* 450 g Pork ribs
* 1 tablespoon Olive oil
* 1 tablespoon Butter
* 1 medium Carrot quartered lengthwise & chopped
* Freshly ground black pepper
* 1.5 Pints water Beef Oxo +1 teaspoon chick Stock powder
* 1 tin of tomatoes, chopped
* 1 Bay leaf
* 2 tablespoons of chopped Parsley
* 1 " Rosemary sprig

===Method===
* Trim the ribs of any excess fat.
* Using the pressure cooker as a saucepan, heat it up, add the olive oil and a pinch of ground black pepper.
* Brown the ribs for 5 minutes, turning them often.
* Remove the ribs and set to one side.
* Add the butter, yes, I know! It is a treat. Saute the butter for a minute or so, don't allow it to burn.
* Add the stock, the ribs and the remaining ingredients and stir well.
* Place the lid on the pressure cooker, bring to 15 psi or high and cook for 2 hours.
* Allow the pressure to reduce by the Natural release method.
* Separate the meat from the bones and add back to the gravy.
* Remove and discard any bones, the Rosemary sprig and the Bay leaf.
* Carefully check for any softer bones that may have disintegrated during the cooking process.
* Allow to cool completely and skim and discard any fat. There was no surface fat when I cooked this though.
* Add to a Food processor and Blend to a rough Puree

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