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Pressure-Cooker Pork Ribs Recipe

Pressure-Cooker Pork Ribs Recipe photo by Taste of Home

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Enjoy melt-in-your-mouth ribs when you try this pressure cooker recipe shared by field editor Paula Zsiray of Logan, Utah. “When I was younger, my mom-Doris Stephenson-made these delicious spareribs for special Saturday dinners,” says Paula.

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Pressure-Cooker Pork Ribs Recipe

Prep/Total Time: 25 min.

Yield: 4 Servings

10 15 25

Ingredients

2 pounds boneless country-style pork ribs, cut into 2-inch chunks
1 teaspoon onion salt
1 teaspoon pepper
1 teaspoon paprika
1 tablespoon canola oil
1 cup water
3 tablespoons ketchup
4-1/2 teaspoons white vinegar
1 teaspoon Worcestershire sauce
1 teaspoon prepared mustard
1/8 teaspoon celery seed

Directions

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. Yield: 4 servings.

Editor’s Note: This recipe was tested at 13 pounds of pressure (psi).

Nutritional Facts 1 serving (1 cup) equals 402 calories, 24 g fat (8 g saturated fat), 130 mg cholesterol, 710 mg sodium, 4 g carbohydrate, trace fiber, 40 g protein.

Originally published as Pressure-Cooker Pork Ribs in Taste of Home April/May 2007, p6

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Pressure-Cooker Pork Ribs

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Reviewed on Jul. 03, 2012 by terrileaWY

This is a great recipe, but I made a couple of changes; I used onion powder & fine sea salt instead of onion salt; and I used beer instead of water. Next time I make it, I will probably add a little more salt

Reviewed on Apr. 21, 2012 by sanmol

great flavor - a must make again -- makes a fantastic shredded pork sandwhich also - i have an electric pressure cooker used 80 pressure and 25 minutes with 4 lbs of ribs (double the recipe ingrediants) -- awesome!! the juice is great over bread rice potatoes etc....

Reviewed on Nov. 10, 2010 by RoxHum

My husband rates some of my new attempts on a 1-10 scale so I know if it's worthwhile making something again. This got a NINE!