Boneless Country Ribs~ Not So Low And Slow!

Pork Country-Style Ribs (Pressure Cooker Recipe)

Here is yet another successful attempt at a pork carnita recipe prepared in the pressure cooker. I was experimenting with a tamal recipe and decided pork carnitas would be a tasty filling. I, of course,  thought of this last minute and knew that the pressure cooker would be the way to go! Not only for the tamales, I prepared a few gorditas de harina for lunch and they were delicious.  Recipe for  Gorditas de Harina on the next post! One of the most enjoyable parts of recipe developing, is testing out different cooking techniques. And when they work and turn out a delicious dish, it is a very rewarding feeling. Plus you get to enjoy some great meals for the next couple of days. No pressure cooking recipe available on this post. Enjoy!

 

Boneless Pork Country-Style Ribs (Pressure Cooker Recipe)

Ingredients

2 pounds boneless pork country-style ribs
kosher salt
fresh cracked pepper
garlic powder
2 tablespoons pork manteca (lard). If you don’t want to use manteca, add 2 tablespoons of canola oil.
1 cup low sodium chicken broth or water
1 packet Goya Ham(jamon) flavoring, optional
1 jalapeño, sliced in half
2 bay leaves
2 teaspoons hickory liquid smoke

Note: I also added 2 cloves of garlic, smashed


Pork Boneless Country-Style Ribs (Pressure Cooker Recipe)

Tips~ Look for a pack  of ribs that has some fat so that it may yield some moist ribs and carnitas.

Pork Country-Style Ribs (20 Minute Carnitas)

Directions

1. In the pressure cooker, add 1 full tablespoon of manteca and preheat for a few minutes. Season the pork lightly with salt, then with pepper and garlic powder, to taste. In batches, brown and sear the ribs on all sides.

2. Once all browned,  drain any excess grease. Add all  the ribs back into pressure cooker. Add broth( or water), jalapeño, garlic, bay leaves and a little more fresh cracked pepper. Lock lid onto pressure cooker and heat on high. Once safety valve locks and it begins to  revolve, reduce heat to medium/low. Set you timer for 22 minutes.

3. After 20 minutes, carefully move pressure cooker off the heat. Once safety valve releases, unlock and remove lid. Place back onto burner and heat to medium/high. Cook until most of the broth has evaporated. Add 1 teaspoon full of manteca or a drizzle of canola oil. Continue cooking just to caramelize the pork, turning as needed. Serve as is with your favorite barbeque sauce..or, like me, chop for pork carnita tacos or tamales!! Yields 6 servings.

Not A Fan Of The Pressure Cooker Recipe~ Season and sear the ribs in an oven safe skillet. Add the broth, jalapeño, garlic, bay leaves, ham flavoring  and liquid smoke as directed. Cover tightly with foil paper and roast in a preheated 375 degree oven for 1 hour. Uncover, raise temperature to 450 and continue roasting until most of the liquid has evaporated. Once that happens, add your choice of oil (about 1/2 tablespoon) and continue cooking until pork begins to caramelize, turning pork every few minutes.

 

Pork Carnitas Gordita de Harina

The recipe for the Gorditas de Harina is super easy and will be posted on the next post!! Some beans, carnitas, avocado and your favorite salsa…just perfect. 

Pork Carnitas

A little squeeze of fresh lime juice and these chopped carnitas are ready for tacos, enchiladas, burritos, and yes, even tamales! That recipe will be posted next week.