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