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This is so good, and I have leftovers for tomorrow! this recipe would be enough for 3 normal appetites or 2 real hungry folks. One recipe said to cook the recipe for 25 minutes under pressure. IMO this would have been way too long. The meat and the vegetables were absolutely perfect, to my tastes, at 15 minutes cook time and 3 minutes cool down time - which is still cooking time - then a quick release of the pressure under the drizzle of [[water]] at the sink.
   
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I wanted to post all of this because I hope those who are afraid of the stove top pressure cookers will see how very easy they are to use. From start to finish, this hot meal took me less than ½ hour. Ribs and [[sauerkraut]] were made to be cooked in a pressure cooker! keep the pressure up! Teresa Rouzer
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* Contributed by [http://Groups.Yahoo.Com/Group/Pressurecookerrecipes/ Pressurecookerrecipes Y-Group]
   
Tonight i Made This Delicious One-Pot [[meal]] For Dinner After TakingBits And Pieces From This Recipe And That. Here is What i Did.
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== Ingredients ==
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* 1½ to 2 lbs [[pork rib|pork country-style ribs]], trimmed of extra fat, cut into 3 – 4 inch pieces
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* just a little [[olive oil]]
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* 1 large clove [[garlic]], minced
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* ½ [[shallot]] - optional, I had a half in the fridge
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* ½ large [[onion]], sliced
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* 2 cups [[sauerkraut]] - which had been in the freezer, half of a qt.package, drain and save the liquid from the [[sauerkraut]]
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* 1 tbsp [[brown sugar]]
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* ½ tbsp [[salt]]
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* freshly ground [[black pepper]]
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* [[caraway seed]]s
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* ½ cup [[sauerkraut]] juice - saved from draining the [[sauerkraut]]
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* ½ cup [[apple juice]]
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* ½ cup [[water]]
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* 1 medium-large [[Yukon Gold potato]], peeled and cut 4 pieces
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* 1 large [[carrot]], peeled and cut into 2-inch pieces
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* a sprinkle of dried [[thyme]], about ½ tbsp which could be omitted if you don't like [[thyme]]
   
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== Directions ==
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# I used 1½ to 2 lbs of pork ribs.
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# I heated just a little [[olive oil]] my 4-qt. Presto stove-top pressure cooker and browned the ribs on all sides.
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# Then I added the garlic, shallot and onion on top of the meat.
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# 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.
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# Next I added the sauerkraut juice, apple juice and water. The recipe in my book asked for 1½ cups [[water]], so I knew I needed that much total liquid.
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# Next I added the [[potato]] and [[carrot]].
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# I gently pushed the [[potato]] and [[carrot]] pieces down into the [[sauerkraut]] and added a sprinkle of dried [[thyme]] which could be omitted if you don't like [[thyme]].
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# I put on the lid, put on the temperature gauge and turned up the heat to medium high.
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# After the gauge began to rock, I turned the heat down to low and set a timer for 15 minutes.
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# I stayed in the kitchen to be sure the gauge was gently rocking on a very low flame on my gas stove.
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# After 15 minutes, I cut off the flame on the stove and let the pot rest for 3 minutes.
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# Then I carefully carried the pot to the sink and turned on the tap for a slow drizzle of cold [[water]] over the pot.
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# 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.
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# The sauerkraut is tender and mild with just a hint of tang.
   
For my 4-Qt. Presto Stove-Top Pressure Cooker i Used:
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[[Category:Apple juice Recipes]]
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[[Category:Brown sugar Recipes]]
*1 1/2 to 2 Lbs. [[Pork]] Country-Style Ribs, Trimmed of Extra Fat, CutInto 3-4 Inch Pieces
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[[Category:Caraway seed Recipes]]
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[[Category:Pork rib Recipes]]
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[[Category:Yellow potato Recipes]]
The Ribs Were Browned in The Heated pc in Just a Little [[olive oil]].Then i Added on Top of The Meat:
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[[Category:Pressure cooker Recipes]]
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[[Category:Sauerkraut Recipes]]
*1 Large [[clove garlic]], Minced
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[[Category:Shallot Recipes]]
*1/2 [[shallot]] - Optional, i Had a Half in The Fridge
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[[Category:Thyme Recipes]]
*1/2 Large [[Onion]], Sliced
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[[Category:Onion Recipes]]
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[[Category:Carrot Recipes]]
 
Next, i Mixed Together in a Bowl:
 
 
*2 Cups [[sauerkraut]] - Which Had Been in The Freezer, Half of a Qt.Package, Drain And Save The Liquid From The [[sauerkraut]]
 
*1 tb [[brown sugar]]
 
*1/2 T. [[salt]]
 
 
Freshly Ground [[black pepper]]
 
 
[[caraway seeds]] - This is Where You Could Add Them, i Don't Like ThemAnd 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:
 
*1/2 Cup [[sauerkraut]] Juice - Saved From Draining The [[sauerkraut]]
 
*1/2 Cup [[apple juice]]
 
*1/2 Cup [[water]]
 
 
 
The Recipe in my Book Said to Use 1 1/2 Cups [[water]], so i Knew i NeededThat Much Total Liquid.
 
 
 
Next i Added 1 Med-Large Yukon Gold [[Potato]] Peeled And Cut 4 Pieces And
 
*1 Large [[carrot]], Peeled And Cut Into 2-Inch Pieces. i Sort of PushedThe [[Potato]] And [[carrot]] Pieces Down Into The [[sauerkraut]] And Added aSprinkle of Dried [[thyme]], About 1/2 T. Which Could be Ommitted if YouDon't Like [[thyme]].
 
 
 
I Put on The Lid, Put on The Temperature Gauge And Turned up The HeatTo Medium High. After The Gauge Began to Rock, i Turned Down The HeatTo Low And Started a Timer For 15 Minutes. i Stayed in The Kitchen ToBe 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 SitFor 3 Minutes. Then i Carefully Carried The Pot to The Stove AndTurned on The Tap For a Slow Drizzle of [[water]] Over The Pot. When TheHandle Lock Latch And The Over-Pressure Vent Went Down, it Was Safe ToOpen The Pot And Enjoy The Aromas.
 
 
 
The Meat is Fork Tender And Delicious, The [[Potato]] And CarrotCompletely Cooked Soft, But Not Mushy And Still Hold Shape. TheSauerkraut is Tender And Mild With Just a Hint of Tang. This is SoGood, And i Have Leftovers For Tomorrow! This Recipe Would be EnoughFor 3 Normal Appetites or 2 Real Hungry Folks.
 
 
 
One Recipe Said to Cook The Recipe For 25 Minutes Under Pressure. ImoThis Would Have Been Way Too Long. The Meat And The Vegetables WereAbsolutely Perfect, to my Tastes, at 15 [[min]]. Cook Time And 3 [[min]]. CoolDown Time - Which is Still Cooking Time - Then a Quick Release of ThePressure Under The Drizzle of [[water]] at The Sink.
 
 
 
I Wanted to Post All of This Because i Hope Those Who Are Afraid OfThe Stovetop Pressure Cookers Will See How Very Easy They Are to Use.From Start to Finish, This Hot [[meal]] Took me Less Than 1/2 Hour.
 
 
 
Ribs And [[sauerkraut]] Were Made to be Cooked in a Pc!
 
 
 
Keep The Pressure Up!
 
 
Teresa Rouzer
 
 
 
==contributed by :== * [http://Groups.Yahoo.Com/Group/Pressurecookerrecipes/ Pressurecookerrecipes Y-Group][[category:pressurecookerrecipes]] [[Category:Carrot Recipes]] [[Category:Garlic Recipes]] [[Category:Caraway seed Recipes]] [[Category:Pepper Recipes]] [[Category:Olive oil Recipes]] [[Category:Brown sugar Recipes]] [[Category:Apple juice Recipes]] [[Category:Onion Recipes]] [[Category:Potato Recipes]] [[Category:Shallot Recipes]] [[Category:Pork Recipes]] [[Category:Thyme Recipes]] [[Category:Hand Recipes]] [[Category:Meal Recipes]] [[Category:Chinese noodles Recipes]] [[Category:Salt Recipes]] [[Category:Sauerkraut Recipes]] [[Category:Water Recipes]]
 

Latest revision as of 23:39, March 8, 2016

This is so good, and I have leftovers for tomorrow! this recipe would be enough for 3 normal appetites or 2 real hungry folks. One recipe said to cook the recipe for 25 minutes under pressure. IMO this would have been way too long. The meat and the vegetables were absolutely perfect, to my tastes, at 15 minutes cook time and 3 minutes cool down time - which is still cooking time - then a quick release of the pressure under the drizzle of water at the sink.

I wanted to post all of this because I hope those who are afraid of the stove top pressure cookers will see how very easy they are to use. From start to finish, this hot meal took me less than ½ hour. Ribs and sauerkraut were made to be cooked in a pressure cooker! keep the pressure up! Teresa Rouzer

Ingredients Edit

Directions Edit

  1. I used 1½ to 2 lbs of pork ribs.
  2. I heated just a little olive oil my 4-qt. Presto stove-top pressure cooker and browned the ribs on all sides.
  3. Then I added the garlic, shallot and onion on top of the meat.
  4. 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.
  5. Next I added the sauerkraut juice, apple juice and water. The recipe in my book asked for 1½ cups water, so I knew I needed that much total liquid.
  6. Next I added the potato and carrot.
  7. I gently pushed the potato and carrot pieces down into the sauerkraut and added a sprinkle of dried thyme which could be omitted if you don't like thyme.
  8. I put on the lid, put on the temperature gauge and turned up the heat to medium high.
  9. After the gauge began to rock, I turned the heat down to low and set a timer for 15 minutes.
  10. I stayed in the kitchen to be sure the gauge was gently rocking on a very low flame on my gas stove.
  11. After 15 minutes, I cut off the flame on the stove and let the pot rest for 3 minutes.
  12. Then I carefully carried the pot to the sink and turned on the tap for a slow drizzle of cold water over the pot.
  13. When the handle lock latch and the over-pressure vent went down, it was safe to open the pot and enjoy the aromas.
  14. The meat is fork tender and delicious, the potato and carrot completely cooked soft, but not mushy and still hold shape.
  15. The sauerkraut is tender and mild with just a hint of tang.
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