Pressure cooker cooking
 

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.

Pressure cooker cooking
 

On 8/30/2014 5:10 PM, 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.
>
That's the only problem I find with a pressure cooker, too. Watery
sauce. The best way is to remove the meat and just boil down the sauce
until it's to your preferred consistency.

I have some short ribs and I'[m going to use my ceramic coated cast-iron
casserole pot on the induction cooker to make them tomorrow.

Wither braised in red wine, or a Spanish recipe, that's rather complicated.

--
From somewhere very deep in the heart of Texas

Pressure cooker cooking
 

On Saturday, August 30, 2014 3:10:20 PM UTC-7, 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 agree with Janet. You should take out the ribs and let them rest on a platter while you reduce the sauce down till very think. Then pour the sauce back over the ribs.

Pressure cooker cooking
 

On 8/30/2014 6:10 PM, 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.
>

Ribs in a pressure cooker are never going to be as good a properly
smoked ribs. No shortcuts exist for some forms of cookery. Best to
adjust your expectations.

Pressure cooker cooking
 

On 8/30/2014 5:42 PM, Ed Pawlowski wrote:
> On 8/30/2014 6:10 PM, 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.
>>
>
> Ribs in a pressure cooker are never going to be as good a properly
> smoked ribs. No shortcuts exist for some forms of cookery. Best to
> adjust your expectations.

Actually, spare ribs and sauerkraut with potatoes seasoned with black
pepper and some brown sugar are wonderful in the PC.

Usually, Ill buy "country-style" ribs for this, but the larger, meatier
spare ribs are good, too.

--
From somewhere very deep in the heart of Texas

Pressure cooker cooking
 

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.

Pressure cooker cooking
 

"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.

Pressure cooker cooking
 

On Sat, 30 Aug 2014 17:46:46 -0700, "Pico Rico" > wrote:

>
>"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.
>
Oh yeah, she can cook.

Pressure cooker cooking
 

"Cooking in Connecticut" > wrote in message
...

> 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.

I don't know anything about corned beef, but I do cook meat in mine. 20 mins
per lb for brisket, 12 mins per lb topside and 15 mins per lb silverside ...
and allow to reduce temp naturally. (as apposed to running it under a tap
.... although perhaps you can't do that with an electric one.)

I don't use it for everything of course, but it is very useful for otherwise
long cooking stuff.



--
http://www.helpforheroes.org.uk/shop/