Cooked to perfection in the pressure cooker and finished with a sweet sticky sauce, these gluten free ribs are finger lickin' good!

Yield: 1 or 2 racks of ribs
Prep time: 4 hours
Cook time: 15 minutes

Pressure Cooker Gluten Free Honey Barbecue Ribs

Growing up in the Sandhills of North Carolina, barbecue was a way of life.Summer is always defined by finger-lickin' barbecue sauce, pig pickin's with piles of meat and ribs and a warm, gentle breeze. Living so far from home, it's these memories I miss most and these things that I try to share with my family, giving them a piece of who I am and where I came from: these moments that define both my culture and who I am.

We are ribs people. We'll get stuck into a plate of ribs: be they beef, pork or lamb. We just ask that they're doused in sticky sauce! Tuck a napkin into the collar of your shirt, prop yourself up at the table by your elbows and have the wet wipes on standby. Back home ribs are cooked one way: on the barbecue grill in the 30 degree heat of my hometown.

In Manchester, the climate isn't that forgiving and if the mercury happens to creep past 21, we'll be delighted and ready to worship the sun. With the constant need to contend with Manchester's infamous rain, I needed to devise a way to enjoy the taste of home without a torrential downpour snuffing out the flames of a barbecue. The answer? Cook inside!

Pressure cookers are reemerging as a trend. They're a brilliant way to cook meats and to get depth into a sauce without the need to spend hours in front of a stove. On those rare sunny, warm days in Manchester, it's nice to be able to enjoy the taste of the barbecue without smokey hair! I love this recipe. We've had it numerous times since I developed it.

Ingredients:

For the rub
1 teaspoon cayenne pepper
1 tablespoon garlic salt
1 table spoon onion powder
2 teaspoons black pepper
2 tablespoons brown sugar
2 tablespoons oregano
For the ribs
1/2 cup honey
1/2 cup unsalted butter
1 cup barbecue sauce
1/2 pint water
1.5 kg pork ribs

Gluten Free Ribs

Instructions:

1. Mix the brown sugar, oregano, garlic salt, onion powder and peppers in a small bowl to form a rub.
2. Massage the rub into each rib. Cover and refrigerate at least 4 hours; over night is best.
3. Melt half of the butter in a nonstick pan. Brown the ribs in batches on all sides until golden and fragrant.
4. Place the trivet in the bottom of your pressure cooker and position on the stove top. Place the basket on top of the trivet and layer the ribs in the basket until it is about 2/3 of the way full. (You may need to do this in batches.)
5. Pour the water into the bottom of the pressure cooker. Close the pressure cooker.
6. Set the pressure regulator and turn the heat on the stove on high.
7. When the pressure indicator has risen (this should take about 5 minutes), count for 10 seconds and then reduce the heat by 1/2 until a gentle hiss is heard. Make sure that the pressure indicator remains upright while you cook.
8. Begin timing now. I cooked the ribs for 15 minutes.
9. While the ribs cook, prepare the glaze by melting the remaining butter in the pan used to brown the ribs. Add the barbecue sauce along with the honey and allow to simmer on low. Meanwhile, preheat the grill to high.
10. Once the ribs are finished, turn off the heat. Switch the pressure regulator to steam and wait for the indicator to drop back down. Once the indicator has dropped, carefully open the lid and remove the ribs.
11. Place the ribs on a foil-lined grill pan. Brush each rib with the glaze and grill for up to 5 minutes, until the glaze sets.
12. Follow the same process for each batch.