>>21441140
>just made ribs and it was the easiest shit in the world.
Pork needs low and slow, so now that you've cooked it at pressure or in too much braising stock, next time you dry rub and wrap them in foil and put them 275F in the oven until tender, about 2 hours. It looks like you already know to finish them glazed under the broiler element or on the grill, so that's good.

Pressure cookers shine at tenderizing braising meats, making beans cook faster without stirring, and moist things like that. Try a flank steak for ropa vieja, a whole butt roast, chicken on the bone, and making stocks. Ribs, nope. But, you could do a Taiwanese style pork stock for ramen.

Back | Go to board

Board:

/ck/

Thread:

every cu/ck/ needs a tabletop pressure cooker in their home. just made ribs and it was the easiest shit in the world.