Okay another pressure cooker recipe. This time my husband, Marc and son, Griffin decided to make ribs in the cooker. They made this decision in part based on this pressure cooker ribs video. Combine that video with the fact ribs were on sale at our local grocery store, and by watching me they knew that no one was going to die using the pressure cooker anytime soon and it was a done deal.
The recipe calls for you to braise the ribs in apple cider and vinegar for 32 minutes at high pressure in the cooker. Then you take them out of the pressure cooker, put them on a baking sheet, cover them with barbecue sauce and bake for 15 minutes.
That’s it. And yes, you get *very* tender fall-off-the-bone ribs. They were delicious.
That’s the good news.
The bad news is that they were so easy and quick to make that both Marc and Griffin said “let’s do this again tomorrow.” I don’t know about you, but in our house ribs are considered “celebration food.” We go to an annual rib festival in our town and *maybe* we’ll cook them on the grill a few times each summer.
There is a reason ribs taste so good. They have a lot of fat and when covered with sauce, you’ve added a ton of sugar to the meal. Hmmm, fat and sugar. And this is exactly why ribs are considered celebratory food. You have them once in a while.
You don’t have them every day – even if they are fast and easy to make.
I think that in the future pressure cookers should come with a black box warning that reads –
“Caution – the ease with which you can make ribs with this pressure cooker may lead to an early death.”
Just letting you know.
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Wendy Thomas writes about the lessons learned while raising children and chickens in New Hampshire. Contact her at [email protected]
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