Revisiting “Oven Barbecued Ribs”

This is a tweak on “Oven Barbecued Ribs” using the pressure-cooker for the initialize tenderizing of the pork.

Oven Barbecued Ribs
Servings: 6
Prep time: 15 minutes
Total time: 2.5 hours

Pork ingredients:

  • 4 lbs. country-style pork ribs
  • 1 Tbsp. vegetable oil
  • 1 cup low-sodium chicken broth
  • 1 Tbsp. balsamic vinegar
  • 1/2 lg. onion
  • 15 whole peppercorns

Sauce ingredients:

  • 1/4 cup unsalted butter
  • 1 1/2 lg. onions, 1/2″ dice
  • 2 cloves garlic, minced
  • 4 cups ketchup
  • 1/2 cup cider vinegar
  • 1/3 cup dark brown sugar
  • 1/2 cup Worcestershire sauce
  • 1 tsp. ground black pepper
  • 1/2 tsp. hot sauce


  1. At somepoint in the next ~30 minutes, preheat the oven to 350°F (325°F convection if you have it).
  2. Heat 1 Tbsp. oil in the pressure cooker over medium heat until shimmering. Working in batches sear the pork ribs on both sides. Return all ribs to the cooker. Add the onion, broth, vinegar, and peppercorns. Cover and pressurize to high pressure. Cook for 20 minutes. Turn off heat and allow to cool for 10 minutes then remove the remaining pressure. The pork should be fork-tender but not falling off the ribs (yet).
  3. While ribs cook melt butter in a saucepan or skillet and cook onions until tender over medium heat. Add garlic and cook until fragrant. Add remaining ingredients and stir to incorporate. Reduce heat to low, cover, and cook for 5-10 minutes. Taste the sauce for flavor, adjust as desired, and set aside.
  4. When the pork is par-cooked, place about a cup of sauce in the bottom of a glass baking dish. Add the pork from the pressure cooker, leaving the onion and bits behind. Cover with the remaining sauce. Toss the ribs gently to fully coat. Cover the dish with aluminum foil. Transfer to the preheated oven for 1 hour.
  5. Remove the aluminum foil and cook for another 15-20 minutes.
  6. Remove roasting pan to a rack and allow to cool for 10-15 minutes. Transfer ribs to a platter and serve with extra sauce on the side.

This is a great make-ahead meal. It tastes even better after cooling, sitting in the fridge overnight, and reheating.

If you don’t have an oven bag then you can line the roasting pan with aluminum foil and spray the foil with cooking spray. This will aid in clean-up. Add the ribs to the pan and toss them in a cup of sauce. Cover the pan with foil and bake as in step 5 above. Feel free to turn the ribs occasionally to get all sides covered in a flavorful sauce.

Irish Soda Bread

This is my go-to recipe for Irish Soda Bread. It comes from the falling apart Betty Crocker’s Cookbook (paperback, Bantam, 1987) my dear friend M gave me when I bought my house 25 years ago.

Irish Soda Bread
Servings: 8
Prep time: 5 minutes
Total time: 1 hour, plus time for the loaf to cool


  • 335g all-purpose flour
  • 2 Tbsp. granulated sugar
  • 1 tsp. baking soda
  • 1 tsp. baking powder
  • 1/2 tsp. fine salt
  • 1/2 tsp. caraway seeds (see note)
  • 55g (1/3 cup) raisins
  • 3 Tbsp. unsalted butter, room temperature
  • 1 cup buttermilk


  1. Preheat the oven to 375°F. Grease the bottom of an 8” round baking pan.
  2. Combine the first 6 ingredients in a mixing bowl. Cut the butter into 12 small pieces, sprinkle across the dry ingredients, and cut the butter into a flour for about 3 minutes. The butter should mostly disappear into the dry ingredients.
  3. Add 3/4 cup of buttermilk and stir it in. If there is still dry ingredients in the bowl or a ball hasn’t been formed then add a bit more buttermilk and stir. The dough shouldn’t be damp.
  4. Knead the dough a few times within the bowl. Then transfer it to the prepared pan. Cut an X about 1/2″ deep across the top of the loaf.
  5. Bake until well-browned, about 45 minutes. If you want to check the internal temp. you want to reach ~205°F.
  6. Remove baking pan to a cooling rack and remove the loaf from the pan. Cool at least 1 hour before cutting.

Ted insists Irish Soda Bread needs to have caraway seeds. I don’t really remember that flavor in Irish Soda Bread. So add them if you like and leave them out if it’s not your cup of tea.