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Pressure-Cooker Pork Ribs Recipe
Pressure-Cooker Pork Ribs Recipe photo by Taste of Home

Pressure-Cooker Pork Ribs Recipe

Publisher Photo
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.
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 4 servings

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

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.

Directions

  1. 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.
  2. 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.)
  3. 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).
Originally published as Pressure-Cooker Pork Ribs in Taste of Home April/May 2007, p6

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.

Reviews for Pressure-Cooker Pork Ribs

AVERAGE RATING
   (5)
RATING DISTRIBUTION
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MY REVIEW
Reviewed Jul. 3, 2012

"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"

MY REVIEW
Reviewed Apr. 21, 2012

"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...."

MY REVIEW
Reviewed Nov. 10, 2010

"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!"

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