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Pressure-Cooker Pork Ribs Recipe

Pressure-Cooker Pork Ribs Recipe

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. YIELD:4 servings


  • 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


  • 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.

Nutritional Facts

1 cup: 402 calories, 24g fat (8g saturated fat), 130mg cholesterol, 710mg sodium, 4g carbohydrate (1g sugars, 0g fiber), 40g protein .

Reviews for Pressure-Cooker Pork Ribs

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danielleylee 241509
Reviewed Jan. 10, 2016

"I made this tonight and it was the first time I made something in my pressure cooker. I did use beer in place of the water like another reviewer suggested. It turned out very tender. Lots of flavor and you cannot beat the time."

thonguyen2803 229162
Reviewed Jul. 8, 2015

"with this receipt , you can using fissler to cook this meal , especially you can refer more info about this pressure cooker at"

terrileaWY 103325
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"

sanmol 164603
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...."

RoxHum 169438
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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