Sweet 'n Tangy Short Ribs


  • 3/4 cup HEINZ BBQ Sauce Carolina Mustard Style
  • 1/2 cup KRAFT Zesty CATALINA Dressing
  • 1 large onion
  • 2 tsp chili powder
  • 2 lb boneless beef short ribs
  • 24 oz ORE-IDA STEAM N' MASH Cut Russet Potatoes
  • 2 tbsp chopped italian parsley
  • MIx barbecue sauce and 1/4 cup dressing until blended.
  • Heat remaining dressing in electric pressure cooker using SAUTÉ setting on medium heat. Add onions and chili powder; cook and stir 2 min. Add meat and barbecue sauce mixture. Close and lock lid. Turn Pressure Release Valve to Sealing position.
  • Cook 40 min using HIGH PRESSURE COOK setting. When timer goes off, use Quick Pressure Release to carefully release pressure. Slowly remove lid. Use tongs to remove meat from cooker; cool slightly.
  • Meanwhile, skim and discard fat from surface of barbecue sauce mixture in cooker; cook 10 min. using SAUTÉ setting on high heat. While sauce is cooking, cook potatoes as directed on package.
  • Spoon meat over the potatoes; drizzle with 1/2 cup of the sauce. Sprinkle with parsley. Serve any remaining sauce on the side.
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