Pressure Cooker Country-Style Pork Ribs Recipe

  • Yield: 6
  • Servings: 4-6
  • Prep Time: 10m
  • Cook Time: 15m
  • Ready In: 25m

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Nutritional Info

This information is per serving.

  • Calories

  • Protein

    40.7 g
  • Carbohydrate

    25.2 g
  • Fat

    19.1 g
  • Cholesterol

    105 mg
  • Calcium

    86 mg
  • Fiber

    4.1 g
  • Sodium

    149 mg
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Pressure cooker country-style pork ribs recipe. Bone-in trimmed pork ribs with soy sauce, vegetables, mustard, and beer cooked in a pressure cooker. You can also like Country-Style Pork Ribs with Sweet Peppers and Vinegar

Pressure Cooker Country-Style Pork Ribs with Sweet Peppers and Vinegar Recipe

Makes 6 servings

Ingredients: 2 tablespoons olive oil, 3 pounds (1.44 kg) boneless country-style pork ribs, trimmed and chunked, 3 medium red bell peppers, stemmed, seeded, and cut into strips, 1 large yellow onion, peeled, halved and thinly sliced, 1/2 cup (125 ml) dry vermouth, 2 tablespoons white wine vinegar, 3/4 cup (180 ml) chicken broth, 1/4 cup chopped fresh basil leaves, 2 tablespoons chopped fresh oregano leaves, 1 teaspoon fennel seeds, 1/2 teaspoon salt, 1/2 teaspoon freshly ground black pepper

Instructions:  In a 6-quart (6 L) stove top pressure cooker, heat olive oil over medium-high heat. Add half of the pork ribs and cook until browned, stirring often, for about 8 minutes. Transfer cooked pork ribs to a large bowl. Repeat with remaining pork, then remove and transfer to the same bowl.

Add red bell peppers and onion to the pot. Cook, stirring occasionally until the onion begins to soften, for about 4-5 minutes. Pour in dry vermouth and vinegar. Stir, scraping up any browned bits in the bottom of the pot.

Stir in chicken broth, chopped basil, oregano, fennel seeds, and seasoning. Return browned pork ribs with any accumulated juices to the pot. Stir well.

Close the pressure cooker and lock the lid. Set burner heat to high pressure. When cooker reaches high pressure, reduce heat to low. Set timer to cook for 20 minutes. Open the pressure cooker, using the Natural Release method. Unlock and open the cooker. Using tongs, transfer cooked pork ribs to a large platter. Using a slotted spoon, scoop up the onion and peppers. Lay these on top of the meat. Skim the fat from the sauce before ladling it over the pork and vegetables.

Pressure Cooker Country-Style Pork Ribs Recipe

You may also like Slow Cooker Spiced Ribs or Slow Cooker Short Ribs


  • 1 tablespoon olive oil
  • 1 medium yellow onion, peeled and chopped
  • 1 medium carrot, peeled and shredded through the large holes of a box grater
  • 1 tablespoon minced garlic
  • 12-oz (360 ml) bottle beer
  • 1 tablespoon soy sauce
  • 3 pounds (1.44 kg) bone-in coutry-style pork ribs, trimmed
  • 1/4 cup light brown sugar
  • 2 tablespoons coarse-grain mustard
  • 1½ tablespoons white wine vinegar
  • chopped green onions


Step 1

Heat the olive oil in an electric pressure cooker turned to the sauté function Add the onion and carrot. Cook, stirring occasionally until the onion has softened, for about 4-5 minutes.

Step 2

Stir in minced garlic and cook for a further few seconds. Stir in the beer and soy sauce, scraping up any browned bits in the pressure cooker.

Step 3

Nestle pork ribs into the pressure cooker. Close cooker and lock the lid. Set the machine to cook at high pressure. Set the timer to cook for 20 minutes.

Step 4

Using the Quick Release method, bring pressure to normal. Carefully unlock and open the lid. Using tongs, transfer the ribs to a large baking sheet.

Step 5

Switch the pressure cooker back to the sauté function. Bring sauce to a boil, stirring occasionally. Cook until the sauce has been reduced by half, for about 10 minutes. Stir in remaining ingredients. Continue boiling, stirring, until thickened, for a further 10 minutes.

Step 6

Set the oven rack 4-6 inches (10-15 cm) from the broiler and heat the broiler. Baste pork ribs with the sauce. Broil them, basting occasionally, until browned and sizzling all around, for about 3 minutes per side. Transfer broiled ribs to a serving plate. Sprinkle with chopped green onions. Serve hot.

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