- 4-5 lb country-style pork ribs
- Salt and freshly ground pepper
- 2 Tbsp vegetable oil
- 1 carrot, diced
- 1 stalk celery, diced
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 1/2 cups ketchup
- 1/2 cup cola
- 3 Tbsp tomato paste
- 2 Tbsp brown sugar
- 2 Tbsp chili sauce, such as Homade or Heinz
- 2 Tbsp cider vinegar
- 1 Tbsp molasses
- 1 tsp Worcestershire sauce
- 1 tsp chili powder
- 1/4 tsp cayenne pepper
- 2 bay leaves
Liberally season the ribs with salt and pepper.
In the insert of a pressure cooker, on the saute setting, add the oil. In batches, add the ribs and brown on all sides, about 6 minutes per batch. Transfer ribs to a bowl and repeat with the remaining ribs. Add the carrot, celery, onions and garlic and cook until vegetables begin to soften, about 6 minutes.
Meanwhile, in a bowl, combine the ketchup, cola, tomato paste, brown sugar, chili sauce, cider vinegar, molasses, Worcestershire sauce, chili powder, cayenne, and bay leaves.
Add the ribs back to the pot and season with salt and pepper. Pour the sauce over the ribs. Place the lid on the pressure cooker and select high pressure and select 45 minutes. When the time is up, let the pot naturally release the pressure, about 15 minutes.
Transfer the ribs to a platter and keep warm. Pour the leftover sauce into a small saucepan and cook over medium heat until it is reduced and slightly thickened, 10-15 minutes. Skim off any visible fat, season with salt and pepper and serve the sauce over the ribs.