Pressure-Cooker Barbecued Beef Ribs

• 2 tablespoons canola oil
• 4 pounds bone-in beef short ribs, trimmed
• 1 large sweet onion, halved and sliced
• 1/2 cup water
• 1 bottle (12 ounces) chili sauce
• 3/4 cup plum preserves
• preserves of your choice
• 2 tablespoons packed brown sugar
• 2 tablespoons red wine vinegar
• 2 tablespoons Worcestershire sauce
• 2 tablespoons Dijon mustard
• 1/4 teaspoon ground cloves

1. Select saute or browning setting on a 6-qt. electric pressure cooker and adjust for medium heat; add oil. Brown ribs in batches, adding additional oil as needed. Remove ribs. Brown onions. Add ribs back to the pressure cooker. Add water. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 40 minutes. Let pressure release naturally for 10 minutes and then quick-release any remaining pressure.
2. In a small saucepan, combine the remaining ingredients; cook and stir over medium heat until heated through. Remove ribs from pressure cooker; discard cooking juices. Return ribs to pressure cooker. Pour sauce over top. Lock lid; close pressure-release valve. Adjust to pressure-cook on low for 5 minutes. Allow pressure to naturally release for 5 minutes and then quick-release any remaining pressure. Serve ribs with sauce.

canola oil, short ribs, sweet onion, water, chili sauce, plum preserves, preserves, brown sugar, red wine vinegar, worcestershire sauce, mustard, ground cloves

Taken from www.tasteofhome.com/recipes/pressure-cooker-barbecued-beef-ribs/ (may not work)