Vienna Country Style Ribs for Pressure Cooker
Tender, flavorful, and irresistibly satisfying, these Vienna Country-Style Ribs for the pressure cooker bring the comforting tastes of Central Europe to your table in under an hour. Perfectly seasoned country-style pork ribs are seared for a rich, caramelized crust, then pressure-cooked to fall-off-the-bone perfection in a tangy, savory sauce infused with paprika, caraway seeds, and a touch of honey. The addition of apple cider vinegar and beef stock creates a deeply flavorful braising liquid that’s perfect for drizzling over mashed potatoes, spaetzle, or crusty bread. With just 15 minutes of prep time, this recipe is a hearty, family-friendly meal that feels gourmet yet is easy enough for weeknight cooking. Garnished with fresh parsley, it's the ultimate blend of rustic charm and modern convenience.
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Recipe Information
Ingredients
- 2 lbs Country-style pork ribs
- 1 tsp Salt
- 1 tsp Black pepper
- 2 tbsp Olive oil
- 1 medium Onion, diced
- 3 cloves Garlic cloves, minced
- 1 tsp Paprika
- 0.5 tsp Caraway seeds
- 2 tbsp Tomato paste
- 1 cup Beef stock
- 2 tbsp Apple cider vinegar
- 1 tbsp Honey
- 2 Bay leaves
- 2 tbsp Fresh parsley, chopped (for garnish)
Instructions
Season the country-style pork ribs with salt and black pepper on all sides.
Set the pressure cooker to sauté mode and heat the olive oil. Add the pork ribs in batches, searing them on all sides until browned. Remove the ribs and set aside.
Add the diced onion to the pressure cooker and sauté for 3-4 minutes until softened. Stir in the minced garlic, paprika, and caraway seeds, cooking for an additional 1 minute until fragrant.
Stir in the tomato paste and cook for 1-2 minutes to deepen its flavor.
Deglaze the pot by adding the beef stock, scraping up any browned bits from the bottom of the pot with a wooden spoon.
Stir in the apple cider vinegar and honey, then return the seared pork ribs to the pot. Add the bay leaves on top.
Seal the pressure cooker lid and set it to cook on high pressure for 35 minutes.
Once the cooking time is complete, allow the pressure to release naturally for 10 minutes, then manually release any remaining pressure.
Carefully open the lid and discard the bay leaves. Optional: If the sauce is too thin, set the pressure cooker back to sauté mode and simmer for a few minutes until it thickens to your liking.
Serve the Vienna country-style ribs hot, garnished with fresh parsley. Pair with mashed potatoes, spaetzle, or a side of crusty bread for a complete meal.
Nutrition Facts
Calories |
3071 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 238.1 g | 305% | |
| Saturated Fat | 77.3 g | 386% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 726 mg | 242% | |
| Sodium | 3965 mg | 172% | |
| Total Carbohydrate | 40.5 g | 15% | |
| Dietary Fiber | 5.4 g | 19% | |
| Total Sugars | 25.8 g | ||
| Protein | 188.3 g | 377% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 193 mg | 15% | |
| Iron | 10.9 mg | 61% | |
| Potassium | 3063 mg | 65% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
