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Instant Pot Firecracker Short Ribs - Gluten Free Dairy Free - Dump and Go Dinner

<p>These meaty short ribs are cooked to perfection with the convenience of your Instant Pot! Smothered in a sweet and spicy firecracker sauce that's both gluten and dairy free, these are a perfect dinner for when you aren't in the mood to grill and craving some mouthwatering ribs.</p>
4 Servings Recipe By

Ingredients

  • 1/4 teaspoons Black Pepper
  • 1/2 tablespoons Salt #1
  • 1 teaspoon Garlic Powder
  • 1/2 teaspoons Ginger, Ground
  • 1/2 teaspoons Chili Powder
  • 1/4 cups Canola Oil
  • 2 tablespoons Rice Vinegar
  • 1 tablespoon Worcestershire Sauce, Gluten Free
  • 1 tablespoon Soy Sauce, Gluten Free
  • 4 pounds Beef Short Ribs
  • 1/4 cups Honey
  • 3 tablespoons Sriracha Sauce
  • 1 1/2 tablespoons Maple Syrup
  • 2 teaspoons peel and mince Ginger, Fresh
  • 1 tablespoon Lemon Juice
  • 1 tablespoon mince Garlic, Cloves
  • 1/2 cups Water, Cold
  • 2 teaspoons Salt #2

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = about 1 pound
  • 1027 Calories
  • 61g Total Fat
  • 21g Sat Fat
  • 0g Trans Fat
  • 268mg Cholesterol
  • 2480mg Sodium
  • 30g Total Carb
  • 1g Fiber
  • 25g Total Sugars (Includes 21g Added Sugars)
  • 87g Protein
  • 31 WW Freestyle

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. **Due to the nature of pressure cooking there is always room for inconsistency. The times given here are based on 4 servings fresh. If you are using more servings you may need to increase your cooking time.**
  2. For marinade: Combine pepper, salt #1, garlic powder, ground ginger and chili powder.
  3. Whisk together canola oil, rice vinegar, worcestershire sauce and soy sauce until emulsified.
  4. Combine spices with liquids.
  5. Place short ribs into a gallon bag and add marinade.
  6. Seal bag and turn several times to completely cover all meat.
  7. Marinate for 1-2 hours.
  8. For firecracker glaze: In a bowl combine honey, sriracha, maple syrup, fresh ginger, lemon juice, garlic, water and salt #2.
  9. Heat Instant Pot on the saute setting.
  10. Sear ribs on each side for about 30 seconds each.
  11. Pour glaze over top of the ribs. Lock lid into place and seal steam nozzle.
  12. Cook on the high pressure for 45 minutes.
  13. Let pressure release naturally. Then serve.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. For marinade: Combine pepper, salt #1, garlic powder, ground ginger and chili powder.
  2. Whisk together canola oil, rice vinegar, worcestershire sauce and soy sauce until emulsified.
  3. Combine spices with liquids.
  4. Flash freeze ribs in a single layer on a baking sheet.
  5. Divide short ribs among the indicated number of gallon bags and add marinade. Label and freeze.
  6. For firecracker glaze: In a bowl, combine honey, sriracha, maple syrup, ginger, lemon juice, garlic, water and salt #2.
  7. Divide glaze into indicated number of quart freezer bags, label and freeze with ribs bag.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: Prep from frozen
  2. **Depending on your container size/shape and your serving size, you may need to adjust cooking times given as it is based on 4 servings frozen in a 64 ounce container.**
  3. Heat Instant Pot on the saute setting.
  4. Sear ribs on each side for about 30 seconds each.
  5. Pour glaze over top of the ribs. Lock lid into place and seal steam nozzle.
  6. Cook on high pressure for 45 minutes.
  7. Let pressure release naturally. Then serve.

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