Spicy Pressure Cooker Short Ribs

Name: Spicy Pressure Cooker Short Ribs
Total time: 128
Yield: 4
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

Recipe by Shyla Lane from allrecipes.com

Dinner,Drink 2 Hr. 8 Mins.

Ingredients

4 servings

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1 habanero pepper, minced
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1 ½ teaspoons ground black pepper
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1 teaspoon monosodium glutamate (MSG)
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1 teaspoon paprika
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½ teaspoon ground cumin
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2 pounds beef short ribs
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1 (12 fluid ounce) can or bottle cola
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2 tablespoons apple cider

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1 tablespoon raspberry jam
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1 tablespoon Worcestershire sauce
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1 tablespoon brown sugar
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2 teaspoons canola oil
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½ onion, diced
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4 cloves garlic, minced
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2 tablespoons water
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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.