Pressure Cooker Italian Country Style Pork Ribs
Tender, fall-off-the-bone country-style pork ribs seasoned with Italian herbs and cooked in a pressure cooker with marinara sauce. The high-pressure cooking method breaks down the tough connective tissue in just 25 minutes, creating incredibly juicy meat. The marinara sauce reduces to a rich, glossy coating that clings to every bite. Perfect for busy weeknight dinners when you want comfort food without the long braising time.
Ingredients
- 2 lbs country-style pork ribsbaby back ribs1:1reduce cooking time to 20 minutes
high
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- 1 cup chicken broth
- 1 cup marinara saucecrushed tomatoes + Italian seasoning1 cup crushed tomatoes + 1 tsp Italian seasoning1:1
fresher taste
Full guide →
Instructions
- 1
Season the ribs with salt, pepper, garlic powder, onion powder, and paprika
- 2
Place the ribs in the pressure cooker and pour in the chicken broth
- 3
Close the lid, set the valve to sealing, and pressure cook on high for 25 minutes
- 4
Quick release the pressure and remove the ribs
- 5
Switch to sauté mode, add marinara sauce to the pot, and simmer until thickened
- 6
Return the ribs to the pot and coat with the sauce
- 7
Serve hot
Tips
Pat ribs dry before seasoning for better spice adhesion and browning.
Let pressure release naturally for 10 minutes before quick release for more tender meat.
Brown ribs using sauté function before pressure cooking for deeper flavor.
Good to Know
Refrigerate cooked ribs for up to 3 days in airtight container.
Season ribs up to 24 hours ahead and refrigerate covered.
Serve immediately while hot with mashed potatoes or crusty bread.
Common Mistakes
Don't skip the quick release step or ribs will overcook and become mushy.
Ensure valve is set to sealing before pressure cooking to avoid steam loss.
Substitutions
high
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Full guide →FAQ
Can I use bone-in ribs instead of country-style?
Yes, but increase cooking time to 30-35 minutes as bone-in cuts need longer to become tender.
What if I don't have a pressure cooker?
Braise in oven at 325°F for 2-3 hours covered, then simmer sauce on stovetop until thickened.
How long will leftovers keep?
Refrigerate for up to 3 days or freeze for up to 3 months in airtight containers.