Simple Method, Big Flavor
This is one of those recipes where technique does all the work.
A good hard sear, a little seasoning, and time under pressure — that’s it. The result is tender, pull-apart pork with deep flavor and a simple BBQ finish.
This is not complicated cooking. This is doing the basics right.
And when you do, it delivers every time.
Recipe Overview
Ready in: 150 minutes
Prep time: 15 minutes
Serves: 6
Ingredients
- 1 pack pork short ribs
- 4 Tbsp Greg’s BBQ rub seasoning
- 4 Tbsp olive oil
- ¼ cup chicken stock
- 3 Tbsp your favorite BBQ sauce
- 1 onion, rough chopped
Preparation
- Season the ribs
Coat pork short ribs evenly with BBQ rub. - Sear the ribs
Heat olive oil in a hot sauté pan.
Sear ribs on all sides until deeply browned. - Deglaze the pan (don’t skip this)
Add chicken stock to the hot pan and scrape up all the flavor from the bottom. - Load the pressure cooker
- Add chopped onion to the bottom
- Place seared ribs on top
- Pour in the deglazed liquid
- Add BBQ sauce
Brush ribs with BBQ sauce before sealing. - Pressure cook
Cook under pressure for 2 hours.
Chef Tips
- A good hard sear builds the foundation of flavor
- Deglazing pulls all that flavor into your cooking liquid
- Don’t rush the browning — that’s where the depth comes from
- Finish under broiler if you want a sticky BBQ glaze
Why This Recipe Works
This is straight technique:
sear → deglaze → pressure → finish
No shortcuts. No fluff.
Just solid cooking that turns a tougher cut into something tender and rich.
🔥 Make It Your Own
This is a base recipe.
You can:
- switch sauces
- change seasoning profiles
- add heat or sweetness
Once you understand the process, you can take it anywhere.
Call to Action
If you’re cooking, learning, or building something — keep going.
That’s what this is all about.
Gregory Stephens
Digital Growth Group LLC
📧 digitalgrowthgroup3@gmail.com
Digital Growth Group 