Maple-Garlic Beef Short Ribs

I made this for supper tonight, using the exact same ingredients as the maple-garlic chicken, and the same method except that I used pressure cooker. (I added two slices of sirloin steaks for hubby because he does not like ribs -- "too much work for so little meat"). My MIL recently gave me two quartz of maple syrup, and one quart is almost out now, with some sediments forming at the bottom. We usually do not use this part of maple syrup for pancakes, but I hate throwing it away, so cooking or baking with it is the best way to use it up.

We loved the effect just as much as we did with the chicken.

Ingredients:
1 cup maple syrup
1/2 cup brown sugar
2 tsp garlic powder
1/4 cup white vinegar
1 cup soy sauce
3-5 lb beef short ribs
cornstarch-water mixture (probably 1/2 cup water + 3 heaping tbsp cornstarch)

Instructions:
Mix all the sauce ingredients. Place beef ribs in pressure cooker. Pour the sauce. Close lid and turn oven on high. Once pressure gets high, simmer for 45 minutes.
Release pressure. Turn oven to low broil. Place beef ribs on baking sheet. Broil 1-2 minutes to dry up the surface. Meanwhile, make sauce thicker using cornstarch-water mixture (Sauce should be boiling briskly, then pour the CW mixture in slow stream while stirring).
Baste beef ribs with sauce and broil two minutes. Do this two times on one side then flip over and do this again twice. Basting and broiling gives the glazed effect (the sugar content caramelizes under the high heat and gives that beautiful highly-appealing sheen).
Place remaining sauce in a gravy boat. Serve with the beef ribs. Garnish with snips of chives as desired. Serve over plain rice or mashed potatoes with boiled veggies.