Ribs with Sesame Honey-Mustard Sauce

This post is part of our update of  meals from the past few months using recipes based on published recipes. Please be aware that we've bent the recipes to our will. If you'd like the original recipe, have a look at the cook book linked in the post.


A week before we bought the pressure cooker, Yanna tried to make ribs, but didn't allow enough time for marinating, cooking, and finishing -- our recipe Baby Back Ribs (p505) from the Joy of Cooking comes to 10.5 hours. Cooking ribs faster in pressure was one of the first things I thought of and decided to try Beer-Braised Ribs in Barbecue Sauce (p111) from Lorna Sass' Pressure Perfect. I used the Ribs with Sesame Honey-Mustard Sauce variation (p113), but in the end I would have preferred a traditional barbecue sauce. I basted two of the ribs with a store-bought hickory sauce and we agreed that it was better than the Honey-Mustard Sauce. Lemon-Dill Potato Salad makes a great side dish.

6L Pressure Cooker -- 15 minutes and quick release. Bake 15 minutes.

Ribs

• 4 lbs of pork ribs
• 1 bottle/can of beer
• 1 cup water
• 1 tbsp red wine
• 1 tbsp vinegar

Sauce

• 1/2 cup mustard
• 1/2 cup honey
• 1/4 cup balsamic vinegar
• 1/4 cup soy sauce
• 1 tsp garlic powder
• 2 tsp sesame oil
• 2 tsp sesame seeds

Ribs

• Cut ribs into 3 or four rib portions.
• Pour beer, water, wine, and vinegar into pressure cooker.
• Place ribs in pot so no rib is on top of another. They do not need to be submerged in liquid. I placed them all standing up by leaning them against the side of the pot.
• Do not fill the pot more than two-thirds full.
• Lock the lid in place and bring to high heat.
• Preheat the oven to 400 F.
• Prepare sauce (see below).
• Once high pressure in the cooker is reached, turn off heat and release pressure.
• Move the ribs to a foil-lined baking sheet. Feel free to reserve some ribs and bake in batches.
• (You can reserve the broth of future recipes.)
• Brush ribs with sauce on both sides.
• Roast until browned and crisp on top, 10 minutes.
• Turn ribs and baste again.
• Roast until browned and crisp on top, 5 minutes.
• Serve with remaining sauce.

Sauce

• Blend all ingredients together (I used our Magic Bullet).