• 1 tablespoon dry mustard
  • 1 tablespoon chili powder
  • 1/2 teaspoon cayenne pepper
  • 1 clove garlic
  • 1 tablespoon vegetable oil
  • 3 pounds bone-in beef short ribs
  • 1 1/2 cups water
  • 2/3 cup ketchup
  • 1/2 cup chopped onion
  • 1/4 cup light molasses
  • 1/4 cup lemon juice
  • 1 teaspoon oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 drops liquid smoke
  • Garnish with oregano or chives

Trim excess fat from ribs. Combine dry mustard, chili powder, and cayenne pepper in a small bowl. Sprinkle over ribs. Rub seasoning into ribs using cut surface of garlic clove. Heat oil in Presto® 6- or 8-quart Pressure Cooker over medium heat. Brown ribs on both sides and remove. Pour off excess fat. Place water and cooking rack (or basket) in pressure cooker. Mince garlic clove and combine with remaining ingredients in medium bowl. Place ribs on rack. Spread mixture evenly over ribs. Close cover securely. Place pressure regulator on vent pipe. Cook 25 minutes at 15 pounds pressure. Cool cooker at once. Sauce may need to simmer and thicken. Garnish meat with fresh oregano or chives.

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Barbecued Short Ribs