My husband loves a meaty beef rib, but our grocery store rarely has them and, if they do, they have been previously frozen. So, you can probably guess, I was pretty excited to find a single slab of freshly cut beef ribs while grabbing some last minute Easter dinner supplies this past Sunday.
We eat pretty healthy during the week, so it’ll be a surprise tonight when he gets a weekday treat of a hearty meal of meat and potatoes.
Fall Off the Bone Beef Ribs
- 2 Pounds Beef Ribs cut apart at the bones (6-8 Bones)
- 3 Blood Oranges – 2 peeled/1 sliced (with skin on)
- 1 Granny Smith Apple, cut into 8 pieces
- 1/4 Medium Yellow Onion, chopped
- 2 Cans Stoli Ginger Beer
- 1/4 Cup Lower Sodium Soy Sauce
- 2 Cloves Garlic chopped
- 2 TBLS Olive Oil
Prepare the ribs
- With the lid open, heat the pressure cooker to the Brown setting
- Put the oil, garlic and chopped onion into the pressure cooker and cook until onion becomes translucent (about 5 minutes).
- Add the sliced apples, the 2 whole/peeled blood oranges, the sliced orange (with peel on), the soy sauce and the entire contents of both cans of ginger beer.
- Cook until mixture comes just to a boil.
- Place the sectioned ribs into the pan – they do not need to be completely submerged.
- Close and lock the lid.
- Set to cook on high pressure. When pressure is reached, cook ribs for 50 minutes.
- When the cycle is complete, unplug the pressure cooker and allow the unit to return to equal pressure for about 15 minutes, then manually release the remaining steam and open the lid.
- Using tongs, remove the ribs (the meat should be barely holding on) to a 9 x 11 Pyrex baking dish.
Prepare the sauce for the ribs
- Using a fat separator (see how to video here) with the stopper firmly pushed into the spout, pour the remaining juices from the pressure cooker pan through the strainer/lid. If strainer becomes too full, take it off the cup portion and throw the contents of the strainer away – you don’t need them anymore. Continue straining the juices until the pressure cooker is empty. I strain mine twice (by pouring from separator back into the cooking pan then re-straining) to catch any chunks that might have been missed.
- Pour contents of fat separator into a small saucepan.
- Over medium high heat, bring juices to a low boil.
- Add 1/2 tsp Dried Red Pepper Flakes.
- Add 1/2 Cup Packed Brown Sugar.
- Combine 3 TBLS Cornstarch with just enough Cold Water to make a smooth syrup.
- Whisking constantly, slowly pour the cornstarch mixture into the boiling juices.
- Return to a full rolling boil (whisking constantly) and then allow to boil for 1 1/2 to 2 minutes then remove from heat.
Finish the ribs
- Using a ladle, pour a generous amount of the sauce (but not all of it) over the ribs in the pan.
- Cover the pan with foil and put ribs in the oven on low heat (250°F) until you are about 30 minutes from eating.
- When you are about 30 minutes from eating, remove the pan from the oven, remove the foil and turn oven temperature up to 450°F.
- Return the uncovered ribs to the oven and bake about 10 minutes to allow the sauce to adhere more solidly to the meat.
I’m serving the ribs with garlic mashed potatoes and carrot/pineapple slaw. Heat the reserved sauce in the microwave until warm and bring to the table to serve with the ribs.
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