Country Pork Ribs in the Instant Pot

By ceyana

I’m a Catholic wife and mother of four who wants the best of nutrition and living for her family. I believe that God calls us to be good stewards of all His gifts as we work to feed our families: time, finances, the good green earth, and of course, our healthy bodies. I’m the founder and boss lady here at Kitchen Stewardship — welcome aboard!

See all of my blog posts.

Ingredients

• 2 Tbs. olive oil, lard, or other cooking fat
• 1 large onion, sliced
• 2-2.5 lbs. boneless pork ribs ("country style")
• 2 tsp. salt
• 1/2 tsp. white pepper (or black is fine if you don't have white)
• 1 tsp. garlic powder
• 1 tsp. smoked paprika
• 1/2 tsp. coriander
• 1/2 tsp. thyme
• 1/4 tsp. allspice
• 1 c. tomato sauce
• 1 c. stock (beef or chicken) or water
• 2 Tbs. red wine vinegar
• 2 tsp. mustard powder
• 1/2 tsp. salt
• 1/2 tsp. garlic powder
• 1/2 tsp. dried ginger powder

Details

Preparation time 20mins
Cooking time 90mins
Adapted from kitchenstewardship.com

Preparation

Step 1

Instructions
Turn the Instant Pot on to "Saute." Add the oil, and when it's hot, add the onion.
Stir that around for at least 5 minutes, although 10 would be better to get it brown/caramelized.
Meanwhile, mix the spice rub by blending the salt, white pepper, garlic powder, smoked paprika, coriander, thyme, and allspice.
If the onions seem to be cooking along too fast, hit the "cancel" button. You can go back to sauteeing at any time if you think it needs more.
Once the onions look and smell delicious, rub the spice blend on the pork and put it all into the IP on top of the onions. (I plunked the pork in the pot and poured the spices over and moved them around with my spoon because I don't like getting another bowl out and digging my hands into raw meat. Whatever works!)
Mix the sauce together in a bowl or glass measuring cup: tomato sauce, stock or water, vinegar, mustard powder, salt, garlic powder, and dried ginger.
Pour the sauce into the bottom of the Instant Pot, trying not to pour the spices off your meat.
Close and lock the lid and make sure the valve is closed.
Press the "Meat/Stew" button, which is 35 minutes on high pressure (with about 15-20 minutes to get to pressure).
Allow for natural pressure release at the end of the cook time.
The ribs should be just falling apart. Serve over rice, noodles, or mashed potatoes, or for Whole30/Paleo, serve with lots of sauteed or roasted veggies and a big old baked white or sweet potato.
You'll have lots of juices leftover, which go awesome on rice as a side dish in a future meal, as a sauce for a veggie saute, or as the start for a leftover soup with your meat and some other ingredients.

Instructions