It’s time to update my most popular slow cooker recipe for the pressure cooker.
Now, before we get started, I have to add a disclaimer. (I’m hoping to head off blistering comments from barbecue fanatics.) For the record: I know this isn’t barbecue. It isn’t cooked with smoke, or using live fire. Think of this as barbecue sauce braised pork, and go here for real, low and slow barbecue. OK? OK. 2
If I’m disclaiming this recipe already, why am I sharing it? Because it’s one of my go-to, “It’s a busy Thursday and I need a dinner with, at most, five minutes effort” recipes. With minimal effort I get tasty pork, “slow” cooked in a little over an hour in the pressure cooker.
Pork western shoulder ribs are my favorite cut of pork for the pressure cooker. There is no “rib” about them – they are a pork shoulder roast cut into 2 inch thick strips. Occasionally you’ll get a bone in there, but that’s the shoulder blade, not a rib. Do I care? No. I love pork shoulder, and cutting it into strips makes it easier to cook in the pressure cooker.
Like I said, this recipe is so easy it’s barely a recipe – it’s more of a technique. Sprinkle the western ribs with salt and barbecue rub, put them in the pressure cooker with a half cup of water and a half cup of barbecue sauce, and pressure cook on high for 45 minutes. The result? Tender pork with a sweet sauce.
These strips of pork are great on their own – I eat them like boneless ribs – but my kids like to shred them and pile them on hamburger buns to make a fantastic pork sandwich.
Recipe: Pressure Cooker Pork Western Shoulder Ribs with Barbecue Rub and Sauce
Pressure Cooker Pork Western Shoulder Ribs recipe – boneless “ribs” from the pressure cooker in a little over an hour. So simple it is barely a recipe – more of a technique.
- 3 pounds pork shoulder western ribs (or cut a pork shoulder into 1½-inch thick strips, or pork shoulder chops)
- 2 teaspoons Diamond Crystal kosher salt or 1½ teaspoons table salt
- 1 teaspoon barbecue rub (My homemade rub is here, or use a store-bought rub)
- ½ cup water
- ½ cup barbecue sauce for the cooker, plus 1/2 cup barbecue sauce to stir in at the end (My homemade barbecue sauce recipe is here, or use a store-bought sauce)
- Prepare the ribs: Sprinkle the ribs evenly with the kosher salt and the barbecue rub.
- Everything in the pot: Pour the 1/2 cup water into the pressure cooker pot, add the ribs, and then pour 1/2 cup of barbecue sauce over the ribs. (Don’t stir – we want the sweet barbecue sauce to float on top to keep it from burning.)
- Pressure cook the ribs: 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. Spoon 1/2 cup of the liquid from the pot into a measuring cup. (If you have time, pour all the liquid from the pot into a fat separator and let rest for ten minutes, then pour 1/2 cup of the defatted juices into a measuring cup). Stir 1/2 cup of barbecue sauce into the juices in the measuring cup. Serve, passing the juices/sauce at the table.
I make my own homemade barbecue rub and barbecue sauce. My homemade rub is salt-free; if you use a store-bought rub, and it has salt as the first or second ingredient in the ingredient list, skip the kosher salt – the rub is salty enough.
What do you think?
Questions? Other ideas? Leave them in the comments section below.
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