Pressure Cooker Ribs
Recipe: #30667
October 15, 2018
Categories: Ribs - Pork, 5 Ingredients Or Less, Pressure Cooker, Gluten-Free, No Eggs, Non-Dairy, more
"Found this online. Wanted to make Pork ribs and this sounded so yummy and wanted to make this for dinner tonight."
Ingredients
Nutritional
- Serving Size: 1 (509.3 g)
- Calories 747.3
- Total Fat - 41.1 g
- Saturated Fat - 8.1 g
- Cholesterol - 251.7 mg
- Sodium - 2502.8 mg
- Total Carbohydrate - 21 g
- Dietary Fiber - 0.8 g
- Sugars - 18.9 g
- Protein - 69.9 g
- Calcium - 98 mg
- Iron - 3.8 mg
- Vitamin C - 1.2 mg
- Thiamin - 1.4 mg
Step by Step Method
Step 1
Cut your 1/2 rack of spare ribs into 2 or 3 pieces so all the ribs will fit in the pressure cooker.
Step 2
Sprinkle the ribs on both sides with the kosher salt and season with pepper.
Step 3
Pour the beef stock into the pressure cooker and place the steamer insert in the cooker.
Step 4
Place the ribs on the steamer insert.
Step 5
Rather than stacking sections of ribs, place the rib sections on end and sort of curl them around the pot so the pieces aren’t touching to ensure even cooking.
Step 6
Lock the lid in place and bring the pot to high pressure (15 psi for stove top or 9 to 11 psi for electric).
Step 7
If using a stove-top pressure cooker, maintain the pressure for 20 minutes for tender ribs
Step 8
Or, if you prefer that the ribs be falling-off-the-bone tender, cook for 30 minutes, adjusting the burner as necessary.
Step 9
Step 10
If using an electric pressure cooker, such as an Instant Pot, cook at high pressure for 20 minutes for tender ribs or, if you prefer ribs that are falling-off-the-bone tender, cook for 30 to 25 minutes.
Step 11
When the timer goes off, turn the cooker off. Do not let the pressure cooker automatically switch to the “warm” setting.
Step 12
Use the natural method to release the pressure in the cooker. Unlock and remove the lid.
Step 13
Using tongs, transfer the ribs, bone-side up, to a rack placed on an aluminum foil-lined sheet pan.
Step 14
Let the cooking liquid in the pressure cooker rest for several minutes to allow the fat to rise to the surface.
Step 15
Meanwhile, preheat the broiler and adjust an oven rack to the top or second position.
Step 16
While the broiler heats, spoon off and discard the fat from the surface of the cooking liquid.
Step 17
Place the stove-top cooker over medium heat or turn the electric cooker to “brown” and bring the stock to a vigorous simmer.
Step 18
Cook until the stock is reduced to 1/3 of the original volume, 8 to 10 minutes.
Step 19
Stir in the mustard and brown sugar, and continue simmering for about 6 minutes more, or until the sauce resembles a thick syrup.
Step 20
Remove from the heat.
Step 21
Baste the bone side of the ribs with some of the mustard sauce.
Step 22
Slide the ribs under the broiler until the sauce is bubbling, about 4 minutes.
Step 23
Remove the sheet pan from the oven, turn the ribs over, and baste with the remaining glaze.
Step 24
Return to the broiler until warmed through, about 6 minutes.
Step 25
Cut the ribs into 1- or 2-rib sections and serve.
Tips
No special items needed.