Short Ribs with Louisiana Barbecue Sauce
This terrific southern specialty teams sweet with spicy for a satisfying meal you must experience.
3 |
tablespoons Chef Paul Prudhomme's Meat Magic® seasoning blend* | |
3 |
slices bacon, minced | |
1/2 |
cup chopped onion | |
3 |
pounds boneless short ribs | |
1 |
cup water | |
| * * * * | ||
1/2 |
cup bottled chili sauce | |
1/4 |
cup honey | |
1/3 |
cup coarsely chopped pecans, dry roasted | |
4 |
orange slices | |
2 |
lemon slices | |
1/2 |
teaspoon minced garlic | |
1/4 |
teaspoon Chef Paul Prudhomme's Magic Pepper Sauce®** |
Season both sides of the short ribs evenly with Meat Magic® seasoning blend*. Cook bacon in 4- or 6-quart pressure cooker at medium heat until crisp. Remove bacon with slotted spoon; set aside. Add onion to pressure cooker; saute until onion is brown on the edges. Remove onion; set aside. Brown short ribs, a few at a time, in the pan drippings and set aside. Place rack in cooker, then add short ribs and water to cooker. Close cover securely. Place pressure regulator on vent pipe. COOK 25 MINUTES at 15 pounds pressure with pressure regulator rocking slowly. Let pressure drop of its own accord.
Remove ribs and discard all but 1/2 cup of liquid in cooker. Add reserved bacon and onion and remaining ingredients. Be sure to spread the remaining ingredients evenly. Close cover securely. Place pressure regulator on vent pipe. COOK 10 MINUTES at 15 pounds pressure with pressure regulator rocking slowly. 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.
Makes 6 servings
