Garlic-Ginger Barbecued Baby Back Ribs

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Excellant! The best ribs I've ever had! Added some brown sugar, cayenne, garlic powder and pepper to the sauce to give it a bit of sweet heat.

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This is my husband's favorite baby back ribs recipe...will use it again and again. Don't change anything...you will not be disappointed...it is the best!!!!

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My husband absolutely loves this recipe and now it's the only way he wants me to make ribs.

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Great flavour mix, loved how tender they turned out. I seared the meat dry without any onions, garlic, etc., removed the ribs and added these ingredients, got them going and then deglazed the pot with a qtr. cup of broth. I had no problems with any sticking during the pressure cooking stage, was thinking that they needed only stir in the middle.

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Love...love...love..the flavors that come from this recipe. But I have to tell you that when I was searing the meat along with all those different "red pepper" products the fumes were choking!! LOL...I had to tell my husband to open the terrace door!!!

But once you get past that part, it was a breeze. The ribs were so tender, they were actually falling off of the bone. I suggest that you cut down on the cooking time if you DO NOT like your meat off the bone.

This is definately a keeper in our house.

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I love the pressure cooker aspect, making the ribs very tender. I only put half the sauce ingredients into the pan after the ribs are cooked to keep it from having a "ketchupy" taste. Other than that one minor adjustment, I love them from the pressure cooker to my mouth.

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this was great

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My fiance, our dog and I were coughing the entire time these ribs steamed in the pressure cooker. I (honestly think we were mildly macing ourselves with tremendous amount of paprika and pepper.

I like hot stuff and we were determined to see this receipe through. I actually had to go upstairs to stop the onslaught of coughing. When the ribs were finished, I ate four ribs of them as I had been "challenged" by my finance and proceeded to suck on an ice cube for the next 10 minutes.

Is this recipe for real? We checked it 10x while making it to make sure we hadn't overdosed on paprika or pepper -- and we hadn't!

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These ribs were so tasty! We couldn't afford a pressure cooker (we really are poor college kids!, so we made them in the oven instead (350 degrees for about 3 hours-covered loosely with foil. Turned out marvelous. For the hot sauce, we used Sriracha hot chili sauce and we also used extra garlic and ginger. We are most definitely making these again!

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Very easy to make and absolutely delicious. I made them for New Year's Eve and they were a BIG hit!