Enticing name, don’t you think? I’m not English and spouting a profanity, nor am I intending to butcher and cook ribs while they’re still bloody, I’m too big a wuss for that! 😉
What I did do though, is combine the flavors of the blood oranges ripening on my tree with BBQ sauce & hard cider and put it all into the pressure cooker to see what would happen!
What happened was a tender, tasty rib that absorbed the sweetness of the orange slices, the ginger-apple crispness of the cider before finishing with the smoky-spicy BBQ sauce! I don’t usually enjoy pork ribs, but these I ate with gusto. So much so that I only grudgingly encouraged my husband to eat the last slab on the serving plate. I wanted the ribs to be the star of the show, so I served them beside baked sweet potatoes.
About an hour and 30 minutes before you’re ready to eat dinner:
- Preheat your oven to 400 degrees.
- Wash and prick the skins of 2 medium sweet potatoes with a fork and place them on a baking sheet.
- Bake for 50 minutes then remove from the oven, place them in a bowl and tent with foil to keep them warm while you’re finishing the ribs.
Bloody Angry Baby Back Ribs
- 2 Medium Ripe Blood Oranges
- 1 – 12 oz Bottle Angry Orchard Apple Ginger Hard Cider
- 2 Lbs Pork Loin Back Ribs
- BBQ Sauce (whatever brand you prefer)
- Slice the oranges and place into the bottom of the pressure cooker pan.
- Cut your ribs apart into 3-4 pieces and stand them around the perimeter of the pan.
- Pour the bottle of Hard Cider into the middle of the ribs, over the top of the oranges.
- Immediately close and lock the lid and set the pressure cooker to Medium for 15 minutes and hit the start button.
- When the timer goes off, release the pressure and open the top.
- Remove the ribs from the pressure cooker pan and place them (bone side down) on a baking sheet lined with foil.
- Brush your favorite BBQ sauce on them as lightly or generously as you desire.
- Place the baking sheet back into the 400 degree oven you used for your sweet potatoes and cook the ribs another 15 – 20 minutes to bake the sauce in.
Serve with the baked sweet potatoes (with plenty of butter and brown sugar) and, if you’ve prepared some (or bought it) ahead of time, some crisp cold coleslaw. If you don’t have a recipe for coleslaw, you might want to give my recipe from September 2015 a try: Lisa’s Kicked Up Memphis Coleslaw. Enjoy!
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