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Sweet and Sour Baby Back Ribs Over Rice
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These Baby Back Ribs over Rice have a wonderful Asian flavor.

15 Minutes

1 Hour 30 Minutes

4 to 6 Servings

Ingredients
1 Slab Baby Back Ribs
1 Tbsp Olive Oil
1 Tbsp Sesame Oil
1 Each: Green Pepper, Red Pepper and Yellow Peppers: Cut into 1 inch pieces.
1 Large Onion: Cut into 1" pieces
1 15 1/4-ounce can pineapple chunks in juice.
1 15 1/4-ouce can crushed pineapple in juice.
1/3 Cup Firmly packed brown sugar.
1/3 Cup White Balsamic Vinegar
1/4 Cup Soy Sauce
2 Tbsp Cornstarch
1 Cup low sodium chicken stock

Directions
Cut Baby Back Rib slab in half and, in a separate pan on high heat, brown ribs on both sides.

Cut up onion and peppers into 1 inch pieces and saute' them in the same pan with the ribs.

Place the browned ribs, onion and peppers into the pressure cooker insert. Add all the other ingredients including the pineapple juice from both cans. Secure the pressure cooker lid and set your Wolfgang Puck Pressure Cooker to the "Meat" setting. Then set the timer setting to 1 hour and 30 minutes.

That's it! Let the pressure come down naturally and enjoy fall-off-the-bone Sweet and Sour Baby Back Ribs over rice.

Oh, yes . . . While my Baby Back Ribs were bubbling away, I also made a pot of rice with Wolf's excellent rice cooker. Yummm!



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