Description
A sweet and savory take on short ribs with a Dr. Pepper, apple, ancho sauce that’s melt in your mouth.
Ingredients
Scale
- 2 lb Short ribs
- 1 white onion
- 6 dried ancho chile pods
- Salt 1/2 tsp + more
- 1 cup apple juice
- 1 12oz can Dr Pepper
- Tomato paste 2 Tbs
Instructions
- Heat an electric pressure cooker on “Brown” and once heated, sear short ribs on all sides until caramely colored brown.
- Next, add 1 white onion rough chopped, 1 dried ancho chile pods (stems removed) salt, apple juice, and Dr. Pepper.
- Set pressure cooker to HIGH and set for 20 minutes.
- Preheat oven to 375F.
- After 20 minutes, remove the ribs from the cooker and place in a cast iron skillet.
- Then transfer the remaining ingredients into a blender with the Tomato paste and blend on hight until completely smooth.
- Add the sauce to the skillet with the ribs and cover with foil, then place the skillet in the 375F oven for 30 minutes to continue cooking, then uncover and roast another 10.
- Serve with additional sauce drizzled on top with cilantro and lime.
- Prep Time: 10 mins
- Cook Time: 1 hour
- Category: Entree
- Cuisine: Southwestern