Month: June 2017

Moist and Fall off the Bone BBQ Ribs – Instant Pot Recipes

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BBQ Ribs in less than an hour w/out slaving over the grill!  You heard right!  And no you won’t have to make a trip to your fav BBQ joint either.   I’m talking about delicious-and-moist-fall-off-the-bone-ribs right in your home for a fraction of the cost.  Just dump the ingredients right in your fabulous instant pot, set it and forget it until the timer beeps ;).  Or you can start prepping a salad or fries to go along for a complete meal. Then pop it in the oven for a few minutes.  Grab your beer and enjoy!  Now go and grab your ingredients and get started!

INGREDIENTS:
1-2 racks of ribs
favorite seasoning or salt/pepper
1 cup water
3-6 cups BBQ sauce

DIRECTIONS:
– Rub seasoning over both sides of rib racks.
– Place ribs upright into the inner pot.
– Pour in 1 cup of water
– Close the lid and turn the valve to “SEALING”
– Choose “Meat/Stew” setting and change time to 20-25 minutes (depending on the thickness of your ribs).
– Let it naturally release and once the pin drops indicating the pressure is fully released, safely open the lid.
– Place the rib racks into an oven safe pan.
– Spread on your favorite BBQ sauce on both sides.
– Broil on HI for 6-10 minutes (watch for burns after 6 min.)
– Flip the ribs and broil another 6-10 min. (watch for burns.)
– Spread more BBQ sauce if desired.
– Enjoy!

Accompanying video for this recipe:


TIPS:
Don’t discard the water!  That is some good broth potential right there!  I like to use it in various soup recipes or just a side broth.  Don’t feel like soup just yet?  Go ahead and refrigerate it and skim off the fat layer the when chilled then throw it in the freezer for when you need it.

Vietnamese Style Yogurt in the Instant Pot

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Yogurt WaterMark

I’ve lately grown to like the flavor of plain yogurt with its rich and tarty taste, smooth and creamy in texture.  But its hard to pass up a sweetened version of this friendly bacteria filled thick milky concoction.  That doesn’t sound too good does it?  But trust me, I don’t think even a non-yogurt enthusiast would say no to this after a bite!  I think we could have finished the whole batch if we didn’t have an ounce of self control – ha!

I had ordered this during a trip to Vietnam where it came in a tiny jar of about 4oz.  It was delicious and probably costed about $3USD.  So for the level of labor that goes into producing this yummy treat, I’d gladly make it at home.

Needless to say, kid and hubby approved.  Even my anti-sour kiddo asked for more!  Are you convinced yet?  Here’s the recipe, give it a go and try not to finish it all in a day :).

Ingredients:

(Use the condensed milk can to measure out the rest of the ingredients)
1 can of sweetened condensed milk
1 can of hot water or milk
2 cans of whole milk
1 can of plain yogurt
optional fruits

Directions:
– Pour out the can of condensed milk into a large mixing bowl/container.
– Use the now empty can to measure the rest of the ingredients.
– Measure 1 can milk or water and pour it into a heat proof container to warm up (either microwave or stovetop).
– Pour the warm milk or water into the condensed milk and mix it until dissolved.
– Add 2 cans of the whole milk.
– Check the temperature of the mixture and be sure it’s not too hot (should be under 115 degrees F).  We don’t want to kill off the cultures.
– Add 1 can of plain yogurt.
– Mix it all up.
– (Note: add your fruits to the empty jars at this time)
– Pour into jars/containers and cover with lid.
– Pour a cup of water into the inner pot and put on the trivet.
– Place or stack the yogurt jars/containers onto the trivet.
– Press the “Yogurt” button which defaults to 8 hours.  (I adjusted to 11 hours for a thicker texture).
– Wait patiently because it’ll be worth it!  Enjoy!

YogurtWM

NOTE: I noticed that some brands of yogurt, particularly Greek, are smoother than others.  So choosing to use creamier yogurt will probably yield a smoother texture in your batch.

Video for this recipe: