Ingredients

• 1 habanero pepper , minced
• 1.5 teaspoons ground black pepper
• 1 teaspoon monosodium glutamate , MSG
• 1 teaspoon paprika
• 0.5 teaspoons ground cumin
• 2 pounds beef short ribs
• 1 , 12 fluid ounce
• 2 tablespoons apple cider
• 1 tablespoon raspberry jam
• 1 tablespoon Worcestershire sauce
• 1 tablespoon brown sugar
• 2 teaspoons canola oil
• ½ onion , diced
• 4 cloves garlic , minced
• 2 tablespoons water
• 2 tablespoons cornstarch

Instructions

1. 1 Combine habanero pepper, black pepper, MSG, paprika, and cumin in a bowl. Rub mixture evenly over ribs; refrigerate for at least 30 minutes.
2. 2 Combine cola, apple cider, jam, Worcestershire sauce, and brown sugar together in another bowl; stir well.
3. 3 Heat oil in a pressure cooker over medium-high heat. Add ribs in batches; cook until browned all all sides, about 8 minutes. Remove from pot and set aside. Add onions and garlic to the pot. Cook and stir until onions are translucent, about 5 minutes. Return ribs to the pot; pour in cola mixture.
4. 4 Close pot securely and place pressure regulator over vent according to manufacturer's instructions. Bring to high pressure, with rapid steam escaping the cooker, about 5 minutes. Reduce heat to medium and cook for 30 minutes. Let pressure release naturally according to manufacturer's instructions, about 15 minutes.
5. 5 Combine water and cornstarch together in a small bowl; mix until cornstarch is dissolved.
6. 6 Open pot carefully; transfer ribs to a plate. Skim any extra fat off the top of the liquid; drain to remove any solid bits. Return liquid to the pot. Mix in the cornstarch slurry. Cook, stirring constantly, over medium-high heat, until boiling. Remove from heat. Add ribs back in and coat in the liquid.

Nutrition per serving