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Pressure-Cooker Barbecued Beef Ribs

Total Time

Prep: 15 min. Cook: 45 min. + releasing

Makes

8 servings

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

Directions

  1. Select saute or browning setting on a 6-qt. electric pressure cooker and adjust for medium heat; add oil. Brown ribs in batches, adding additional oil as needed. Remove ribs. Brown onions. Add ribs back to the pressure cooker. Add water. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 40 minutes. Let pressure release naturally for 10 minutes, then quick-release any remaining pressure.
  2. In a small saucepan, combine the remaining ingredients; cook and stir over medium heat until heated through. Remove ribs from pressure cooker; discard cooking juices. Return ribs to pressure cooker. Pour sauce over top. Lock lid; close pressure-release valve. Adjust to pressure-cook on low for 5 minutes. Allow pressure to naturally release for 5 minutes and then quick-release any remaining pressure. Serve ribs with sauce.

Test Kitchen tips
  • Add 1/4 cup of additional water before sealing pressure cooker.
  • Try the slow cooker version.
  • Nutrition Facts

    1 serving: 359 calories, 14g fat (5g saturated fat), 55mg cholesterol, 860mg sodium, 40g carbohydrate (33g sugars, 0 fiber), 18g protein.