I haven't made these ribs in the pressure cooker, but they sound easy and delicious.

BARBECUE COUNTRY RIBS

4 lb. country style ribs
water
1 T. salt
1 T. black peppercorns
1 onion, with skin, coarsely chopped
2 carrots, coarsely chopped
2 stalks celery, chopped
2 T. cider vinegar
2 bay leaves
bottled barbecue sauce

Trim excess fat from ribs. Fill the pressure cooker halfway with water, but do not exceed the fill line. Place the steamer basket in pressure cooker and add ribs and remaining ingredients, except barbecue sauce. Bring water to a boil. Seal cooker, bring up to high pressure, reduce heat to stabilize pressure and cook for 20 minutes. Heat broiler. Remove cooker from heat and release pressure. Immediately remove cooked ribs and discard remaining ingredients. Place ribs on a baking sheet fitted with a broiler rack. Brush ribs liberally with barbecue sauce and place under broiler until warmed and browned. Serve immediately.BARBECUED SPARERIBS

2-3 T. oil
5 pounds ribs
2/3 cup cider vinegar
1/4 cup soy sauce
1/2 up dry sherry
1 cup water
1 cup catsup
1 T. dry mustard
1/3 cup brown sugar
1 T. minced garlic
1/2 tsp. salt, or to taste
3/4 tsp. freshly ground pepper
1 green pepper, seeded and diced
1 cup coarsely chopped onion

Heat 1 T. of oil in the cooker. Over high heat, brown the spareribs well in several batches, about 3-5 minutes on each side. Add more oil as needed.

In a bowl, combine the remaining ingredients for the sauce. When the ribs are browned, drain off any excess fat and our the sauce into the cooker, taking care to scrape up any browned bits that are sticking to the bottom of the pot. Add ribs, and stir to coat well with the sauce. Lock the lid in place and over high heat bring to high pressure. Adjust the heat to maintain high pressure and cook for 12 minutes. Reduce pressure with a quick-release method. Remove the lid, tilting it away from you to allow any ecess steam to escape.

Check the ribs for doneness by seeing in the meat can easily be separated from the bone when poked with a fork.

Transfer the ribs to a serving platter. If the sauce is too thin, boil vigorously over high heat until it reaches a glazing consistency. Adjust the seasonings and pour over the ribs. Serve immediately.TERIYAKI SPARERIBS--Cooking ribs is almost always a two-step preparation. First, they're boiled to remove some of the fat and to tenderize them. Then, they're grilled to finish them off with a smoky flavor. The pressure cooker does a marvelous job of tenderizing the ribs, quickly bringing them to the fall-off-the-bone stage. Then, while still warm, they're placed in an Oriental marinade until you're ready to put them on the grill.

Preparation Time: 5 minutes plus 12-24 hours marinating time
Pressure cooking time: 15 minutes
Grilling time: 10 minutes

Yield: 3-4 servings

3 pounds ribs
water, about 10 cups
1/2 cup light brown sugar
1/3 cup dark soy sauce
1/3 cup catsup
1/4 cup hoisin sauce
2 T. dry sherry

Cut the ribs into serving-size pieces. Place in the pressure cooker and add enough water to cover them, making sure the water does not go beyond the recommended level of the pressure cooker and bring up to full pressure (15 pounds). Reduce heat to stabilize pressure and cook for 15 minutes. Release pressure and remove ribs from pan to cool slightly.

Combine sugar, soy suce, catsup, hoisin sauce, and sherry in a large plastic food bag. Add ribs and turn them over several times so they are well coated with the marinade. Refrigerate for 12-24 hours.

Prepare a hot grill, preferably with a mix of charcoal and mesquite wood. Remove ribs from mariande and let excess drip off. Place ribs around outer edge of coals so they do not cook too fast. Grill until they are browned on both sides, brushing several times with the reserved marinade.Karen, I hope that at least one of these recipes will help you to fix your ribs using the pressure cooker.

Good luck!