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You do know you can’t say you have a recipe - on this thread - and not post it !

I clipped and pasted my reply from a previous thread ! LOL :)

I use a Mirro 22 quart pressure cooker for the following. 15 pounds of cold water washed pork ribs cut into racks about one foot long. Cut off excess fat on the ribs and leave no more than about 15 percent fat on the ribs.

Sprinkle three or four teaspoons of course sea salt on both sides of the rib racks and rub it into the meat with your hands. Sprinkle four or five teaspoons of ground black pepper on the rib racks and rub it in with your hands. Sprinkle one heaping teaspoon of dry chilli pepper seeds over all of the racks of ribs on the meat side. Don't rub the chilli seeds in with your bare hands, wear clean rubber gloves ! The raw seeds burn like no tomorrow !

Pour in one and a half quarts of water in the bottom of the pressure cooker and place the bottom metal rack in the pressure cooker. Stack ribs on the bottom metal rack (off the water). Break up three whole star anise into segments and place them all over the stacked racks of meat.

Carefully seal and cover the pressure cooker. Vent steam for about three full minutes at high heat. The handle safety locks should be fully engaged. Put 10 lbs weight on the steam vent and cook for 18 to 19 minutes from first weight giggle. Reduce heat slowly down to medium low (about four and a half on an electric stove). When the timer for 18 minutes is up, turn off all heat on the burner and let the pressure cooker naturally cool down by itself.

Lift off pressure cooker lid so that the inside of the lid is facing away from you. Scoop rib racks into a large porcelian bowl or two. The rib meat will almost fall off the rib bones.

Thoroughly enjoyable.