Aki salted a rack of ribs and let it air dry on a rack overnight in the refrigerator. I cut the rack into ribs and put them in a pressure cooker with soffrito, tomato sauce, soy sauce and water. I cooked the ribs for 15 minutes at high pressure. I let the pressure dissipate naturally. The ribs are fork tender while still nicely clinging to the bone. The sauce gains a richness from the meat. In this version we certainly went Italianesque. But if we altered a few ingredients the end result can become an entirely different dish.
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