Updated Nov 24, 2014Chatelaine
- Trim excess fat from ribs, then cut into individual pieces. In a pressure cooker, heat 1 teaspoon (5 mL) oil over medium-high heat. Add about half of ribs. Do not crowd cooker. Cook until lightly browned on all sides, from 3 to 5 minutes, adding a little more oil if sticking. Meanwhile, chop onion and mince garlic. Remove ribs to a bowl. Add 1 teaspoon (5 mL) oil to cooker and cook remaining ribs. Then remove ribs to bowl and set aside. Reduce heat to medium and add 1 teaspoon (5 mL) oil to cooker. Add onion and garlic and stir often for 2 minutes. Stir in remaining ingredients. Simmer, uncovered, on medium-low heat, stirring often and scraping up any brown bits from bottom of cooker, for 15 minutes. Return ribs to cooker, along with any accumulated juices. Lock lid in place and bring cooker up to low pressure over medium-high heat. Then reduce heat to medium-low, just to maintain even pressure. Cook until meat is tender and falling off bone, from 35 to 40 minutes. Remove from heat and release pressure quickly. Then remove lid. Return cooker to medium heat and boil gently, uncovered and stirring often, until sauce has thickened, about 10 minutes. Great with horseradish, baked potatoes and green beans.