Pressure Cooker Spare Ribs

Beloved is not going to be happy when he reads this, and realizes we had spare ribs without him.

I’m sorry dear; I just didn’t know what else to make.  (Be glad I didn’t make the hanger steak.)

The meat in our freezer has gotten to the point where it’s all cuts that need some thought, to say nothing of time, to prepare.  Yes, in other words, we’re running low on hamburger, steak, pork chops and the like.  So when I was rummaging around in the there yesterday, looking for something to make for dinner, I came across the spare ribs and thought to myself, “That sounds really good, but I don’t have time to braise them before I put them on the grill pan.”

Then I remembered I have a pressure cooker.  And do you know how long it takes to make spare ribs in the pressure cooker?

Ten minutes.

Then I realized I didn’t even have to dirty my grill pan – what’s the darn broiler for?

About 35 minutes after I began cooking, we were sitting down to a dinner of delicious, tender, fall-off-the-bone spare ribs.  And watch a bizarre show that I don’t understand, but The Young One finds hilarious:  It’s Always Sunny In Philadelphia.

A suggestion to my teenage son, whom I adore but needs to get a clue:  It’s not really a good idea to show Mom a program that revolves around poop while she’s eating dinner, dear.

Note:  While I glazed the ribs in a combination of lemon juice, honey and gluten-free tamari – I’m on a big citrus kick these days, in case you haven’t noticed – you can brush them with just about anything you like.  My Maple Barbecue Sauce would be quite good.

Pressure Cooker Spare Ribs.  Enjoy melt-in-your-mouth ribs in a fraction of the time it would take to braise and grill them!

Pressure Cooker Spare Ribs
Serves: 6
  • 2 pounds pork spareribs
  • 1 tablespoon lard
  • 1/2 medium onion, roughly chopped
  • 2 cups chicken stock, preferably homemade
  • salt and freshly-ground black pepper
  • 2 tablespoons freshly squeezed lemon juice
  • 2 tablespoons honey
  • 1 tablespoon tamari or gluten-free soy sauce
  1. Cut the ribs into 3-rib sections and sprinkle liberally with salt and pepper. Heat the lard in the pressure cooker over medium-high heat and sear the ribs, working in batches if necessary, until they are browned on all sides.
  2. Return all of the ribs to the pressure cooker and add the onion and chicken stock. Lock the lid of the pressure cooker in place and increase the heat to high until the cooker reaches full pressure (15 psi). Reduce the heat to medium, and cook for 10 minutes. Remove from the heat and allow the pressure to decrease naturally.
  3. While the ribs are in the pressure cooker, whisk together the lemon juice, honey and tamari. Preheat the broiler and position a rack 8 inches from the heat.
  4. Transfer the cooked ribs to a foil-lined baking sheet, meaty side up. Brush with half the lemon/honey mixture and place under the broiler until golden brown, about 4 to 5 minutes. Turn the ribs over, brush with the remaining mixture and place them back under the broiler for an additional 3 to 5 minutes, or until the ribs are glazed and browned.
  5. Nutrition (per serving): 390 calories, 29.7g total fat, 95.2mg cholesterol, 295.8mg sodium, 385.5mg potassium, 10g carbohydrates, <1g fiber, 7.6g sugar, 19.8g protein

8 thoughts on “Pressure Cooker Spare Ribs”

  1. Just gave this recipe a try last night- we got a share of a pig over the winter and this is a cut I was not previously familiar with. Your recipe helped me turn out an awesome rib dinner. Thanks!

  2. If you’ve got no chicken stock, no worries! I pressure cook ribs in straight-up water with great results. One of the best things about cooking ribs this way is the pork stock that you end up with at the end. So much flavor and so versatile. Save it all. Freeze it. Treasure it. Put a little in almost anything that would benefit from a meaty pork flavor. I usually season my ribs with only salt and pepper before pressure cooking to keep my stock as versatile as possible, then add other flavors (chilis, etc.) before grilling or broiling. This stock is my secret ingredient in many recipes.

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