So, what is a ragu? Very simple. In Italian cuisine, it's a meat-based sauce that is commonly served with pasta. This recipe uses country style pork ribs. Typically, this type of ragu would take a couple of hours to simmer (or slow roast in the oven) so that the meat becomes fall-apart tender.
These ribs didn't come boneless. No big.
With a good boning knife and a few extra minutes, these were cut into 1-inch pieces and seasoned with salt and pepper.
You can make this on the stove and then slow cook this. No problem. However, with my pressure cooker, I used the browning cycle to cook half the pork and lightly brown them. Next, chopped onions are added and cooked until softened, for about another 5 minutes.