What I love so much about cooking is that one never stops learning. There are so many interpretations of a recipe, methods, and techniques to be discovered. I want to give credit to my new foodie friend Norma Rubin for inspiring this dish!! I had been to Mexico recently visiting my family and could not help but noticed how they would use a pressure cooker almost on a daily basis. It always kind of scared me, but I was bound and determined to purchase one. Well, months have gone by, and I kind of put the idea on the back burner, ha ha.... then I recently saw Norma's post, right here on the Hispanic Kitchen for Beef Brisket cooked in the pressure cooker. After chatting with her and getting some advice, I had to conquer my fears!
Yields up to 6 servings
Pork Boneless Country-Style Ribs
3 pounds boneless country style ribs(pork)
1/3 cup dry rub, homemade or store bought
1 cup of your favorite sauce, barbeque, mole, or salsa
2 cups chicken broth
I made a quick dry rub with chile ancho, garlic, paprika, cumin, black pepper, salt, and crushed red pepper flakes and then marinated the ribs for 24 hours in the dry rub.
1. Season the ribs with the dry rub and use your hands to really work it into the meat. Transfer to a baking dish, cover and refrigerate for 24 hours. Remove the pork from the refrigerator 30 minutes before cooking.
2. Heat 3 tablespoons of oil to medium/high heat in the pressure cooker pot. In batches, sear the ribs on both sides until nice and brown. Remove from pot, add 2 cups of broth to the pot, then add the ribs, and top with your favorite sauce. Secure the lid on the pressure cooker and following all the directions for the pressure cooker, cook the ribs for 75 to 80 minutes. Let the pot rest until the safety lock releases and it's safe to open.
3. Serve the ribs as is, or shred for tacos or sandwiches. Top with more sauce.
Note: The pressure cooker I purchased is a 5 quart cooker and was about $20. The sauce pictured on the ribs is a simpler version of a mole sauce, topped with toasted sesame seeds. You can find the recipe under "Everyday Mole Sauce".
My new kitchen toy!
Other recipes by Sonia:
Mexican Red Rice
Chile Relleno with Serrano Shrimp
Tacos al Pastor
Cheesy Chorizo Bread
Flank Steak Tacos
Frijoles Borrachos con Chorizo
Buffalo Chicken Flautas
Chile Garlic Shrimp Kabobs
Chicken Enchilada Soup with Chayotes
Dulce de Leche and Chocolate Chip Chimichangas
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