I had three, large, country style pork "ribs" thawed last night for dinner and wasn't sure how I wanted to do them. I didn't have a taste for barbeque.
What I did was season them with s&p, garlic powder and onion powder, then browned them in some oil in the PC. I set them aside and browned some cut up potato chunks, too. I was done browning inside of thirty minutes.
I set the meat on top of the potatoes, poured in about 10-12 ounces of chicken broth and set the PC on high for 45 minutes.
It was like eating a rolled pork roast that had been slow cooked in the oven for four hours. The meat was so tender you didn't need a knife. And it wasn't swimming in juice... just enough to do the cooking job and the potatoes kept the meat elevated above most of the juice, but my PC came with a rack anyway.
This was by far my best meal yet. Maybe because I didn't follow a recipe and kept the ingredients simple