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Ribs: cooked forever taste in an hour - The Fucking Bluebird of Goddamn Happiness [entries|archive|friends|userinfo]
Zoethe

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Ribs: cooked forever taste in an hour [Dec. 9th, 2011|08:40 am]
Zoethe
I’ve never cooked ribs before, but the other day they were on sale for $1.29 a pound – how could I resist? particularly when these were “country style ribs,” already cut apart and trimmed quite cleanly. Little fat, no butchering to be done. How could I not try?

Except, of course, for that whole “ribs tend to be tough” thing. Cooking ribs well is regarded as a serious challenge. Marinate, boil, slow bake, grill. Hours of work and even that is not always enough to render ribs tender.

So what was I thinking, pulling a package of ribs out of the fridge at 5pm for dinner last night?

Well, I was trusting in the magic of the most amazing appliance in my kitchen: my pressure cooker. Because everything I’d read about ribs and pressure cookers indicated that they were the perfect match. And if you’re going to go for it, you just plain go for it.

The first thing with cooking any meat in the pressure cooker is avoiding the horrible gray of boiled meat. With that in mind, I heated some olive oil in the cooker, sprinkled salt, pepper and some garlic powder on the ribs, and started half of them browning.When it was time to turn them, I grabbed those seasonings up to sprinkle on the other side before turning.

This is when the wheels came off the cart.

Top tip: when you have a 4-ounce container of ground pepper, and you want to shake some of that pepper over a pot of ribs, do make sure that you’ve opened the shaker side of the top, not the open side.

As a general rule, most recipes don’t call for half a cup of ground pepper.

After the screaming and swearing, however, something had to be done. Fortunately, this early in the process the damage was not irredeemable. I plucked each rib out and rinsed off the pepper, then gave the pot a quick rinsing out. That disaster set aside, I continued with the browning.

Once both sets of ribs were browned, I put them all in the pot and poured in a jar of barbecue sauce that was given to me by a restauranteur who’s working on marketing this particularly lovely sauce – if it gets on the market, I will definitely let everyone know about it. Some additional water was required to cover the ribs, then I put them under high pressure for 15 minutes.

Once the ribs were done and the pressure released, I moved them onto a broiling pan and covered them with aluminum foil, then reduced the sauce. I coated the ribs with the sauce and broiled them just long enough to caramelize the sauce.

And, oh my. The meat just fell off the bone, completely tender and delicious. Our doubts about the efficiency of pressure cooking ribs were annihilated–and so were the ribs.
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Comments:
[User Picture]From: ba1126
2011-12-09 01:53 pm (UTC)
I'm drooling...and jealous! And yes, I've had those pepper disasters!!
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[User Picture]From: zoethe
2011-12-09 02:35 pm (UTC)
Pressure cookers are where it's at!
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[User Picture]From: mariadkins
2011-12-09 02:54 pm (UTC)
my mom gave me one once, but preston's afraid of pressure cookers, so i gave it to a neighbor who'd wanted one. she uses it to death, so that worked out.

have you ever seen a mess of shuck beans blow up out of a pressure cooker? LMAO
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[User Picture]From: zoethe
2011-12-09 05:38 pm (UTC)
The new ones are much safer. This one is electric, and a stand-along appliance, so it's very much like a slow cooker. In fact, it has a slow cooker function.
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[User Picture]From: mariadkins
2011-12-09 09:45 pm (UTC)
that's a good thing! i didn't know they made such animals. :)
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[User Picture]From: mariadkins
2011-12-09 02:14 pm (UTC)
i'm rib lazy. i dump them in the crockpot, season them, dump in a bottle of bbq sauce, set the crockpot on low, and cook the fuck out of them for about eight to ten hours (or until they start getting all fall-aparty*).


* i swear that's a real word. ;)
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[User Picture]From: zoethe
2011-12-09 02:37 pm (UTC)
That requires forethought, something I'm bad at.

There's a reason my slow cooker hardly gets used, but my pressure cooker gets regular workouts!
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[User Picture]From: mariadkins
2011-12-09 02:53 pm (UTC)
preston gets paid every other friday. when i shop, i have to think ahead, which really sucks. too, i have days when i don't give a fuck about even breathing, so the crockpot comes in handy. i haul myself out of bed, dump everything in, and can be a lump for the rest of the day. too, i can crockpot a whole chicken better than i can roast one for some reason. my poor crockpot gets used a lot. it paid for itself really fast!
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[User Picture]From: zoethe
2011-12-09 05:37 pm (UTC)
I might well have the ingredients in the house; I just can't ever manage to think about getting them in the slow cooker in the morning. Retraining is required.
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From: anonymousalex
2011-12-09 06:22 pm (UTC)
Or you can put the ingredients together at night, put the crock insert in the fridge, then just pop it in the base in the morning.

-Alex
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[User Picture]From: zoethe
2011-12-09 06:44 pm (UTC)
Hmm. I may have to rethink this slow cooker thing.
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From: anonymousalex
2011-12-09 07:16 pm (UTC)
You do. They are very awesome. :-)

-Alex
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[User Picture]From: mariadkins
2011-12-09 09:44 pm (UTC)
well. that makes sense. :) i'm not the best person to be around before noon ...
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[User Picture]From: roniliquidity
2011-12-09 03:42 pm (UTC)
Did you reduce the sauce in the broiler pan by heating on a burner?
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[User Picture]From: zoethe
2011-12-09 05:40 pm (UTC)
No, sorry, I reduced it in the pressure cooker by heating with the lid off.
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[User Picture]From: roomette
2011-12-09 05:15 pm (UTC)
I've held off on the pressure cooker. I need to replace the crockpot first, as it is having it's swan song. But I think you just pushed me over the edge....
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[User Picture]From: zoethe
2011-12-09 05:41 pm (UTC)
Well, the new stand-alone appliance pressure cookers have a slow cooker function, too, so you can accomplish both!
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From: anonymousalex
2011-12-09 05:32 pm (UTC)
And another line on the list of "reasons I need a pressure cooker." (Okay, actually technically I have one, but it was inherited and is clearly too old to be safe. I need a new/working pressure cooker.)

-Alex
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[User Picture]From: zoethe
2011-12-09 05:42 pm (UTC)
You do. They are very awesome.
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From: anonymousalex
2011-12-09 06:25 pm (UTC)
In an example of synchronicity, I saw an LA Times article on electric pressure cookers just yesterday. Until then, I had no idea such a thing existed (as opposed to the burner-top variety).

-Alex
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[User Picture]From: zoethe
2011-12-09 06:46 pm (UTC)
They are great. They temperature regulate, they have timers, they have browning features.

Of course, the purists regard them as unworthy, but as Ferrett was stating the other day, there's always someone who's willing to engage in douchery.
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From: anonymousalex
2011-12-09 07:18 pm (UTC)
I don't know if I'd go the electric route, but that's primarily because I already have a painful appliance to counter-space ratio. I will continue to mull.

-Alex
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[User Picture]From: zoethe
2011-12-09 07:28 pm (UTC)
Mine lives in the dining room built-in if I'm not using it. I'm very protective of my counter space.
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[User Picture]From: losgunna
2011-12-10 01:40 am (UTC)
This 1 Hour Rib Recipe is the main reason I am getting a pressure cooker for Christmas. I made them several times this summer, both at home and at work, and every time they came out absolutely amazing!
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[User Picture]From: zoethe
2011-12-10 05:19 am (UTC)
That looks fabulous!
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