Seasonsed salt + ribs + pressure cooker = fast yum. But what to do with the liquid? I discovered tonight that using the electric pressure cooker to cook pork spare ribs (and finishing them in the oven to dry and crust with sauce) works really well.  I sprinkled the ribs liberally with Morton's seasoned salt, and started with 1/2 cup of water in the cooker.  When I removed the ribs, there was about 1.5 cups of salty flavored juice/water.  What can I do with this liquid?  It seems like it would be a waste to throw it out, but I'm not sure how to use it - especially since it seems pretty salty as it is, and reducing it would probably become much too salty?