Barbecued Country Ribs Recipe

Ingredients
<br>- 1/3 cup all-purpose flour
<br>- 1/4 teaspoon garlic powder
<br>- 1/4 teaspoon salt
<br>- 1/8 teaspoon pepper
<br>- 1 1/2 pounds boneless country-style ribs, cut into 2-inch chunks
<br>- 1 tablespoon vegetable oil
<br>- 1 cup hot water
<br>- 1/2 cup ketchup
<br>- 1/4 teaspoon chili powder
<br>- 1/8 teaspoon hot pepper sauce
<br>- 1 small onion, halved and sliced
<br><p></p>Directions
<br>step 1: In a large resealable plastic bag, combine the flour, garlic powder, salt and pepper. Add rib pieces; shake to coat.
<br>step 2: In a pressure cooker, brown meat on all sides in oil; drain.
<br>step 3: Combine the water, ketchup, chili powder and hot pepper sauce; pour over ribs. Add onion.
<br>step 4: Close cover securely; place pressure regulator on vent pipe. Bring cooker to full pressure over high heat. Reduce heat to medium-high and cook for 15 minutes. (Pressure regulator should maintain a slow steady rocking motion; adjust heat if needed.) Remove from the heat; allow pressure to drop on its own.
<br>step 5: Skim fat from sauce if necessary and serve with ribs if desired.
<br>


Ingredients
- 1/3 cup all-purpose flour
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1 1/2 pounds boneless country-style ribs, cut into 2-inch chunks
- 1 tablespoon vegetable oil
- 1 cup hot water
- 1/2 cup ketchup
- 1/4 teaspoon chili powder
- 1/8 teaspoon hot pepper sauce
- 1 small onion, halved and sliced

Directions
step 1: In a large resealable plastic bag, combine the flour, garlic powder, salt and pepper. Add rib pieces; shake to coat.
step 2: In a pressure cooker, brown meat on all sides in oil; drain.
step 3: Combine the water, ketchup, chili powder and hot pepper sauce; pour over ribs. Add onion.
step 4: Close cover securely; place pressure regulator on vent pipe. Bring cooker to full pressure over high heat. Reduce heat to medium-high and cook for 15 minutes. (Pressure regulator should maintain a slow steady rocking motion; adjust heat if needed.) Remove from the heat; allow pressure to drop on its own.
step 5: Skim fat from sauce if necessary and serve with ribs if desired.

Mastodon Share