Instant Pot Beef Ribs

Select the saute or browning setting on a 6-qt. electric pressure cooker, and adjust for medium heat. Add the canola oil. Brown the ribs in batches, adding more oil as needed. Remove the ribs, and brown the onions. Editor's Tip: Be sure to brown the ribs on all sides to seal in moisture.

Add the ribs back to the pressure cooker. Add the water. Lock the lid, and close the pressure-release valve. Adjust to pressure-cook on high for 40 minutes. Let pressure release naturally for 10 minutes, then quick-release any remaining pressure.

In a small saucepan, combine the chili sauce, plum preserves, brown sugar, red wine vinegar, Worcestershire sauce, Dijon mustard and ground cloves. Cook and stir over medium heat until heated through.

Remove the ribs from the pressure cooker, and discard the cooking juices. Return the ribs to the pressure cooker. Pour the barbecue sauce over the top. Lock the lid, and close the pressure-release valve. Adjust to pressure-cook on low for five minutes. Allow the pressure to naturally release for five minutes, then quick-release any remaining pressure. Serve the short ribs with the sauce.