Ingredients for Beer Braised Baby Back Ribs Rice Cooker
- Baby Back Rib Rack
- Seasoning Salt
- Olive Oil
- 12 ounces beer (dark beer recommended)
- 1 cup beef stock
- ½ cup barbecue sauce
How to Make Beer Braised Baby Back Ribs Rice Cooker
- Preheat your rice cooker. Wash and pat dry approximately 3 pounds of baby back ribs.
- Generously season ribs with your favorite salt rub (approximately 2 tablespoons).
- Add 1 tablespoon of oil (vegetable or canola) to the rice cooker pot. Turn the rice cooker to the 'Saute' or 'Brown' function.
- Once hot, add the ribs and brown them evenly on both sides for about 2-3 minutes per side.
- Pour in 12 ounces of your favorite beer (dark beers work well), 1 cup of beef stock, and ½ cup of your favorite barbecue sauce.
- Close the rice cooker lid and select the 'Cook' or equivalent function for 60 minutes. If your rice cooker has a 'Keep Warm' function, use that for the last 10 minutes instead of using the steaming basket method in step 7.
- Alternatively: For perfectly steamed corn on the cob, place 4 ears of corn in a steamer basket on top of the ribs during the last 10 minutes of cooking.
Chef's Tip for Extra Flavor
Chef's secret: layers of flavor make a dish truly memorable! Consider what a little extra something could bring – perhaps a touch of acidity like a good vinegar or citrus zest, a hint of smokiness from paprika, a bit of umami from mushrooms or soy sauce, or a sprinkle of toasted nuts for texture. Experiment and taste as you go!
Nutrition Information (Approximate per serving)
Sodium
31 g
Sugar
14g
Fat
1g
Carbs
5g
