On Saturday, August 30, 2014 3:10:20 PM UTC-7, Cooking in Connecticut wrote:
> I just used a pressure cookier for the first time in my life. It's an electric
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> one and my first recipe was out of the user manual for barbecue ribs.
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> The recipe called for a 3 pound rack of ribs, cut into pieces and set on edge in
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> the cooker. A 16 ounce bottle of barbecue sauce (I chose Jack Daniels) and a
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> half cup of water. They cooked for 25 minutes.
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> I opened up the cooker at the end of the cycle and tried one. They came out just
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> about falling off the bone as I wanted them. So they were cooked properly. But
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> the flavor could have been better. The sauce seemed watered down.
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> Before I try it again, what could I have done differently? Can I omit the water?
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> My understanding of these cookers is they need the right amount of liquid. Is a
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> half cup of water that necessary?
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> Thanks for any suggestions.

I agree with Janet. You should take out the ribs and let them rest on a platter while you reduce the sauce down till very think. Then pour the sauce back over the ribs.