chowhound
New member
I know some of you have seen this, but you're gonna see it again. So open you eyes!
oh I love the smilies here...
When I got my pressure cooker, I was looking for a way to give the meat a little grilled flavor/look. It was already moist and tasted good, but I might as well have been using a crock pot, so I came up with searing the meat first.
Some country style pork ribs seasoned. In this case, onion powder, garlic powder, salt, pepper, a little cumin on one side and a little chili powder on the other.
I put some potatoes and carrots in the PC in a little chicken stock. I put a little S & P on them, too.
The country ribs getting seared. I'm looking for grill marks and a little texture to the outside of the meat. this takes about 3-4 minutes/side on my grill.
Into the pot. It's imperative that they rest on top of the veggies and the cooking liquid doesn't touch them. It will rise anyway. Otherwise skip this step and put them in the slow cooker for four hours to turn to mush The electric pressure cooker I use has a "stew" setting and after coming up to pressure this step takes 30 minutes.
Ready to plate.
On the plate.
So in under an hour, you have some country style ribs that taste like they were cooked much longer and have a nice look to them (at least I think).
oh I love the smilies here...
When I got my pressure cooker, I was looking for a way to give the meat a little grilled flavor/look. It was already moist and tasted good, but I might as well have been using a crock pot, so I came up with searing the meat first.
Some country style pork ribs seasoned. In this case, onion powder, garlic powder, salt, pepper, a little cumin on one side and a little chili powder on the other.
I put some potatoes and carrots in the PC in a little chicken stock. I put a little S & P on them, too.
The country ribs getting seared. I'm looking for grill marks and a little texture to the outside of the meat. this takes about 3-4 minutes/side on my grill.
Into the pot. It's imperative that they rest on top of the veggies and the cooking liquid doesn't touch them. It will rise anyway. Otherwise skip this step and put them in the slow cooker for four hours to turn to mush The electric pressure cooker I use has a "stew" setting and after coming up to pressure this step takes 30 minutes.
Ready to plate.
On the plate.
So in under an hour, you have some country style ribs that taste like they were cooked much longer and have a nice look to them (at least I think).