Spicy ribs with coffee and chilli sauce

Melting ribs in only 40 minutes - winning!

  • place PRE
  • place COOK
  • place SERVES 6 - 8
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The first food I ever cooked in my Instant Pot was short ribs/flanken. It convinced me this device would change my life. I was amazed how moist the meat was after 40 minutes, when it usually took 2 ½ hours’ baking to achieve the same melt-in-your-mouth texture.

If making this with a regular oven, sear the meat on the stove top and then bake covered in the oven for 2 ½ hours at 160°C

  • Place the chillis and . cup of the hot water into a small bowl and let sit for 10 minutes. Press Saut. and when the display reads “Hot,” add the oil and ribs to the inner pot, 3 or 4 pieces at a time, and sear for 3 minutes per side. Remove to a plate.
  • Repeat for the remaining meat. Add the remaining hot water and use a wooden spoon to scrape the bottom of the pot clean. Press Cancel.
  • When the meat is almost done browning, place the chillis and soaking water, onion, garlic, maple syrup, lime juice, brewed and ground coffee, chilli powder, Aleppo pepper and salt into a food processor or blender and process until smooth, for about 1 minute.
  • When all of the meat has been browned, add the sauce to the pan, return the meat to the pan, and turn to coat each piece.
  • Secure the lid, ensuring that the steam release handle is in the Sealing position. Press the Pressure Cook button and set the cooking time for 40 minutes.
  • When the cooking time is complete, turn the valve to the Venting position to quickly release the pressure. Press Cancel and remove the lid.
  • Remove the meat to a serving dish. Press Saut. and cook the liquid for 5 minutes to reduce. Pour over the meat.

2 large dried red chillis

236ml hot water, divided

1 tbsp oil

2–2.7kg flanken, cut in half

1 medium onion, quartered

3 cloves garlic

3 tbsp maple syrup

2 tbsp fresh lime juice, from 1-2 limes

118ml brewed coffee

2 tbsp ground or instant coffee

1 ¼ tsp chilli powder

¼ tsp Aleppo pepper or red pepper flakes

1 tsp salt

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