Instant Pot Korean Beef Ribs

subheading: For the Ribs:

4 pounds beef short ribs (Do not use Asian-style short ribs for this recipe. Those ribs tend to be sliced thinly across the bone and will most certainly completely fall apart in this recipe. Use larger cuts which typically weigh roughly 10 to 12 ounces each.)

½ teaspoon salt

½ teaspoon ground black pepper

1 tablespoon olive oil

4 cloves garlic, minced

1 tablespoons fresh ginger, grated

subheading: For the Sauce:

¼ cup low sodium soy sauce

1 cup broth, vegetable or beef flavoured

½ cup gochujang

½ cup sugar

¼ cup jelly (or seedless jam)

¼ cup rice wine vinegar

¼ cup honey

¼ cup ketchup

½ teaspoon salt

Directions at lordbyronskitchen.com

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