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beef jerky pork spareribs black beans onion bacon garlic red pepper beef broth tortilla chips toppings
Viewed: 16 - Published at: 4 years agoIngredients
- 1 package (4 ounces) beef jerky
- 3 pounds pork spareribs, cut into 2-rib sections
- 4 cans (15 ounces each) black beans, rinsed and drained
- 1 cup chopped onion
- 6 bacon strips, cooked and crumbled
- 4 teaspoons minced garlic
- 1 teaspoon crushed red pepper flakes
- 4 cups beef broth, divided
- Tortilla chips
- Optional toppings: Shredded cheddar cheese, sour cream, thinly sliced green onions, pickled jalapeno slices and chopped tomatoes
Method
- Pulse beef jerky in a food processor until finely ground. Working in batches, place 1-1/2 pounds ribs in a 6-qt. electric pressure cooker; top with half the jerky, two cans beans, 1/2 cup onion, three bacon strips, 2 tsp. garlic and 1/2 teaspoon red pepper flakes. Pour in 2 cups broth. Lock lid; close pressure-release valve. Adjust pressure-cook on high for 40 minutes.
- Allow pressure to naturally release for 10 minutes, then quick-release any remaining pressure. Remove from pressure cooker; make second batch by adding remaining ingredients to cooker. Repeat previous procedure.
- When cool enough to handle, remove meat from bones; discard bones. Shred meat with 2 forks; return to pressure cooker. Select saute setting and adjust for high heat; heat through. Strain pork mixture; discard juices. Serve with chips and toppings as desired.
