These tender, flavorful ribs are a family favorite that's quick and easy to make using a pressure cooker. With a perfect balance of sweet and savory, they’re sure to become your go-to dish for any occasion.
Start by mixing paprika, garlic powder, black pepper, and salt in a large plastic bag. Toss the ribs into the bag, seal it up, and give it a good shake so the ribs get nicely coated with the seasoning. Once coated, take the ribs out and set the leftover dry rub aside.
Heat some oil in a wok over medium-high heat. When the oil is hot, add the ribs and cook them until they’re browned on all sides—this usually takes about 3 to 4 minutes per side.
Next, stir together water, ketchup, brown sugar, vinegar, and Worcestershire sauce right in your pressure cooker. Add the browned ribs to the sauce, lock the lid in place, and bring the cooker up to pressure. Once it reaches pressure, turn the heat down to medium.
Let the ribs cook under pressure for about 15 minutes. When the time’s up, carefully release the pressure following your cooker’s instructions. Then, you’re ready to serve those tender, flavorful ribs!
- Brown the ribs lightly before pressure cooking to add extra depth of flavor.
- Use natural release for a few minutes to keep the meat tender and prevent splattering.
- Adjust the sweetness and saltiness in the sauce to suit your taste preferences.
These ribs are packed with bold, savory flavors and become incredibly tender thanks to the pressure cooker. The quick cooking method locks in moisture, making every bite juicy and delicious. It’s a perfect way to enjoy a traditional dish without spending hours in the kitchen.
Serve the ribs with steamed white rice or fried rice for a complete meal. They also pair well with simple stir-fried vegetables or a fresh cucumber salad to balance the rich flavors. Garnish with chopped green onions or sesame seeds for added texture.
Allow the ribs to cool completely before storing. Keep them in an airtight container in the refrigerator for up to 3 days. You can also freeze the cooked ribs for up to 2 months—just thaw and reheat gently to maintain tenderness.
