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.
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?