Before you whinge "Whaaaa, I don't like kraut!", after cooking even the kraut doesn't really taste like kraut. Side note, I've got a 6qt cooker.
~3.5lbs pork ribs
27oz can saurkraut
6-8 small red potatos
2 tbsp brown sugar
2 tbsp olive oil (that makes it health food)
2 1/2 cup water
Wash potatoes, separate ribs.
Brown ribs in batches w\ olive oil, setting aside as they complete.
Drain kraut, place in bottom of cooker, s*p*r*i*n*k*l*e brown sugar on top. Layer ribs on top of kraut, then toss in the taters & water.
Bring to pressure, cook for 16 minutes after cooker starts to burble. Remove from heat and cool 5 minutes, then place under cold running water until pressure subsides.
Zomg they're good. Seriously. Wow.
Pressure cooker ribs
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Pressure cooker ribs
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Re: Pressure cooker ribs
I love the smell of kraut cooking. It reminds me of all of the dishes my family made when I was growing up. That and red cabbage are amazing if cooked right.