Last year I launched the “Hip Pressure Cooking: Fresh, Fast & Flavorful” cookbook in New York with St. Martin’s Press/Griffin. It’s more than a cookbook, it’s a reference for pressure cookery that covers every aspect of pressure cooking possible – from the basics to accessories, conversions and making one-pot meals.
One of the things that makes the recipes in it “hip” is the prodigious use of tricks that I learned in the last ten years of daily pressure cooking. Hip Pressure Cooking: Fast, Fresh & Flavorful is filled with recipes like BBQ Ribs & Beans, plus about 20 favorites or foundation recipes that you’ve already seen on the website. The actual recipe count in the book is 243 – but we rounded it off to 240 to keep the cover from looking weird!
One of the tricks I use in this recipe is slowing down the cooking time of beans with an acidic ingredient (something you would never do without pressure). This recipe cooks white beans, ordinarily just need 7-9 minutes pressure cooking time, with pork ribs which usually need 20-25 minutes under pressure.
The beans boil in the base of the cooker generating steam to cook the ribs in the steamer basket above. The ribs dribble some of their fat and BBQ sauce (which contains tomatoes and vinegar) back down into the beans – adding flavor and slowing down their cooking time enough that they’re still holding together by the time the ribs are cooked.
To further gild the lily, I add two more hip tricks to the end of the recipe. First, I toss in some fresh spinach which wilts in the piping hot beans, without any extra heating, and then I slide the ribs under the broiler. There, the BBQ sauce sizzles and bubbles leaving behind a flavorful veil of caramelized crunch onto the ribs. Enjoy!
Do you have a copy of the Hip Cookbook? Leave a comment to let me know about your favorite recipes and techniques from the book!
Note: Although I have written the recipe below in both US and metric measurements, as is the style of this website, the book ingredients are only written in U.S. measurements per the publisher’s style. For my non-American cooks I wrote a downloadable metric companion to use with the cookbook.
|Pressure Cooker||Accessories||Pr. Cook Time||Pr. Level||Open|
|6 L or larger||steamer basket||23-25 min.||High(2)||10-min Natural|
- Serves: Serves 4-6
- Serving size: ⅙th
- Calories: 572
- TOTAL Fat: 39.5g
- TOTAL Carbs: 18.7g
- Sugar Carbs: 5.4g
- Sodium: 529.7mg
- Fiber Carbs: 2.9g
- Protein: 33.6g
- Cholesterol: 147.5mg
- 1½ -2 pounds (750g-1kilo) baby back pork ribs - about a slab of ribs
- 1 cup (250ml) prepared barbecue sauce
- 1 pinch salt
- 1 pinch freshly ground black pepper
- 1 tablespoon olive oil
- 1 yellow onion, cut into large dice
- 1½ cups (375ml) water
- 1 cup /190g) dried cannellini beans, soaked, rinsed, and drained
- 1 bay leaf
- 1 garlic clove, finely chopped
- 6 ounces (170g) fresh spinach (about 3 cups; baby spinach is nice)
- Cut the ribs apart. Coat them on all sides with most of the barbecue sauce and sprinkle with salt and pepper: set the remaining sauce aside. Arrange the ribs in a steamer basket; you can stand them somewhat vertically to get them to fit. Set aside.
- Heat the pressure cooker base on medium heat, add the oil, and heat briefly. Stir in the onion and sauté until soft, about 4 minutes. Add the water, beans, and bay leaf and stir.
- Lower the rib-filled steamer basket into the pressure cooker and then close and lock the lid. Cook at high pressure for 20 minutes/stovetop or 23 to 25 minutes/ electric (or nonstandard stovetop), When the time is up, open the pressure cooker with the 10-Minute Natural Release method.
- Set the upturned lid of the cooker on your countertop. Carefully lift the steamer basket out of the cooker and place it on the lid; cover with aluminum foil. Fish out and discard the bay leaf from the beans, and mix in 1 teaspoon salt, the garlic, and spinach. Using a slotted spoon, scoop the bean mixture into a large casserole (big enough to hold the ribs in one layer) with low sides. Using tongs, arrange the ribs on top of the beans and brush with the remaining barbecue sauce.
- Turn on the broiler. Broil the casserole until the sauce on the ribs is lightly caramelized, 3 to 5 minutes.
- Serve immediately.