Use your favorite barbecue sauce with this recipe. I like to used Bull's Eye Smokin' Chipotle Barbecue Sauce or Sweet Baby Ray's Honey Chipotle. It gives it even more of a spicy flavor. This can be made without a pressure cooker, just follow same instructions and boil ribs until they are tender.
SPICY GRILLED CAJUN RIBS (PRESSURE COOKER)
6 cup(s) WATER
1 tablespoon(s) GARLIC; Minced.
1 tablespoon(s) CREOLE SEASONING
1 tablespoon(s) SEASONING SALT
5 to 6 pound(s) PORK SPARERIBS
1 bottles (18 ounce) BARBECUE SAUCE
1 1/2 tablespoon(s) GARLIC; Minced.
1 1/2 tablespoon(s) CREOLE SEASONING
6 1/2 tablespoon(s) WORCESTERSHIRE SAUCE
Add water, 1 tablespoon garlic, 1 tablespoon seasoning salt and 1 tablespoon Creole seasoning.
Stir well to combine; place ribs in pressure cooker.
Place lid and pressure regulator on pan.
Bring up to pressure and cook for 10 minutes at 15 psi.
Let pressure come down naturally.
In a bowl, mix together barbecue sauce, 11/2 tablespoons garlic, 11/2 tablespoons Creole seasoning, and Worcestershire sauce.
Place ribs in large baking pan.
Apply barbecue sauce mixture to the ribs; coating all sides.
Set aside for at least 30 minutes to marinate.
Longer you let marinade the better.
Grill the ribs over medium heat for 7 to 12 minutes per side, basting occasionally with sauce until heated through.