Well, of course not!
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I made ribs last night in the instant pot. My take in one word; game changer.
I used this recipe;
The taste was pretty good. I’ve never cooked with tamarind before but it’s an interesting flavor; tart and a little sweet with an earthy note. My recomemdation to anyone who wants to try it would be marinate the ribs in the sauce first, since I didn’t find the meat picked up much flavor. Also, I felt like this recipe would probably be lifted by some heat; a few tablespoons of chili flakes would probably do the trick.
To the cooking part; half an hour and the ribs were fall-off-the-bone delicious. Like anything in a pressure cooker, a half hour cook time isn’t really a half hour - it takes 10 minutes to get up to temp and another 10 to cool down. And this recipe requires reducing the sauce after the ribs are cooked so that adds another 15, and broiling took another 10 minutes to get a nice glaze. But yeah, rib dinner in about an hour - that makes it a weeknight meal option.
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I was planning on carne asada for thanksgiving, but that is making me reconsider, because that looks awesome!
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