Puttin' the Pressure on Pork Ribs

or quick flavor infused ribs for the time challenged cook.

I love ribs.  Beef, pork, bone-in, bone-out, country style, baby back, you name it - I love it!  And, true to most rib-snob forms, I will insist on grilled or smoked ribs whenever possible.  Unfortunately sometimes that just isn't possible, well quite frankly most nights that's not possible, but you shouldn't let that stand in the way of a delicious rib dinner mid-week.  Instead I offer you this: pressure cooked, BBQ flavor infused, pork ribs.  I know, I know, it isn't your tried and true cook for endless hours recipe, but this you can make just about any day of the week and for me that's a huge plus.  If you're still feeling finicky just toss them on the grill for some searing with extra sauce when you're done.  Are we all happy now?  Ok, let's move on.  Here's how it's done:

5 pounds* bone-in country-style pork ribs, cut singly
1 tsp paprika
2 tbsp canola oil
2 cup water
3 tablespoons ketchup
1-2 shots whiskey
1 tsp Worcestershire sauce
2 tbsp brown sugar
1 tsp minced garlic
2 tbsp Dried minced onion
Smoked salt, pepper
6-8 very small golden potatoes

* This can be done with any number of ribs that will fit in your pressure cooker.  The key is to have enough sauce to cover the tops and enough head space for the pressure to build (your pressure cooker instructions usually define this if it isn't marked on the pot).

 What to do, what to do... oh, right, here we go:

1. Heat the oil in the bottom of the slow cooker pot while prepping the ribs.  For the ribs - on one side season with the smoked sea salt and press in firmly.  Now I'm not huge on all the fancy salt variations but the smokiness of this type is well worth the trip to a spice shop or specialty grocer once a year, it gives that rich smoky undertone that they get from cooking on the grill whether you're indoors or out.  But if you don't have this on hand or don't want to make the trip you can substitute smoked paprika for the standard kind and kosher salt for the smoked salt and that should help.  On the other side season with paprika and pepper and press in.  If you like additional garlic flavor, add some garlic powder to one of the sides when prepping.

2. Now that those seasonings are pressed firmly into the ribs add them to the oil in the pot.  Toss in the onion and garlic to sizzle.  Allow the ribs to brown on each side before flipping.  You may need to add a little extra oil while doing this if they start to stick.  If the ribs don't fit in the bottom of the pot, no worries, just work in a couple batches, it won't take long.

3. Smell all that flavorful goodness...  While they are browning mix together the sauce base.  Start with 1 cup of water and stir in the ketchup, Worcestershire sauce, brown sugar, and whiskey until smooth.  You may need to pull out a whisk for this, an excellent opportunity to release some stress by taking out any lingering frustrations on that lumpy sauce (you'll be amazed how quickly it becomes smooth when your stress level is particularly high).  Once it is ready, and you are feeling a bit more relaxed, pour it over the ribs.

4.  Nestle the potatoes in among the ribs and add enough water to cover the meat without going over the fill line.  Secure the top according to your pressure cooker guidelines and heat to high pressure.  Maintain pressure for about 20 min then turn off heat and let set for about 10 min.  Once that time has passed release the pressure slowly.  Stir well before serving.

These ribs practically fall off of the bone, a gentle tug is all it needs to release, and with the potatoes this makes a great one-pot meal.  Just think of how productive you can, or can not, be while it's cooking.  It's almost like dinner is saying "sit back, relax, I got this handled" and who would want to argue with dinner?  Certainly not I.  Now if you happen to find yourself wanting just a little more flavor simply toss the ribs on the grill, or in a cast iron skillet, with a light coating of your favorite BBQ sauce.  That extra searing may just push them over the top but that's a risk I would be willing to take, and you should be too, all in the name of ribs.  Glorious, smoky, tender, delicious ribs.  Enjoy!

No comments:

Post a Comment