Country Style Pork Ribs Electric Pressure Cooker Recipes

ELECTRIC PRESSURE COOKER PORK RIBS

Steps:

• Combine dry seasonings. Remove and discard membranes from rib halves. (See tip.) Rub seasoning mixture onto both sides of rib halves.
• Add water to electric pressure cooker. Place trivet in pressure cooker; top with rib halves. Close and lock lid. Turn Pressure Release Valve to Sealing position.
• Cook 30 min. using HIGH PRESSURE COOK setting. When timer goes off, use Natural Pressure Release for 10 min., then do a Quick Pressure Release to release any remaining pressure. Meanwhile, heat oven to 450°F. Cover rimmed baking sheet with foil; spray with cooking spray.
• Turn off pressure cooker. Slowly remove lid. Transfer ribs to prepared baking sheet. Brush barbecue sauce onto both sides of rib halves.
• Bake 10 to 15 min. or until sauce is hot and bubbly.

PRESSURE COOKER PORK COUNTRY RIBS WITH CIDER AND MUSTARD

Steps:

• Season the pork country ribs with the 1 1/2 teaspoons of salt and 1/2 teaspoon of pepper. Heat 1 tablespoon of vegetable oil over medium-high heat until shimmering. (In an electric pressure cooker, use saute mode adjusted to high or browning mode.) Brown the ribs in 2 batches: Put half the ribs in the pot and brown them on one side, about 4 minutes. Remove the browned ribs to a bowl and add the rest of the ribs, browning them on one side, about 4 more minutes. Add the second batch of ribs to the bowl.
• Add the onion and garlic to the pot, and sprinkle with the thyme and 1/2 teaspoon of salt. Saute until the onions soften, about 5 minutes, scraping the bottom of the pot to loosen up any browned bits of pork. Add the cider to the pot, bring to a simmer, then stir in the Dijon mustard. Stack the ribs loosely in the pot - I had to do this in 2 levels - and pour any pork juices into the pot.
• Lock the lid on the pressure cooker and cook at high pressure for 45 minutes in an electric PC or 40 minutes in a stovetop PC. Let the pressure release naturally, about 15 minutes.
• Remove the ribs to a platter. Pour the liquid from the pot into a fat separator and rest for ten minutes. Pour a few tablespoons of defatted sauce over the ribs, then pass the rest of the sauce at the table.

PRESSURE-COOKER PORK RIBS

Steps:

• Sprinkle the ribs with the onion salt, pepper and paprika. In a pressure cooker, brown ribs in oil on all sides. Remove from the pressure cooker and drain. Return meat to the pressure cooker. Combine the remaining ingredients; pour over meat. , Close cover securely; place pressure regulator on vent pipe. Bring cooker to full pressure over high heat. Reduce heat to medium-high and cook for 15 minutes. (Pressure regulator should maintain a slow steady rocking motion; adjust heat if needed.) , Remove from the heat; allow pressure to drop on its own. Skim fat from sauce if necessary and serve with ribs if desired.

INSTANT POT® RIBS FROM FROZEN

Steps:

• Pour water into a multi-functional pressure cooker (such as Instant Pot®). Set trivet inside. Sprinkle seasoning liberally over the frozen ribs and set on top of the trivet. Close and lock the lid.
• Select high pressure according to manufacturer's instructions; set timer for 45 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, about 15 minutes. Unlock and remove the lid.
• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Transfer ribs to a rimmed baking sheet. Brush with barbecue sauce. Broil until glazed, 4 to 5 minutes.

INSTANT POT COUNTRY STYLE PORK RIBS

Steps:

• For the sauce, combine the pineapple with the juice, ketchup, Worcestershire sauce, brown sugar, minced onion, dry mustard, ginger, and cayenne pepper in a medium bowl, stirring until well mixed. Taste and adjust seasoning. Set the sauce aside.
• Trim any excess fat from the ribs.
• Combine the onion powder, garlic powder, kosher salt and pepper in a small bowl. Sprinkle the mixture on all sides of the ribs.
• Select Saute on the electric pressure cooker. When hot, add the vegetable oil to the pot. Lightly brown the seasoned ribs on all sides. Do this step in batches so you don't overcrowd the pot, placing the ribs on a plate after they brown. Add 1/4 cup of water and deglaze the cooking pot, scraping up any stuck-on browning bits.
• Return all the ribs to the pressure cooker. Pour the sauce over the ribs and give them a stir, making sure all of the ribs are coated with sauce.
• Lock the lid in place. Select High Pressure and 15 minutes cook time. When the cook time ends, turn off the pressure cooker and let the pressure release naturally for 8 minutes, then finish with a quick pressure release. When the valve drops, carefully remove the lid.
• With tongs, remove the ribs from the pressure cooker to a platter and cover with foil to keep them warm.
• In a small bowl, combine the cornstarch and 2 tablespoons water, whisking until the cornstarch dissolves. Select Sauté on the pressure cooker and bring the sauce to a boil. Whisk in the cornstarch slurry and cook, stirring constantly, until the mixture thickens.
• Add the ribs, stir to cover them in the sauce, and simmer for 5-10 minutes to let the ribs absorb some of the sauce, stirring occasionally.
• Serve the ribs and sauce over rice, noodles, or potatoes.

PRESSURE-COOKER PORK RIBS

Steps:

• Sprinkle ribs with onion salt, pepper and paprika. Select saute setting on a 3- or 6-qt. electric pressure cooker. Adjust for medium heat; add oil. When oil is hot, brown meat on all sides; remove from pressure cooker. Add water to pressure cooker. Cook 30 seconds, stirring to loosen browned bits from pan. Press cancel. Whisk in remaining ingredients. Return ribs to pressure cooker., Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 20 minutes. Let pressure release naturally. If desired, skim fat and thicken cooking juices.

COUNTRY STYLE PORK RIBS, ELECTRIC PRESSURE COOKER

Steps:

• 1. Season your ribs as to your taste. Pressure cooking will intensify the flavors so you do not need to put as much on. I use mesquite seasoning and a little barbecue sauce.
• 2. Add 2 cups of water to bottom of pan and set your steaming basket in next. Lay your seasoned ribs on in a basket that fits your pan for your pressure cooker. Try to have the fat side up if possible and single layered. I have a stainless steel strainer for my steaming basket.
• 3. Close your lid, latch and set the timer for 60 minutes..These country style ribs are thick and meaty so these ribs need a little more time.
• 4. When the timer goes off, your dinner is almost ready. If you want to wait a while for dinner, the electric pressure cooker will hold your ribs until you are ready. If you want to start eating: Release the pressure as directed and add more barbecue sauce before setting on the table. They are just wonderful.
• 5. If you want to you can brown and caramelize the sauce under the broiler or on the barbecue. Your choice. I usually serve with french bread (toasted with garlic) and homemade potato salad.

VIENNA COUNTRY-STYLE RIBS FOR PRESSURE COOKER

Steps:

• Rub each piece of meat on all sides with prepared mustard. Sprinkle with (optional) salt, pepper, and paprika.
• Brown well on all sides in a pressure cooker or Dutch oven. (Use small amount butter).
• Removed browned ribs from cooker to drain for 2 minutes, and wipe cooker clean of remaining butter.
• Return browned and drained ribs to cooker. Add 1 large sliced onion. Add 1 cup or so of beer or water, or amount required by manufacturer of pressure cooker.
• Cover and cook in pressure cooker 15 minutes at 15 pounds pressure.
• Let pressure drop of its own accord.
• (Alternative to Pressure Cooker: cook slowly in Dutch oven 1 - 1 1/2 hours until very tender; thicken gravy slightly, use a little flour or cornstarch dissolved in water.).
• Serve ribs over cooked rice. Discard cooking sauce to lower sodium and fat nutritional values. Serves 4 according to USDA, but only 2 hungry adults.