Buy a rack of ribs from Costco with spices on it and you can skip the rest of the ingredient list as you’ll just need a cup of water to put in the bottom of the Instant Pot 🙂
1/4 cup brown sugar
2 Tbsp chili powder
2 tsp dried parsley
1 tsp salt
1 tsp pepper
1 tsp cumin
1 tsp garlic powder
1 tsp onion powder
1/4 tsp cayenne powder
1 cup water
1/2 cup apple cider vinegar
1/4 tsp liquid smoke (optional)
1/2 cup barbecue sauce
Instructions
Remove the lining from the bottom side of the ribs by running a butter knife under the skin and then using a paper towel to grip and remove completely.
Combine the brown sugar, chili powder, parsley, salt, pepper, cumin, garlic powder, onion powder, and cayenne pepper in a small dish and rub all over the ribs.
Place the rack in the Instant Pot and stand the ribs on their side, wrapping around the inside of the Instant Pot.
Pour in the water, apple cider, and liquid smoke, being careful to not wash off any of the seasonings.
Secure the lid, making sure the vent is closed. Press the Meat button and set to 25 minutes. Let the pressure naturally release for 10 minutes, then quick release the rest of the way.
Carefully remove the ribs from the pressure cooker and set on a foil-lined baking sheet.
Brush down with your favorite BBQ sauce and put under the broiler for 5 minutes, keeping an eye on it so that it does not burn.
Notes
Recipe can be doubled by wrapping a second rack of ribs around the first. Double the spices to have enough to coat both racks of ribs, but keep the amount of liquids the same.
1/4 cup shredded Parmesan cheese (or grated Parmesan to top)
Instructions
Place the dry pasta, butter, garlic salt, salt, dry mustard, and water into the Instant Pot. Place the lid on top and seal the toggle switch. Turn on Manual High Pressure for 4 mintes.
When cooking is complete, do a quick release and remove the lid when the pin drops.
Keep on Warm mode. Add the evaporated milk and half of the cheeses. Melt the cheeses by stirring. When the first batch of cheese is melted, add the other half of the cheese and stir to melt.
Test for seasoning and add more salt or pepper if you prefer. Remove from heat and let rest for five minutes to let the sauce thicken.
Preheat oven to 350 degrees F. Grease one 9- or 10-inch tube/Bundt pan.
Mix white sugar and cinnamon in a plastic bag. Cut biscuits into quarters. Shake 6 to 8 biscuit pieces in the sugar cinnamon mix. Arrange pieces in the bottom of the prepared pan. Continue until all biscuits are coated and placed in the pan. If using nuts and raisins, arrange them in and among the biscuit pieces as you go along.
In a small saucepan, melt the margarine with the brown sugar over medium heat. Boil for 1 minute. Pour over the biscuits.
Bake at 350 degrees F for 35 minutes. Let bread cool in pan for 10 minutes, then turn out onto a plate. Do not cut! The bread just pulls apart.
Add ground beef to large mixing bowl. In a separate bowl – combine dry ingredients. Then add dry ingredients to ground beef and mix well with hands or fork.
In same bowl used for dry ingredients – whisk together wet ingredients. Then add wet ingredients to ground beef mixture and mix well to combine.
Add 2 cups of water to pressure cooker.
Form one large circular loaf with the beef mixture and place in a makeshift pan made of tin foil (roll up sides to contain the meat) steamer basket. Place tin foil with mixture in pressure cooker. Lock lid and cook for 16 minutes at high pressure.
Meanwhile – combine 1/2 cup ketchup and brown sugar with a whisk.
Once cook time is complete, allow pressure to release naturally (about 10 minutes).
Transfer meatloaf to a baking sheet and generously glaze with ketchup mixture.
Place under high broiler for about 3-5 minutes, or until desired caramelization occurs.
In sauce pan, combine vinegar and sugar with liquid from beans, peas, and corn. Bring to a boil. Add beans, peas, corn, and onion. Boil and remove from heat.
Add vegetables, oil, and vinegar. Refrigerate 4 hours.