Pork Loin Ribs with Collards

Pork Loin Ribs with Collards (Serves 2-3)

I have cooked a lot of pork in a lot of ways over the past year, but these pork ribs tasted the best yet. Maybe it was the spices – Chipotle chili pepper powder and coriander powder. Maybe it was the chicken broth. Whatever the reason, it was good and I recommend this approach to you.

Prep Time and Cook Time: 30 minutes

Ingredient list:

1.5-2 pounds of country style pork loin ribs
1 bunch of collards (10-15 stems)
1 sweet yellow onion
2 cups of chicken broth
Extra virgin olive oil
Chipotle chili pepper powder
Coriander powder
Garlic powder

Directions: Add 1 or 2 tablespoons of olive oil to pressure cooker over medium heat. Chop onion into bite-sized pieces. Add to a pressure cooker and cook 3-4 minutes, stirring occasionally. Wash collards, cut leaves from stems, discard stems, and cut leaves into 2-inch pieces. Add collards to pot and season with a generous dusting of salt and garlic powder. Add two cups of chicken broth. Add pork ribs to pot and season with a generous dusting of salt, garlic powder, coriander powder, and Chipotle chili pepper powder. Lock top on pressure cooker. Increase heat to high. After achieving high pressure, reduce heat to the lowest level consistent with maintaining high pressure. Cook under high pressure for 20 minutes. Turn off heat under pressure cooker, use the slow-release method to bring pressure down, and remove top. Transfer pork and collards to plates. Enjoy!

I love my Kuhn Rikon Duromatic Top Pressure Cooker 7.4-Quart that I ordered from Amazon.com. After reading a bunch of pressure cooker reviews, I decided to spend a little extra to get the one the New York Times described as the Mercedes-Benz of pressure cookers. Kuhn Rikon is a Swiss company. Pressure cookers are so popular in Switzerland that the average household has three!

Printer friendly version: Pork Loin Ribs with Collards


3 Responses to “Pork Loin Ribs with Collards”

  1. This was so awesome! I never have had such good tasting collards! I can’t wait to make this again. Thanks for the recipe

Leave a Reply