Melt In Your Mouth Ribs

 I LOVE my pressure cooker. It’s incredibly fast and oh so effective.

(Bear with me here with the crappy photos)

I had a couple pounds of ribs left from last years pig (we raise and butcher our own) so I adapted this recipe from Cuisinart’s User Guide/Recipe Booklet to use them up.

Barbecued Pork

Brown 4 pounds of ribs. Add 1 large chopped onion, 1/2 cup apple cider vinegar, 2 Tlb brown sugar, 1 tsp salt, 1/2 tsp pepper. Cook under high pressure 45 min, allow pressure to release naturally.

When pork is cool enough to handle remove bones ( this is so easy- they fall right out). Strain the cooking liquid reserving 1/2 cup.

Put the pork with 2 cups barbecue sauce and the reserved 1/2 cup cooking liquid back in the pressure cooker and cook 3 mins. Use quick release to release pressure and serve.

Everyone loved these! I made more a few nights later. The ribs are so tender they fall right apart. I served these with baked potatoes, buttered corn and apple crumble.

mossy_stone

this post is shared with:

homestead barn hop, melt in your mouth monday, monday mania, homemaker monday, real food 101, slightly indulgent tuesday, hearth and soul , fat tuesday, traditional tuesday,

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4 thoughts on “Melt In Your Mouth Ribs

  1. Now those just look absolutely delicious! I’ll have to try the apple cider vinegar in the marinade. I have a few bottles of Braggs organic raw apple cider vinegar around here somewhere…

    I suppose that just about anything (meat-wise) can be used with this marinade and the pressure cooker. Some deer ribs might turn out incredible with this recipe. Have to eat them HOT though. Cold venison grease just isn’t very tasty. Great post! 🙂

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