FAST RIBS

INGREDIENTS

1 cup (250 mL) of water

1 cup (250 mL) of your favorite barbecue sauce

¼ cup (60 mL) of yellow mustard

¼ cup (60 mL) of molasses

2 tablespoons (30 mL) of red, white

or cider vinegar

1 tablespoon (15 mL) of ground cumin

1 tablespoon (15 mL) of chili powder

1 teaspoon (60 mL) of salt

6 to 8 garlic cloves, halved

4 pounds (1.8 kg) or so of beef short ribs, cut into manageable chunks

2 large potatoes (or 3 or 4 smaller), cut into large chunks

A handful or two of your favorite fresh green herb, coarsely chopped

Description

Splash, pour, measure and sprinkle the water, barbecue sauce, mustard, molasses, vinegar, cumin, chili powder, salt and garlic into your pressure cooker. Stir together, evenly mixing the flavors. Fit the ribs and potatoes into the works. Bring to a furious boil, then reduce the heat to a slow, steady simmer. Fit the lid onto the pot and cook for 20 minutes. Turn off the heat and, without opening, let rest for 10 minutes.

Carefully release any lingering pressure, unseal and reveal the works. Pour the steamy sauce into a bowl, leaving the meat and potatoes in the pot. Let the liquid rest for a few minutes, giving the fat a chance to float to the top. Carefully pour off at least half the fat, even most. Stir your fresh herb into the sauce. Fish the rib bones out of the pot. Reunite the meat, potatoes and sauce in the pot.

Enjoy the delicious ribs and potatoes as is or feel free to stir in further finishing flavors and flourishes of your choice. Serve and share!