Pressure-Cooker Pork Ribs Recipe

5 7 9
Pressure-Cooker Pork Ribs Recipe
Pressure-Cooker Pork Ribs Recipe photo by Taste of Home
Publisher Photo

Pressure-Cooker Pork Ribs Recipe

Read Reviews
5 7 9
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.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 25 min.

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

Nutritional Facts

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

  • 2 pounds boneless country-style pork ribs, cut into 2-inch chunks
  • 1 teaspoon onion salt
  • 1 teaspoon pepper
  • 1 teaspoon paprika
  • 1 tablespoon vegetable 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 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

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Reviews forPressure-Cooker Pork Ribs

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MY REVIEW
Melissa User ID: 8968373 259524
Reviewed Jan. 11, 2017

"Delicious! I did have to make a couple changes based on what my elderly mother-in-law had in her pantry. I used seasoned salt instead of onion salt, I used apple cider vinegar instead of white vinegar, sprinkled dry dill instead of celery seed. And just left the ribs whole instead of cutting into chunks. Oh and I used soy sauce instead of Worcester sauce. I know this sounds like a whole new recipe, but I was desperate for a recipe for pressure cooker ribs since that's what she had in her freezer, and this recipe was the closest I could find compared to the ingredients on hand. Absolutely delicious and flavorful. The juice was amazing too, over rice would be fantastic (I only had Mac n cheese) I will honor the original recipe by making it by exact ingredients when I am back at home. Thank you so much for the ideas!!!!"

MY REVIEW
mcucinella User ID: 1379759 257686
Reviewed Dec. 4, 2016

"Second time making, very good and tender"

MY REVIEW
danielleylee User ID: 4484886 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."

MY REVIEW
thonguyen2803 User ID: 8442062 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 kitchenviews.net"

MY REVIEW
terrileaWY User ID: 1532036 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"

MY REVIEW
sanmol User ID: 6658215 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...."

MY REVIEW
RoxHum User ID: 5590954 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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