Country-Style Barbecue Pork Ribs

Country-Style Barbecue Pork Ribs @Pressure Cooking Today

Today’s post is a guest post from a wonderful Pressure Cooking Today reader. Carol loves to cook and bake, and is an active member of several cooking forums, including Taste of Home. She’s been pressure cooking for years using a stove-top pressure cooker, and recently added  an electric pressure cooker to her kitchen. Take it away Carol:

Having just got an electric pressure cooker, I’ve been looking forward to adapting some of my favorite slow cooker recipes to make in it.

I love boneless ribs and always take advantage of a sale on them when my grocery store has one. I’ve made this recipe from Jonna @ Just Get Off Your Butt and Bake many times in my slow cooker, and couldn’t wait to give it a try in the pressure cooker.

Country-Style Barbecue Pork Ribs @Pressure Cooking Today

What took 5-6 hours to cook in my slow cooker took only 15 minutes in the pressure cooker-what a time saver! The ribs were just as moist and tender as when they were cooked low and slow.

I was in a hurry and wasn’t aware that I could have used the Sauté setting to thicken the sauce after the ribs were cooked-I thickened it in a saucepan instead. Next time I’ll use that setting to save washing another pan.

I served these delicious ribs over some coconut rice that I had frozen. They would be equally as good served with noodles or potatoes.

If you love ribs with a sweet, tangy barbecue sauce, I think you’ll really enjoy this recipe.


Country-Style Barbecue Pork Ribs

Yield: 4-6 servings

Country-Style Barbecue Pork Ribs


  • 1 (8 oz.) can crushed pineapple in juice, undrained
  • 1 cup ketchup
  • 4-5 dashes Worcestershire sauce (or to taste)
  • 2/3 cup light brown sugar, packed
  • 1/2 cup finely minced onion
  • 1 teaspoon dry mustard
  • 1 tablespoon grated fresh ginger
  • 1/4 teaspoon cayenne pepper
  • 1 tablespoon cornstarch
  • 2 tablespoons cold water
  • Ribs
  • 10-14 boneless country-style pork ribs (about 3 1/2 to 4 pounds)
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon Worcestershire Pepper Blend OR freshly ground black pepper
  • 2 tablespoon vegetable oil


  1. 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.
  2. Trim any excess fat from the ribs.
  3. Combine the onion powder, garlic powder, kosher salt and pepper in a small bowl. Sprinkle the mixture on all sides of the ribs.
  4. Select Browning on the electric pressure cooker and add the vegetable oil to the pot. When the oil is hot, 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.
  5. 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.
  6. Lock the lid in place. Select High Pressure and set the timer for 15 minutes cooking time. When the beep sounds, let the pressure cooker natural release for 8 minutes, then release any remaining pressure. When the valve drops, remove the lid.
  7. With tongs, remove the ribs from the pressure cooker to a platter and cover with foil to keep them warm.
  8. In a small bowl, combine the cornstarch and 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.
  9. 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.
  10. Serve the ribs and sauce over rice, noodles or potatoes.


adapted from Jonna at Just Get Off Your Butt and Bake

Thanks Carol! I’m looking forward to trying this recipe soon.

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    Leave a Comment:

  1. Bob says

    I made these over the past two nights. The first night I shopped for ingredients and pre-made the sauce to have ready for prep last night after work. I should have opened the package of ribs the first night cuz I spent 10 minutes last night just trimming all of the fat off of them!
    My son liked these but my wife and I did not. We all felt the name is misleading. They should be called sweet and sour ribs and not BBQ ribs. The sauce was not tangy enough and the lack of carmelization on the surface of these didn’t add up to a BBQ effect. We could have had these grilled using a store bought sauce in much less time and with better results. I won’t be making this again. It was ok tasting but nothing to write home about.

  2. shirley amundson says

    I just received my cooker. i m looking at cooking country style ribs i broiled them for a few minutes to seal in the juices be for i put them in the cooker can i put sauce on them and then cook them or will it burn on the bottom of the cooker. or do you put sauce on them and add a half cup water on the bottom of the cooker to help them cook and not burn. please reply soon im in the process of getting ready to cook .

    • Barbara Schieving says

      Hi Shirley – They could burn if you don’t have liquid on the bottom. You need to alway use the recommended amount of liquid required by your pressure cooker. It’s the steam from the liquid that creates the pressure.

    • Barbara Schieving says

      Hi Peggy – I haven’t found any great charts for cook times of frozen meats. I’ve tried large frozen roasts and been less than happy with the results, so don’t recommend pressure cooking from frozen except for small items like cubed meats or chicken breasts. If your ribs aren’t too thick, they should work well too. You’ll just want to add several minutes to the cooking time. If your ribs are frozen in a big solid mass, then I wouldn’t recommend cooking them frozen.

  3. Anna says

    How would I (better yet, can I) make this with bone in country style ribs? Any advice on what I would set the cooker at?

    • Barbara Schieving says

      Hi Anna – bone-in will take a little bit longer. I would cook them for 20 minutes then let the pressure release for 10 minutes and then release the pressure and see if they’re as tender as you want them. If not, you can always lock the lid back in place and cook them a little bit longer. Let me know how it goes.

  4. Wendy says

    I have a stove top Lagostina I’ve never cooked meat in it, only veggies. How can I make this recipe using my pressure cooker?

    • Barbara Schieving says

      I’m not familiar with the Lagostina pressure cooker, but assuming it’s a 6 qt. pressure cooker, you shouldn’t have to make any changes. Just brown the meat as you normally would in your pressure cooker, bring it to pressure as you normally would, and then reduce the heat to maintain high pressure for the recommend cook time. Enjoy!

  5. Andrea says

    This were absolutely delicious and I will definitely be making again and again!! Thank you for the fantastic recipe.

  6. Ronna F says

    Thanks for sharing! I made this recipe last night for dinner and it turned out awesome! My husband raved about it, which he hardly ever does! I have a 40 year old stove top pressure cooker that I made them in, and the sauce did start to burn and I added water a little too late. I think I would add the water in the beginning next time, after I mop the ribs in the sauce. My electric stove doesn’t work as well as my old gas oven did with my pressure cooker. I bought an electric pressure cooker several years ago and I’m not quite happy with that either. I’ll have to try making this recipe in that next time. This recipe is definitely a winner! Thanks again!

    • Barbara Schieving says

      Hi Ronna – thanks for taking the time to comment and let us know how much you loved the ribs. I’m adding ribs to my shopping list.

  7. says

    I absolutely adore my electric pressure cooker, and that I can brown, pressure cook and simmer in the same pot! These have a beautiful glaze to them. I’d make this in a heartbeat– and I shall! Thanks for sharing.

  8. Nancy A. says

    I must try this recipe!! My husband loves ribs and I usually make them in my slow cooker. They are good, but sometimes I don’t have time for them to cook 7 or 8 hours, so he doesn’t get to have them! This has some great ingredients that I am sure is very tasty. So glad to see another pressure cooker recipe! Thank you!!

  9. Mary says

    This sounds amazing. I LOVE my pressure cooker and am excited about this kind of recipe — but my concern is that I have a regular, Fagor, pressure cooker that I use on my gas stove. I am worried that the sweet sauce might burn as the pot heats up and even with the 15 minutes of cooking. Please let me know what you think!!
    Thank you so much!

    • Barbara Schieving says

      Hi Mary – if you’re worried about burning you can add water to the sauce, then after pressure cooking reduce the sauce before thickening.

  10. Cyndy says

    Looks like I need to get over my fear of pressure cookers & buy one. Thanks ladies, always know I can find great meal ideas here

  11. says

    I have old stove top pressure cookers I don’t do meat in them as according to the directions it is never done.
    What is considered Hi pressure ?? No 5 No 10 or No. 15 … I would like to try this recipe.

    • Barbara Schieving says

      Hi Carol – it’s my understanding that high pressure for most electric pressure cooker is 13 psi. So I assume that would be no. 15.