Vienna Country-Style Ribs for Pressure Cooker

Adapted from Cooks.com to include ingredient quantities and add additional tips. A 4-quart pressure cooker can handle up to 2 1/2 pounds of country-style ribs, and a 6-quart model can handle 5 pounds. Read manual for pressure cooker to double check amount of liquid needed. According to USDA, 1/2 pound of raw country-style ribs is one serving, but most people will insist on 1 pound per person. Cooking time allows for build up of steam, cooking, and natural cooling down. Nutrition data exaggerates fat and sodium, as long as sauce is discarded after ribs are served.

• Ready In: 50 mins
• Serves: 2-4
• Yields: 1 1/3 pounds cooked ribs

Ingredients

• 2  lbs country-style pork ribs, cut to fit pot (1 small rack)
• 1⁄4 cup prepared mustard
•  salt (to taste, up to 1 teaspoon) (optional)
• 1  teaspoon black pepper
• 1  teaspoon paprika
• 1  tablespoon light olive oil or 1  tablespoon canola oil
• 1  large onion, sliced
• 1  cup beer or 1  cup water

Directions

1. Rub each piece of meat on all sides with prepared mustard. Sprinkle with (optional) salt, pepper, and paprika.
2. Brown well on all sides in a pressure cooker or Dutch oven. (Use small amount butter).
3. Removed browned ribs from cooker to drain for 2 minutes, and wipe cooker clean of remaining butter.
4. Return browned and drained ribs to cooker. Add 1 large sliced onion. Add 1 cup or so of beer or water, or amount required by manufacturer of pressure cooker.
5. Cover and cook in pressure cooker 15 minutes at 15 pounds pressure.
6. Let pressure drop of its own accord.
7. (Alternative to Pressure Cooker: cook slowly in Dutch oven 1 - 1 1/2 hours until very tender; thicken gravy slightly, use a little flour or cornstarch dissolved in water.).
8. Serve ribs over cooked rice. Discard cooking sauce to lower sodium and fat nutritional values. Serves 4 according to USDA, but only 2 hungry adults.