A quick and simple way to prepare food for yourself is to pressure cook ribs. The sweetness in this meal does a great job of balancing out the fire. This recipe is perfect if you enjoy spicy food! I provided a small modification in the notes if you aren’t a fan of spicy food. Enjoy!
| 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 |
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
Instructions
- 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.
- Salt can be substituted for the MSG.
- If you don’t handle spice very well, feel free to cut back the paprika to 1/2 teaspoon and to omit the habanero. You will still want a little bit of heat while cooking to counter the sweetness from the jam and soda, but cutting it back a bit will still help the flavors come together.
Nutrition Facts
| Calories | 591 kcal |
| Carbohydrate | 25 g |
| Cholesterol | 93 mg |
| Dietary Fiber | 1 g |
| Protein | 22 g |
| Saturated Fat | 18 g |
| Sodium | 224 mg |
| Sugars | 18 g |
| Fat | 44 g |
| Unsaturated Fat | 0 g |
Reviews
this was my first try at these and they were fantastic. Cooked for 45 minutes fell of the bone so tender cut with a fork & sweet
I will definitely make again. Easy to put together and so delicious.
Good flavor, but not fall-apart, tender like another review stated. Maybe I didn’t have in long enough. Followed the recipe except for the peppers.
This turned out so fabulous. I have a large Instant Pot so I doubled the recipe. I did not add the Habenero Pepper (small children ) I followed the directions & pressure cooked 30 mins. It was fall apart awesome. The gravy/sauce was loved by all! I served it with mashed potatoes, green salad & garlic bread. This will be served many more times at our table.