SHORT RIBS INSTAPOT
Ingredients:
* non-stick vegetable spray
* 4 pounds lamb ribs
* 2 cups barbecue sauce (or more if desired), divided
* 1/2 cup beef broth (you can also use chicken or vegetable broth)
* Cool ranch, for serving
* Additional BBQ sauce, for serving
INSTRUCTIONS
* Line a large baking sheet with aluminum foil.
Spray with non-stick vegetable spray. Set aside
* Set aside 1 cup barbecue sauce
* Place a trivet/rack in the EPC pot. Add the 1/2 cup of beef broth.
* Place ribs on rack. Top with remaining 1 cup sauce
* Lock the lid and close the pressure valve. Cook on manual high pressure mode for 60 minutes, naturally release the the pressure for 10 minutes, then manually release the pressure.
* Remove the ribs from the EPC pot and place them on the prepared baking sheet. Pour skilled sauce over ribs.
* Pour the reserved cup of sauce from step 2 over the ribs.
* For super delicious crispy, caramelized ribs, broil the ribs in the oven for 7 minutes per side over medium heat.
* Serve with additional Cool Ranch or BBQ sauce.
Recipe from: https://www.bubaskitchen.com/post/costillitas-de-asado-en-salsa-instapot