Cooking those ribs in a pressure pot is a fast and easy way to get dinner ready. This recipe is both spicy-hot and sweet, at the same time.
Ingredients
- 1 minced pepper, habanero
- 1½ tsp of ground pepper, black
- 1 tsp of MSG
- 1 tsp of paprika
- ½ tsp of cumin, ground
- 2 lbs beef ribs, short
- 1 x 12 fl oz can of cola
- 2 tbsp of cider, apple
- 1 tbsp of jam, raspberry
- 1 tbsp of Worcestershire sauce
- 1 tbsp of sugar, brown
- 2 tsp of oil, canola
- ½ diced onion, medium
- 4 minced garlic cloves
- 2 tbsp of water, filtered
- 2 tbsp of corn starch
How to Make It
- Combine the cumin, paprika, MSG, ground pepper and minced habanero pepper in medium bowl. Rub this mixture over ribs evenly. Refrigerate for ½ hour or more.
- Combine the cola with brown sugar, Worcestershire sauce, jam and apple cider in a separate bowl and stir thoroughly.
- Heat oil in your pressure pot on med-high. Add the ribs in small batches and cook till they are brown on each side. Remove ribs from pressure pot. Set them aside.
- Add garlic and onions to pot. Stir while cooking till onions become translucent.
- Return the ribs to pressure pot. Add cola mixture and stir.
- Securely close pot. Place regulator over the vent using the instructions from the manufacturer. Bring up to High pressure. Steam should rapidly escape for five minutes.
- Lower heat to med. Cook for ½ hour. Allow pressure to naturally release for 15 minutes or so.
- Combine the corn starch with water in small sized bowl. Mix till corn starch dissolves.
- Open the pressure pot carefully and remove ribs. Plate them. Skim off any fat from top of liquid in pot. Drain, removing solid bits, if any, and return the liquid to pot.
- Mix in corn starch mixture. Stir while cooking on medhigh, till boiling. Then remove it from heat. Add the ribs back into pot. Coat with liquid. Allow to set for 5-10 minutes so flavors can mingle. Serve hot.
