Divine Barbecue Beef Ribs
Ingredients
5 1/2 pounds beef short ribs
12 ounces bottled chili sauce
1/2 cup water
1 medium onion, chopped
1 clove garlic, crushed
1/4 cup brown sugar
2 tablespoons wine vinegar
2 teaspoons salt
2 teaspoons prepared mustard
1 teaspoon Tabasco sauce
1/2 teaspoon liquid Barbecue Smoke, optional
Preparation
Heat oven to 450. Arrange short ribs on large broiler pan with rack or
preferably on a disposable foil broiler pan (to save you cleanup).
Place pan with short ribs on top rack in oven and bake for 30 minutes.
Combine chili sauce and remaining ingredients in medium mixing bowl.
Add 1/2 of chili sauce mixture to 6-quart pressure cooker.
Add browned ribs. Pour remainder of sauce over ribs, making sure to
coat all.
Close cover securely. Place pressure control on vent pipe (number 10 if
your control has multi-pressure selections). Turn heat on high until
pressure rises and control starts to jiggle or rock, about 5 minutes.
Reduce heat slowly to medium-low so control jiggles or rocks gently;
cook for 35 minutes.
Turn heat off and let cool about 5 minutes. Then put closed cooker
under faucet of cold running water till pressure is reduced and no
steam hisses when you test by attempting to lift control.
If there are no "hisses", lift off cover and remove short ribs to warm
serving platter.
Skim excess fat from sauce; reheat, if necessary. Pour into warm
sauceboat and serve with short ribs.
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