4poundsbeef ribsask butcher to saw or chop them in half if they’re not already trimmed
In the pre-heated pressure cooker (using saute’ mode), add sesame oil garlic, ginger, and red pepper flakes and saute’ for a minute.
Then, de-glaze with vinegar, mix-in the sugar, soy sauce and beef stock – mix well.
Add the ribs to the pressure cooker coating them with the mixture.
Close and lock the lid , set the valve to “seal” and cook for 60 minutes at high pressure.
When time is up, open the pressure cooker with the Natural release method disengage the “keep warm” mode or unplug the cooker and open when the pressure indicator has gone down (20 to 30 minutes).
Remove the ribs, and place on a cookie sheet (they will not look very dark yet, this is ok) and slide under the broiler for about 5 minutes to brown (which will change their color to a rich dark brown).
Meanwhile, make a slurry in a small container with the cornstarch and water and then mix into the rib cooking liquid in the pressure cooker.
Boil the mixture in the pressure cooker (using Saute’) until it reaches the desired consistency and then pour the sauce over the ribs before serving with steamed white rice.