I wanted to try preparing "Southern" or "Country" style ribs but without the boiling or par boil process that can cause the meat to lose its flavor. I also didn't want to wait 45 minutes to an hour for the ribs to become tender in the boiling water.

The Fagor pressure cooker pot creates super heated steam and a high pressure environment to significantly speed up the cooking process.

In the pressure cooker's manual and recipe book, it recommended a cooking time of about 15 minutes at 15 PSI (pounds per square inch) per 2 pounds of pork ribs.

To get started, I trimmed as much of the fat from the ribs as possible.

Then I chopped up some onions and a garlic clove.

I dropped a tablespoon of olive oil into the pot, set the burner to "Medium", and very lightly seared my three sets of ribs on both sides.

I removed the ribs and discarded the fat, oil & grease that had rendered out of the meat.

I repeated this process to sauté the chopped onions and the minced garlic clove until they turned translucent and golden brown.

I later learned that instead of the water, I could have used beer, cola (Coke, Pepsi, etc), cider or red wine vinegar, apple juice (or sauce), ketchup, red wine, or even Worcestershire sauce to add some extra flavor to the ribs.

I really like that you don't have to marinade when you're using a pressure cooker since the high pressure helps the flavors infuse and penetrate into the meat.

Within a few minutes, I saw the yellow indicator on the handle pop up to signal that high pressure cooking had begun.

I turned the burner down to "Medium" and set the oven timer for 15 minutes.

After the 15 minutes ended, I turned off the burner and let the pressure inside the pot dissipate slowly to allow the ribs to cook a bit longer.

You can also use the steam release valve setting on the handle or put the pressure cooker in the sink under cold water to stop the cooking process and reduce the pressure.

After I opened the Fagor pot to inspect my steamed & pressure cooked pork loin spare ribs, I turned on the oven's broiler. The meat on the ribs was "fall off the bone" tender & juicy, but I wanted a crisp "Faux BBQ" outer crust.

I prepared a simple, yet spicy, dry rub of kosher salt, black pepper, crushed red pepper and cayenne pepper.

I sprinkled this dry seasoning mix all over both sides of the ribs and then brushed them liberally with the Kraft barbecue sauce.

You could also add a wide variety of other flavor enhancers if you desire such as celery salt, cumin, paprika, garlic salt powder, chili powder, brown sugar, cinnamon, honey, ginger, oregano, rosemary, thyme, basil or parsley.

This was my first time preparing ribs using a pressure cooker so I wanted to KISS (Keep It Simple Stupid).

I left the ribs under the high heat of the oven's broiler for 5 minutes on each side (a total of 10 minutes) to allow the mixture of spices and sauce to caramelize on to the ribs and form a spicy, sweet, and crunchy outer shell.

While the ribs were broiling in the oven, we cut a pineapple into chunks and put some celery sticks in a bowl with blue cheese dressing as a palette cleanser.

The total time for preparing this entire meal was less than 30 minutes but the ribs tasted like they had been marinated over night, and slow cooked for hours.

I had to gently cut the ribs apart because the meat was falling off the bone.

The high heat and pressure had broken down all of the connective tissue in the meat and forced all the flavor from the Fagor pot into every juicy bite.

For more of my BBQ ribs recipes check out the following pages: Oven Baked Pork & Beef Ribs, Smoked BBQ Pork Baby Back Ribs, and Hickory Smoked Pork Loin Back BBQ Ribs.