Spareribs in the Instant Pot — NOT Kosher, NOT Vegetarian

Yes, I’ve become one of Those People — My name is Marian, and I love my Instant Pot.

The local Farmers Markets are open, and one vendor is Miller’s Meat and Produce. When we do eat meat, it’s usually from Miller’s. They had a sale on pork ribs, so there you go. I decided to take spareribs along with my usual vegan dish to Memorial Day.

The recipe I found that I liked the best was from Clarks Condensed, although (you know me) I didn’t follow it exactly.

For one thing, our #4 Daughter, the amazing Sara Marian, gave me a packet of Tsardust Memories from Penzys Spices, so I rubbed the raw ribs with yellow mustard and the Tsardust. Then I put the bottom rack in the Instant Pot and stuffed it with ribs up to the DON’T PUT ANYTHING ABOVE THIS LINE line.

Katie at Clarks says to put this liquid in with the ribs:

  • 1 cup water
  • 1/2 cup apple cider vinegar
  • 2 tbsp liquid smoke
  • 1 tablespoon vanilla
  • 1 can Dr Pepper
  • BBQ sauce

I didn’t have any Dr Pepper, and I forgot the BBQ sauce, but I used the other ingredients.

There were so many ribs, I had to make them in three batches, and they threw off so much liquid, I had to empty the pot after each batch and start fresh. Didn’t throw all that good juice away, of course; I saved it, chilled it, skimmed off the fat, and used the juice to cook sauerkraut and potatoes (in the Instant Pot, of course!).

After the ribs were cooked, I put them in a pan and broiled them to brown and crisp them up.

Falling-off-the-bone tender.

I’m posting today at Fatal Foodies about a vegetarian soup I made in the Instant Pot that tasted so full and rich you wouldn’t miss the meat. It was seriously delicious.

A WRITING PROMPT BASED ON MY POST: What would your main character take to a family get-together, where most of the guests have a different diet than your character does?

MA

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About

I was born in Louisville, Kentucky, but now live in the woods in southern Indiana. Though I only write fiction, I love to read non-fiction. The more I learn about this world, the more fantastic I see it is.

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One thought on “Spareribs in the Instant Pot — NOT Kosher, NOT Vegetarian

  1. Mitchell Allen
    Twitter:

    June 4, 2018 at 10:44am

    Wait, there’s an Instant Pot Club? Well, the group is richer for your inclusion. My wife and I decided to stick to old-school cooking.
    A big ol’ grill in the backyard and a strapping young son to make them. Like I said, old-school.

    Cheers,

    Mitch

    Permalink  ⋅ Reply
    • Author

      Marian Allen
      Twitter:

      June 4, 2018 at 12:40pm

      Yeah, for those who have mastered the art, grilling is king! I can’t get the damn coals to light. Having lit them, I can’t keep them going. Once they’re going, I can’t judge the proper heat for whatever I’m cooking. I can just about roast marshmallows over an open fire. Most of the time. Jealous of your grill and a strapping youngun to cook for you.
      Marian Allen would love to share..Spareribs in the Instant Pot — NOT Kosher, NOT VegetarianMy Profile

      Permalink  ⋅ Reply
  2. Mitchell Allen
    Twitter:

    June 4, 2018 at 3:17pm

    I think grilling is like riding a bike. You’ll fall off and skin your knees many times. Then, suddenly, you’re flying down the road!
    I used to waste so much charcoal when I started grilling. The lighter fluid scenes from movies come to mind. LOL
    The hard part is cleaning the gunk off between weekends. Enter strapping young man.

    He started grilling turkeys and hams and got so good at it, I happily relinquished the apron.
    His orange glazed chicken legs and thighs are the absolute best!

    Cheers,

    Mitch

    Permalink  ⋅ Reply

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