These ribs are absolutely falling-off-the-bone delicious.
I finally bought a pressure cooker over the holidays. I was reluctant at first but when a friend mentioned ‘meat-falling-off-the-bone’ in 20 minutes, I couldn’t resist.
Well these ribs and wonderfully marbled but slightly tough, so they do take around 40 minutes to cook in the pressure cooker – but the result is a rich and succulent rib absolutely packed with flavour!
These ribs are absolutely falling-off-the-bone delicious that they are now a family favourite.
Beef ribs are quite fatty and tough so trim some fat off before cooking. First, I lightly fry them in a pan to brown and crisp up the outside before transferring them to a pressure cooker. The pressure cooker is an absolute time saver – 2 kgs of ribs are perfectly cooked in 40 minutes. (You can make them in a slow cooker – for 2 kg of ribs set on high for 4 hours, or low for 8 hours).
After cooking in the pressure cooker, remove the ribs and sauté in the teriyaki sauce. The sweet-salty flavour of the Teriyaki sauce works wonderfully well with the crispy fatty bits. The ribs will be coated in a shiny beautiful glaze and be full of flavour.
They taste amazing!
Teriyaki Beef Ribs
- 2 tablespoons oil to shallow fry
- 2 kg Beef short ribs
- 1 cup water
- 1 cup soy sauce
- 2 cloves minced garlic
- 1 inch minced ginger
- 1/2 teaspoon red chilli flakes
- 1/4 cup brown sugar
- 1/2 teaspoon coarse sea salt
- 2 tablespoons ketchup
- Add ribs to pressure cooker and water. Cover with the lid and cook (following pressure cooker manufacturers instructions) for 45 minutes. Allow to cool slightly before releasing valve. Drain the ribs from any liquid in the pot.
- In a large pan on medium/high heat, add the oil and fry the ribs till they are nicely browned. Set them aside.
- In a small saucepan, combine all the ingredients to make the teriyaki sauce, and bring to a boil over medium-high heat. Reduce to simmer and cook till it is thick enough to coat a spoon.
- Transfer the ribs to a large saucepan. Add the teriyaki sauce and sauté till the ribs are well coated in the sauce.