Pressure Cooker Question

We also like to do the boneless ribs in the PC and serve over mashed potatoes. Just the way my mom served them and I just continue to do so, when I have boneless ribs. terry r.

mitch5252 wrote:
I have been cooking back ribs in the pressure cooker for years.

As far as fitting in the bowl, I just cut the slab into thirds.

As mentioned above, throw them on the grill to crisp them up. I suppose you could add some smoke chips to the grill at that point.

I also do them in the pressure cooker from frozen (I always cut the slabs into thirds right after I buy them, then tray freeze, then bag). Works just as well from frozen, although takes a bit more time. :)

In my experience you have to "learn" how to do ribs in a PC if you want to keep the meat on the bone.
I normally do my in the smoker, but in years past I tried the PC a few times and just couldn't get the timing down. They were good, but couldn't keep the meat on the bone and it just didn't seem right eating ribs without handles.

SWMO,

This weekend I cooked spare ribs that came out perfect. Nice and soft meet, all attached to the bone needing a little tug to get off. I cooked the ribs in the pressure cooker for 15 minutes than allowed the pc to cool bit using the natural release method. If you were cooking back ribs 15 minutes would be way to long as they are much more tender than spare ribs. As I said earlier 10 minutes on the grill gave them just the right searing

So you don't brown the frozen ribs before pressure cooking them? Just afterward on the grill? Sounds great.

And how does one do pork chops in an electric pressure cooker? I have to admit, my stove top pork and/or oven pork chops always come out tough. Never tried a pressure cooker for those. Help!

CA POPPY wrote:
So you don't brown the frozen ribs before pressure cooking them? Just afterward on the grill? Sounds great.

And how does one do pork chops in an electric pressure cooker? I have to admit, my stove top pork and/or oven pork chops always come out tough. Never tried a pressure cooker for those. Help!

Pressure cook them and then put them on the grill. But as others mentioned, they could be falling apart. Gotta get your timing down right.

Pork chops would do the same thing. The pressure cooker cooks the food in its own juices. It cooks 3 times faster than normal. Here is a video of an idea of what you can do with an electric pressure cooker.

All American 921 21-1/2-Quart Pressure Cooker is the best product known to me so far. It has geared steam gauge, automatic overpressure release; settings of 5 psi, 10 psi, and 15 psi. This cooker will last you a lifetime- well worthy investment.

RebeccaMorgan wrote:
All American 921 21-1/2-Quart Pressure Cooker is the best product known to me so far. It has geared steam gauge, automatic overpressure release; settings of 5 psi, 10 psi, and 15 psi. This cooker will last you a lifetime- well worthy investment.

Double ditto. The All American is built like a tank. It's a metal to metal seal so no rubber gaskets to fail. Ours went to our grandchildren when we hit the road. They use it nearly every week for cheap and tough meat cuts. The meat comes out like buttah.

Zojirushi NS-LAC05XA Micom 3-Cup Rice Cooker and Warmer is the best product known to me so far.. It keep-warm function, LCD display with timer, nonstick inner cooking pan. I've owned many rice cookers over the years. This one, by far, makes the best rice . It is easy to use and clean . & I love that you can cook as little as one cup at a time!

CA POPPY, I season my chops, brown them, remove them from the cooker, add kraut with juice, apples, onions, and a little brown sugar. Put the chops on top of the kraut, spread some onion rings and thinly sliced apples on top of the chops, then cook for 8 minutes under pressure, release pressure naturally.

Would be great tomorrow with a little Hoppin' John. terry r.

We have an electric one with teflon that we bought from HSN. So far, so good. But if we buy another one, I will buy a stove top version now that we have a better understanding of how it works...