Cooking Time: 29 Minutes


1 rack St. Louis ribs, cut in thirds

1 teaspoon sea salt

½ teaspoon freshly ground black pepper

½ cup water

¼ cup apple cider vinegar

½ cup tomato ketchup

1 can crushed pineapple

3 tablespoons brown sugar

2 tablespoons cornstarch

1 tablespoon soy sauce


1- Season the ribs with salt and pepper.

2- Pour the water into the pot. Place the ribs in the Cook & Crisp Basket and insert basket in pot. Assemble pressure lid, making sure the pressure release valve is in the SEAL position.

3- Select PRESSURE and set to HI. Set time to 19 minutes. Select START/STOP to begin.

4- Add the vinegar, ketchup, pineapple, brown sugar, cornstarch, and soy sauce to a blender and blend under high speed until well combined.

5- When pressure cooking is complete, quick release the pressure by turning the pressure release valve to the VENT position. Carefully remove pressure lid when unit has finished releasing pressure.

6- Liberally brush the ribs with the sauce. Close crisping lid.

7- Select AIR CRISP, set temperature to 400°F, and set time to 20 minutes. Select START/STOP to begin.

8- After 10 minutes, open lid and liberally brush ribs with additional sauce. Flip the ribs and brush the other side. Close lid and continue cooking. Add additional time and basting as desired for crispier results.

9- When cooking is complete, the internal temperature of the meat should read at least 185°F on a meat thermometer. Remove basket and ribs and serve.


InfoCalories: 869

Total Fat: 41g

Sodium: 1269mg

Carbohydrates: 75g

Protein: 54g.