Pressure-Cooker Barbecued Beef Ribs
These tender, tangy ribs taste slow-cooked but are a cinch to make. They’re great for picnics as well as a family dinner.—Erin Glass, White Hall, Maryland
Ingredients
- 2 tablespoons canola oil
- 4 pounds bone-in beef short ribs, trimmed
- 1 large sweet onion, halved and sliced
- 1/2 cup water
- 1 bottle (12 ounces) chili sauce
- 3/4 cup plum preserves or preserves of your choice
- 2 tablespoons packed brown sugar
- 2 tablespoons red wine vinegar
- 2 tablespoons Worcestershire sauce
- 2 tablespoons Dijon mustard
- 1/4 teaspoon ground cloves
Reviews
I only recently purchased an Instant Pot as I was never a fan of pressure cooked foods, especially meat, but the reviews were rave so I made the plunge. My first couple of meals were stews or pastas, but this was my first really meat meal. I don't think anyone could make a pressure cooked meat of any kind I would enjoy. There is no bark on these ribs, just mushy barbecued flavored stew-like consistency. I made 4 and have two left. Think I'll let them sit overnight and try oven roasting tomorrow, but I hold out little hope for improvement. I wonder if chicken would hold up better?
First time using my Instapot and I made this. It was awesome. I didn't change a thing!