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country style ribs on baking dish with Carolina BBQ sauce

Pressure Cooker Carolina Country Style Ribs

Connie Taylor
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Servings 8 to 10 servings

Ingredients
  

  • 4 - 5 lbs country style ribs bone in or boneless

Brine

  • 4 C water
  • 1/2 C kosher salt
  • 1/2 C brown sugar
  • 2 tbsp liquid smoke
  • 2 - 3 garlic cloves peeled and smashed

Ribs

  • 2 tbsp butter
  • 1 C sliced onion
  • 1/2 tbsp water
  • 1 lb apples peeled, cored, sliced
  • 1 tsp chili powder
  • 1/2 tsp cinnamon
  • 1/4 tsp cayenne pepper

Sauce

Instructions
 

Brine

  • In a large bowl, combine the water, salt, brown sugar, 2 tablespoons of liquid smoke and garlic cloves.
  • Place the ribs in the mixture and submerge well.
  • Cover with plastic wrap and refrigerate 2 hours up to 24 hours.

Cook the Ribs

  • Heat the pressure cooker up by pressing the saute button.
  • Melt the two tablespoons of butter.
  • Brown the ribs on both sides making sure not to crowd the pan. (work in batches)
  • Set aside.
  • Add the onions and 1/2 tablespoon of water to the pot and saute a minute or two to deglaze the pot.
  • Turn the unit off.
  • Add the apples, chili powder, cinnamon and cayenne pepper.
  • Stir well.
  • Lay the ribs on top of the apples and onions and arrange to distribute evenly in the pot.
  • Place the lid on the unit and turn to locked position.
  • Turn the steam release valve to sealing.
  • Press the manual button and adjust the timer to 15 minutes.
  • Once the unit has finished cooking and the timer has counted to zero, carefully release the steam. (QR)
  • Take the ribs out and set aside on a plate.
  • They will be very tender and falling off the bones.

Finish the Sauce

  • Remove any remaining bones or chunks of meat from the left over liquid.
  • Strain if necessary.
  • Use an immersion blender to puree the apples and onions.
  • Press the saute function.
  • Add the mustard, Dijon, liquid smoke, brown sugar, Worcestershire, chili sauce, soy sauce and honey.
  • Taste and adjust seasonings as preferred.
  • In a small cup, make a slurry with the cornstarch and cold water by mixing them together well.
  • Once the mixture begins boiling, whisk in the slurry.
  • Cook 1 minute and turn the unit off.
  • Add the ribs back to the pot to cover with sauce and keep warm until ready to serve.

Notes

Recipe by: Connie Taylor @Happybellyfoodie.com