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Pressure Cooker Pork Country Ribs with Cider and Mustard | DadCooksDinner.com

Pressure Cooker Pork Country Ribs with Cider and Mustard


  • Author: Mike Vrobel
  • Prep Time: 15 minutes
  • Cook Time: 1 hour 15 minutes
  • Total Time: 1 hour 30 minutes
  • Yield: 6-8 servings 1x

Description

Pressure Cooker Pork Country Ribs with Cider and Mustard recipe. Country-style ribs with apples and mustard – a hearty meal from the pressure cooker.


Scale

Ingredients

  • 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

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.

Notes

If you’re in a hurry, you can skip the browning and defatting steps – but they both help the recipe, and the browning step in particular adds a lot of flavor to the sauce.

Tools

  • Category: Sunday Dinner
  • Method: Pressure Cooker
  • Cuisine: American
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