The pressure cooker is just another means for the home cook to make some delicious meals often much quicker and easier than using more traditional methods. The pressure cooker does require attention to detail and following the instructions of the manufacturer and the recipe very carefully. There is a potential for mishap with misuse but modern cookers are quite safe and are not subject to the horror stories of the past.
When the weather is really hot, too hot be out in the patio with a barbecue, or when the weather is way too cold to out on the patio, the stove top and a pressure cooker can save the day. When the end product tastes the same then perhaps the cooking method isn’t all that important. The sear, then pressure cooking with spices provides us with super tender meat infused with flavor. After cooking a light coating of your preferred BBQ sauce finishes the preparation and it is time to feast on a pile of delicious BBQ ribs. Add a few side dishes and you have a veritable feast.
The day that we conceived this recipe we had just returned from a shopping trip. We had found a 6 ¾ pound batch of boneless pork shoulder ribs that had been reduced in price; the expiration date was still a few days away. It was too good a deal to pass up. It was also summer in central Gulf Coast Florida, sweltering and way too hot to cook out-of-doors. The pressure cooker provided the solution, a quick preparation sheltered in air conditioned comfort instead of hours of slow grill cooking on the patio in the blazing sun.
You can use your favorite BB sauce. We have found that Honey Barbecue Sauce (store brand from Publix) or Mild Bar-B-Q Sauce (from Sonny's Real Pit Bar-B-Q) exceptionally well suited for this dish.