1 rack of ribs, membrane peeled, cut into 2-rib sections

2 large cloves of garlic, peeled and smashed

1 medium onion, chopped

1 small tin of tomatoes

1 tablespoon spices

Salt & pepper.

1) Boil a separate pot of water and blanch rib sections to remove any gamey flavours.

2) Remove ribs from water and toss this water out.

3) Rub spice mixture on ribs and set aside. 

4) In the pressure cooker, put oil, onions, garlic and tomatoes and as many ribs as can fit (If your pot is large enough, ribs can be arranged vertically.

5) Bring mixture to boil.

6) Close lid and bring up to Level 2.

7) Adjust heat to maintain pressure at level 2 for 15-mins.

8) Use quick release after 15-mins

9) Remove ribs and save cooking liquid.

The ribs are ready to eat now or can be further smoked/finished on the grill or seared on an extremely hot cast iron pan for nice crust.

The reserved cooking liquid can be further reduced as a base for a sauce while the ribs are smoking/finishing off in the pan.

If ribs are large, cook time at level 2 can be increased up to 20-mins, but the longer the cooking time, the more likely the meat will fall competely off the bone