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Thread: 2 Hour Pressure Cooker/Canner Ribs

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    2 Hour Pressure Cooker/Canner Ribs

    Hello all, new to the forum.

    Here is my rib recipe as a thank you for all of the great info shared.

    1. Cut whole rib slabs into easy to handle sections 8" add salt and pepper to taste.
    2. Brown lightly on both sides
    3. While browning put 2-3" of water in the pressure cooker ( I have a 30 qt model) turn heat on high and add 2-8 whole garlic cloves cut in half, 3-5 tlbs worcestershire, 4-6 tlbs honey ,4-8 poblano peppers 4-8 chili peppers, 1/4 cup brown sugar, 2 tlbs molases, 1 cup heinz catsup 2 tbls yellow mustard.
    All numbers vary dependant upon personal taste hot- -mild sweet- -sour


    4.When the water boils add browned ribs put the lid on and when you reach 15psi........... 2200' elevation.
    (Time/Temp changes with change in elevation adjust for your location .)

    25-26 min very firm texture full adhesion to the bone.
    26-27 min tender yet will hold together (I've found this works best)
    28-30 min very tender some breakage of structure
    31-34 min falling apart soft @ 32-34 min pork bones become soft to touch

    5. Release pressure remove ribs SAVE THE COOKING LIQUID
    6. Bring the stock to low rolling boil reduce by 30%
    7. Reduce to simmer
    add by volume
    30% heinz catsup
    10% yellow mustard
    10% honey

    2-4 oz whiskey jim or jack
    2 minced garlic cloves
    1/2 white onion fine chop
    1/4--3/4 cup white vinger to taste
    Simmer for 8 min

    8. Preheat grill to 425-450
    9. Add ribs cook until hot
    10. Glaze with sauce until caramelized (5-10 min)

    Unlike the exacting nature of pool chem you should experiment with this as it is just a baseline.
    19000 gal gunite,
    600 gal hottub,
    Intelliflo variable speed pump,
    Pentair 420 filter,
    Pentair 400k heater,
    Hayward Navigator Pro,
    TF-100
    Speed Stir ->->-> Great tool for easy testing

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    Melt In The Sun's Avatar
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    Oct 2009
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    Re: 2 Hour Pressure Cooker/Canner Ribs

    Sounds pretty good...even though ribs are meant to be smoked over real wood!
    11,200 gal, Pebble-Tec; Tristar 2-speed 1hp - Swimclear 325 ft2 cart - SWG - A & A in-floor cleaner - Heat pump. For the poolside cooking, a Yoder Wichita and a Big Steel Keg!
    TF Test Kits -- PoolMath -- Pool School
    Make each day your masterpiece. - John Wooden

  3. Back To Top    #3

    Re: 2 Hour Pressure Cooker/Canner Ribs

    Quote Originally Posted by [b
    Melt In The Sun[/b]]Sounds pretty good...even though ribs are meant to be smoked over real wood!

    Real wood is a good addition I've lightly smoked them pre pressure cooker on a few occasions but it has to be a light smoke due to the concentrating effects of the cooker driving flavors in @15 psi.
    19000 gal gunite,
    600 gal hottub,
    Intelliflo variable speed pump,
    Pentair 420 filter,
    Pentair 400k heater,
    Hayward Navigator Pro,
    TF-100
    Speed Stir ->->-> Great tool for easy testing

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