SHORT RIBS INSTAPOT

Ingredients:

•  non-stick vegetable spray

•  4 pounds beef short ribs (I have also used Iamb short ribs)

• 2 cups barbecue sauce (or more if desired), divided

• 1/ 2 cup beef broth (you can also use chicken or vegetable broth)

• Cool Ranch , for serving

•  additional BBQ sauce, for serving

Directions:

• Line a large baking sheet with aluminum foil. Spray with non-stick vegetable spray. Set aside

• Set aside 1 cup barbecue sauce.

• Place a trivet/rack in the EPC pot. Add the '/z cup of beef broth.

• Place ribs on rack. Top with remaining 1 cup sauce.

• Lock the lid and close the pressure valve. Cook on manual high pressure mode for 60 minutes. naturally release the pressure for 10 minutes, then manually release pressure.

• Remove the ribs from the EPC pot and place them on the prepared baking sheet. Pour skillet sauce over ribs.

• Pour the reserved cup of sauce from step 2 over the ribs.

•  For super delicious crispy, caramelized ribs, broil the ribs in the oven for 7 minutes per side over medium heat.

•  Serve with additional Cool Ranch or BBQ Sauce.