After my country or western ribs rant last week, the least I could do is write you a country ribs recipe.
I went with one of my favorite flavor profiles – pork and cider. In France, they would make the recipe with hard cider (preferably from Normandy) and Dijon mustard; here in America, cider is really taking off in popularity, but if you can’t find it, go ahead and use regular apple cider. I stick with the Dijon mustard – Grey Poupon, but of course – but go ahead and use any grainy mustard you happen to have on hand. (Ballpark yellow mustard doesn’t work…unless you’re from Northeastern Ohio and can get Cleveland Stadium’s Ball Park Mustard. But I may be biased.)
And, from my recipe testing, the only real difference between pork country-style ribs and western ribs is that the country-style ribs are cut from right next to the loin, and have a some loin meat on them. The loin meat dries out if you cook it too long. My shoulder rib testing gave me good results between 45 minutes and an hour, depending on how shreddable I wanted the meat. For country ribs, 45 minutes is the max; after that, they start to dry out.
Video: Pressure Cooker Pork Country Ribs with Cider and Mustard (1:56)
Pressure Cooker Pork Country Ribs with Cider and Mustard [YouTube.com]
Pressure Cooker Pork Country Ribs with Cider and Mustard recipe. Country-style ribs with apples and mustard – a hearty meal from the pressure cooker.
- 1 tablespoon vegetable oil
- 3 pounds pork country-style ribs (or pork shoulder western ribs)
- 1 1/2 teaspoons fine sea salt
- 1/2 teaspoon fresh ground black pepper
- 1 large onion, minced
- 4 cloves garlic, minced
- 1 teaspoon dried thyme
- 1/2 teaspoon fine sea salt
- 1 cup hard cider (or apple cider)
- 2 tablespoons Dijon mustard
- Brown the ribs: Season the pork country ribs with the 1 1/2 teaspoons of salt and 1/2 teaspoon of pepper. Heat 1 tablespoon of vegetable oil over medium-high heat until shimmering. (In an electric pressure cooker, use saute mode adjusted to high or browning mode.) Brown the ribs in 2 batches: Put half the ribs in the pot and brown them on one side, about 4 minutes. Remove the browned ribs to a bowl and add the rest of the ribs, browning them on one side, about 4 more minutes. Add the second batch of ribs to the bowl.
- Saute the aromatics: Add the onion and garlic to the pot, and sprinkle with the thyme and 1/2 teaspoon of salt. Saute until the onions soften, about 5 minutes, scraping the bottom of the pot to loosen up any browned bits of pork. Add the cider to the pot, bring to a simmer, then stir in the Dijon mustard. Stack the ribs loosely in the pot – I had to do this in 2 levels – and pour any pork juices into the pot.
- Pressure cook the country ribs for 45 minutes with a natural pressure release: Lock the lid on the pressure cooker and cook at high pressure for 45 minutes in an electric PC or 40 minutes in a stovetop PC. Let the pressure release naturally, about 15 minutes.
- Serve: Remove the ribs to a platter. Pour the liquid from the pot into a fat separator and rest for ten minutes. Pour a few tablespoons of defatted sauce over the ribs, then pass the rest of the sauce at the table.
What do you think?
Questions? Other ideas? Leave them in the comments section below.
Pressure Cooker Pork Western Shoulder Ribs with Barbecue Rub and Sauce
Pressure Cooker Baby Back Ribs
Pressure Cooker Pork and Sauerkraut
Country Ribs vs Western Ribs – Dad Cooks Dinner
My other Pressure Cooker Recipes
My other Pressure Cooker Time Lapse Videos
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