Pressure Cooker Carolina Country Style Ribs
Ingredients
- 4 - 5 lbs country style ribs bone in or boneless
Brine
- 4 C water
- 1/2 C kosher salt
- 1/2 C brown sugar
- 2 tbsp liquid smoke
- 2 - 3 garlic cloves peeled and smashed
Ribs
- 2 tbsp butter
- 1 C sliced onion
- 1/2 tbsp water
- 1 lb apples peeled, cored, sliced
- 1 tsp chili powder
- 1/2 tsp cinnamon
- 1/4 tsp cayenne pepper
Sauce
- 2 tbsp prepared yellow mustard
- 2 tbsp Dijon mustard
- 1 tbsp liquid smoke
- 2 tbsp brown sugar
- 1 tbsp Worcestershire sauce
- 1 tsp hot chili sauce
- 1 tbsp soy sauce
- 1/4 C honey
- 2 tbsp corn starch
- 2 tbsp cold water
Instructions
Brine
- In a large bowl, combine the water, salt, brown sugar, 2 tablespoons of liquid smoke and garlic cloves.
- Place the ribs in the mixture and submerge well.
- Cover with plastic wrap and refrigerate 2 hours up to 24 hours.
Cook the Ribs
- Heat the pressure cooker up by pressing the saute button.
- Melt the two tablespoons of butter.
- Brown the ribs on both sides making sure not to crowd the pan. (work in batches)
- Set aside.
- Add the onions and 1/2 tablespoon of water to the pot and saute a minute or two to deglaze the pot.
- Turn the unit off.
- Add the apples, chili powder, cinnamon and cayenne pepper.
- Stir well.
- Lay the ribs on top of the apples and onions and arrange to distribute evenly in the pot.
- Place the lid on the unit and turn to locked position.
- Turn the steam release valve to sealing.
- Press the manual button and adjust the timer to 15 minutes.
- Once the unit has finished cooking and the timer has counted to zero, carefully release the steam. (QR)
- Take the ribs out and set aside on a plate.
- They will be very tender and falling off the bones.
Finish the Sauce
- Remove any remaining bones or chunks of meat from the left over liquid.
- Strain if necessary.
- Use an immersion blender
to puree the apples and onions.
- Press the saute function.
- Add the mustard, Dijon, liquid smoke, brown sugar, Worcestershire, chili sauce, soy sauce and honey.
- Taste and adjust seasonings as preferred.
- In a small cup, make a slurry with the cornstarch and cold water by mixing them together well.
- Once the mixture begins boiling, whisk in the slurry.
- Cook 1 minute and turn the unit off.
- Add the ribs back to the pot to cover with sauce and keep warm until ready to serve.
to puree the apples and onions.Notes
Recipe by: Connie Murray @Happybellyfoodie.com