Pressure-Cooker Pork Ribs

Name: Pressure-Cooker Pork Ribs
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 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

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.

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.

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.

Originally published as Pressure Cooker Spare Ribs in Taste of Home April/May 2007

Reviews

My Review

Click stars to rate

Average Rating:

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 kitchenviews.net
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!