Prep 15 mins
Cook 1 hr
This is a great way to use your pressure cooker to get long-cooked results, with very little effort, from an inexpensive cut of meat. Delicious!
- 5 lbs country-style pork ribs, cut into large pieces to fit into cooker (see note below)
- salt and pepper
- 1 -3 teaspoon dry rub seasonings or 1 -3 teaspoon cajun seasoning or 1 -3 teaspoon chili powder
- 2 cups chicken broth
- 1⁄2 cup water or 1⁄2 cup dry sherry or 1⁄2 cup dry marsala wine
- 2 (20 ounce) bottles barbecue sauce, premium quality
- Season meat with salt and pepper, if your rub doesn't contain it.
- Rub meat on all sides with your chosen seasoning.
- Let stand under refrigeration for at least 30 minutes, or up to 60 minutes.
- Brown meat in large pan on top of the stove.
- Deglaze the pan with water or wine. Pour into cooker.
- Transfer meat to cooker.
- Add the entire can of chicken broth.
- Put on lid and set to seal.
- Select meat function, and set timer on cooker to 60 minutes.
- Unplug cooker at end of cooking time.
- Open lid when pressure has dropped, as per instruction manual.
- Leave liquid in cooker.
- Remove pork and shred.
- Return pork to cooker.
- Mix well with liquid in cooker.
- Add 1 to 2 20-ounce bottles of premium quality barbecue sauce, depending on consistency desired.
- Mix well.
- Plug cooker in, and set to warm function.
- Put on glass cover and let stand for at least 15 minutes.
- Yield: About 15 to 20 generous sandwiches.
- NOTE: "Country style pork ribs" really aren't ribs at all. They're cut from the pork shoulder and are much more affordable.
Recipe was just ok but Wolfgang Pucks pressure cooker is a piece of junk, Sent it back and bought one with stainless steel pot. Makes the difference in the world and none of the bad stuff omitted from the non-stick