Pork Spare Ribs (Pressure Cooker)


This is one of my standard meals when I am bereft of any better ideas. It is quick and easy and the pork spare ribs done in the pressure cooker always turn out fantastic.

Much better than roasting. The meat just falls off the bone rather than ending up in the waste bin because it is too much effort for the children to get it off the bone. And the advantage with the pressure cooker is that there is no fussing and waiting around to see if it is done. Set the timer and come back 30 minutes later and it is complete.

The combination of the pineapple, herbs and pork was really good.

If I am really lazy or pushed for time I will put the pumpkin and kumara (cut into bigger chunks) in the pressure cooker as well.


Preparation time

The preparation for this meal is quite simple. I use this as a simple, quick evening meal when I don't want to spend a lot of time on cooking:

  • I did nothing with the spare ribs but you could marinate them
  • Thinly sliced the onions and tomatoes for the pressure cooker (2 minutes)
  • Slice the pumpkin & vegetables for roasting (5 minutes)


The meal was for three people and ingredients consist of:

Pressure Cooker:

  • 3 fat trimmed pork spare ribs (quite cost effective, paid about $14 for 3 reasonable size ribs)
  • 3 tomatoes
  • 2 brown onions
  • 1 teaspoon of oregano (used dried but fresh would have been better)
  • 1 teaspoon of marjoram (again dried)
  • 4 slices of fresh pineapple (left over from the Pineapple Upside Down Cake recipe)
  • 1 tablespoon of raw virgin coconut oil
  • I tablespoon of Worcester sauce

Roast Vegetables:

  • 1/4 of a pumpkin
  • 2 orange kumara
  • I turnip
  • 2 Brown onions
  • 3 potatoes (for the non-Paleo kids)
  • 1 tablespoon of raw virgin coconut oil


  • Fresh parsley
  • Cracked black pepper

Preparation & cooking

Step 1

I start with the roast vegetables as it takes longer.

Cook on about 180 to 200 degrees depending on how quick you want it and how much crisping (and burning) you are after.

The most difficult part is peeling and chopping the pumpkin. You can opt not to peel it, which I would do if it was only me eating it, but for the sake of others I generally peel. The easiest way is to use an oriental chopping knife. It is far easier than using standard kitchen knives.

Chop the remainder of the vegetables and place in the oven in a roasting pan with a tablespoon of raw virgin coconut oil.

I generally turn about twice while it is cooking. Should take about 70 to 90 minutes.


Step 2

The second part of the meal is the spare ribs.

Set the pressure cooker to saute and the timer to 10 minutes. Add a tablespoon or raw coconut oil.

Thinly slice the two onions and then halve the slices. Saute in the pressure cooker until they soften (generally about 5 minutes).

Add the pork spare ribs and brown them as much as is possible in the remaining 5 minutes.

Once the 10 minutes is up add the chopping tomato, Worcester sauce, pineapple and spices.

Put the lid on the pressure cooker and pressure cook for 30 minutes.


Step 3

Once the spare ribs are cooked and the pressure has died down a little I will open the lid and allow the ribs to cool down a little while the vegetables finish roasting.

Arrange the roast vegetables on a plat. Place (as invitingly as you can) one of the ribs over the top.

Ladle some of the sauce over the top, making sure that everyone gets a share of the pineapple.

Garnish with some fresh parsley and cracked pepper.

And voila! You have dinner that is bursting with nutrition with a minimum of fuss. At a price that is right as well!!

  • Pork Spare Ribs (Pressure Cooker) GI
  • Brown Onions Montage GI
  • Orange Kumara Sliced GI
  • Parsley GI
  • Pork Spare Ribs (Pressure Cooker) GI
  • Brown Onions Montage GI
  • Orange Kumara Sliced GI
  • Parsley GI
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