1 (8 oz.) can crushed pineapple in juice, undrained
1 cup ketchup
4 to 5 dashes Worcestershire sauce (or to taste)
2/3 cup light brown sugar, packed
1/2 cup finely minced onion
1 teaspoon dry mustard
1 tablespoon grated fresh ginger
1/4 teaspoon cayenne pepper
1 tablespoon cornstarch
2 tablespoons cold water
10 to 14 boneless country-style pork ribs (about 3 1/2 to 4 pounds)
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon kosher salt
1/2 teaspoon Worcestershire Pepper Blend OR freshly ground black pepper
2 tablespoon vegetable oil
For the sauce, combine the pineapple with the juice, ketchup, Worcestershire sauce, brown sugar, minced onion, dry mustard, ginger, and cayenne pepper in a medium bowl, stirring until well mixed. Taste and adjust seasoning. Set the sauce aside.
Trim any excess fat from the ribs.
Combine the onion powder, garlic powder, kosher salt and pepper in a small bowl. Sprinkle the mixture on all sides of the ribs.
Select Browning on the electric pressure cooker and add the vegetable oil to the pot. When the oil is hot, lightly brown the seasoned ribs on all sides. Do this step in batches so you don’t overcrowd the pot, placing the ribs on a plate after they brown.
Return all the ribs to the pressure cooker. Pour the sauce over the ribs and give them a stir, making sure all of the ribs are coated with sauce.
Lock the lid in place. Select High Pressure and set the timer for 15 minutes cooking time. When the beep sounds, let the pressure cooker natural release for 8 minutes, then release any remaining pressure. When the valve drops, remove the lid.
With tongs, remove the ribs from the pressure cooker to a platter and cover with foil to keep them warm.
In a small bowl, combine the cornstarch and water, whisking until the cornstarch dissolves. Select Sauté on the pressure cooker and bring the sauce to a boil. Whisk in the cornstarch slurry and cook, stirring constantly, until the mixture thickens.
Add the ribs, stir to cover them in the sauce and simmer for 5-10 minutes to let the ribs absorb some of the sauce, stirring occasionally.
Serve the ribs and sauce over rice, noodles or potatoes.
Yield: 4 to 6 servings