Instant Pot Country-Style Pork Ribs
Instant Pot Country-Style Pork Ribs, coated in a sweet and tangy pineapple and brown sugar barbecue sauce, are fall-off-the-bone tender and so delicious.
❤️ Why You’ll Love This Recipe: These ribs are incredibly meaty and tender. They’re also faster than ever to cook with an Instant Pot, which infuses the meat with the savory and sweet sauce as they slowly cook.
Update: This recipe initially came from a beloved reader, Carol. We still make these juicy ribs all year long. So I’ve updated the post with new tips and photos to help you made delicious country-style barbecue at home.
How to Make Instant Pot Pork Ribs
This Instant Pot Country Style Pork Ribs recipe will work in any brand of electric pressure cooker, including the Instant Pot, Ninja Foodi, or Power Pressure Cooker XL.
Using an Instant Pot cuts back on your cook time for these ribs by hours. And the result is every bit as juicy, tender and delicious.
For this recipe, you’ll want to buy country-style ribs, which are thicker and meatier than baby back ribs. Pressure cooking helps render off some of the excess fat and leaves fork-tender meat.
You make the sauce in the instant pot before you add the ribs. Then after pressure cooking, simply thicken things up with a quick slurry of cornstarch. The sauce will coat the ribs perfectly.
Can I Use Frozen Ribs?
Yes, you can put frozen ribs directly into the pressure cooker pot. If the ribs are separate, you don’t need to change the cook time at all. For a large block of frozen ribs, add a few minutes to the pressure cooking time.
With frozen meat, there’s no need to brown it first.
If you’re using more meat to serve a bigger crowd, there’s no need to increase the cooking time, as long as the ribs are all the same thickness.
Can I Use Store-Bought BBQ Sauce?
Yes, if you want to skip the sauce making, you can use store-bought BBQ sauce for the ribs. However, most jarred sauces contain thickeners that will be too thick for pressure cooking and may burn. If you’re using store-bought sauce, add ½ cup of water or pineapple juice.
Bone-In vs. Boneless Ribs
You can use either bone-in or boneless pork ribs for this recipe. The cook time will not change.
Pulled Pork Ribs
If you want to turn your ribs into pulled pork, you can certainly shred the meat after pressure cooking. If you’re having trouble shredding, cook the meat for another 5 minutes at high pressure.
What to Serve with Country-Style Barbecue Ribs
The sweet and tangy pineapple sauce on these ribs always makes me think of other tropical flavors like coconut and lime. I like to serve the ribs with Instant Pot Coconut Rice and Broccoli Slaw from Barbara Bakes. For dessert? How about Instant Pot Key Lime Pie (make it the day before).
More Barbecue Recipes for the Instant Pot
If you don’t have a grill, you can still bring major BBQ flavor indoors with your Instant Pot / Pressure Cooker. Try these recipes:
- BBQ Chicken Legs are glazed in a simple barbecue sauce. You can finish them under the broiler or on a grill.
- Deviled Eggs with Bacon & BBQ Sauce are a fun summertime appetizer with smoky bacon.
- Hawaiian BBQ Chicken features a sticky-sweet sauce with tender bites of chicken.
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Leave us a review below to tell us why!
Instant Pot Country Style Pork Ribs
These juicy Instant Pot Country Style Pork Ribs are fall-off-the-bone tender with a sweet, spicy and savory gravy made with pineapple juice.
Ingredients
Sauce
- 1 can (8 oz) crushed pineapple in juice
- 1 cup ketchup
- 4–5 dashes Worcestershire sauce (or to taste)
- 2/3 cup light brown sugar, packed
- 1/2 cup finely minced onion
- 1 teaspoon dry mustard
- 1 tablespoon grated fresh ginger
- 1/4 teaspoon cayenne pepper
Ribs
- 10–14 boneless country-style pork ribs (about 3 1/2 to 4 pounds)
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon kosher salt
- 1/2 teaspoon Worcestershire Pepper Blend OR freshly ground black pepper
- 2 tablespoon vegetable oil
- 1/4 cup water
- 1 tablespoon cornstarch
- 2 tablespoons cold water
Instructions
- For the sauce, combine the pineapple with the juice, ketchup, Worcestershire sauce, brown sugar, minced onion, dry mustard, ginger, and cayenne pepper in a medium bowl, stirring until well mixed. Taste and adjust seasoning. Set the sauce aside.
- Trim any excess fat from the ribs.
- Combine the onion powder, garlic powder, kosher salt and pepper in a small bowl. Sprinkle the mixture on all sides of the ribs.
- Select Saute on the electric pressure cooker. When hot, add the vegetable oil to the pot. Lightly brown the seasoned ribs on all sides. Do this step in batches so you don't overcrowd the pot, placing the ribs on a plate after they brown. Add 1/4 cup of water and deglaze the cooking pot, scraping up any stuck-on browning bits.
- Return all the ribs to the pressure cooker. Pour the sauce over the ribs and give them a stir, making sure all of the ribs are coated with sauce.
- Lock the lid in place. Select High Pressure and 15 minutes cook time. When the cook time ends, turn off the pressure cooker and let the pressure release naturally for 8 minutes, then finish with a quick pressure release. When the valve drops, carefully remove the lid.
- With tongs, remove the ribs from the pressure cooker to a platter and cover with foil to keep them warm.
- In a small bowl, combine the cornstarch and 2 tablespoons water, whisking until the cornstarch dissolves. Select Sauté on the pressure cooker and bring the sauce to a boil. Whisk in the cornstarch slurry and cook, stirring constantly, until the mixture thickens.
- Add the ribs, stir to cover them in the sauce, and simmer for 5–10 minutes to let the ribs absorb some of the sauce, stirring occasionally.
- Serve the ribs and sauce over rice, noodles, or potatoes.
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Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 1096Total Fat: 64gSaturated Fat: 22gTrans Fat: 0gUnsaturated Fat: 39gCholesterol: 309mgSodium: 736mgCarbohydrates: 48gFiber: 1gSugar: 40gProtein: 86g
Nutrition information is calculated by Nutritionix and may not always be accurate.
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I made these last night. We are just two, so I only made two ribs. I made the whole recipe for sauce and froze half of it, and I am so glad I did! The meat was so delicious I can’t wait to make it again.
Thanks Pam! That’s so great to hear. It’s been too long since I’ve made them. I need to make them again soon.
Made as written. Fabulous. I could eat the sauce with a spoon. Thank you.
That’s awesome – thanks Elsie!
You didn’t say anything about deglazing the pot after browning? I always have that on my mind when I brown meat in the instant pot because i dont want a burn notice or not come to pressure. ‘Thanks.
Good point. I haven’t had trouble with this recipe, but to be safe, I added deglazing the pot to the instructions.
Delicious! Added six cloves of minced garlic as well! Served with Jasmine rice!
Thanks Shannon – can’t go wrong with adding fresh garlic.
Can I make this recipe by using frozen ribs directly in the pot?
Hi Debbie – yes, you can put frozen ribs directly in the pot. If they’re frozen together in a big clumb, you’ll need to increase the time. If they’re separate the time should be the same. Skip the browning.
I fixed pork ribs for my husband and he said,”they were sure good. I think I’ll have some with my eggs for breakfast in the morning “
Sounds like a breakfast my husband would love too. Thanks for sharing Tawnya!
Allow yourself more like 75 minutes for this recipe unless you have kitchen elves doing all the prep behind the scenes. Waiting for it to cook now. . . Hope it is worth dinner being 20 minutes late!
Hi Sydnie – sorry you were frustrated. I’ve increased the additional time to needed.
Simply amazing! My husband love it, and the combination with the coconut jasmine rice is perfection! The sauce would be good with so many other things, too. I plan to use it on wings! Thanks for such a delicious recipe!
Thanks Lois! I agree the sauce would be great will lots of other things.
Delish! Just made it. Got rave reviews.
Awesome – thanks Colleen!
Just made this tonight, Absolutely Fabulous!!
Great – thanks Jason!
I need these in my life immediately!
This was so good! My family loved it!
These are perfect for when I don’t want to grill outside. The meat is so tender!
My husband loved it! It was so easy to make as well. Thanks for sharing.
These were the first IP ribs I made and they were scrumptious!!
Can you put the recipe together and freeze it?
Hi Jan – I haven’t tried it, but assume it would work fine. Here’s a post about freezing meals https://tidbits-marci.com/how-to-instant-pot-freezer-meals/
The other country style rib recipes call for 30 min to 45 min. in the IP for 3 lbs of meat. That’s a huge difference from 15 min.
Hi Bill – in the pressure cooker it’s not the volume of the meat that determines cook time, it’s the thickness. Ribs aren’t a very thick cut of meat and don’t require a long cook time. However, the longer you cook meat the more fall apart tender it can become. If the ribs aren’t as tender as you’d like them at 15 minutes, then just cook them a little longer.
This is supposed to be for BONELESS Country Ribs, but the video shows a rack of BONE IN Rins which were sliced to make single ribs WITH BONE. Bone is ribs are much more moist when pressure cooked. So, which is it, BONELESS? Or Bone in pork ribs? Country STYLE ribs have no bones. Confused!
Hi Mary – I hire someone to do my videos and she did use a different rib than is called for in the recipe. Use BONELESS Country Style ribs in this recipe. Enjoy!
Some Country style ribs do have bones in them. I am preparing two packs at the moment using this recipe that are Hormel St Louis Ribs and they do have a few bones in the two pkgs. You realize that these ribs arent really ribs at all eh? They are a cut off of a Boston Butt (which is not even close to the butt) which is actually a shoulder of the hog. At any rate – – You will be eating “high on the hog” and it is always wonderful!
lol – thanks for sharing Mac! Enjoy 🙂
Where I live now, the boneless country ribs are very lean and about an inch thick–not like the large chunks I used to buy. Would the thin type only be cooked for 5-10 mins.?
Hi Cindy – if they’re lean and thin, you may want to do even less than 5 minutes. I’d try 3 minutes and see if you like the result. You can cook them till they’re fall apart tender, but often that doesn’t work with lean meats. Maybe you can ask the butcher for a more traditional country ribs?
I made country ribs boneless 25 min and they turned out very dry HELP
Hi Barb – if meat is dry, generally it is overcooked. However, country ribs usually have lots of fat on them so it’s harder to over cook country ribs. Were your ribs lean, or did you trim off lots of the fat?
How much bbq sauce does this make? I am just using store bought.
About 2 cups – but store bought BBQ sauce is too thick to use all alone. I’d recommend adding 1/2 cup water or pineapple juice.
OMG! I just made these ribs for the first time today for the farmers lunch and they were devoured! I have never had ribs this good. I was really curious when I read the sauce ingredients. Couldn’t imagine how that would all go together but it was unbelievably delicious!
Thank you for sharing. I absolutely love my electric pressure cooker and The Electric Pressure Cooker Cookbook!
Yummy!
Susanne
So fun to hear they were a hit! Thanks Susanne 🙂
My wife and I love this recipe. The sauce is great with ribs but it’s also great on most other pork dishes in the instant pot. Thanks so much.
Thanks for that tip Brandon! So nice to hear you love the recipe.
My question is about “boneless” Country Style Ribs. In the video it seems to show a rib. Am I misunderstanding? I have your cookbook and am loving the recipes. Thank you.
Hi Stephanie – the cook time is the same for both boneless and bone in ribs in this recipe. Enjoy!
I made this recipe last week…enough for two meals for two people. I had a hard time keeping my DH from eating too many and had to take the dish away so we could get another meal. HaHa….He went right down to the store and bought another package as they were on sale.
I used the soy sauce recipe from the book. I added a T of orange liquor. You can play with this recipe and it still comes out delicious.
Sue S
Howdy. I’ve perused the comments but haven’t yet come across my question.
If I’m using 5# istead of 3 (in my 8quart Instant Pot…. Should I Up the time qot say…18 minutes?
They’re also bone-in .. but that won’t make much difference.
Howdy Jayson – no, you don’t need to increase the cook time when you increase the volume of meat being cooked, only if the thickness of the meat is thicker. Enjoy!
I can’t get canned pineapple where I am, but I have frozen pineapple chunks. Can I just blend 8oz of it, or do I also need a syrup or something?
Hi Sam – I think that should work well – if you don’t get at least 1/4 cup of liquid from the pineapple, then add a little water. Let me know how it goes.
It worked! Thank you.
Great – thanks for the update!
Sam—-Have you tried looking for the small 6 pack cans of pineapple? They are the perfect size.
MMM MMM GOOD!!! Followed the recipe and I would not change a thing. i am trying to get in the habit of cooking for myself more and this was one very good recipe and very fast in my new pressure cooker, so I will do this one again. I even went back for seconds and have left overs for tomorrow.
Great! Thanks for sharing Sue. I love having great leftovers too 🙂
Just made these again yesterday, twice in a week. Added some extra spices and even better this time. GOOD!!! And I usually do not leave messages like this on the internet. Will have to check for more of your recipes for my pressure cooker which will remain on the counter for some time.
Great! Yes, definitely try more recipes. 🙂
So I didn’t follow directions (three kids at my feet, go figure lol). I accidentally added the cornstarch in the sauce prior to cooking. Think it will be a mess?
Hi Brandy – I think you’ll be just fine!
Can I shred this or treat it like pulled pork? Costco had this on sale and hoping to make pulled pork sandwiches…
Hi Carolyn – you can, country style ribs typically have more fat that you can remove when you shred. If they’re not tender enough to shred after 15 minutes just cook them a little bit longer.
Delicious! I made it exactly like the recipe. The coconut rice was perfect with it. I’ll definitely make this again. It Would be great to bring to a party!
Thanks Thomas! It would be perfect for a party.
Thanks for publishing this recipe. I did it today and my family loved it. My husband does not like anything with cooked pineapple; but he absolutely loved the meat and the sauce. In fact, he licked the plate!! I paired the meat with white rice, oven roasted Brussels sprouts and baked beans. Thanks!
Thanks Carolina! Sounds like a delicious meal 🙂
I am going to try this tonight, but I wanted to thank you for the beautiful “print” option. The fact that it has a picture of the dish is just perfect. It makes it so easy to save to my favoite recipes notebook.
Barbara, I cook for one or two, and will be using only 1 pound of boneless country ribs and will probably be using regular barbecue sauce. What adjustments in the time do you suggest I make?
Hi Judy – it’s the thickness of the meat that determines cook time not the volume, so you don’t need to change the cook time in this recipe. Regular barbecue sauce may be too thick to come to pressure. Add a little water like I did in this recipe https://www.pressurecookingtoday.com/easy-pressure-cooker-pulled-pork/
Thanks!
I never know what to do with this cut of pork. I’ve made green chile pork stew with tomatillos in my IP but I usually use pork shoulder. I bought boneless country pork ribs on sale and knew I could turn to PCT for help.
So this recipe was a welcome change to my “pork repetoire”: so moist, flavorful and delicious (and of course fast).
I followed the recipe exactly and my only change would be to throw in some dried hot peppers for some heat (the cayenne didn’t do much) or better, a tbsp of chilis in adobo.
The recipe was a bit too sweet, needed a kick to balance the flavor.Perhaps draining he crushed pineapple would also help?
Ginger came through nicely, great flavor.
This recipe will definitely go into my rotation, thanks for a great dinner idea! Over coconut rice, it was a savory and comforting dish on a rainy night.
Need cooking book instructions
The slower cooker instructions? http://www.justgetoffyourbuttandbake.com/slow-cooker-bbq-pork-ribs/
We love these! Everyone is raving about the sauce and wanting to use it as an every day BBQ sauce! We consider it sweet/sour and wouldn’t hesitate using it in different recipes.
This is just delicious. I’ve only had my Instant Pot for a couple weeks and this was first try with meat in a sauce. The only change I made was when I realized I was out of dry mustard so I put in a big squirt of regular mustard. The time listed was perfect. Wonderful! Thank you.
Could you use beef country style ribs?
Hi Erica – I haven’t tried it with beef, but it should work just fine.
I don’t have crushed pineapple juice. Could I use apple cider vinegar?
Hi Brooke – no, I don’t think that would be a good substitute in this recipe. If you want to use this recipe https://www.pressurecookingtoday.com/sweet-and-sour-country-style-ribs/, you could use the vinegar but you’re still going to need something sweet, maybe apple juice?
have just found this site and I am thrilled. I have a question. can I make this bbq country ribs using store bought sauce. do I need to add any liquid to the sauce?
Hi Kathy – yes you can. I haven’t done it with country ribs, but with my pork shoulder for pulled pork, I just add 1/2 cup water https://www.pressurecookingtoday.com/easy-pressure-cooker-pulled-pork/
I’m so glad you found my site too 🙂 Have fun!
Can bone-in ribs be used? What changes would I need to make? Thanks!
Sure, you probably won’t need to make any changes. I’d check and see if they’re as tender as you like, if not, you can always add more time.
Hi.. Just bought a pressure cooker and as a busy mom I’m thrilled to learn how to use it.. Can I cook the boneless pork ribs with cut potatoes all at the same time?? A one pot kinda meal?? Thank you in advance!! 🙂
Hi Terrie – the cook time is too long for cut potatoes, but you could try wrapping the cut potatoes in tin foil and that would slow down the cook time. Or you could even try some whole potatoes.
If the cooker is deep enough could quartered potatoes be placed on rack above meat and remove them when time is up, then finish meat ? (wow that was a long run-on sentence) LOL
I just cooked this recipe and it turned out really good !
Thanks Deb – glad you enjoyed it! It would depend on the size of your pressure cooker, I think it might be too tight in a 6 quart. Let me know if you try it 🙂
No other words can express this Delicious…..
Thanks Elaine!!
I made this last night and my husband said it was the best IP recipe yet (and I’ve made quite a few winners from your site)! My boneless country ribs turned out to be really fatty and once I trimmed them they were pretty much just large chunks left. I still followed the recipe and the pork was so tender and flavorful! I think it was more of a sweet & sour sauce then BBQ sauce but it was delicious. It’s been added to my IP favorite list along with quite a few other of your recipes. 🙂
Hi Miki – boneless country ribs are generally very fatty. Sometimes with fatty cuts, I’ll make them the day before I want to serve them and chill them overnight. The next day the fat will have separated and is easy to skim off the top. Then you’d be left with whole pieces of meat, if you didn’t want to do so much trimming. But I’m so glad you loved them! Thanks for posting 🙂
AMAZING Sweet and Sour recipe for Pork Ribs. Couldn’t get enough of these. Served over noodles as you suggested and it couldn’t have been better. We wanted to just eat the sauce with a slice of bread (but didn’t so we’d have enough for leftovers). Thank you, so much for an easy-to -follow and clearly written recipe. First time I’ve tried pork ribs in a pressure cooker and it won’t be the last.
Thanks Cindy! That’s so nice of you to let me know how much you enjoyed it. Aren’t leftovers great 🙂
Hi this is my first week using my instant pot. I made ribs however I cooked them in the pit in apple juice and cider vinegar then coated in bbq sauce and stuxk in oven for 10 mins. They were very tender however Not impressed with the taste. Could I have coated them in bbq sauce straight away and cooked in instant pot for 15 mins? Would that be enough liquid to reach pressure ? Tia
Hi Charlene – I cook my pulled pork in BBQ sauce with 1/2 cup of water. https://www.pressurecookingtoday.com/easy-pressure-cooker-pulled-pork/ So you could certainly do it that way, but here’s how I like to cook my baby back ribs https://www.pressurecookingtoday.com/make-ahead-bbq-baby-back-ribs-perfect-for-tailgating-parties/. Country style ribs I don’t usually cook with a BBQ sauce.
. You still did not answer my question about frozen ribs in a pressure cooker
Sorry, I must have missed your comment or perhaps it went to my spam folder. I personally rarely cook meat from frozen, except occasionally frozen boneless skinless chicken breasts. Here’s a resource that may answer your question http://missvickie.com/howto/meat/frozenmeats.htm
Oh my goodness. I hit the jackpot here with your website!! I am super excited to try some of your recipes. I have had my pressure cooker since the summer and have only used it once! Thanks for all your hard work. I seriously feel blessed to have come across this site, you have been added to my favorites!! 🙂
sincerely,
Rachel
I made these over the past two nights. The first night I shopped for ingredients and pre-made the sauce to have ready for prep last night after work. I should have opened the package of ribs the first night cuz I spent 10 minutes last night just trimming all of the fat off of them!
My son liked these but my wife and I did not. We all felt the name is misleading. They should be called sweet and sour ribs and not BBQ ribs. The sauce was not tangy enough and the lack of carmelization on the surface of these didn’t add up to a BBQ effect. We could have had these grilled using a store bought sauce in much less time and with better results. I won’t be making this again. It was ok tasting but nothing to write home about.
Hi Bob – thanks for taking the time to let me know you made the ribs. You probably haven’t cooked country-style ribs before. They do have a lot more fat on them, but generally you just want to trim off excess fat, definitely not all the fat. They really aren’t meant for grilling and eating the way you would a baby back rib. If you’re looking for the BBQ effect this recipe is more the recipe you want to try https://www.pressurecookingtoday.com/make-ahead-bbq-baby-back-ribs-perfect-for-tailgating-parties/.
I just received my cooker. i m looking at cooking country style ribs i broiled them for a few minutes to seal in the juices be for i put them in the cooker can i put sauce on them and then cook them or will it burn on the bottom of the cooker. or do you put sauce on them and add a half cup water on the bottom of the cooker to help them cook and not burn. please reply soon im in the process of getting ready to cook .
Hi Shirley – They could burn if you don’t have liquid on the bottom. You need to alway use the recommended amount of liquid required by your pressure cooker. It’s the steam from the liquid that creates the pressure.
How do you alter timing for frozen meat?
Hi Peggy – I haven’t found any great charts for cook times of frozen meats. I’ve tried large frozen roasts and been less than happy with the results, so don’t recommend pressure cooking from frozen except for small items like cubed meats or chicken breasts. If your ribs aren’t too thick, they should work well too. You’ll just want to add several minutes to the cooking time. If your ribs are frozen in a big solid mass, then I wouldn’t recommend cooking them frozen.
How would I (better yet, can I) make this with bone in country style ribs? Any advice on what I would set the cooker at?
Hi Anna – bone-in will take a little bit longer. I would cook them for 20 minutes then let the pressure release for 10 minutes and then release the pressure and see if they’re as tender as you want them. If not, you can always lock the lid back in place and cook them a little bit longer. Let me know how it goes.
I have a stove top Lagostina I’ve never cooked meat in it, only veggies. How can I make this recipe using my pressure cooker?
I’m not familiar with the Lagostina pressure cooker, but assuming it’s a 6 qt. pressure cooker, you shouldn’t have to make any changes. Just brown the meat as you normally would in your pressure cooker, bring it to pressure as you normally would, and then reduce the heat to maintain high pressure for the recommend cook time. Enjoy!
This were absolutely delicious and I will definitely be making again and again!! Thank you for the fantastic recipe.
Thanks Andrea! It’s been too long since I’ve made them. I should make them again soon too.
This was great!
Thanks Melissa – so glad you enjoyed it!
Thanks for sharing! I made this recipe last night for dinner and it turned out awesome! My husband raved about it, which he hardly ever does! I have a 40 year old stove top pressure cooker that I made them in, and the sauce did start to burn and I added water a little too late. I think I would add the water in the beginning next time, after I mop the ribs in the sauce. My electric stove doesn’t work as well as my old gas oven did with my pressure cooker. I bought an electric pressure cooker several years ago and I’m not quite happy with that either. I’ll have to try making this recipe in that next time. This recipe is definitely a winner! Thanks again!
Hi Ronna – thanks for taking the time to comment and let us know how much you loved the ribs. I’m adding ribs to my shopping list.
I absolutely adore my electric pressure cooker, and that I can brown, pressure cook and simmer in the same pot! These have a beautiful glaze to them. I’d make this in a heartbeat– and I shall! Thanks for sharing.
I must try this recipe!! My husband loves ribs and I usually make them in my slow cooker. They are good, but sometimes I don’t have time for them to cook 7 or 8 hours, so he doesn’t get to have them! This has some great ingredients that I am sure is very tasty. So glad to see another pressure cooker recipe! Thank you!!
This sounds amazing. I LOVE my pressure cooker and am excited about this kind of recipe — but my concern is that I have a regular, Fagor, pressure cooker that I use on my gas stove. I am worried that the sweet sauce might burn as the pot heats up and even with the 15 minutes of cooking. Please let me know what you think!!
Thank you so much!
Mary
Hi Mary – if you’re worried about burning you can add water to the sauce, then after pressure cooking reduce the sauce before thickening.
Looks like I need to get over my fear of pressure cookers & buy one. Thanks ladies, always know I can find great meal ideas here
Hi Cyndy – definitely go for it.
Love this! Can’t wait to try it! “D”
I have old stove top pressure cookers I don’t do meat in them as according to the directions it is never done.
What is considered Hi pressure ?? No 5 No 10 or No. 15 … I would like to try this recipe.
Hi Carol – it’s my understanding that high pressure for most electric pressure cooker is 13 psi. So I assume that would be no. 15.
Thanks so much, Barbara. I hope you and your readers enjoy these ribs as much as Bob and I do.