BBQ Pork Ribs with Spinach Bean Salad by LAURA PAZZAGLIA
The BBQ refers to the flavor, and not cooking method, though it should fool all but your most observant guests. The slide-under-the-broiler finish gives this dish a scorch that is both beautiful and delicious!
1 Onion, large diced
1 1/2 cups Water
1 Bay leaf
1 cup dry Cannellini, soaked
1 1/2 lbs Baby back rib
1 cup BBQ sauce, divided
1 t Salt
1 Clove garlic, finely chopped
1/2 lb Baby spinach
- Pull ribs out of the refrigerator and slice apart. Sprinkle coat with BBQ sauce and sprinkle with salt and pepper – reserve some of the BBQ sauce for after cooking. Arrange ribs in steamer basket – even standing them slightly vertically to get them to fit and set aside
- In the pressure cooker, on medium heat without the lid, sauté’ onion until soft and then add the beans, bay leaf, and cannellini.
- Lower the steamer basket into the pressure cooker.
- Close and lock the lid of the pressure cooker. Turn the heat up to high and when the cooker reaches pressure, lower to the heat to the minimum required by the cooker to maintain pressure. Cook for 20 to 25 minutes at high pressure.
- When time is up, open the pressure cooker with the Natural release method – move the cooker off the burner and wait for the pressure to come down on its own (about 10 minutes). For electric pressure cookers, disengage the “keep warm” mode or unplug the cooker and begin counting 10 minutes of natural open time. Then, release the rest of the pressure using the valve.
- Carefully remove the steamer basket and temporarily place it on the upturned lid of the pressure cooker loosely covered with foil. Remove and discard the bay leaf from the beans, below. Mix- into the beans the salt, garlic and baby spinach. Remove beans to a casserole using a slotted spoon. Using tongs carefully distribute ribs on top of the beans and lightly paint with the remaining barbecue sauce.
- Slide the casserole under the broiler and broil for 5 to10 minutes or until the sauce on the ribs is lightly caramelized.