Contributed by Pressurecookerrecipes Y-Group
- 1½ to 2 lbs pork country-style ribs, trimmed of extra fat, cut into 3 – 4 inch pieces
- just a little olive oil
- 1 large clove garlic, minced
- ½ shallot - optional, I had a half in the fridge
- ½ large onion, sliced
- 2 cups sauerkraut - which had been in the freezer, half of a qt.package, drain and save the liquid from the sauerkraut
- 1 tbsp brown sugar
- ½ tbsp salt
- freshly ground black pepper
- caraway seeds
- ½ cup sauerkraut juice - saved from draining the sauerkraut
- ½ cup apple juice
- ½ cup water
- 1 medium-large Yukon Gold potato, peeled and cut 4 pieces
- 1 large carrot, peeled and cut into 2-inch pieces
- a sprinkle of dried thyme, about ½ tbsp which could be omitted if you don't like thyme
- In my 4-qt. Presto stove-top pressure cooker I used 1½ to 2 lbs of pork ribs.
- The ribs were browned in the heated pressure cooker in just a little olive oil.
- Then I added the garlic, shallot and onion on top of the meat.
- Next, I mixed the sauerkraut, brown sugar, salt and pepper together in a bowl: this is where you could add caraway seeds , I don't like them and didn't have any on hand, so I didn't put them in the recipe I poured the sauerkraut mixture over the pork rib mixture in the pot.
- Next I added the sauerkraut juice, apple juice and water: the recipe in my book said to use 1½ cups water, so I knew I needed that much total liquid.
- Next I added the potato and carrot.
- I sort of pushed the potato and carrot pieces down into the sauerkraut and added a sprinkle of dried thymem which could be omitted if you don't like thyme.
- I put on the lid, put on the temperature gauge and turned up the heat to medium high.
- After the gauge began to rock, I turned down the heat to low and started a timer for 15 minutes.
- I stayed in the kitchen to be sure the gauge was kept gently rocking on a very low flame (gas stove).
- After 15 minutes, I cut off the flame on the stove and let the pot sit for 3 minutes.
- Then I carefully carried the pot to the stove and turned on the tap for a slow drizzle of water over the pot.
- When the handle lock latch and the over-pressure vent went down, it was safe to open the pot and enjoy the aromas.
- The meat is fork tender and delicious, the potato and carrot completely cooked soft, but not mushy and still hold shape.
- The sauerkraut is tender and mild with just a hint of tang.