How to Make Spicy Pressure Cooker Short Ribs - A Step-by-Step Guide

There's something incredibly satisfying about sinking your teeth into tender, fall-off-the-bone short ribs. And when those ribs are coated in a spicy, savory sauce that has been perfectly cooked in a pressure cooker, the experience is taken to a whole new level. This recipe for Spicy Pressure Cooker Short Ribs is a game-changer for anyone who loves a bit of heat and intense flavor in their meat dishes.

One of the main advantages of using a pressure cooker for this recipe is that it s...

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Ingredients

  • 1 habanero pepper, minced
  • 1 ½ teaspoons ground black pepper
  • 1 teaspoon monosodium glutamate (MSG)
  • 1 teaspoon paprika
  • ½ 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
  • ½ onion, diced
  • 4 cloves garlic, minced
  • 2 tablespoons water
  • 2 tablespoons cornstarch

Information

  • Prep Time: 20 mins
  • Cook Time: 1 hr 3 mins
  • Additional Time: 45 mins
  • Total Time: 2 hrs 8 mins
  • Servings: 4
  • Yield: 2 pounds ribs

  • Combine habanero pepper, black pepper, MSG, paprika, and cumin in a bowl. Rub mixture evenly over ribs; refrigerate for at least 30 minutes.
  • Combine cola, apple cider, jam, Worcestershire sauce, and brown sugar together in another bowl; stir well.
  • Heat oil in a pressure cooker over medium-high heat. Add ribs in batches; cook until browned all all sides, about 8 minutes. Remove from pot and set aside. Add onions and garlic to the pot. Cook and stir until onions are translucent, about 5 minutes. Return ribs to the pot; pour in cola mixture.
  • Close pot securely and place pressure regulator over vent according to manufacturer's instructions. Bring to high pressure, with rapid steam escaping the cooker, about 5 minutes. Reduce heat to medium and cook for 30 minutes. Let pressure release naturally according to manufacturer's instructions, about 15 minutes.
  • Combine water and cornstarch together in a small bowl; mix until cornstarch is dissolved.
  • Open pot carefully; transfer ribs to a plate. Skim any extra fat off the top of the liquid; drain to remove any solid bits. Return liquid to the pot. Mix in the cornstarch slurry. Cook, stirring constantly, over medium-high heat, until boiling. Remove from heat. Add ribs back in and coat in the liquid.
  • Nutrition

    591 cal.

    • Total Fat: 44g
    • Saturated Fat: 18g
    • Cholesterol: 93mg
    • Sodium: 224mg
    • Total Carbohydrate: 25g
    • Dietary Fiber: 1g
    • Total Sugars: 18g
    • Protein: 22g
    • Vitamin C: 4mg
    • Calcium: 38mg
    • Iron: 3mg
    • Potassium: 328mg