Fiery Short Ribs Made in a Pressure Cooker

Why This Recipe Is So Easy To Love

Full of bold, spicy flavors that really wake up your taste buds. The pressure cooker makes the ribs tender and juicy in a fraction of the usual time. It’s a perfect meal when you want something hearty but don’t want to spend hours in the kitchen.

Cooking Secrets

- Trim excess fat from the ribs before cooking to avoid a greasy finish.
- Brown the ribs well before pressure cooking to develop deeper flavor.
- Adjust the level of spice by adding less chili or more broth if you prefer it milder.

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.

Best Ways To Serve

Serve the ribs over steamed rice or creamy mashed potatoes to balance the heat. A simple green salad or some roasted vegetables can add freshness to the meal. Garnish with chopped fresh herbs like cilantro or green onions for a pop of color and flavor.

Storage Advice

Let the ribs cool completely before storing. Keep leftovers in an airtight container in the refrigerator for up to 3 days. You can also freeze portions for up to 2 months; thaw overnight in the fridge before reheating gently on the stove or in the microwave.