The Healthy My Ass Cookbook

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Other Entrée Recipes:

Bacon Cheese Franks

Broiled Lobster Tails

Chicken Enchiladas

Coney Island Casserole

Covered Roaster Turkey

Fettuccine Carbonara

Fettuccine Fiesta

Fried Shrimp

Fried Swai

Honey Mustard Roasted Chicken Thighs


Lemon Butter Chicken

Linguine with Caramelized Onions, Bacon and Olives

Mac and Bacon Cheeseburger Casserole


Mizithra Cheese and Browned Butter Spaghetti

Oven Barbecued Baby Back Ribs

Oven Barbecued Brisket

Oven Barbecued Country Style Ribs

Oven Braised Pork Steaks

Oven Sesame Chicken

Pan Fried Pork Chops

Pan Seared Parmesan Scallops

Pasta with Three Cheeses

Poor Man's Stroganoff

Pressure Cooked Chuck Roast

Pressure Cooked Corned Beef and Cabbage

Pressure Cooked Linguine with Clam Sauce

Prime Rib

Rosemary's Chicken Breasts

Scallops in Beer Cheese Sauce

Seafood Lasagna

Shrimp Fettuccine with Boursin Cheese

Shrimp Scampi Pasta

Slow Cooked Chuck Roast

Slow Roasted Pork Butt


Stuffed Peppers

Swissed Ham and Noodles Casserole

The Italian North Village Sub Sandwich

The Vegetarian North Village Sub Sandwich

Tuna Noodle Casserole


Wild Mushroom and Goat Cheese Lasagna

Ziti con Pollo

Pressure Cooked Country Style Ribs

Quick, tasty and so fork tender you will not even need a knife to eat them.


3 lbs. Pork Country-Style Ribs
1 tsp. Paprika
1 tsp. Pepper
1 tsp. Seasoned Salt
1 Onion
3/4 cup Beer
3/4 cup Barbecue Sauce
2 Tbsps. Cider Vinegar
1 tsp. Worcestershire Sauce
1 tsp. Prepared Mustard
1/8 tsp. Celery Seed
2 Tbsp. Olive Oil
2 cloves Garlic


Trim any excess fat from the Country Style Pork Ribs.  Combine Paprika, Pepper and Seasoned Salt in a shaker and sprinkle on all sides of the ribs.  Set aside for 5 minutes.  Cut the Onion in half from top to bottom, then slice into half rings.  Combine the Beer, Barbecue Sauce, Cider Vinegar, Worcestershire Sauce, Prepared Mustard and Celery Seed in a 2 cup or larger container and set aside.

Heat the Olive Oil in your pressure cooker over medium heat and brown the ribs in the oil about 1 minute on each of all sides.  Remove them from the pressure cooker and set aside.

Add the onions to the pressure cooker along with pressed Garlic and brown for about 2 minutes, adding more oil if necessary to keep from sticking.  Remove them from the pressure cooker with a slotted spoon and set aside.  Drain and discard any remaining oil and fat from the pressure cooker.

Pour the sauce mixture into the pressure cooker, heat and stir, scraping the bottom to deglaze the pan.  Remove from the pressure cooker and set aside.

Return the onions and garlic to the pressure cooker.  Top with the meat and pour the sauce over all.

Wipe the rim of the cooker clean and close cover securely.  Bring cooker to full 15psi. pressure over high heat.  Reduce heat to the lowest possible temperature to maintain pressure and cook for 20 minutes.  Remove from the heat and allow the pressure to drop on its own.  Skim any fat from the sauce and serve with ribs if desired.


You can use either boneless or bone-in pork country style ribs, cut into serving size or just to fit the pressure cooker.

Unlike my Oven Barbecued Country Style Ribs, these can be made even on the hottest days of summer when it is too hot to barbecue outside and without overly heating up the kitchen.

The Nutritional Facts and Exchanges assumes all the sauce is consumed, which typically isn't unless you serve it over rice or noodles or something.

See Also:

Oven Barbecued Country Style Ribs - Tender, juicy and meaty oven barbecued pork country style ribs.


Other Information:

Source: My merge of several recipes on the internet.

Preparation: 0:20
Cook: 0:20
Total: 1:15

Yield: 2 pounds
Servings: 4

Nutrition Facts per Serving:
691 Calories
51g Fat (68.4% calories from fat)
41g Protein
12g Carbohydrate
2g Dietary Fiber
160mg Cholesterol
890mg Sodium.

Exchanges per Serving:
0 Grain(Starch)
5 1/2 Lean Meat
1/2 Vegetable
4 1/2 Fat
1/2 Other Carbohydrates.

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