One of my very favorite cuts of beef ribs is Flanken, where the ribs are cut thinly, across the bone.
And, one of my fave methods for preparing them is to use the Multi Pot to brown and then pressure cook them. I have a couple of different go to sauces to work with, Korean style, Island Style barbecue, even with a classic brown sauce. This time, I went with a riff on sweet and sour with my take on Indo-Chinese Sweet and Sour Sauce and some of my new, freshly made Banana Ketchup.
Mebbe my best yet.
INGREDIENTS
•Flanken cut beef ribs
•12 oz Indian Sweet and Sour Sauce
•1 tbsp Sherry Peppers Sauce*
•3 tbsp Banana Ketchup
•Steak seasoning
Gravy:
•Juices and fat from cooking the ribs
•3 tbsp all purpose flour
•1/4 cup water
*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.
Season the ribs with your preferred steak seasoning, then, working in batches if needed, brown for four minutes per side.
Deglaze the pot with some water, scraping up any browned bits stuck to the bottom.
Empty the Multi Pot and wipe out the container before adding the Sweet and Sour Sauce, Sherry peppers, and Banana Ketchup and stirring to combine well.
Arrange the browned ribs on top of the sauce, then close and lock the lid.
Set to “Pressure Cook” and then set the timer for 25 minutes under “High” pressure.
Release the pressure and remove the ribs.
Whisk the flour into the water and add to the cooking liquid.
Set your Multi Pot to sauté and cook, stirring, until the sauce has reduced a bit and thickened.
Return the ribs to the pot to warm through.
Enjoy your tender, tasty ribs.