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John_Sterling 09-28-2021 12:12 PM

Balsamic Glazed Ribs and Sweet Potatoes
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I had 3 Lbs mixed beef ribs in the freezer to use up.

Brown ribs all sides in big CI skillet. Cutting extra fat off wise. I cheated and used a torch to help. Transfer to Stainless pressure cooker. I gave the 3 lbs 45 min @ 15 psi, natural release then rested and cooled them a half hour in opened pot so they could be handled. The meat wants to fall off the bones, or the bones want to fall out of the meat.

Cut up unpeeled sweet potatoes and dump in skillet. bake covered at 350F until fork tender. I gave them 45 min too. I had 1 1/2 pretty big potatoes in a 12" skillet.

While potatoes cooking make a balsamic reduction for the glaze. 1 C. good balsamic vinegar, 3 Tsb honey, a lot of powdered ginger. Cook down until just clings to a spoon. Will thicken more as it cools. I did this in a high quality stainless pot. Used CI last time and it did not end well.

When ribs can be handled pile over sweet potatoes and brush with glaze. Drizzle extra glaze on potatoes. Put under boiler a few minutes to caramelize glaze. Serve,.

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