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.
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Category: Sunday Dinner
- Method: Pressure Cooker
- Cuisine: American