Short Ribs with Louisiana Barbecue Sauce
- 3 pounds boneless short ribs
- 3 tablespoons Chef Paul Prudhomme’s Meat Magic® seasoning blend*
- 3 slices bacon, finely chopped
- 1/2 cup chopped onion
- 1 cup water
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- 1/2 cup bottled chili sauce
- 1/4 cup honey
- 1/2 teaspoon minced garlic
- 1/4 teaspoon Chef Paul Prudhomme’s Magic® Pepper Sauce**
- 4 orange slices
- 2 lemon slices
- 1/3 cup coarsely chopped dry roasted pecans
Season both sides of ribs evenly with Meat Magic® seasoning blend*; set aside. Cook bacon until crisp on edges in Presto® 4-, 6-, or 8-quart Pressure Cooker at medium heat. Remove bacon with slotted spoon; set aside. Add onion to pressure cooker; sauté until onion is brown on the edges. Remove onion; set aside. Brown ribs, a few at a time, in the pan drippings and set aside.
Place cooking rack (or basket) in cooker and add water. Place short ribs on rack, stacking as necessary. Do not fill more than 2/3 full. Close cover securely. Place pressure regulator on vent pipe. COOK 25 MINUTES at 15 pounds pressure. Let pressure drop of its own accord.
While ribs are cooking, mix reserved bacon and onion, chili sauce, honey, garlic, and pepper in a small bowl. Set aside.
Remove ribs and rack; discard all but 1/2 cup liquid from cooker. Return rack and ribs to cooker with reserved 1/2 cup liquid. Pour reserved chili sauce over ribs. Place orange and lemon slices over ribs and sprinkle with pecans. Close cover securely. Place pressure regulator on vent pipe. COOK 10 MINUTES at 15 pounds pressure. Cool cooker at once. Remove ribs and sauce to serving platter, discarding orange and lemon slices.
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Watch Chef Paul Miller prepare Short Ribs with Louisiana Barbecue Sause in this video.
*If you prefer, substitute the following for Chef Paul Prudhomme’s Meat Magic® seasoning blend: 1/4 teaspoon salt, 1/4 teaspoon onion powder, and 1/4 teaspoon garlic powder.
** If you prefer, substitute the following for Chef Paul Prudhomme’s Magic® Pepper Sauce®: 1/2 teaspoon black pepper, 1/4 teaspoon Tabasco sauce, 1/8 teaspoon white pepper, and 1/8 teaspoon ground cayenne pepper.