Get the "large cut"-short ribs sort of like THICK flanken style ribs-slice twice ALMOST through parallel to bone, unroll. You can use "Korean style" flavors OR just salt pepper, garlic AND pine nuts-roll meat back up . Wrap tight in foil, pressure cook till tender.You can also use the pine nuts in Korean style..

Your recipe for Korean ribs looks good but i have suggestions: soy sauce-use Kikkoman, sesame oil- use Kadoya; Variations-use a bit of Sake, try a little ketchup, try a little "gochu jahm" (Korean hot bean paste). you will also find smushing a large peeled KIWI will help tenderize; be careful- use only 1 large kiwi per 5 pound ribs as too much kiwi can make them mushy. Marinated ribs can be frozen before cooking. Brand names of some items can alter taste-we have tried, found Kikkoman soy sauce and Kadoya sesame oil the best in our "tests". MY source?? Wife is "pure Korean" from Korea. Didn't see you mention sesame seeds-toasted and smashed, maybe 1/4-1/3 cup per 5 pounds meat. Green onions-slice thinly lengthwise then cut at an angle across.