We're just now starting to feel the first fall chill here in Northern California, and I woke up this morning to a post in a FB group about another country ribs recipe that included the timing. Piecing together the pieces of information from those and a couple of other recipes, I made a successful dish! From just a few simple ingredients came a very satisfying dish, perfect for the surprise rainy day we just had here. This is old-school comfort cooked up with the latest technology, my multi-function cooker.
I'll admit sauerkraut isn't for everyone. I really only learned to like it as an adult, despite my mother's best efforts. Lately, though, I've been interested in it for the potential health benefits, and keeping some locally made pickle-flavor kraut in the fridge. I throw it in sandwiches or just grab a bite here and there. If you're working your way up to liking it, you can drain the kraut for this recipe of its liquid and even rinse it a bit to take the edge off the flavor.
-2-3 lbs country style pork ribs, with or without bone (they only had boneless in the affordable section of the butcher case today, or I would have gotten bone-in for the flavor)
-1 Tbsp olive or avocado oil
-1 small or medium onion, diced into 1/2" pieces
-1 14-16 oz can good quality tomatoes
-1 14-16 oz jar good quality unflavored sauerkraut (just cabbage, salt and water on the label)
-1 cup chicken or vegetable broth
-Optional for an AH phase 1 meal: 1.5-2 cups white beans or black eyed peas
-salt and pepper
Trim the ribs of some excess fat, then cut into even sized pieces and season with salt and pepper.
Plug in the Instant Pot and, leaving the lid off, press the saute button. Put the olive oil in the insert to heat up.
I put a piece of the extra fat in the pot as it heated up so I could hear the sizzle when it was hot enough for browning.
When you're browning meat, if you try to pick it up and it's stuck, that means it's not ready to turn yet. When it's browned, it will release from the pan easily.
The brown stuff is called fond and the process of scraping it up into the onions is called deglazing. Why it isn't called de-fonding is a mystery to me...
Press manual and use the minus button to set the time to 25 minutes. The pot will say "On" until it has reached full pressure (usually about 10 minutes), then it will start counting down from 25 minutes.
I hope you enjoy it!