Pressure Cooker Baby Back Ribs - what did I do wro... - Page 2

Nightowlz · ‎03-11-2010

@denisemb wrote:
@Nightowlz wrote:
Did you use 2 cups liquid? I looked up the manual online & it shows 2 racks baby back ribs, 2 cups liquid, 20 min cook time. I looked for a few mins for the psi on this pressure cooker. I did not find it. I don't know why they don't disclose this info. Why is it such a big secret? I found I needed more liquid then what they show when they are selling pressure cookers.
Bob Warden's recipe called for 1-1/2 cups liquid. I think I'll take Ottosmommy's advice and run it longer next time.

Thanks to all for your replies!

I know his recipe called for 1 1/2 cups but each pressure cooker lists differenct amounts for different foods. 1 1/2 cups should work so try 20 mins.

Nightowlz · ‎03-11-2010

@momtochloe wrote:
I'm sorry Nightowlz but I didn't actually make the ribs but I found the recipe and the instructions were different from the other recipe so I thought it would be helpful.

I am kind of surprised to hear that PC's don't tell you what the PSI is either on the PC itself or in the user manual.

When I had my first one (CE) it had the PSI right on the display and now that I have an InstantPot I am pretty sure that it's stated in the manual.

It's an important part of the cooking process and again I find it kind of baffling . . .

Every time I see a pressure cooker being sold & I look for the psi. I could never find that info. It makes a difference on cooking time to what the psi is so I don't know why it's not listed in the manual or discussed while they are selling it. ITA with Miss Vickie's site. I also have her pressure cooker cookbook.

denisemb · ‎12-07-2012

@Nightowlz wrote:
@momtochloe wrote:
I'm sorry Nightowlz but I didn't actually make the ribs but I found the recipe and the instructions were different from the other recipe so I thought it would be helpful.

I am kind of surprised to hear that PC's don't tell you what the PSI is either on the PC itself or in the user manual.

When I had my first one (CE) it had the PSI right on the display and now that I have an InstantPot I am pretty sure that it's stated in the manual.

It's an important part of the cooking process and again I find it kind of baffling . . .

Every time I see a pressure cooker being sold & I look for the psi. I could never find that info. It makes a difference on cooking time to what the psi is so I don't know why it's not listed in the manual or discussed while they are selling it. ITA with Miss Vickie's site. I also have her pressure cooker cookbook.

This has become very enlightening to me, as far as mfrs. not specifying psi. Did a bit of digging and it appears my Ming Tsai Electric PC has a psi of 7, maybe up to 10 depending on the amount of liquid used (taken from someone who contacted MT Co. directly.) 1000 watts, 1 pressure cooker setting.

My T-Fal Emeril PC is also 1000 watts with a high and low pressure setting. Evidently this one is 10 psi on high which seems to be the standard on electronic PC's.

(Why do I have two electric pressure cookers, you ask? Because it's my husband's favorite toy and he scratched the coating on the pot, so wanted the Ming. I KNEW I should have gotten an Instapot, lol)

Denise

Nightowlz · ‎03-11-2010

@denisemb wrote:
@Nightowlz wrote:
@momtochloe wrote:
I'm sorry Nightowlz but I didn't actually make the ribs but I found the recipe and the instructions were different from the other recipe so I thought it would be helpful.

I am kind of surprised to hear that PC's don't tell you what the PSI is either on the PC itself or in the user manual.

When I had my first one (CE) it had the PSI right on the display and now that I have an InstantPot I am pretty sure that it's stated in the manual.

It's an important part of the cooking process and again I find it kind of baffling . . .

Every time I see a pressure cooker being sold & I look for the psi. I could never find that info. It makes a difference on cooking time to what the psi is so I don't know why it's not listed in the manual or discussed while they are selling it. ITA with Miss Vickie's site. I also have her pressure cooker cookbook.
This has become very enlightening to me, as far as mfrs. not specifying psi. Did a bit of digging and it appears my Ming Tsai Electric PC has a psi of 7, maybe up to 10 depending on the amount of liquid used (taken from someone who contacted MT Co. directly.) 1000 watts, 1 pressure cooker setting.

My T-Fal Emeril PC is also 1000 watts with a high and low pressure setting. Evidently this one is 10 psi on high which seems to be the standard on electronic PC's.

(Why do I have two electric pressure cookers, you ask? Because it's my husband's favorite toy and he scratched the coating on the pot, so wanted the Ming. I KNEW I should have gotten an Instapot, lol)

I had to research again about pressure cookers & psi. They have electric pressure cookers with a psi of 15, 12, 11 & even 8. The lower the psi the longer it will take to cook. The reason for the lower pressure is to save money. They do this by making the walls thinner. I guess that's why it's such a big secret trying to find out what the psi is? They don't tell you because they don't want you to know with the lower pressure also means a cheaper pressure cooker. Stove top are better but I'm a little leary of those. I think most recipes are made for a standard 15 psi so anything less would need adjusting. I have 3 PC's. I know 2 are 15 psi on high but not sure what the other one is.

momtochloe · ‎11-03-2013

Wow, I cannot thank you super sleuth ladies enough for all of this information! I just assumed they all had the same psi . . . wow what an eye opener.

My good friend has the stove top PC's and she loves them. I think the way they are built now they are pretty much bullet proof in terms of avoiding explosions. I just went the electric route because for me it was just a better fit.

Thanks again ladies, really appreciate it!

Beautiful life · ‎03-11-2010

I put in 2 racks of ribs, no rub. I use 3 cups of Apple juice and cook for 21 minutes. I then put them on the bbq to brown with bbq sauce. Better then restaurants.

Sooner · ‎03-10-2010

I consider ribs that fall off the bone as overcooked or steamed. I like them to have that tug and slight chewiness. I see people talk about "falling off the bone" but that's not the way I like them! Personal preference, but my perfect rib has to be pulled off the bone, but leaves the bone clean.

jackthebear · ‎03-11-2010

@denisemb wrote:
@Nightowlz wrote:
@momtochloe wrote:
I'm sorry Nightowlz but I didn't actually make the ribs but I found the recipe and the instructions were different from the other recipe so I thought it would be helpful.

I am kind of surprised to hear that PC's don't tell you what the PSI is either on the PC itself or in the user manual.

When I had my first one (CE) it had the PSI right on the display and now that I have an InstantPot I am pretty sure that it's stated in the manual.

It's an important part of the cooking process and again I find it kind of baffling . . .

Every time I see a pressure cooker being sold & I look for the psi. I could never find that info. It makes a difference on cooking time to what the psi is so I don't know why it's not listed in the manual or discussed while they are selling it. ITA with Miss Vickie's site. I also have her pressure cooker cookbook.
This has become very enlightening to me, as far as mfrs. not specifying psi. Did a bit of digging and it appears my Ming Tsai Electric PC has a psi of 7, maybe up to 10 depending on the amount of liquid used (taken from someone who contacted MT Co. directly.) 1000 watts, 1 pressure cooker setting.

My T-Fal Emeril PC is also 1000 watts with a high and low pressure setting. Evidently this one is 10 psi on high which seems to be the standard on electronic PC's.

(Why do I have two ele
ctric pressure cookers, you ask? Because it's my husband's favorite toy and he scratched the coating on the pot, so wanted the Ming. I KNEW I should have gotten an Instapot, lol)

@denisemb After last week's TSV I looked at different Pressure Cookers and finally decided on the Instapot because of the SS container. It is really nice, cost a bit more but we had a Gift Card from Amz

Tried it last night with some frozen chicken breast.

violann · ‎03-10-2010

Mine always fall off the bone, and I wind up calling them "pulled pork".

Sometimes I take them out a little BEFORE THEY're done and slow roast them with a litle more sauce on them, so they can sill be eaten off the bone.

It does seem that there are a lot of variables in the prep of ribs, though.

My mom used to BOIL them in sauerkraut and my father LOVED them. Eeeewwww.

Mothertrucker · ‎01-30-2015

I searched hard years ago to find the 15 PSI digital pressure cooker, I suppose its no wonder they dont make them anymore-

As far as ribs, its one of the things i hve not done in mine, though I love beef short ribs in mine- I have a smoker so I usually do pork ribs there..

That said, I used to always par boil ribs in Dr Pepper with a quartered onion before grilling..its really good- and I , too, like ribs and sauerkraut, but always add a chopped apple, onion and brown sugar to the kraut...