THE RECIPE JOURNAL · Main Course
Hot and Spicy Short Ribs Using a Pressure Cooker
These tender short ribs are packed with bold, spicy flavors that come together quickly in the pressure cooker. Perfect for a cozy meal when you want something hearty without spending hours in the kitchen.
FROM THE KITCHEN • Hot and Spicy Short Ribs Using a Pressure Cooker
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by mixing 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 let the flavors soak in. Meanwhile, whisk together the cola, apple cider, jam, Worcestershire sauce, and brown sugar in another bowl until everything is well combined.
02
Step 2
Heat some oil in your pressure cooker over medium-high heat. Brown the ribs in batches so they get a nice crust on all sides—this should take about 8 minutes. Once browned, set them aside. In the same pot, add the onions and garlic and cook them until the onions turn translucent, which usually takes around 5 minutes.
03
Step 3
Put the ribs back into the pot and pour in the cola mixture. Seal the pressure cooker according to the manufacturer’s instructions. Once it reaches high pressure with steam escaping, lower the heat to medium and let it cook for 30 minutes. After that, allow the pressure to release naturally—it should take about 15 minutes.
04
Step 4
Carefully open the lid and transfer the ribs to a plate. Skim off any extra fat from the cooking liquid and strain out any solids. Return the liquid to the pot. In a small bowl, mix the cornstarch with water until smooth, then stir this slurry into the liquid. Turn the heat back up to medium-high and cook, stirring constantly, until the sauce comes to a boil and thickens. Finally, toss the ribs back into the pot and coat them well with the sauce before serving.
Why you’ll love it
This dish brings together bold flavors with tender, melt-in-your-mouth meat. Using a pressure cooker cuts down cooking time while still achieving rich, deep taste. It’s perfect for those who crave a spicy kick without spending hours in the kitchen.
How to serve
Serve with steamed rice or creamy mashed potatoes to balance the heat. A simple side of sautéed greens or a fresh cucumber salad can add a refreshing contrast. Garnish with chopped green onions or cilantro for extra color and flavor.
Storage & leftovers
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave to preserve tenderness. You can also freeze portions for up to 2 months; thaw overnight in the fridge before reheating.
