Our local market had pork ribs on sale. I had just picked up my stainless Presto pressure cooker from Walmart and was primed for a meal I could cook in my new toy. Barbequed pork ribs sounded perfect.
The book that came with my pressure cooker had a recipe for barbequed pork, but I didn’t have all the ingredients AND some of the recipe ingredients are things I can’t eat so recipe ad lib was required. The result was FABULOUS.
Here’s what I did.
I added one cup of water and 3 pounds of pork ribs to the pressure cooker and cooked it for five minutes. That’s misleading. If you’ve ever used a pressure cooker, you know it takes a bit of time to get up to temperature/pressure. You start timing from that point, not from the point where you stick it on the stove.
After five minutes I set the pressure cooker in the sink and ran cold water over it until the pressure released. I drained off the liquid (saved it for our dogs’ dinner tonight) and added 1-10 oz can of Safeway brand Southwest Style Diced Tomatoes with Green Chiles, 1/4 diced onion, 1/2 cup red wine vinegar, 1/4 cup xylitol (birch sugar safe for diabetics), 2 tbsp maple syrup and 3 roughly chopped roma tomatoes.
After the pressure cooker came up to temperature/pressure, cook time was 10 minutes. At this point you have to turn off the heat and let the temperature/pressure drop without any quick cooling.
After the pressure released, I pulled the pork out and reduced the sauce, stirring occasionally with my whisk. The pork was served cubed with the sauce on top. OMG.
With this I served oven fries. Wadly cut two potatoes in wedges. Ideally, 1 potato per person and 8 wedges per potato is good but go with what works for you. Put the wedges in a bowl and toss in freshly ground pepper, sea salt, basil and olive oil. Toss this combination and lay them skin side down on an aluminum foil lined cookie sheet. Cook at 400° to the done-ness you prefer. I like them golden brown ~30 minutes.
This was easily the best meal we’ve had in a while. It was awesome!
To this I will add . . . this recipe produces a fairly chunky barbeque sauce. If you want a smoother sauce, puree the ingredients before adding them to the pressure cooker.