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Classic Oatmeal-in-a bowl
Bbq Pork Ribs & Spinach-Bean Salad (together!)
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This recipe is from my cookbook “Hip Pressure Cooking: Fresh, Fast & Flavorful” published in New York with St. Martin’s Press/Griffin. One of the things that makes the recipes in it “hip” is the prodigious use of tricks that I learned in my years of daily pressure cooking.
One of the tricks I use in this recipe is slowing down the cooking time of beans with an acidic ingredient (something you would never do without pressure). This recipe cooks white beans, ordinarily just need 7-9 minutes pressure cooking time, with pork ribs which usually need 20-25 minutes under pressure.
The beans boil in the base of the cooker generating steam to cook the ribs in the steamer basket above. The ribs dribble some of their fat and BBQ sauce (which contains tomatoes and vinegar) back down into the beans – adding flavor and slowing down their cooking time enough that they’re still holding together by the time the ribs are cooked.
To further gild the lily, I add two more hip tricks to the end of the recipe. First, I toss in some fresh spinach which wilts in the piping hot beans, without any extra heating, and then I slide the ribs under the broiler. There, the BBQ sauce sizzles and bubbles leaving behind a flavorful veil of caramelized crunch onto the ribs. Enjoy!
| Prep Time | 20 minutes |
| Cook Time | 25 minutes |
| Servings |
4-6 servings
|
Ingredients
- 1 1/2 - 2 pounds baby back pork ribs about a slab of ribs
- 1 cup prepared barbecue sauce
- 1 pinch salt
- 1 pinch freshly ground black pepper
- 1 tablespoon olive oil
- 1 yellow onion cut into large dice
- 1½ cups Water
- 1 cup dried cannellini beans soaked, rinsed, and drained
- 1 bay leaf
- 1 garlic clove finely chopped
- 6 ounces fresh spinach (about
3 cups ; baby spinach is nice)
Ingredients
|
Instructions
- Cut the ribs apart. Coat them on all sides with most of the barbecue sauce and sprinkle with salt and pepper: set the remaining sauce aside. Arrange the ribs in a steamer basket; you can stand them somewhat vertically to get them to fit. Set aside.
- Heat the pressure cooker base on medium heat, add the oil, and heat briefly. Stir in the onion and sauté until soft, about 4 minutes. Add the water, beans, and bay leaf and stir.
- Lower the rib-filled steamer basket into the pressure cooker and then close and lock the lid. Cook at high pressure for 20 minutes, When the time is up, open the pressure cooker with the 10-Minute Natural Release method.
- Set the upturned lid of the cooker on your counter top. Carefully lift the steamer basket out of the cooker and place it on the lid; cover with aluminum foil. Fish out and discard the bay leaf from the beans, and mix in
1 teaspoon salt, the garlic, and spinach. Using a slotted spoon, scoop the bean mixture into a large casserole (big enough to hold the ribs in one layer) with low sides. Using tongs, arrange the ribs on top of the beans and brush with the remaining barbecue sauce. - Turn on the broiler. Broil the casserole until the sauce on the ribs is lightly caramelized, 3 to 5 minutes.
- Serve immediately.
Recipe Notes
Laura Pazzaglia is the founder of the Hip Pressure Cooking website.
She’s an industry-recognized expert in pressure cookery serving the last decade as a consultant for manufacturers in Europe and America and performing demonstrations worldwide.
Laura does more than write and test recipes, her books and articles explore the mechanics of pressure cooking, how ingredients react under pressure and the nutritional benefits of pressure cooking- one of her articles is cited in scientific literature.
She has appeared in several infomercials and pressure cooker demonstration videos. But, mostly, she prefers giving classes and live product demonstrations where cooks can taste the benefits of pressure cooking. She produced a free video series using the Instant Pot, Pressure Cooking School, to reach and teach more cooks the ease of pressure cookery.
Currently, Laura lives in Italy near Rome and travels frequently to the United States and Europe to share her passion for kitchen technology. She holds a green belt in Goshin Do (Shotokan Karate specialty) and when not cooking or writing she is defending and attacking her way to a black belt.
Previously, she spent about 15 years as an information technology professional in San Francisco and California’s Silicon Valley.
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The flavor of this dish was really good. I followed the directions and in the end my ribs moist and juicy but the beans still somewhat crunchy.
This was incredible.
I, too, followed the recipe and noticed that the beans were still a little crunchy. I decided to take the ribs out and wrap them in foil then pressure cook the beans for an additional 15 minutes.
With that slight modification the beans and ribs ended up perfectly.
This recipe is going to be frequenting our table.
I will do this again
Was easy and incredible! Will make again. I’ll add 5 minutes for the beans next time though.