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.
- Category: Weeknight Dinner
- Method: Pressure Cooker
- Cuisine: American