You want to know how to cook country style ribs in pressure cooker. It’s a fantastic method for getting tender, flavorful ribs fast, without spending hours at the stove.
This guide will walk you through the entire process. You’ll learn how to prep the ribs, choose the right ingredients, and use your pressure cooker safely. We’ll cover everything from searing to serving.
How To Cook Country Style Ribs In Pressure Cooker
This is the core method for perfect pressure cooker ribs. Country-style ribs are meaty cuts from the blade end of the loin. They can be bone-in or boneless. The pressure cooker makes them incredibly tender in a fraction of the time.
What You’ll Need
- Country-style pork ribs: 3 to 4 pounds is a good amount for most cookers.
- Oil: A high-smoke point oil like canola or vegetable oil for searing.
- Broth or liquid: About 1 cup of chicken broth, apple juice, or even water. This creates the steam.
- Aromatics: Onion, garlic, and herbs like thyme or rosemary add deep flavor.
- Your pressure cooker: 6-quart or larger is ideal.
Step-by-Step Cooking Instructions
1. Prepare the Ribs
Pat the ribs completely dry with paper towels. This is key for getting a good sear. Season them generously on all sides with salt and black pepper. You can also use a dry rub at this stage if you like.
2. Sear the Meat (The “Sauté” Function)
Turn your pressure cooker to the “Sauté” setting. Add the oil and let it heat up. Working in batches, sear the ribs for 2-3 minutes per side until they have a nice brown crust. Don’t crowd the pot. Remove them and set aside.
3. Build the Flavor Base
Add your chopped onion to the pot. Cook for a few minutes until it softens. Then, add minced garlic and cook for just 30 seconds more. Pour in a bit of your liquid to deglaze the pot, scraping up all the browned bits from the bottom. This is where alot of flavor lives.
4. Pressure Cook
Place a trivet in the bottom of the pot if you have one. It’s not absolutly necessary but helps. Arrange the seared ribs on the trivet or directly in the liquid. Pour the remaining liquid around the ribs, not directly over them to keep the sear. Secure the lid, set the valve to “Sealing,” and cook on High Pressure for 25 minutes.
Once the cook time is up, let the pressure release naturally for 10-15 minutes. Then, carefully turn the valve to “Venting” for a quick release of any remaining steam.
5. Finish and Serve
Carefully remove the ribs. They will be very tender. You can serve them as-is with the cooking juices, or brush them with your favorite barbecue sauce and broil them in the oven for 3-5 minutes to caramelize the sauce. This extra step is highly recommended.
Why a Pressure Cooker Works So Well
Country-style ribs have more connective tissue than other cuts. The high pressure and steam in the cooker breaks down that tissue quickly. It turns it into gelatin, which makes the meat succulent and fall-apart tender. It mimics slow cooking but in a fraction of the time.
Essential Tips for Success
- Don’t skip the sear. Searing locks in juices and builds a flavor foundation that you can’t get otherwise.
- Use enough liquid. Your cooker needs at least 1 cup of liquid to come to pressure safely. Check your manual to be sure.
- Allow natural release. Letting the pressure drop partly on it’s own helps keep the ribs juicy. A full quick release can make them tough.
- Check for doneness. The ribs should be fork-tender. If they aren’t, you can reseal and cook for another 5 minutes.
Flavor Variations to Try
The basic recipe is just the start. Here are some easy ways to change the flavor profile.
Asian-Inspired Ribs
Use a liquid mix of 1/2 cup chicken broth and 1/2 cup soy sauce or hoisin. Add a few slices of ginger and star anise to the pot. Finish with a glaze of honey and sesame seeds.
Sweet and Tangy BBQ Ribs
Use apple cider or juice as your liquid. After pressure cooking, coat the ribs in barbecue sauce and broil as directed. The apple flavor complements the pork beautifully.
Herb and Garlic Ribs
Use dry white wine or broth as your liquid. Add a full sprig of fresh rosemary and several sprigs of thyme to the pot before cooking. The herbs will infuse the meat with a wonderful aroma.
What to Serve With Your Ribs
These rich ribs pair well with simple, fresh sides. Here’s some ideas:
- Creamy Mashed Potatoes: The perfect vehicle for that delicious cooking juice.
- Coleslaw: The crunch and acidity cuts through the richness.
- Cornbread: A classic southern pairing that’s always a hit.
- Green Beans or Roasted Vegetables: Something green to balance the meal.
Storing and Reheating Leftovers
Let any leftover ribs cool completely. Store them in an airtight container in the refrigerator for up to 4 days. You can also freeze them for up to 3 months.
To reheat, the best methods are in a covered dish in the oven at 300°F with a splash of broth, or gently in the microwave. This prevents them from drying out.
Common Mistakes to Avoid
- Overfilling the pot: Never fill past the max line. The ribs will shrink, but the liquid expands.
- Using too little liquid: This can cause a burn notice and prevents pressure from building.
- Not deglazing properly: Those browned bits need to be loosened to avoid a burn warning and to add flavor.
- Cutting the meat too soon: Let the ribs rest for a few minutes after cooking so the juices redistribute.
FAQ Section
How long does it take to cook country style ribs in a pressure cooker?
The total time is about 45-50 minutes, but the actual high-pressure cook time is 25 minutes. The rest is for searing, coming to pressure, and the natural pressure release.
Can I cook frozen country style ribs in the pressure cooker?
Yes, you can. You do not need to thaw them first. Just add 5-10 extra minutes to the high-pressure cook time. Make sure they are not stuck together in a big block.
What’s the difference between country style ribs and other ribs?
Country-style ribs are meatier and come from the shoulder/blade area. They’re more like pork chops than traditional rib racks. Baby back ribs and spare ribs are from the rib cage and have a different bone structure.
Do I need to use a trivet?
It’s helpful but not required. A trivet keeps the ribs mostly out of the liquid, which can give you a more “braised” texture rather than “boiled.” If you don’t have one, it’s fine to place them directly in the liquid.
Why did I get a “burn” message on my cooker?
This usually happens if there’s not enough liquid, if the pot wasn’t deglazed well after searing, or if you used a very thick sauce in the cooking liquid. Always deglaze and use at least 1 cup of thin liquid like broth or juice.
Can I make country style ribs in an Instant Pot?
Absolutely. An Instant Pot is a brand of electric pressure cooker. The instructions are the same. Use the “Sauté” function for searing and the “Manual” or “Pressure Cook” setting on High for the 25-minute cook time.
Troubleshooting Your Ribs
If your ribs turn out tough, they likely need more cook time. Reseal the pot and cook for another 5-10 minutes under high pressure. If they are dry, they may have been overcooked or not had enough fat content. Using a natural release and adding a finishing sauce can help with dryness. Remember, bone-in ribs often have more flavor and tend to stay more moist than boneless ones.
Cooking country-style ribs in a pressure cooker is a reliable way to get a delicious meal on the table with minimal effort. The method is straightforward once you understand the basics. With a good sear, the right amount of liquid, and proper timing, you’ll have tender, flavorful ribs that everyone will enjoy. Give it a try next time your looking for a comforting and satisfying dinner.