Barebecue Pork Spare Ribs
Ingredients:
5lbs Fresh Extra Tender Pork Spare Ribs
1 cup water
1 tbs liquid smoke
1 tbs Worcestershire sauce
4 tbs brown sugar
1 tbs paprika
2 tsp garlic salt
2 tsp onion powder
1 tsp oregano
1 tsp cinnamon (optional)
2 tbs liquid from pressure cooker pot
1/2 cup barbecue sauce (I use KC Masterpiece)
Directions:
1 cup water
1 tbs liquid smoke
1 tbs Worcestershire sauce
4 tbs brown sugar
1 tbs paprika
2 tsp garlic salt
2 tsp onion powder
1 tsp oregano
1 tsp cinnamon (optional)
2 tbs liquid from pressure cooker pot
1/2 cup barbecue sauce (I use KC Masterpiece)
Directions:
1. Remove membrane from the ribs. Cut into about 4 separate pieces (cut every 4 ribs or so).
2. Mix brown sugar, paprika, garlic salt, onion powder, oregano, and cinnamon and rub all over the ribs.
3. Pour water, liquid smoke, and Worcestershire sauce into pressure cooker pot.
4. Loosely pile ribs in pressure cooker (I did not use a trivet).
5. Seal the pressure cooker and cook the ribs on high pressure for 45 minutes. Allow pressure to naturally release for 10 minutes before quick releasing remaining pressure.
6. Carefully remove ribs from the pressure cooker pot. They should be fall-off-the-bone tender, so make sure you get all the pieces out of the pot.
7. Take 2 tbs of the remaining liquid in the pressure cooker and mix it with the barbecue sauce.
8. You can use a silicone brush to cover the ribs with barbecue sauce, pour it over them, or just leave them plain and allow individuals to choose how much, if any, sauce they want on the ribs (which is what I do, because not everyone even uses barbecue sauce at all). You can also cover the ribs in barbecue sauce and then broil them for a few minutes to get more of a crust on top...but I like them tender without the crisp. :)
*I used the CooksEssentials 8qt Oval Pressure Cooker for this recipe.
2. Mix brown sugar, paprika, garlic salt, onion powder, oregano, and cinnamon and rub all over the ribs.
3. Pour water, liquid smoke, and Worcestershire sauce into pressure cooker pot.
4. Loosely pile ribs in pressure cooker (I did not use a trivet).
5. Seal the pressure cooker and cook the ribs on high pressure for 45 minutes. Allow pressure to naturally release for 10 minutes before quick releasing remaining pressure.
6. Carefully remove ribs from the pressure cooker pot. They should be fall-off-the-bone tender, so make sure you get all the pieces out of the pot.
7. Take 2 tbs of the remaining liquid in the pressure cooker and mix it with the barbecue sauce.
8. You can use a silicone brush to cover the ribs with barbecue sauce, pour it over them, or just leave them plain and allow individuals to choose how much, if any, sauce they want on the ribs (which is what I do, because not everyone even uses barbecue sauce at all). You can also cover the ribs in barbecue sauce and then broil them for a few minutes to get more of a crust on top...but I like them tender without the crisp. :)
*I used the CooksEssentials 8qt Oval Pressure Cooker for this recipe.
Slow Cooker Baked Potatoes
Ingredients:
4-6 large potatoes
Olive Oil
Salt (I use a grinder with sea salt)
Aluminum foil
Directions:
1. Rinse and dry potatoes. Poke with a fork on all sides. 4-6 large potatoes
Olive Oil
Salt (I use a grinder with sea salt)
Aluminum foil
Directions:
2. Tear a piece of aluminum foil large enough to wrap each potato.
3. Cover each potato with a little bit of olive oil and then sprinkle with salt.
4. Wrap each potato and place in the slow cooker.
5. Cook on high heat for 5 hours.
6. Remove and carefully (they're hot!) unwrap each potato.
7. Split and top with desired toppings (butter, sour cream, chives, bacon bits, etc).
3. Cover each potato with a little bit of olive oil and then sprinkle with salt.
4. Wrap each potato and place in the slow cooker.
5. Cook on high heat for 5 hours.
6. Remove and carefully (they're hot!) unwrap each potato.
7. Split and top with desired toppings (butter, sour cream, chives, bacon bits, etc).