Pressure Cooker St. Louis Ribs with Whiskey BBQ Sauce

  • Author: The Kitchen Whisperer

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  • 3 1/2 lbs St. Louis Ribs
  • 2 1/2 cups bbq sauce (not honey)
  • 1/2 cup whiskey
  • 1/2 cup water
  • 12 teaspoon liquid smoke
  • 1/4 cup molasses, not blackstrap
  • 1 teaspoon smoked paprika
  • 1/4 teaspoon cayenne
  • 1 teaspoon onion powder
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper


  1. Pat dry the ribs.
  2. With a sharp knife, remove the skirt meat from bone side. This is the extra flap of meat and fat.
  3. Using a knife, insert that between the bone and membrane (bone side). Gently lift up to break the membrane away from the bone.
  4. Using 2 sets of paper towels – one in each hand, grab the ribs with one hand and the membrane with the other and pull the membrane off and discard. Once you lift the edge of the membrane, you’ll notice what appears to be another membrane layer. Do not remove it. The second membrane is needed to hold the ribs together. After you get the membrane started, work your finger under the top membrane until you have it pulled loose on the first rib bone. Now you can use the paper towels. The membrane is hard to hold onto, but you can get a good grip with the paper towels. Holding the slab down with one hand, begin pulling the membrane back away. As you get some of the membrane pulled off, roll it around the paper towel so that you can pull on the membrane closer to the ribs. This will help keep the membrane from tearing. If it does tear, just try to pry it up again and grip with towels and continue removing until all of the membrane is off.
  5. Flip the ribs over and using a sharp knife, cut off every other bone. Place the knife on an angle against the bone.
  6. Take the knife and go to the other side of the bone cutting in on an opposite angle. The goal is to leave as little meat on the bone that you remove.
  7. Cut that extra rib in half (where the bone was). Essentially you want meat on both sides of the bone.
  8. Add the ribs into the pressure cooker.
  9. In a bowl whisk together the bbq sauce, molasses, whiskey, water, smoke, paprika, onion powder, cayenne, salt and pepper.
  10. Pour over the ribs.
  11. Lock the lid down and set it to High pressure, 30 minutes.
  12. When the 30 minutes is up do a natural release.
  13. While the pressure cooker is relieving pressure, place the oven to broil with a rack in the middle.
  14. Line a rimmed pan with foil and place a cooling rack on top.
  15. Lightly spray the rack.
  16. Gently remove the ribs from the pressure cooker with tongs and place on the rack.
  17. Using a spoon or turkey baster, remove the fat from the sauce.
  18. Set the pressure cooker to browning.
  19. Place the ribs in the oven and broil for 5 minutes each side.
  20. While the ribs are in the oven stir the sauce until thickened ~10 minutes.
  21. Remove the pan from the oven and slather on some sauce.
  22. Return to the broiler for 2 minutes.
  23. Place the sauce in a container for serving.
  24. Store any leftovers in the fridge.
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