Heat oil in the cooker.
Generously season the
ribs with salt and pepper, then brown the ribs in the oil. Remove when
browned and set aside. Add onions and garlic, and continue cooking until
Return ribs to cooker
and add wine or water; then the carrots and then pour pasta sauce over
all. Next, place peeled potatoes on top of this; do not mix. Use enough
potatoes to make one layer, no more.
Seal cooker as directed
and place over medium-high heat at 15 lbs. Pressure. Once pressure has
been reached, reduce heat to maintain pressure. If you are using a cooker
with a gauge, watch the needle; but if you are using one with a pressure
weight that jiggles, reduce heat until it maintains a gentle, continuously
rhythmic rocking. Cook for 25 minutes at 15 lbs. pressure. Use a timer
and do not over process.
At 25 minutes, reduce
pressure according to manufacturer's directions. If you are not sure of
the directions, remove from stove to sink and run cool water over the
cooker. Do this until pressure indicator drops to zero or the weight can
be removed with tongs and no steam shoots out.
To serve: Remove potatoes
first. You may then either cut them into pieces, or mash them thoroughly.
Season with salt and sprinkle with Parmesan cheese. Place a serving of
potatoes on plate, add a serving of ribs and cover all with sauce. Serve
with a green vegetable and a salad.
Recipe from www.inmamaskitchen.com
Contributor: Cliff lowe
article on pressure cookers pork recipes