Ingredients
1 package (4 ounces) beef jerky3 pounds pork spareribs, cut into 2-rib sections4 cans (15 ounces each) black beans, rinsed and drained4 cups beef broth1 cup chopped onion6 bacon strips, cooked and crumbled4 teaspoons minced garlic1 teaspoon crushed red pepper flakesTortilla chipsOptional toppings: Shredded cheddar cheese, sour cream, thinly sliced green onions, pickled jalapeno slices and chopped tomatoes
Preparation
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, 2 cans beans, 2 cups broth, 1/2 cup onion, 3 bacon strips, 2 tsp. garlic and 1/2 teaspoon red pepper flakes. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 40 minutes.
Allow pressure to naturally release for 10 minutes; quick-release any remaining pressure. Remove pork mixture 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 medium heat; heat through. Strain pork mixture; discard juices. Serve with chips and toppings as desired.
