Mustard Glazed Pork Ribs with Carrots and Onions

Mustard Glazed Pork Ribs with Carrots and Onions (Serves 5)

I enjoy a good meal and am willing to pay for good food, but I eat to live more than I live to eat. I have published more than 200 recipes since becoming a Paleo recipe developer, but don’t love food the way many people who write about food seem to love it. I am too lazy to prepare the best meal possible ever, let alone three or four times per day. My goal is “easy, healthy whole food recipes”  with an emphasis on easy. However, despite the modest effort I commit to cooking, I eat really well because it’s just not that hard to put really good food on the table. My Mustard Glazed Pork Ribs with Carrots and Onions is a great example of good, easy, and tasty. On a taste scale of 1 to 10, it probably ranks as a 7 or 8. On an effort scale of 1 to 10, it probably ranks as a 2 or a 3. That’s my kind of food. Try it, you’ll like it!

Prep and cook time: 40 minutes


2.5 pounds of country style pork shoulder ribs (mine included some bones)
2 pounds baby cut carrots
1 sweet yellow onion (cut into half-moon segments)
Deli style spicy brown mustard
Coconut oil
Ground cumin
Garlic powder
Black pepper

Directions: Add 1 or 2 tablespoons of coconut oil to pressure cooker over medium heat. Add onion slices to pot and cook 3 to 4 minutes, stirring occasionally. Add baby cut carrots to pot. Dust generously with salt, garlic powder, and ground cumin. Add 1 or 2 cups of water to pot. Season pork ribs on all sides with salt, garlic powder, and ground cumin. Lay pork ribs on top of carrots in pot. 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, allow pressure to come down naturally, and remove top (takes about 10 minutes). If you are in a hurry, go ahead and use a quick release method to bring the pressure down fast so you can remove the top quickly. Remove pork ribs to a plate to rest for a minute. Transfer carrots and onions to a plate with a slotted spoon. Arrange pork ribs on top of the vegetables. Squirt a little deli style brown mustard on the meat and smear it around with a spoon. Your meal is ready. Enjoy!

Notes: The flavor of the pork cooks into the carrots and creates an outstanding taste.

You could prepare a fancy pan sauce with the juices from the pressure cooker to glaze the pork ribs, but mustard tastes really good with pork and it is really easy to squirt mustard on meat.

I love my Kuhn Rikon Duromatic Top Pressure Cooker 7.4-Quart that I ordered from (check it out in my “Store.”) 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!

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2 Responses to “Mustard Glazed Pork Ribs with Carrots and Onions”

  1. Peggy Rodgers says:

    I do not have nor plan to buy a pressure cooker. Can I just brown the ribs then cook everything in a slow cooker?

    • Tom Denham says:

      Yes! And please let us know how long it takes. I am sure there are many others like you who wonder how they might adapt the recipe to other approaches.

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