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
- 1/4 teaspoon Chef Paul Prudhomme’s Magic Pepper Sauce®
- 1/2 teaspoon minced garlic
- 1/3 cup coarsely chopped pecans, dry roasted
- 4 orange slices
- 2 lemon slices
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.
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. Add reserved bacon and onion and remaining ingredients making sure to spread evenly over meat. 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.
*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.