In a 5 quart 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. In batches, brown and sear the ribs on all sides.
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.
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.
