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Spicy Pressure Cooker Short Ribs
Spicy Pressure Cooker Short Ribs
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Prep Time:
20 minutes
Cook Time:
63 minutes
Total Time:
128 minutes
Tender ribs cooked in a sweet and spicy sauce with habanero pepper, cola, raspberry jam, and cider.
Ingredients:
  • 1 habanero pepper, minced
  • 1.5 teaspoons ground black pepper
  • 1 teaspoon monosodium glutamate (MSG)
  • 1 teaspoon paprika
  • 0.5 teaspoon ground cumin
  • 2 pounds beef short ribs
  • 1 (12 fluid ounce) can or bottle cola
  • 2 tablespoons apple cider
  • 1 tablespoon raspberry jam
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon brown sugar
  • 2 teaspoons canola oil
  • 0.5 onion, diced
  • 4 cloves garlic, minced
  • 2 tablespoons cornstarch
Instructions:
  • In a bowl, mix habanero pepper, black pepper, MSG, paprika, and cumin. Coat ribs evenly with the mixture and refrigerate for at least 30 minutes.
  • In a separate bowl, mix together cola, apple cider, jam, Worcestershire sauce, and brown sugar until fully combined.
  • - Heat oil in a pressure cooker until shimmering. Brown ribs in batches for about 8 minutes. Set aside. - Sauté onions and garlic until onions are translucent, approximately 5 minutes. - Return ribs to the pot and add the cola mixture.
  • Securely seal the pot and place the pressure regulator on the vent as directed by the manufacturer. Bring to high pressure with steam escaping rapidly, approximately 5 minutes. Reduce heat to medium and cook for 30 minutes. Allow pressure to naturally release per manufacturer's instructions, around 15 minutes.
  • Blend water and cornstarch in a small bowl until smooth.
  • Carefully transfer the ribs to a plate and skim off any excess fat from the liquid. Drain to remove any solid bits, then return the liquid to the pot. Stir in the cornstarch slurry and bring to a boil over medium-high heat, stirring constantly. Remove from heat, add the ribs back in, and coat them thoroughly in the flavorful liquid.

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