Title: barbecue rib recipes for you.....
Posted By: Debbie D., AL
Date: July 16th 2000
In Reply to: Recipe: ISO: Pressure cooked Country Ribs
Board: What's For Dinner?

I haven't made these ribs in the pressure cooker, but
they sound easy and delicious.
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BARBECUE COUNTRY RIBS

4 lb. country style ribs
water
1 T. salt
1 T. black peppercorns
1 onion, with skin, coarsely chopped
2 carrots, coarsely chopped
2 stalks celery, chopped
2 T. cider vinegar
2 bay leaves
bottled barbecue sauce

Trim excess fat from ribs. Fill the pressure cooker
halfway with water, but do not exceed the fill line.
Place the steamer basket in pressure cooker and add
ribs and remaining ingredients, except barbecue
sauce. Bring water to a boil. Seal cooker, bring up to
high pressure, reduce heat to stabilize pressure and
cook for 20 minutes. Heat broiler. Remove cooker from
heat and release pressure. Immediately remove
cooked ribs and discard remaining ingredients. Place
ribs on a baking sheet fitted with a broiler rack. Brush
ribs liberally with barbecue sauce and place under
broiler until warmed and browned. Serve immediately.
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BARBECUED SPARERIBS

2-3 T. oil
5 pounds ribs
2/3 cup cider vinegar
1/4 cup soy sauce
1/2 up dry sherry
1 cup water
1 cup catsup
1 T. dry mustard
1/3 cup brown sugar
1 T. minced garlic
1/2 tsp. salt, or to taste
3/4 tsp. freshly ground pepper
1 green pepper, seeded and diced
1 cup coarsely chopped onion

Heat 1 T. of oil in the cooker. Over high heat, brown the
spareribs well in several batches, about 3-5 minutes on
each side. Add more oil as needed.

In a bowl, combine the remaining ingredients for the
sauce. When the ribs are browned, drain off any
excess fat and our the sauce into the cooker, taking
care to scrape up any browned bits that are sticking to
the bottom of the pot. Add ribs, and stir to coat well
with the sauce. Lock the lid in place and over high heat
bring to high pressure. Adjust the heat to maintain high
pressure and cook for 12 minutes. Reduce pressure
with a quick-release method. Remove the lid, tilting it
away from you to allow any ecess steam to escape.

Check the ribs for doneness by seeing in the meat can
easily be separated from the bone when poked with a
fork.

Transfer the ribs to a serving platter. If the sauce is too
thin, boil vigorously over high heat until it reaches a
glazing consistency. Adjust the seasonings and pour
over the ribs. Serve immediately.
______________________________TERIYAKI SPARERIBS--Cooking ribs is almost always
a two-step preparation. First, they're boiled to remove
some of the fat and to tenderize them. Then, they're
grilled to finish them off with a smoky flavor. The
pressure cooker does a marvelous job of tenderizing
the ribs, quickly bringing them to the fall-off-the-bone
stage. Then, while still warm, they're placed in an
Oriental marinade until you're ready to put them on the
grill.

Preparation Time: 5 minutes plus 12-24 hours
marinating time
Pressure cooking time: 15 minutes
Grilling time: 10 minutes

Yield: 3-4 servings

3 pounds ribs
water, about 10 cups
1/2 cup light brown sugar
1/3 cup dark soy sauce
1/3 cup catsup
1/4 cup hoisin sauce
2 T. dry sherry

Cut the ribs into serving-size pieces. Place in the
pressure cooker and add enough water to cover them,
making sure the water does not go beyond the
recommended level of the pressure cooker and bring
up to full pressure (15 pounds). Reduce heat to
stabilize pressure and cook for 15 minutes. Release
pressure and remove ribs from pan to cool slightly.

Combine sugar, soy suce, catsup, hoisin sauce, and
sherry in a large plastic food bag. Add ribs and turn
them over several times so they are well coated with
the marinade. Refrigerate for 12-24 hours.

Prepare a hot grill, preferably with a mix of charcoal
and mesquite wood. Remove ribs from mariande and
let excess drip off. Place ribs around outer edge of
coals so they do not cook too fast. Grill until they are
browned on both sides, brushing several times with the
reserved marinade.Karen, I hope that at least one of these recipes will
help you to fix your ribs using the pressure cooker.

Good luck!