Flavorful Short Ribs with a Kick from the Pressure Cooker

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

Step 1

Blend the habanero pepper, black pepper, MSG, paprika, and cumin in a bowl. Rub this spice blend all over the ribs, then pop them in the fridge for at least half an hour to let the flavors soak in.

Step 2

In another bowl, whisk together the cola, apple cider, jam, Worcestershire sauce, and brown sugar until everything’s well combined.

Step 3

Heat some oil in your pressure cooker over medium-high heat. Brown the ribs in batches, making sure to get a nice sear on all sides—this should take about 8 minutes. Once browned, set the ribs aside. Toss the onions and garlic into the pot and cook, stirring occasionally, until the onions turn translucent, roughly 5 minutes.

Step 4

Put the ribs back into the pot and pour the cola mixture over them. Secure the lid and set the pressure cooker to high pressure. When steam starts escaping rapidly, lower the heat to medium and let it cook for 30 minutes. Afterward, let the pressure release naturally, which should take around 15 minutes.

Step 5

Carefully open the pot and transfer the ribs to a plate. Skim off any excess fat from the sauce and strain out any solids. Return the sauce to the pot. Mix the cornstarch with a little water until smooth, then stir it into the sauce. Heat the sauce over medium-high, stirring constantly, until it thickens and comes to a boil.

Step 6

Finally, add the ribs back into the thickened sauce, giving them a good coat before serving.