Short Short Ribs

I love my Instant Pot and few times is that more true than when I have a notoriously tough meat challenge. A bed of onions, about a cup of delicious cooking liquid, and about an hour or so of cooking later, and my Instant Pot has transformed what was chewy and tough into something I could spread on toast! And when I can do that in the middle of the week without turning on my oven during the hottest part of the day, it's enough to make my heart flutter!

Because I was looking for an easy weeknight meal, I opted for sauces from the jar (or bottle) in this recipe. If you have more time and your own sauce recipes that are out of this world, feel free to make a batch of ribs (short or otherwise) that will put you on the map of places to go for ribs! As is often the case, this is a recipe for tweaking, but I do adore a nice bed of onions for cooking just about any really meaty dish in the Instant Pot. Pick and choose sauces and vinegars to suit your tastes.

Ribs, and especially these ribs, are fantastic over a bed of mashed potatoes or alongside a creamy potato salad. And this time of the year, watermelon is my go to side of choice to add some sweetness and hydration to any meal. Besides, I think of it as a particularly festive option, not unlike the ribs themselves!

Buffalo BBQ Short Ribs

  • 1 large onion, peeled and sliced into thin wedges
  • 4-5 beef short ribs
  • ½ c. BBQ sauce - choose your favorite variety
  • ⅓ c. buffalo sauce - choose your favorite variety
  • ⅛ c. apple cider vinegar

Place the onions in the bottom of your pressure cooker. Arrange the ribs on top of them. Mix the remaining 3 ingredients together and pour evenly over the ribs. Place the lid on the pressure cooker and bring to high pressure. Cook for 40 minutes and then allow the pressure to release naturally by letting it rest for 10 minutes before releasing any remaining pressure. Serve the ribs hot.

  • Yields: 4-6 servings
  • Preparation Time: 90 minutes

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