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
John Holton
June 4, 2018 at 9:13amMary loves her Instant Pot, too. She’s figured out how to do just about anything in it.These look good! I’ll pass it along.
Marian Allen
June 4, 2018 at 12:37pmI’m looking forward to getting the cookbook. Food porn is A Thing.
Dan Antion
June 4, 2018 at 9:21amMmmmmmmm
Marian Allen
June 4, 2018 at 12:38pmYes, sir!
Mitchell Allen
June 4, 2018 at 10:44amWait, 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
Marian Allen
June 4, 2018 at 12:40pmYeah, 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.
Mitchell Allen
June 4, 2018 at 3:17pmI 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
Marian Allen
June 4, 2018 at 3:20pmUmmmm….yum yum yum yum!!!
Carleen
June 19, 2018 at 4:40pmI have done spare ribs in mine with red wine. I like the idea of using Dr. Pepper!
Marian Allen
June 19, 2018 at 5:03pmOoo, and I like the idea of using red wine! 😀
Carleen
June 19, 2018 at 5:17pmIt is pretty tasty. Very rich!