Start with heating a cast iron pan or other pan for browning meat over medium high heat with 1 Tbs oil (I use grapeseed). Season two pounds of country style beef ribs with salt.
Place the ribs in the heated pan and brown on all sides, giving it three or so minutes on each side. Once they're browned, place them in your pressure cooker (or slow cooker if you're Crock-Potting) along with 12 ounces quartered mini peppers, 1 Tbs minced fresh ginger, and 6 minced garlic.
Next, in a small bowl, combine 20 ounces of cherry pie filling, 1 Tbs Worcestershire sauce, 2 Tbs dijon mustard, 1 Tbs paprika, 1 tsp beef Better than Bouillon and 1½ cups water. Mix that together so it's incorporated then pour over the beef and veggies in your pressure cooker.
If using an electric pressure cooker, cook on 'high' for 22 minutes. If using a Crock-Pot, cook on 'high' for 4 to 5 hours or 'low' for 6 to 8 hours.
You'll know it's done because the beef will be fork tender and the sauce will be slightly thickened. Feel free to add some salt to the sauce if it needs extra seasoning. Serve the ribs with cherries, peppers and doused in sauce. Serve extra sauce for ladling on the side.