Ingredients:
About 9 pounds of St. Louis ribs, 3 slabs
Pork rub of choice
1 cup apple juice
1 cup water
BBQ sauce of choice (optional)
Instructions:
- Remove the membrane from the back of all the ribs, using a butter knife and paper towels.
- Cut the slabs of ribs into quarters. Or you may cut them into fifths.
- Cover the ribs with your pork rub of choice and place them into the pot. Make sure nothing is over the max fill line.
- Pour in the apple juice and water.
- Place the pressure cook lid onto the Emeril Pressure Air Fryer.
- Lock the lid so it is sealed.
- Press the Pressure button and turn the dial to Pork.
- Press the dial and then press the Time button. Turn the dial to 35 minutes cooking time.
(This is medium pressure for 35 minutes.) - Press the dial in to start the cook.
(It may take about 35 minutes to fully pressurize.) - When the cooking time completes, allow 20 minutes of natural release. Then press the pressure release slider, to release the remaining pressure. Use caution when releasing pressure.
- Remove the ribs from the pot and place them all into a pan.
- Using pot holders empty out the fluids in the pot. Rinse and dry the pot with paper towels.
(You may save the fluid for other dishes that need a broth.) - Place the pot back into the Emeril Pressure Air Fryer.
- Insert the wire rack.
- Place a few portions of rib onto the wire rack. Enough to make one layer without overlapping. You may also apply your BBQ sauce of choice.
- Put on the air fry lid.
- Press the Air Fry button and turn the dial to beef.
- Press the Time button and turn the dial to about 35 minutes.
- Press the dial in to start the cook.
- Allow the air fry to run for 5 minutes and then lift the lid off, to pause the cook.
- Remove the seared ribs and repeat this process to sear the remaining ribs.
- Enjoy!
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