A long, long time ago, I worked as a designer for a large medical school in Boston, and, seeing as how we were in the city, we got visits from food trucks at lunch. I didn’t always indulge in the food truck fare, but when this one Jamaican Barbecue Guy showed up, I was at the front of the line for his barbecue beef short ribs on, what I *think* was Coco Bread, or something very like it.
Heaven in a sammich, and I had not had anything like it in years. Until…
I got a multi-pot for Christmas, and came across a Korean Barbecue recipe for flanken-cut beef ribs that we loved.
So, I then started looking at recreating my food truck Jamaican barbecue and, if I do say so myself, I think I have come close to nailing it! Or, at the very least, these are very, very good short ribs!
Note: flanken-cut ribs are beef short ribs cut across the bone so you have a long, thin strip of meat with a couple of bone slices in it. Wicked easy to cook, and so very good!
INGREDIENTS
Sauce:
•1/2 cup Barbecue Sauce
•1/4 Banana Mango Chutney
•2 tbsp lime juice
•3 or 4 cloves garlic
•1 tbsp Sherry Peppers Sauce*
•1 tsp ginger
•1 tsp Cajun Power Spicy Garlic Pepper Sauce – or your fave hot sauce, to taste
•1/2 tsp mesquite liquid smoke
•1/4 tsp ground cinnamon
•1/4 tsp allspice
•1/4 tsp black pepper
•1/4 tsp Aleppo pepper
•3/4 cup pineapple or orange juice
Ribs:
•3 to 6 flanken-cut beef ribs
•Sliced onion
•Olive oil
*No Sherry Peppers Sauce? No Problem! Simply add a bit of decent sherry (none of that “cooking” stuff) and a dash or three of your fave hot sauce, to taste.
Combine the sauce ingredients together in a small bowl and set aside.
A note on the sauce: you do not have to use my barbecue sauce and banana mango chutney; your own fave barbecue sauce and chutney from the store will work a treat.
Set your Multi Pot to “Saute,” add the oil and, when hot, add just enough of the ribs to fit in a single layer in the bottom of the pot.
Note: I cut my ribs in half to better fit my pot.
Cook the ribs for about two minutes, just the bottom side is browned, then turn them over and cook for another two minutes to brown the other side.
Remove the ribs to a paper towel lined platter to drain, then continue browning the remaining ribs in stages until all are nicely browned and drained.
Turn the pot off and let it cool for a bit.
Wipe out the interior of your cooled Multi Pot container to remove any remaining fat from browning the ribs, then add the barbecue sauce and sliced onion to the pot.
Arrange the browned ribs on top of the sauce, then close and lock the lid.
Set your pot to “Pressure Cook” and then set the timer for 25 minutes under “High” pressure.
Once the cycle has finished, carefully release the pressure – I find placing a clean kitchen towel loosely over the valve helps to disperse the steam in a less “forceful” way.
Your ribs are now tender and done, but, there is one more step to take for maximum enjoyment…
Remove the ribs from the pot, cover loosely, and keep warm, leaving the sauce in the pot. Set your pot back to “Saute” and cook the sauce a bit more, stirring often, until thickened and reduced.
Set your pot to “Warm” and add the ribs to the now nicely thickened sauce. Stir to coat and cook until heated through.
If you have coco bread, by all means serve the ribs wrapped in some. If not, these are really pretty nifty on my new fave Best! Mashed Potatoes.