Best Pressure Cooker Pork Ribs Recipes

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.

THAI BRAISED PORK RIBS (PRESSURE COOKER)

Steps:

• Combine everything (except for the pork and the hoisin sauce) in a food processor and process to a thin paste. Pour over the pork and mix, ensuring that all surfaces of the pork get some marinade on them. Allow to marinate in the refrigerator overnight.
• Place pork, any residual marinade, and some water in your pressure cooker (use the minimum amount of water for your pressure cooker -- for my ancient 6-quart cooker it's 1 cup). Bring to pressure, cook 15 minutes, then allow 20 minutes natural pressure release.
• Remove pork from pressure cooker. Some meat may have fallen off the bone, some may still be on the bone, make sure you don't miss any of it. Place in a single layer on a foil-lined baking tray, baste with hoisin sauce, and broil for 2 minutes. Remove from the oven, re-baste with more hoisin sauce, place back in the broiler, and broil another 2 minutes. Broiler temperatures vary, so check often to ensure that nothing's getting burnt.

COUNTRY STYLE PORK RIBS ELECTRIC PRESSURE COOKER RECIPE - (5/5)

Steps:

• Season ribs as to taste with which ever seasoning your using and some bbq sauce. Add 2 cups of water to bottom of pan and set your steaming basket in. lay seasoned ribs on basket. try to put fat side up in a single layer. Close the lid latch and set timer for 60 minutes. When the timer goes off dinner is done. ( you can brown and caramelize the bbq sauce at this point under the broiler or on the grill. )

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.