20-MINUTE TENDER BEEF RIBS
1 Tbsp. extra virgin olive oil
4 lbs. beef spareribs, cut
12-oz. bottle mild or spicy chili sauce
10-oz. jar grape jelly
Place the oil in the removable cooking pot and set to brown. Add the ribs and turn as they brown. In a medium bowl, blend together thoroughly the chili sauce and grape jelly. Pour the sauce over the ribs and turn the ribs to coat. Set to high pressure and cook for 15 minutes. Use the quick-release method to release the pressure and remove the lid. Serve with the sauce if desired.
Yield: 4 servings.
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