Quote:
Originally Posted by ZOO
You'd think, right? But honestly, they are the best ribs I've ever made. So tender and flavourful. Broiling them is essential, though. You won't carmelize anything in a pressure cooker.
Plus the pressure seems to drive the flavours of the rub all the way through the meat.
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Been doing them that way for years now. So much easier and faster and taste the same as outside grilling.
Why waste a half day or more waiting on them..when you can do them in a half hour or so?
