fridbud yeoman granvyll
Eboni Kleifgen
For this recipe, you will use the air crisper basket. The ribs will be in this the entire time. That means you will want to cut the slab of ribs into 4 sections to be able to nicely fit in the basket. They can be on their side if needed.
Ribs will be cooked in the Ninja Foodi in two parts, using both the Pressure Cooker and Air Crisper functions. That means you will need both lids to make these ribs. It will take about one hour to make the ribs.
One thing to note is that you want to be sure to trim the membrane off the back of the ribs. We bought ours from the meat department at the local store so it was basically trimmed already. If they are not trim that off and it will allow them to cook up better.
I have a Instant Pot but we bought a Ninja because it has an air fryer and crisper. I love the ribs cooked in the instant pot but I have to crisp them in the oven. So we will see how the crisper works.
Very easy, and very good. I soaked my ribs in some Jim Beam Honey Whisky for an hour prior to pressure cooking. I added half a cup of Stella Artois Cider as the liquid for the pressure cooking. Using the pressure cooking then the air crisp method they were so good.
I seasoned with the allrecipes rib rub pretty basic but good. I did drain mine and did not sauce it twice in fear of it being too soggy. Though if I do it again I may do one or both it was good the outside was a little dry (not in a bad way) on the outside. Nothing a little bbq sauce cant help out.
5 stars, I used the dry rub/braising liquid from Good Eats and this was the perfect way to modify that for the foodi. They were fall off the bone tender with little crispy bits from the air crisper. I will definitely make this again!
I used this recipe last night in my new 8qt Ninja Foodi as a starting off point. I did do some modifying of the recipe and will use my results to adjust my next batch. The rack of baby back ribs I used was close to 4lbs. I seasoned with my favorite dry seasoning and did not apply BBQ sauce until I was ready to air-fry. The ribs fit nicely into the fryer basket after I followed the directions of removing the membrane & cutting the ribs into equal sections. I used 1 cup of Root Beer instead of water. I followed the directions for the pressure cooking but reduced the amount of air-frying time to 10 minutes. They were very good. The meat did fall off the bones. I believe that next time I would reduce the pressure cooking time to 30 minutes. Its very hard to find good recipes which DO NOT overcook the food, and most people will modify them to suit their own preferences. This is a very very good recipe and I highly recommend it.
Looks like a nice dish, but you realize that the barbecue sauce you recommended as well as the homemade sauce will kick you right out of keto? This recipe should not be in a section labeled keto! But as far as a high sugar/carb recipe goes, it looks great,.
This is my new go to method! Your cooking times were right on and every bite was tender and not dry. I put dry rub on for 24 hours. Instead of water I used orange soda. Pressure cooked without the sauce. Then after pressure cooking I coated with dry rub and then used bbq sauce and air fried 15 minutes.
Thank you
Not a fan. I found these to be overcooked both in the pressure cooker and crisper. They literally fell apart and were dry. I also think having a rub would have made them tastier. The one plus I will give it, super easy recipe
These ribs are the greatest and so much easier than messing with big oven or outdoor grill and so much easier to clean up afterward. We use Guinness Extra Stout beer, the whole bottle (only 11.2 ounces). We pressure cook first and then add a ton of BBQ sauce and use the air fryer mode. In fact we are having them again today. There is no better way to have spare ribs.
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There are over 100 videos that go over everything from cleaning to cooking. I even walk you through how to create your own layered 360 meals. The online course has helped so many people and I know it can help you as well.
There are multiple sizes and models of NInja Foodi Pressure Cooker & Air Crisper and new ones are being added all the time. It can get very confusing and while I will go over the basics in this article, if you are thinking about buying one please refer to this article which goes into detail the differences and is a great resource and buying guide!
The size you choose is based on the type of cooking you want to do as well as the space you have in your kitchen or where you want to keep your Ninja Foodi. One important thing to keep in mind is the circumference of all three sizes is the same, only the height is different.
The 5qt Ninja Foodi is a good choice when you want a smaller appliance and only plan on making one-pot meals, soups, small roasts and chickens. The 5 quart is not the best choice if you want to do layered meals or 360 meals because there isn't enough room for 3 layers. You can do 2 layers of cooking with the right accessories.
The 8 qt Ninja Foodi is the tallest of the three and is great if you like to make large pots of soups, more than 6 services of one-pot meals, and cook larger cuts of meats. The only downside to the 8qt from my standpoint is it sits a little high for me to comfortably work with because I'm on the short side (5'2").
This is perhaps the area that is most confusing because different models have different functions. The newer the model, the more functions it will have, but with the extra functions also comes a higher price tag.
A Ninja Foodi with TenderCrisp technology is an electric kitchen appliance that functions as a multi-use cooker. Its two main features are pressure cooker and air fryer, but it also does so much more. Here are the features:
Pressure Cooker: The pressure cooking function can be set to Hi or Low and you can customize the time that you want the food to cook up to 4 hours. When using the pressure cooking function, you will turn the black valve on the top of the Foodi to seal. I have a great article that goes over the principles of pressure cooking and I encourage you to read it before getting started: Pressure Cooking 101
Steam: There is no temperature adjustment when using the steam setting. You can adjust the time up to 30 minutes. When using this feature it is important to make sure the black valve on the top is set to vent and not to seal.
Slow Cook: This function works like a slow cooker would and can be set to Hi or Low. You can customize the time up to 12 hours. When using this feature, you will want the black valve on the top set to vent and not to seal. You can use a pot lid or no lid with the function, but I recommend using the pressure lid with the black valve set to vent.
Yogurt: This function will boil the milk and then allows it to cool down to a temperature that is safe for adding in your yogurt starter. Once you add in your starter, it will incubate the milk over 6 plus hours (you set the incubation time) and that allows the starter bacteria to multiply and thicken the milk to turn it into yogurt. Some models have a stand alone yogurt function and some are a toggle function with the slow cook function. You use the pressure lid vented for this function.
Sear/Saut: This feature has multiple temperature settings; Hi, Med-Hi, Med, Med-Low, and low. You do not have the ability to set the time for this feature. Some models have an auto shut off after 60 minutes.
The extra features are a smart probe thermometer that works with most of the functions, including pressure cooking. It also gives you the ability to program the type of pressure release you want. What this means is you don't have to be near the Foodi when it's done pressure cooking. Simply program in if you want an immediate release, a delayed release, or a full natural release.
Your Ninja Foodi will arrive in a large box; which is fairly heavy, so be careful lifting it. There is a second box and inside that box is the actual Ninja Foodi. Everything is packaged very well for shipping.
Ninja Foodi Cookbook: There is a cookbook with over 45 recipes to get you started. Also included in the back are charts that give you guidelines for cooking with different settings and timing for various foods.
I have heard from numerous people that the recipes in the book tend to be salty, so use your judgement with the seasoning recommendations. * The recipes in this cookbook use Kosher salt and that is very different from table salt. You can use either Kosher or sea salt OR reduce the amounts considerably if you are using table salt.
I have only tried the Macaroni and Cheese recipe and I have to say it was horrible. I even cut way back on the salt and it still was inedible. If you make it, leave out the baking soda as I think that was the culprit. They added baking soda to preserve the texture of the noodles, but it really gave the whole dish a weird taste and a strange color.
Get to know your Foodi guide: This is a quick start guide that briefly explains what's in the box and why there are two lids, outlines the pressure test and functions and includes a cooking cheat sheet. There is also a recipe for a whole roasted chicken that looks terrific.
Owners Guide: This is a comprehensive guide to using your Foodi and includes an overview of the various functions of the Ninja Foodi, goes over care and maintenance of the Foodi, and includes a troubleshooting guide. I do recommend reading the owners guide when you first get started with the Ninja Foodi.
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