Korean-Style Short Ribs in a Pear Barbecue Sauce

One of my fave multi pot recipes is flanken-cut beef short ribs in a Korean-style barbecue sauce.

What, exactly makes it Korean?

I have no idea; mebbe the pear, ginger, garlic, and tamari?

I do know that it is wicked tasty, and, with the ever helpful multi pot, it all comes together in just one pan without needing much attention once you get going.

•1/4 cup barbecue sauce
•1/4 cup water
•1/4 cup lower sodium tamari
•1 pear, peeled, cored, and diced
•2 tbsp brown sugar
•1 tbsp Sherry Peppers Sauce*
•2 cloves garlic, minced
•2 tsp grated ginger
•1 tsp mesquite liquid smoke
•1 tsp Sambal Oelek

•2 lb flanken-cut beef short ribs
•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.

A note on the barbecue sauce: for this batch, I used Trader Joe’s Honey Aleppo Sauce, but your fave barbecue sauce will work a treat; heck, even my Arby’s Sauce!

Combine the sauce ingredients in a blender or – totally the easiest way – in a beaker with an immersion blender, until smooth, then set aside while you prep the ribs.

Note: you may need to cut your ribs in half to fit in the multi pot.

Add one tablespoon of olive oil to the multi pot and set it to sauté.

When hot, add the short ribs – you will more than likely need to do this in stages – and brown for two minutes. Turn over and brown the other side for two minutes more. Transfer to a paper towel lined platter and repeat until all of the short ribs have been nicely browned.

Turn the multi pot off and allow to cool a bit so that you can wipe any fat out of the pot.

Pour the sauce into the pot, then add the browned ribs, lock the lid in place, and set for High Pressure Cook for 25 minutes.

Now would be a good time to start your sides; I made yellow rice and asparagus with garlic sauce.

Once the pressure cook cycle is finished, place a kitchen towel over the valve and quick-release the pressure.

Remove the ribs to a platter and keep warm.

Set the multi pot back to simmer or sauté (mine does this bit better on sauté), bring the sauce to a boil and cook until reduced and thickened.

Pour the sauce over the ribs and serve.

I went with vaguely Asian-style sides because my husband does not care to mix genres, but mashed potatoes makes for a mighty fine side for these ribs, too.

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