Ribs are always the perfect go-to for summer meals. This Easy 4th of July BBQ Ribs recipe was posted by the Pink Cake Plate. The best part about this recipe is that it can be cooked in your electric pressure cooker! And then place them on the grill in order to add that crispiness everyone loves. We have also included an easy potato salad recipe that pairs perfectly with the ribs.

Ingredients for Pressure Cooker Ribs

• 4 pounds of country style spare ribs
• Seasoning Rub for Pork
• 2 cups of your preferred BBQ Sauce. Sweet Baby Rays original is always a good place to start

Instructions for Preparing the Ribs

If you are cooking with a pressure cooker, the first step is the cut the protein. When cutting the slabs, make sure they are small enough to fit in the pressure cooker you have. Once the ribs are cut into slabs, rub the seasoning all over the slabs. Once each slab of meat is covered in the seasoning, place the ribs in the pressure cooker. Make sure to place the cover on and lock the lid. The cooker should be set on High Pressure. The timer should be set for 45 minutes.

Once the timer goes off, you will hear beeping sounds, the pressure will need to release so make sure to leave the lid on. Turn the pressure cooker off, and once it is safe to open remove the ribs. Place them on a plate or platter to allow them to dry off for a little bit.

Once the ribs have been taken out of the pressure cooker, heat the grill up to high heat. Place the them on the grill. Pour the BBQ sauce in a bowl and brush the sauce on both sides of the ribs. Grill the ribs for about 5-7 minutes. They should be browned and crispy. You might have to lower the heat if the ribs start to burn.

Potato salad is the perfect side to pair with a nice plate of ribs.

All Recipes has a quick and easy potato salad recipe that fits perfectly with these summer ribs.

Ingredients

• 5 pounds of red potatoes, chopped up
• 5 hard boiled eggs, chopped up
• 2 cups of finely chopped pickles
• ½ cup of chopped celery
• ½ cup of chopped red onion
• 3 cups of mayonnaise
• 3 tablespoons of mustard
• ½ teaspoon of ground black pepper
• 1 teaspoon of salt
• 1 tablespoon of apple cider vinegar

INSTRUCTIONS

Place the potatoes in a large pot and boil them; sprinkle with salt and place the lid on top. Once they are boiling, reduce the heat to a medium/low setting and let them simmer. The potatoes should be tender (this should take about 10 minutes) and once they are, drain them. Place the potatoes in the empty pot.

Mix the pickles, hard boiled eggs, red onion, celery, mayonnaise, mustard and apple cider vinegar. Sprinkle with the black pepper and salt. Place the potatoes in the mixture and stir everything together. This should chill for about 6 hours, or even leave it to chill overnight, before it is served.

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