Sweet & Sticky Beef Ribs

There’s nothing better in your Duo Crisp! Get the best of both worlds in one pot – pressure cook the ribs then swop lids and finish off under the super hot air fryer lid. Less mess, easy clean and one pot cooking!

Ingredients: 
 
For the beef ribs: 
2kg free-range beef short ribs, cut into 8-10 pieces 
2 Tbsp olive oil 
250ml beef stock  
 
Dry rub:  
2 Tbsp sweet smoked paprika 
1 tsp onion powder 
1 tsp garlic powder 
¼ tsp chilli powder / cayenne pepper  
1 tsp freshly ground black pepper 
1 Tbsp sea salt flakes  
 
For the quick BBQ sauce: 
180ml / ¾ cup tomato sauce  
2 Tbsp apple cider vinegar 
1 Tbsp Worcestershire sauce 
2 Tbsp light brown sugar 
2 tsp sweet smoked paprika 
½ tsp ground cumin 
½ tsp cayenne pepper  
1 tsp sea salt flakes  
 
Coleslaw:  
1 large pink lady apple, cut into matchsticks  
300g shredded mixed cabbage / slaw of choice  
1 Tbsp lemon juice  
1 Tbsp olive oil 
Salt, to taste  
 
Spring onions, to serve  
 
Method: 
 
For the BBQ sauce: 
Combine all ingredients in a small saucepan, bring to a simmer over medium heat and cook for 5 minutes. Set aside.  
 
For the ribs:  
Mix all the dry rub ingredients together.  
Rub the short ribs all over with the spices.  
 
Set the Instant Pot to Sauté on High.  
 
Add a drizzle of olive oil to the inner pot and brown the short ribs in batches on all sides.  
Insert the trivet into the inner pot along with the beef stock.  
Place all the browned short ribs onto the trivet.  
 
Pressure cook for 45 min on High Pressure. Natural release.  
 
While the short ribs are cooking make the slaw.  
Combine shredded slaw of choice with apple, lemon juice, olive oil and salt.  
Mix to combine and set aside for serving.  
 
To finish the short ribs: 
 
Remove ribs and liquid from the inner pot.  
 
Place ribs in the air fryer basket and brush generously with BBQ sauce.  
Broil / Grill for 10 min 200˚C. After 5 min remove the top layer to give the bottom ribs some colour.  
 
Scatter sticky ribs with spring onions and serve with slaw, extra sauce and tangy pickles.