"Cooking in Connecticut" > wrote in message
...
> On Sat, 30 Aug 2014 18:10:20 -0400, Cooking in Connecticut
> >
> wrote:
>
>>I just used a pressure cookier for the first time in my life. It's an
>>electric
>>one and my first recipe was out of the user manual for barbecue ribs.
>>
>>The recipe called for a 3 pound rack of ribs, cut into pieces and set on
>>edge in
>>the cooker. A 16 ounce bottle of barbecue sauce (I chose Jack Daniels) and
>>a
>>half cup of water. They cooked for 25 minutes.
>>
>>I opened up the cooker at the end of the cycle and tried one. They came
>>out just
>>about falling off the bone as I wanted them. So they were cooked properly.
>>But
>>the flavor could have been better. The sauce seemed watered down.
>>
>>Before I try it again, what could I have done differently? Can I omit the
>>water?
>>My understanding of these cookers is they need the right amount of liquid.
>>Is a
>>half cup of water that necessary?
>>
>>Thanks for any suggestions.
>
> I probably should have specified they were baby back ribs in my original
> post. I
> agree though that properly cooked ribs aren't done in a pressure cooker.
> Next
> try will be corned beef. My sister raves about hers in a pressure cooker.

but is she a good cook? there are raves, and then there are raves.