Reviewed: Mar. 26, 2009

I did not enjoy this, I had to put in the oven when it came out of the cooker and that helped a lot. Way too much liquid. My old recipe where I simmer the ribs till tender and and then put them in a flat roasting pan with sauce on top, basting as needed, while baking them, comes out much better for me.

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winzap

Cooking Level: Intermediate

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Reviewed: Dec. 3, 2008

I made these and they did come out tender because of the pressure cooker but they were very bland. It came out looking like a big pot of mixed up sloppy soup. It wasn't intollerable to eat but didn't look very appetizing, my husband told me not to use this recipe again and no one else touched them either. This is the first recipe I have found rated this highly that we didn't like.

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tmhale

Cooking Level: Expert

Living In: Crossville, Tennessee, USA

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Reviewed: Nov. 4, 2008

This really turned out excellent. The best country ribs we ever made. Make it!!!

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polishta

Cooking Level: Expert

Home Town: Detroit, Michigan, USA

Living In: Dearborn Heights, Michigan, USA

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Reviewed: Sep. 25, 2008

My family thought this was very good so I gave it five stars. Quite easy, also. I had twice as much meat so when I doubled the sauce I used one batch of the recipe as stated plus one half cup regular BBQ sauce and an additional half cup water. It really did have a pleasant taste, and I'll make it again. I served it with steamed cabbage and Texas toast.

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Debora

Cooking Level: Intermediate

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Reviewed: Aug. 25, 2008

This is soooo good, and I am very picky about BBQ. Not only was it good, but very easy too. I had part of a can of chicken broth to which I added enough water to make 1 cup and after browning the meat, poured it into the cooker and scraped the brown bits from the bottom; then added the remainder of the sauce ingredients and the meat. I think this adds some flavor to the gravey/sauce any time I brown meat before pressure cooking. I don't think the chicken broth really made it any better, but it didn't hurt either. My husband's only complaint was he couldn't stab the meat with a fork because it fell apart. That's the type of complaint I like to hear! We will be having this a lot or more. Almost forgot -- I took leftovers to work and had co-workers very interested in my lunch.

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Sunflower in Kansas

Cooking Level: Expert

Home Town: Holdrege, Nebraska, USA

Living In: Topeka, Kansas, USA

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Reviewed: Mar. 10, 2008

GREAT RECIPE. I FOLLOWED THE DIRECTIONS AND THEY TURNED OUT GREAT. THEY WERE EVEN BETTER THE NEXT DAY.

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Cindy

Cooking Level: Intermediate

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Reviewed: Feb. 18, 2008

My wife said this one should get SIX stars! We both enjoyed it very much. The one change I made was to substitute BBQ sauce for the ketchup (we don't care for ketchup, so I don't keep any on hand). Oh, and I added a few cloves of chopped garlic to the onions. Fantastic!

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joe anderson

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Reviewed: Jan. 22, 2008

FABULOUS!!! I was looking for a pressure cooker recipe and luckily found this one. I only had 1" thick boneless pork chops so I cut them into big chunks and used 1 cup of hot chicken boullion instead of just water. The smell as it was cooking was amazing! Even hubby, who can be very hard to please asked me to keep this recipe close by! Thank you so much for posting this one!

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Patti

Cooking Level: Beginning

Living In: Litchfield, New Hampshire, USA

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Reviewed: Sep. 9, 2007

I made boneless country style ribs, only change I made was cooking for 30 minutes with my control on pressure cooker rocking gently. These came out fork tender, very good and easy!

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PLPSP

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Reviewed: Jan. 23, 2007

Cooked perfectly! I wasn't sure how long to cook pork in my pressure cooker (which I haven't used in ages!). This recipe was great - I loved the flour coating and I used another marinade that I poured in the pot after the browning - it was from Glen's Marinated Pork Shoulder on this site. But I followed the rest of this recipe exactly. My husband LOVED it as did my three year old! Thank you!!

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