- 2 lbs boneless country-style pork spare ribs cut into 1 1/2” cubes
- 1 Tbl canola oil
- 1 tsp kosher salt
- 1 tsp ground black pepper
- 1 medium yellow onion, cut into small pieces
- 1 Tbl garlic, minced
- 2 1/2 Tbl tomato paste
- 3/4 tsp dried basil
- 1/4 tsp red pepper flakes
- 28 ounces of crushed tomatoes
- 1 1/4 cups chicken stock (low sodium)
- 1 tsp parsley
- 8 fresh basil leaves, torn
- In an Emeril by T-fal CY400052 Nonstick Dishwasher Safe Electric Pressure Cooker, 6-Quart set it to browning.
- Add in the oil.
- Pat the pork dry and season with salt and black pepper.
- When up to temperature for browning place half of the pork in the bottom of your pressure cooker (do not overcrowd).
- Brown on all sides ~6-8 minutes.
- Add in the onion and stir, cooking until the onion is soft and translucent. ~6 minutes.
- Add in the garlic, stir and cook for 1 minute.
- Add in the tomato paste, dried basil and red pepper flakes stirring to incorporate.
- Cook until you can ‘smell’ the tomato paste cooking. ~30-45 seconds. Make sure you stir this as to not burn it.
- Add in 1/2 cup of stock and stir gently scraping up the bits on the bottom of your pan with a wooden spoon or rubber tipped spatula.
- Cook for about 2 minutes or until most of the liquid has evaporated.
- Add in the rest of the pork, chicken stock and crushed tomatoes.
- Place the lid on the pressure cooker, lock and set to High pressure, 20 minutes.
- When done immediately shut off the pressure cooker (do not let it go to warm) and allow to release naturally. ~15 minutes.
- Remove the lid and using a spoon carefully spoon off the fat at the top of the sauce.
- Next turn the pressure cooker back on and set it to browning as you want to thicken the sauce.
- Once your machine is up to temperature for browning cook for ~5-7 minutes or until thickened.
- Add in the parsley, torn basil and taste for seasoning.
- Serve over pasta.
I HIGHLY recommend this pressure cooker: Emeril by T-fal CY400052 Nonstick Dishwasher Safe Electric Pressure Cooker, 6-Quart
This Pressure Cooker Perfection book ROCKS (my recipe here is a mixture of mine and part of theirs on how to make it in the pressure cooker.
To make in the oven brown your meat in a dutch oven like the instructions and cook at 250 for about 3 hours or until fork tender.
To make in a crock pot, brown your meat and transfer everything to the crock. Cook on low for 7 hours.