The Fastest Way To Cook Ribs That Are Still Tender And Juicy - Tasting Table

"It can take hours to cook ribs low and slow enough to achieve tenderness that makes the meat just fall off the bone. If you try to hurry the process, you might end up with undercooked ribs. In that scenario, a structural protein in the ribs called collagen would not get hot enough to dissolve, resulting in tough and gristly meat."

"Moist heat cooking is a method that uses incredibly hot liquid or steam to tenderize tough cuts of meat like short ribs by encouraging collagen to break down more quickly. Your Instant Pot is the secret to juicier short ribs because it traps steam in a high-pressure chamber, essentially amplifying the results of hours of slow cooking so that the ribs are done in around 30 minutes."

Cooking ribs low and slow for hours allows collagen to dissolve, producing meat that falls off the bone; rushing the process leaves collagen intact, causing tough, gristly meat. Pressure cooking in an Instant Pot uses high-pressure steam, a moist-heat method that accelerates collagen breakdown, tenderizing ribs much faster than braising or slow cooking. The moist environment prevents drying and helps ribs retain flavors, spices, and seasonings more effectively than dry-heat methods. Suitable rib cuts for fast pressure cooking include baby back, St. Louis-style spare, and country-style ribs. Avoid overcrowding the pot to ensure even cooking.

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