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Pressure-Cooker Pork Ribs

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


  • 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


  • 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.
Editor’s Note: This recipe was tested at 13 pounds of pressure (psi).
Nutrition Facts
1 cup: 402 calories, 24g fat (8g saturated fat), 130mg cholesterol, 710mg sodium, 4g carbohydrate (1g sugars, 0 fiber), 40g protein.

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  • Melissa
    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!!!!

  • mcucinella
    Dec 4, 2016

    Second time making, very good and tender

  • danielleylee
    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
    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
    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
    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
    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!