Pressure Cooker Country-style Pork Ribs with Red Wine and Tangerine

My husband isn’t big on following recipes. He uses them more as guidelines on what will work and then applies is knowledge of ingredients to make substitutions. The result is often delicious if unrepeatable. He came up with this dish weekend and he’s been making some variation of it every few months ever since. I finally watched him make it, taking notes, to come up with a close approximation.

I’ve made this dish on a weeknight. After about 15 minutes of active time the rest is just letting the pressure cooker do it’s marvelous work unattended.

Pressure-cooker Country-style Pork Ribs with Red Wine and Tangerine
Servings: 4
Prep time: 5 minutes
Total time: 40 minutes

Ingredients:

  • 2 lbs. country-style pork rib (bone-in if possible)
  • 1 Tbsp. olive oil
  • 1 onion, diced (about 1 cup)
  • 1 bottle light-bodied red wine, such as Beaujolais or Pinot Noir
  • 1 tangerine
  • 1 Tbsp. potato starch
  • kosher salt and cracked black pepper

Directions:

  1. Pat dry the pork ribs and sprinkle with salt and pepper on all sides.
  2. Heat the olive oil over medium heat in the base of the pressure cooker until shimmering. Add enough pork ribs to cover the bottom of the pan without crowding and sear for 3-5 minutes on each side. Work in batches if needed, transferring the browned meat to a plate while browning the second batch.
  3. Add the onions to the cooker along with a pinch of salt. Scrape up any fond that may have accumulated on the bottom of the pan. Add the red wine and return the pork to the pan.
  4. Remove the peel from the tangerine using a vegetable peeler, leaving behind as much white pith as possible. Add it to the pressure cooker. Halve the tangerine and juice 1 half of the orange into the pan (you’ll use the other half later).
  5. Clamp on the lid to your pressure cooker, bring to pressure and cook with a light release of steam for 20 minutes.
  6. Release the pressure and check the meat. It should be tender but not quite falling off the bone. If it’s ready transfer it to a plate and tent with foil to keep warm. If not close the lid, rebuild pressure and cook for another 3-5 minutes.
  7. When the meat is ready fish out the tangerine peel. Squeeze the remaining tangerine half into a small bowl and add the potato starch. Stir to combine and then add the slurry to the liquid in the pan. Stir to incorporate and bring to a boil. Cook at a boil for 1 minute to allow the sauce to thicken. Taste for salt and pepper, adjust as desired, and serve.

Notes:
We like this with egg noodles as the sauce coats the noodles well. Rice or mashed potatoes would work too.

You can use corn starch if you don’t have potato starch. I’d avoid flour unless you want to make a Beurre manié.

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