Make some shallow cuts on the ribs, so the salt penetrates better on them. Add a generous amount of [important!]coarse[/important] salt, making sure that some crystals go inside the cuts. Wait half hour or so.

Light a charcoal fire, and barbecue the ribs for a hour with the bony side down. [important!]Low fire.[/important] The bones should start detaching themselves from the meat, then you know that it's time to flip it; cook it with the fattier side down for a few more hours.

Use your judgment if you need to flip it again or not. Some people only flip it once, some do it multiple times. This should take 4~6h so wake up early if you want it to be ready for lunch.

In the pressure cooker:

a bit of veg oil
an onion, peeled, sliced
1kg ribs, cut into large chunks
salt and pepper to taste

Put the veg oil, onion, ribs, salt and pepper in the pressure cooker, in this order. No need for water (the onions release quite a bit of water). Close it, let it cook on pressure for 40min.

[–] pinkdrunkenelephants@sopuli.xyz 2 points 1 year ago (1 children)

I need to buy a pressure cooker at some point.

[–] lvxferre@lemmy.ml 7 points 1 year ago (1 children)

It's a godsend for a lot of things, from Bolognese sauce to "fuck I'm in a hurry perhaps I can adapt this recipe to the pressure cooker". And some things get actually better in the pressure cooker, not just faster; homemade veg stock is a good example.

[–] kamenlady@lemmy.world 0 points 1 year ago (1 children)

Gonna pressure cook me some homemade vegan stockings.

[–] lvxferre@lemmy.ml 1 points 1 year ago

stockings

Aiming for a fake cheese flavour, I see.

(It's actually great for vegan stock too, you can squeeze a bit more flavour out of the veg bits and shroom stems. Just make sure to not add cruciferous vegs to the pressure cooker - because they will overcook and they will make your stock taste like sulphur.)