Sweet and Sour Country Style Ribs

Sweet and Sour Country Style Ribs takes about 45 minutes from beginning to end. This main course has 772 calories, 38g of protein, and 59g of fat per serving. This recipe serves 4. For $2.11 per serving, this recipe covers 24% of your daily requirements of vitamins and minerals. If you have salt, cornstarch, dry mustard, and a few other ingredients on hand, you can make it. 257 people were impressed by this recipe. It is brought to you by Pressure Cooking Today. It is a good option if you're following a gluten free and dairy free diet. With a spoonacular score of 73%, this dish is solid. If you like this recipe, take a look at these similar recipes: Slow-cooker Sweet-and-sour Country Ribs, Sweet and Spicy Country-Style Ribs, and Chinese Takeout-Style Sweet and Sour Spare Ribs.

Servings: 4

 

Ingredients:

Equipment:

Cooking instruction summary:

Generously salt and pepper ribs. Select Browning and add 1 tablespoon oil to the cooking pot. When oil is hot, brown pork ribs on all sides. Work in batches so you don't crowd the pressure cooker. Remove ribs to a platter when browned. Add pineapple juice to pressure cooking pot and scrap up in bits on the bottom of the cooking pot. Add vinegar, brown sugar, soy sauce, mustard, salt, garlic and ginger to pressure cooking pot and stir to combine. Add ribs and any accumulated juices.Lock lid in place, select High Pressure and 20 minutes cooking time. When beep sounds, turn off pressure cooker and use a natural pressure release for 10 minutes, then do a quick pressure release to release any remaining pressure. When valve drops carefully remove lid.With tongs, remove ribs to a platter and cover with foil to keep warm. If desired, use a fat separator to separate the fat from the juices. Return juices to the cooking pot.In a small bowl, combine cornstarch and water. Add to juices in the cooking pot. Select Saute and bring to a boil, stirring constantly until it thickens. Turn pressure cooker off. Add ribs and stir to coat with the sauce. Put the lid back on the pressure cooker and let the ribs absorb some of the sauce for about 10 minutes stirring occasionally if sauce is still bubbling.

 

Step by step:

1. Generously salt and pepper ribs. Select Browning and add 1 tablespoon oil to the cooking pot. When oil is hot, brown pork ribs on all sides. Work in batches so you don't crowd the pressure cooker.

2. Remove ribs to a platter when browned.

3. Add pineapple juice to pressure cooking pot and scrap up in bits on the bottom of the cooking pot.

4. Add vinegar, brown sugar, soy sauce, mustard, salt, garlic and ginger to pressure cooking pot and stir to combine.

5. Add ribs and any accumulated juices.Lock lid in place, select High Pressure and 20 minutes cooking time. When beep sounds, turn off pressure cooker and use a natural pressure release for 10 minutes, then do a quick pressure release to release any remaining pressure. When valve drops carefully remove lid.With tongs, remove ribs to a platter and cover with foil to keep warm. If desired, use a fat separator to separate the fat from the juices. Return juices to the cooking pot.In a small bowl, combine cornstarch and water.

6. Add to juices in the cooking pot. Select

7. Saute and bring to a boil, stirring constantly until it thickens. Turn pressure cooker off.

8. Add ribs and stir to coat with the sauce.

9. Put the lid back on the pressure cooker and let the ribs absorb some of the sauce for about 10 minutes stirring occasionally if sauce is still bubbling.

Nutrition Information:

covered percent of daily need