Today, all my plans got completely side-swiped by office duties and demands. I was going to can and make zucchini relish. I ended up staying at my desk until after 4 pm. Thinking this was a good time to forge ahead with my pressure cooking education, I quickly scanned a few pressure cooking recipes for ribs (really felt like a good rib tonight). I defrosted three racks of short ribs and cut them into pieces of three bones each. In the bottom of my pressure cooker I put about 1/2 cup of beer, a sprinkle of cayenne pepper, two heaping tablespoons of brown sugar, 1/2 cup of water, two tablespoons of worcestershire sauce, 1 heaping tablespoon of garlic powder and half cup of ketchup. I took my ribs and stirred them up in this sauce making sure to coat them all. I locked in the lid and brought them to pressure for 15 minutes and then let them cool naturally (about 15 minutes). I removed the ribs to a platter and kept them warm. In the pressure cooker pot, I drained off most of the grease (being careful to keep the goodie sauce and bits in the pot) and added again two more heaping tbsp brown sugar, another half cup of ketchup and a tbsp of Dijon mustard. I reduced this sauce under a high-med heat whisking it smooth. I took out the ribs and poured on the extra sauce. These ribs were as delicious and tender as if I had slow cooked them for four hours!!!! No exaggeration at all. They were perfect. I am becoming a lover of the pressure cooker. I’ll never do ribs differently.