These ribs are different than the American ribs we're used to. Instead of traditional barbecue sauce these are slathered with an herb-loaded vinaigrette. The sweetness is still here and it's been a proven crowd-pleaser.
Combine the kosher salt, ground pepper and no-salt seasoning and rub all over both sides of the ribs. Place on a tray and refrigerate for at least one hour. A few hours or overnight would be ideal to allow the salt to permeate the meat but this is optional.
Pour the chicken stock into the inner pot of your pressure cooker and arrange the seasoned ribs standing up. Handle the ribs minimally to avoid all the dry seasonings rubbing off the meat.
Turn your pressure cooker on manual and set for 10 minutes at high pressure (it will take about 15 minutes for the pot to come to pressure) then wait 10 minutes before releasing the pressure completely (10 NPR). (In an Instant Pot you will need to have the Keep Warm function on. When pressure cooking is complete the time will count down to zero after the first 10 minutes then the Keep Warm function will automatically activate, the time counting up. After 10 mins on Keep Warm, do a quick release to release all the pressure and only open the lid when the pressure valve has come down.)
Using tongs, take the ribs and transfer them to a foil-lined baking sheet. Brush the herb-oil glaze on both sides and broil for 3-4 minutes on each side or until the surface of the ribs have caramelized (my images show the ribs being black but they're actually a deep golden brown.)
Transfer to a plate and serve. If you made an extra portion of the herb-oil glaze serve on the side.
Doubling this Recipe: You can double the recipe by using two racks or ribs but you won't need to double the stock. You can add up to two cups of stock and increase the pressure cooking time to 13-15 minutes but keep the natural pressure release (NPR, Keep Warm) time the same at 1o minutes. With these times the meat will not be falling off the bone but they will be tender. Adjust the cooking time according to your preferred doneness for your ribs.
Herb-Oil Glaze: I like to double the recipe so I have extra glaze to brush on the ribs. The mint and slight sweetness from the sugar and balsamic vinegar add a lot to the ribs so I like to serve extra on the side. If you do double the recipe, I don't recommend doubling the sugar. I'd use no more than 3 tablespoons for a double portion but adjust all the seasonings according to your taste. I like to load up on the mint.
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