- Place rack in a 6-quart or larger electric pressure cooker. Add 1 cup water to bottom. Cut each rack of ribs into 3-4 rib sections. Sprinkle with Seasoned Salt. Place ribs, meat-side up, in pressure cooker.
- Following electric pressure cooker’s manufacturer directions, cook ribs on HIGH setting for 65-70 minutes. Allow pressure to release naturally for 10 minutes. Release any remaining pressure and remove ribs. Ribs should be very tender and almost falling off the bone. If not, continue pressure cooking 5-10 minutes.
- Prepare grill to medium heat. Brush ribs with Pomegranate Chipotle Sauce and place on grill. Grill, turning occasionally, until meat is lightly caramelized or desire doneness, basting with sauce occasionally, about 6-8 minutes.
Makes 6 servings.
Alternative Slow Cooker Directions: Place ribs in a 6-quart or larger slow cooker. Cook on LOW 8 hours or until very tender and almost falling off the bone. Continue with step 3.
Serve with Giddyup Grilled Potato Salad recipe.
Make Ahead & Freeze: Cut and season ribs. Alternatively, prepare through step 2; cool completely. Place ribs in a gallon freezer bag. Place Pomegranate Chipotle Sauce in a quart bag. Place both bags in a gallon freezer bag. Seal well, label and freeze. Thaw completely. Continue with step 2 if uncooked or step 3 if cooked.
Wine Pairing: Pinot Noir
Nutrition per Serving: Calories:
410 Total Fat:
24g Sat. Fat: