Go Back

Cat Food Gravy Recipe

Jerry Pank (Cookipedia)
Prep Time 1 hr 15 mins
Cook Time 2 hrs 10 mins
Total Time 2 hrs 25 mins


  • 450 g Pork ribs
  • 1 tbsp Olive oil
  • 1 tbsp Butter
  • 1 medium Carrot quartered lengthwise & chopped
  • Freshly ground black pepper
  • 1.5 pints Water beef oxo +1 teaspoon chick stock powder
  • 1 tin Tomatoes chopped
  • 1 Bay leaf
  • 2 tbsp Parsley chopped
  • 1" Rosemary sprig


  • 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. Sauté 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.
  • Store in the fridge or freeze in batches for later use.


  • This could be cooked in a slow-cooker on low for about 6 hours. Brown the ribs in a separate pan if you do this.
  • You can also use pork shank.