Pressure Cooker BBQ Beef Ribs and Delicata Squash with Maple Butter

Pressure Cooker BBQ Beef Ribs and Delicata Squash with Maple Butter
Chef Adam Gertler is making a delicious dish with homemade sauce and spice that serves 4.

Ingredients for Beef Ribs

  • 4 beef short ribs(6-8oz.)

Ingredients for Spice Mixture

  • 2 T five spice powder
  • 1 T kosher salt
  • 1 T brown sugar
  • 1/2tsp cayenne pepper
  • 1 T vegetable oil

Ingredients for Sauce

  • ¼ c chopped onion
  • 2 tsp. minced ginger
  • 2 tsp. minced garlic
  • ¼ C low sodium beef stock
  • ½ c Apple cider
  • 1 T soy sauce
  • ¼ c gochujang paste
  • ¼ c ketchup
  • 2 T honey
  • 1 T brown sugar
  • 2 T rice wine vinegar
  • ½ tsp liquid smoke
  • 1 T tomato paste

Ingredients for Delicata Squash with Maple Butter and Pecans

  • For Squash:
  • Delicata Squash, cut ½ lengthwise and cleaned with a spoon
  • ½ tsp kosher salt
  • 2 T butter, softened
  • 1 T maple syrup
  • 1 T brown sugar
  • For Pecans:
  • 1 c pecan halves
  • 1 ½ T brown sugar
  • 1 T water
  • ¼ tsp kosher salt
  • 1 Tsp butter
  • 2 tsp parsley
  • Salt

Pressure Cooker BBQ Ribs - Home & Family

Directions for Ribs

1. Combine seasoning ingredients.
2. Season beef ribs with spice mixture.
3. Over medium high heat in pressure cooker sear beef ribs on all sides in vegetable oil.
4. Remove ribs from pot. Add onion, garlic and ginger and sauté 30 seconds until fragrant taking care not to burn.
5. Add remaining sauce ingredients.
6. Place wire rack in pressure cooker and place beef ribs on rack.
7. Bring to high pressure and cook for 45 minutes.
8. Allow pressure to release naturally.
9. Remove rack from pressure cooker.
10. Skim fat from liquid and simmer until mixture thickens and bubbles.
11. Brush sauce on beef ribs and finish on grill pan or under a broiler until a nice crust forms.
12. Serve with additional sauce and side of choice.

Directions for Pecans

1. Over medium high heat in a nonstick frying pan, combine pecan halves, brown sugar, water and salt.
2. Cook until water evaporates and pecans begin to brown.
3. When brown sugar has begun to caramelize, turn off heat and add butter.
4. Remove pecans to silpat to cool (Nuts should be dry and not sticky).
5. Chop nuts and reserve to use as garnish.

Directions for Squash

1. Slice squash in 1” slices
2. Combine butter, maple syrup and brown sugar and brush both sides of squash slices.
3. Season both sides with salt.
4. Roast at 385° for 20 minutes on silpat or foil lined roasting pan, sprayed with nonstick spray.
5. Turn slices and roast for additional 15-20 minutes until slightly charred and very golden on both sides.
6. Season with additional salt, chopped candied pecans and parsley.

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