I guess this is a "technique"
If we had a pressure cooker forum I'd post it there......
Dinner got off to its usual late start last night and come 9:00 my two large country style pork ribs were still only 90% thawed. I had wanted to try grilling them start to finish, but at 9:00 I did not want to take the time to properly slow cook them on the grill, which I figured would take at least a couple hours.
So, having watched Emeril earlier that night and seeing the large amount of rub he uses (I usually don't season that heavy) I got out the pepper, salt, chili powder, garlic powder, cumin, red pepper and onion powder, and layed into the ribs. They were well coated to say the least. While this was going on I fired up the grill with all four burners on high. That got me close to 600F in about 5 minutes. On went the ribs for a good sear, no more than ten minutes total, probably closer to five. The flames were "liking" these ribs a lot.
Then I put the metal rack in the pressure cooker, added some chicken broth and set the two ribs on the rack, completely out of the cooking liquid. Thirty minutes later and I had ribs on my plate that tasted like they had been grilled for a couple hours
They were fork tender, practically falling apart, and had that good grilled taste to them.
And you're darn right I saved that cooking liquid.