Instant Pot Firecracker Short Ribs - Traditional - Dump and Go Dinner
These meaty short ribs are cooked to perfection with the convenience of your Instant Pot! Smothered in a sweet and spicy firecracker sauce, these are a perfect dinner for when you aren't in the mood to grill and craving some mouthwatering ribs.
Ingredients
- ¼ teaspoons Black Pepper
- ½ tablespoons Salt #1
- 1 teaspoon Garlic Powder
- ½ teaspoons Ginger, Ground
- ½ teaspoons Chili Powder
- ¼ cups Canola Oil
- 2 tablespoons Rice Vinegar
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Soy Sauce
- 4 pounds Beef Short Ribs
- ¼ cups Honey
- 3 tablespoons Sriracha Sauce
- 1 ½ tablespoons Maple Syrup
- 2 teaspoons peel and mince Ginger, Fresh
- 1 tablespoon Lemon Juice
- 1 tablespoon mince Garlic, Cloves
- ½ cups Water, Cold
- 2 teaspoons Salt #2
Containers
Supplies
Cooking Instructions
Freeze For Later Cooking Day 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?
- For marinade: Combine pepper, salt #1, garlic powder, ground ginger and chili powder.
- 5920619 Upgrade to a paid membership 52451 to unlock all instructions 19892
- 5620681 Upgrade to a paid membership 67070 to unlock all instructions 42837
- 5874457 Upgrade to a paid membership 71453 to unlock all instructions 68001
- 8224933 Upgrade to a paid membership 34385 to unlock all instructions 44713
- 6573812 Upgrade to a paid membership 71016 to unlock all instructions 85546
- 5863399 Upgrade to a paid membership 78500 to unlock all instructions 84177
Upgrade to a paid membership to unlock all recipe instructions
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.
- Prep from frozen
- 5765635 Upgrade to a paid membership 73188 to unlock all instructions 68902
- 7378249 Upgrade to a paid membership 44397 to unlock all instructions 96920
- 8803049 Upgrade to a paid membership 77844 to unlock all instructions 12424
- 2652219 Upgrade to a paid membership 83788 to unlock all instructions 74896
- 9664318 Upgrade to a paid membership 92360 to unlock all instructions 61918
- 6462918 Upgrade to a paid membership 68622 to unlock all instructions 55881
Upgrade to a paid membership to unlock all recipe instructions
Make It Now Cooking Directions
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- **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.**
- For marinade: Combine pepper, salt #1, garlic powder, ground ginger and chili powder.
- Whisk together canola oil, rice vinegar, worcestershire sauce and soy sauce until emulsified.
- Combine spices with liquids.
- Place short ribs into a gallon bag and add marinade.
- Seal bag and turn several times to completely cover all meat.
- Marinate for 1-2 hours.
- For firecracker glaze: In a bowl combine honey, sriracha, maple syrup, fresh ginger, lemon juice, garlic, water and salt #2.
- Heat Instant Pot on the saute setting.
- Sear ribs on each side for about 30 seconds each.
- Pour glaze over top of the ribs. Lock lid into place and seal steam nozzle.
- Cook on high pressure for 45 minutes.
- Let pressure release naturally. Then serve.
Nutrition Facts
- Servings Per Recipe
- 4 Servings
- Serving Size
- about 1 pound Amount Per Serving
- Calories
- 1027
- Total Fat
- 61g
- Saturated Fat
- 21g
- Trans Fat
- 0g
- Cholesterol
- 268mg
- Sodium
- 2476mg
- Total Carbohydrates
- 29g
- Fiber
- 1g
- Sugar
- 25g
- Protein
- 87g
- WW Freestyle
- 31
8 Comments
Join the discussionCan you make it and then freeze it..from cooking it..to freezing it.. to warming up.to table?
Hi Sue, that’s a great question. I believe it would be okay to cook this, freeze, and then just thaw/re-heat later. I have passed this question along to our Menu Builder team though and will update you with an answer.
Hi Sue – a quick update from our Menu Builder team. It is perfectly fine to make this meal ahead of time, freeze it, and then re-heat/warm up when you are ready to serve it! Hope this helps. ~OAMM
When the recipe calls for beef short ribs, are they bone-in or boneless? The ones in the picture look boneless, but if I were shopping, I would by default go bone-in unless stated.
Hi Jennifer, for this recipe you would use bone-in short ribs.
The recipe calls for bone in…but I have used boneless and it turned out great.
I have also skipped the searing step and didn’t feel that much flavor was lost. Wouldn’t hesitate to skip again if in a rush! (Which, let’s face it, is always.)
Help! Trying to make sense of the Prep from Frozen directions. If you freeze the ribs in marinade, do you partially thaw them prior to searing in the pot? Or do you include the marinade as part of the sauce? And then the sauce instructions…how do you ‘pour’ the sauce if it is frozen? Trying to think ahead, and the logistics if the instructions are confusing if everything is frozen. Thanks!
Hi Jenn, So the beauty with the Instant Pot is you cook directly from frozen! (Yay). So for the first part of your question, you do not need to partially thaw the ribs before putting them in your Instant Pot. The marinade that you frozen with the ribs goes into the pot frozen. For the glaze, if you think it will be too frozen, you can use the Cold Water Thaw – If your meal is sealed in an airtight container (freezer bag, sealed plastic container, or mason jar), you can safely place the food into a sink or bucket full of COLD water to thaw it. Be sure that the food is submerged. Hope this helps.