Mexican Ribs and Beans

Steps

1. Remove the membrane from the ribs.
2. Cut the ribs individually.
3. Season the ribs with salt and black pepper, then pat them dry.
4. Using a pressure cooker on the sauté setting, add oil or lard and allow it to heat up.
5. Place the ribs in the pot, facing down, and sear for 3 minutes per side.
6. Flip the ribs over and sear for another minute until all sides are seared.
7. Remove the seared ribs from the instant pot and repeat the process with the rest of the ribs.
8. Using the leftover oil, sauté the onion along with the garlic cloves, scraping the bottom of the pot.
9. Add one Chile Sano (optional) for spice and cook for another minute, ensuring you continue to scrape the bottom.
10. Add the green chili using the other half of the bottle or the whole thing, continuing to scrape the pot until clean.
11. Add all spices (ground cumin, oregano, dried cilantro), hot water, and allow it to simmer.
12. Once simmering, add the beans and mix.
13. Add the ribs along with all their cooking juices. Mix well, adding more water if needed so that the ribs are covered by the broth.
14. Add the chopped cilantro and bay leaves.
15. Close the pressure cooker and set it to meat setting for 1 hour and 20 minutes.
16. Once cooked, allow the pot to rest for at least 20 minutes.
17. Carefully release the leftover steam from the pressure cooker.