says...
>
>So as not to ruffle any feathers here, could you go to rec.food.cooking and
>post your technique of pressure cooking the ribs? I would like to try it but I
>don't want to experiment. What kind of ribs, how much liquid, and cooking time
>is what I'm looking for. Thanks -RP


Here is the recipe I used:
(I have also had good luck adding barbecue sauce to the liquid)

http://www.s-t.com/daily/03-97/03-05-97/b01ho078.htm

BROWN SUGAR SHORT RIBS

3 pounds lean short ribs of beef, cut into 3-inch pieces

Seasoned flour for dredging

2 to 4 tablespoons corn or vegetable oil

1 jumbo onion, sliced thick

1 large clove garlic, minced or pressed

1 cup beef stock

2 to 4 tablespoons packed brown sugar

Salt, freshly ground black pepper

Cook's notes: You will need a pressure cooker for this recipe. Follow
manufacturer's instructions, making certain that all equipment is in
proper working order and none of the pressure releases is clogged.

Procedu Using a clean bag or a shallow bowl, dredge the short ribs
in seasoned flour to coat thoroughly, then shake off excess flour.
Transfer to a plate.

Heat some of the oil in pressure cooker until sizzling; brown the
beef, using tongs to turn and sear meat on all sides.

Remove meat, drain pan, wipe with paper towel, then add an additional
tablespoonful of oil and heat.

Brown the onion until golden, then stir in garlic.

Add the ribs and beef stock; crumble brown sugar over the meat and
season with salt and pepper to taste.

Following directions in your owner's manual, carefully seal the
pressure cooker and continue heating pan over medium-high heat until
steam begins to emit and regulator begins to rock. Adjust heat to safe
level (according to owner's manual) and cook for 20 to 25 minutes.

Remove pan from heat and let cool; do not hasten process with cold
water or other means. Do not open pan until pressure naturally
subsides.

Presentation: You may wish to thicken the sauce. You can remove the
meat to a separate dish and keep it warm, skim excess fat, then cook
sauce uncovered until liquid evaporates (stir frequently and avoid
scorching) or stir in bits of beurre manie (softened butter kneaded
with flour) until thickened to taste. Serve short ribs over hot
noodles with sauce, and with steamed carrots on the side.

Yield: Makes 3 to 4 servings.

I also like the recipe at http://pork.allrecipes.com/AZ/mzingRibs.asp


--
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| Just Another Internet Wise Guy Macon, GA USA |
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In article >, "Another Wise Guy -
Macon, GA USA" > wrote:

> says...
> >
> >So as not to ruffle any feathers here, could you go to rec.food.cooking and
> >post your technique of pressure cooking the ribs?

Dumb**** posted the recipe HERE anyway...
What the hell CAN ya say?

<snip disgusting sounding waste of time and meat>

monroe(this ain't RFC, bozo)