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?

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.**
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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: In fridge
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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 in the refrigerator.
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 high pressure for 45 minutes.
13. Let pressure release naturally. Then serve.