Fiery Short Ribs Made in a Pressure Cooker

Ingredients 0/16

Step 1

Stir together 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 soak up the flavors.

Step 2

While the ribs are chilling, whisk together the cola, apple cider, jam, Worcestershire sauce, and brown sugar in another bowl 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 they get a nice crust on all sides—this should take about 8 minutes. Once browned, take them out and set them aside for a moment. Toss in the onions and garlic to the pot and cook, stirring occasionally, until the onions turn translucent and soft, about 5 minutes.

Step 4

Put the ribs back into the pot and pour in the cola mixture. Seal the pressure cooker according to your manufacturer’s instructions. Bring it up to high pressure—it usually takes around 5 minutes—and then lower the heat so it simmers under pressure for 30 minutes. When the time’s up, let the pressure release naturally, which should take about 15 minutes.

Step 5

Carefully open the pot and transfer the ribs to a plate. Skim off any fat floating on top of the cooking liquid, then strain it to get rid of any bits. Pour the liquid back into the pot.

Step 6

Mix the cornstarch with water until smooth, then stir this slurry into the liquid. Turn the heat up to medium-high and cook, stirring constantly, until the sauce thickens and starts to bubble. Take the pot off the heat, add the ribs back in, and give everything a good stir so the ribs are nicely coated in the glossy sauce.