
3
add the liquids to a stove top pressure cooker
4
add ribs and pressure cook covered for about 45-60 min on med hi
5
DO NOT REMOVE LID, place in fridge and allow to cool for 2 hours
6
drain liquid and finsh ribs on your 400F grill, brushing bbq sauce on each side when you see bubbling on the bone tips

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 each pork ribs slab cut in half, 1 tbsp salt, 2 tbsp black pepper, 1/4 cup dried chopped onion, and more.

Yes, Succulent Ribs falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Info

Servings
4 servings
Calories
83 kcal
Category
Meat & Poultry

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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