Friday, August 7, 2015

Power Pressure Cooker Orange Sriracha Short Ribs

Power Pressure Cooker Orange Sriracha Short Ribs












Have you tried pressure cooking your food yet? 

It does amazing things for tenderizing tough cuts of meat.  Just check out the video tutorial below for the sweet spicy orange sriracha short ribs that I did in a third of the time it would usually take.  It's amazing what kind of miracles are possible when pressure is added to the cooking equation.

Personally, I’m new to the world of pressure cooking. Actually I’d never owned a pressure cooker until a few weeks ago.   You see, after the horror stories I’d heard as a kid about the old aunt or grandmother that didn’t release the pressure prior to opening the lid and exploded her food all over the kitchen, I was more than a little frightened.

So when the manufacturers of the Power Pressure Cooker XL contacted me to see if I’d like to try their machine, I was hesitant to say the least.  But after being assured that their pressure cooker has multiple safeties built in making it virtually foolproof, I agreed to give it a try.

It’s a decision I’ll never regret.  I feel like I’ve been living under a rock.  How did I not know about the virtues of pressure cooking?  A cut of meat that would normally take me 3 hours to tenderize was done in less than an hour.

I can't wait to further explore this amazing piece of kitchen equipment.

If you’ve been living in pressure cooker fear, watch my tutorial and see if I can’t change your mind. 

Power Pressure Cooker XL












For information on purchasing the Power Pressure Cooker XL : http://pressurecookerdeal13.com

Orange Sriracha Short Ribs done in a Power Pressure Cooker XL
Prep time: 10 min
Cook time: 38 min
Servings: 4-8 servings

Ingredients
  • 3-4 lbs short ribs (I had 10 short ribs)
  • 1 ½ cups water
  • ¼ cup cider vinegar
  • 2 tbsp gluten free soy sauce or liquid aminos
  • 1 tbsp sriracha
  • 1 tbsp sambal sauce
  • one orange, cut into 8-10 pieces
  • 6 scallions, (the white part to braise with & the green for garnish)
  • 1-2 tbs adobo (enough to sprinkle the surface of each rib)

Sauce Ingredients
  • ½ cup orange marmalade
  • ¼ cup brown sugar
  • 2 tbsp honey ( I used orange blossom honey)
  • 2 tbsp sriracha sauce
  • 1 tbsp gluten free soy sauce or liquid aminos
  • 1 tbsp sambal sauce
  • 1 tbsp apple cider vinegar

Video Tutorial: 


Instructions
  1. Sprinkle the short ribs with adobo seasoning on all sides and set aside.
  2. In a large measuring cup combine the water, cider vinegar, soy sauce, sriracha, and sambal sauce and stir to combine. 
  3. Add the short ribs side by side to the inner pot of the pressure cooker so that the bones are standing upright.
  4. Add the orange pieces and the diced white parts of the scallions so that they’re evenly spaced throughout the inner pot
  5. Pour the flavored cooking liquid over the ribs. 
  6. Place the lid onto the Power Pressure Cooker XL and lock the lid then switch the pressure release valve to the closed position.
  7. Press the SOUP/STEW button and then press the COOK TIME SELECTOR button until the time is 30 Min then press the TIME ADJUSTMENT SELECTOR and press until the time is set to 38 Min.
  8. While the ribs are cooking, to make the sauce stir together all of the sauce ingredients and set aside. 
  9. Once the timer on the pressure cooker counts down to zero, the cooker switches to KEEP WARM automatically and I let it stay like that on the warm setting for 15 minutes before I turned the pressure release valve to open for a slower depressurization.
  10. Once the steam completely releases, remove the lid. To finish the ribs, set the broiler to high, place the ribs in a single layer on a tinfoil lined baking sheet sprayed with nonstick spray.  And at this point feel free to remove any loose bones if you want and broil the ribs on each side until nicely browned, about 3-5 minutes per side.
  11. Add ¼ cup of the cooking liquid from the pot to the orange sriracha sauce we just made and stir to combine then brush the ribs until well coated on all sides and serve.

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