In thirty minutes, you can have mouth watering ribs that are tender, juicy, and just plain wonderful. Now I have to admit that I'm partial to good and meaty country stryle pork ribs.
To make tonight's 30-minute ribs, I first heated my pressure cooker with nothing in it until it was hot enough to fry an egg. I then added about thre tbs. cooking oil and let it heat for another minute. Then I just added the ribs. As I'm only cooking for two, I put in two ribs. I lighlty salted them. I then opened a can of apricot pie filling and emptied it into a 1 quart sauce pan. I added 1 can (10 oz.) of water and let it all heat up over a medium flame. I then turned the ribs over to brown on the ohter side. While the ribs were browning, I diced an onion and dropped it onto the ribs. Then, I added enough water to the pan to almost cover the meat and again lightly salted. I put on the cover and set the pressure to 15 lbs. I set the timer for 20 minutes and let it cook over medium high heat until the timer went off.
While the ribs were cooking, I added soy sauce, garlic, onion, and sweetener (Splenda) to the hot apricott sauce. I also added rice wine vinager after the other flavors cooked for about five mintues at a simmer. I let the sauce thicken at a slow boil until the ribs were done.
For veggies, I was lazy tonight and just heated some frozen baby peas in the microwave.
Total cooking time - 30 minutes
Flavor - exceptional
Texture - melt-in-your-mouth tender
Nutritional value - very low fat (very lean ribs)
High nutrient value
Carbs- moderate if you used the apricot sauce sparingly.
Satisfaction - well, I'm sharing this with all of you because of how well it tuned out.
I guess Rachel is correct when she states that great meals can be had in 30 minutes.
Seeeeeeya; Goodweed of the North