KosherEye
<<< o >>> How To Make a Shlissel Challah <<< o >>> MATZO BREI – 8 WAYS <<< o >>> Haley's Corker 5 in 1 Wine Tool <<< o >>> Sipping at the Seders <<< o >>> Haley’s Corker 5 in 1 Wine Tool <<< o >>> PASSOVER TIPS, LINKS & INFORMATION <<< o >>> Cook in Israel <<< o >>> Stuffed Roll of Beef - with a "bit on the side" <<< o >>> Special Discount for KosherEye Readers tst <<< o >>> Frogs in the Bed Giveaway March 2014 <<< o >>>

Kosher Meat



Bookmark and Share
Quick "Barbecued Ribs" PDF Print E-mail

KosherEye.com

bbq-short-ribs

Adapted from WMF Perfect Plus Pressure Cooker recipe

This is a delicious, moist, yummy recipe for beef ribs– and the gravy is divine. Perfect with mashed potatoes. It is prepared using the WMF Perfect Plus 6-1/2-Quart Pressure Cooker.

Ingredients:

1/2 cup water
1 large onions, cut into 1/2-inch slices
1 large green and 1 large red bell pepper, seeded and cut into 2-inch wide strips
1 cup prepared barbecue sauce
2 tablespoons Dijon mustard
5 pounds meaty beef ribs, trimmed and cut into 2 rib sections
2 tablespoons corn starch

Directions:

Place water, onions, and pepper in the cooker. In a small bowl, combine barbecue sauce and mustard.

Set a layer of the largest ribs on top of the vegetables and slather with sauce. Repeat layering and slathering with remaining ribs. Pouring any extra sauce on tip.

Nestle lid in place by lining up marks on cooker handle and lid. Turn lid to align handles, then lock by push regulator into "zu/locked" position. Set over high heat. Just before 2nd orange ring on cooking indicator is visible, lower heat to maintain pressure at 2nd orange ring. Set timer for 25 minutes.

When timer rings, release pressure by gradually moving regulator toward end of long handle. When all pressure has been released, turn handle to right until marks are lined up, then lift lid by titling it away from you.

Transfer ribs to large serving platter and cover with foil to keep warm. Skim off surface fat. Transfer 2 tablespoons of sauce into a small bowl and blend with cornstarch.

Pour this slurry into sauce and stir while cooking at a gentle boil until sauce thickens, 2 - 3 minutes. Pour sauce over ribs or serve in a sauce boat.

Notes:

Yield: Serves 4 - 6

Recipes: Meat, Beef Ribs, Pressure Cooker, Kosher


blog comments powered by Disqus
 
round-facebook round-twitter pinterest round-rss
World Of Judaica
kol_foods