STICKY RIB HOT POT
Combine sticky ribs and a hot pot to make this fabulous family-sized casserole. It's full of flavour, with pork ribs, sweet potato, red peppers and mangetout
Provided by Katie Hiscock
Categories Dinner, Main course
Time 1h20m
Number Of Ingredients 13
Steps:
- Combine the hoisin sauce, dark soy sauce, rice vinegar and chicken stock or water in a bowl, then add the ribs. Leave to marinate for at least 30 mins - you can put the ribs in the fridge overnight, if you like.
- Heat the oven to 150C/130C fan/gas 3. Drain the ribs well (set aside any marinade) and toss in the cornflour. Heat the sesame oil in a wok, then add the ribs, garlic ginger and spring onion and fry until the ribs are golden, being careful not to burn the garlic. Season well. Add the remaining marinade along with 100ml water and bring to a boil. Tip the mixture into a casserole dish, then stir in the red pepper and sweet potato. Cover with a tight-fitting lid. Put a piece of parchment under the lid if it isn't tight fitting - this will help seal in the steam.
- Cook in the oven for 50 mins, then stir in the mangetout and cook for 10 mins more. Sprinkle over the remaining spring onion to serve.
Nutrition Facts : Calories 360 calories, Fat 23 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 12 grams sugar, Fiber 3 grams fiber, Protein 17 grams protein, Sodium 1.4 milligram of sodium
FALL-OFF-THE-BONE 30-MINUTE INSTANT POT® RIBS
These Instant Pot® ribs fall right off the bone and are ready in just 30 minutes! In this family of seven I had zero complaints and these sweet and spicy ribs, that's a win for me!
Provided by Cambria_Mae
Categories Meat and Poultry Recipes Pork Pork Rib Recipes Baby Back Ribs
Time 55m
Yield 8
Number Of Ingredients 13
Steps:
- Mix brown sugar, chili powder, parsley, salt, garlic powder, black pepper, cumin, onion powder, and paprika in a bowl using a fork, breaking up any large clumps. Rub spice mixture over both sides of the ribs.
- Place a steam rack inside a multi-functional pressure cooker (such as Instant Pot®). Pour water and cider vinegar into the bottom of the pot. Lower ribs into the pot by curving them around the edge. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 25 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid.
- Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil; place ribs on the foil. Top with barbeque sauce.
- Broil ribs until sauce is bubbling, about 3 minutes.
Nutrition Facts : Calories 414.8 calories, Carbohydrate 32.8 g, Cholesterol 87.8 mg, Fat 23 g, Fiber 2.1 g, Protein 18.9 g, SaturatedFat 8.3 g, Sodium 1174.5 mg, Sugar 25 g
INSTANT POT® SHORT RIBS
It's easy to love fall-off-the-bone short ribs. The only problem with a traditional braising recipe is that it will be hours before eating happens. Make short ribs in an electric pressure cooker and eat these in half the time. The pressure inside the cooker transforms any liquid into hot steam, which goes deep into the meat and produce far more tender ribs than any other method would make. Less time and better? You bet.
Provided by Shauna James Ahern
Categories Main Dish Recipes Rib Recipes
Time 10h4m
Yield 12
Number Of Ingredients 13
Steps:
- Pour red wine over short ribs in a large bowl. Marinate in the refrigerator, 8 hours to overnight.
- Remove ribs from marinade, saving marinade for later use. Season short ribs with salt and pepper. Coat 1 side of each short rib with flour.
- Select the "Saute" setting on an electric pressure cooker (such as Instant Pot®); add olive oil and butter. Cook and stir until butter melts, about 2 minutes. Add 3 short ribs to hot butter-oil mixture. Cook until bottom is browned, about 8 minutes. Transfer browned short ribs to a plate. Repeat cooking with remaining short ribs, reserving butter-oil mixture in the pot.
- Cook and stir onion, carrots, garlic, and rosemary in the hot butter-oil mixture, scraping browned bits off the sides of pot, until onion is softened and starting to brown, about 5 minutes. Add reserved wine marinade; stir well. Simmer until wine is reduced by 1/2, about 10 minutes.
- Return ribs to the pot; add chicken stock. Ensure the total volume does not go above the maximum fill line and that the bulk of the ribs are submerged. Seal the pressure cooker. Turn the venting knob on top to "Sealed", causing the floating valve to pop up.
- Press the "Manual" button; set timer for 35 minutes. Tap the venting knob with a wooden spoon or spatula. Stand back; turn knob to point at "Vent." Remove lid when pressure is released, about 5 minutes.
- Transfer the ribs to a plate and cover with aluminum foil, reserving sauce in the pot.
- Turn the Instant Pot to "Saute". Simmer sauce until slightly reduced, about 5 minutes. Stir water and cornstarch together in a bowl until smooth; add to sauce in the pot. Cook for 3 minutes. Strain sauce and serve over ribs.
Nutrition Facts : Calories 484.9 calories, Carbohydrate 13.2 g, Cholesterol 70 mg, Fat 35.5 g, Fiber 0.7 g, Protein 15.9 g, SaturatedFat 14.3 g, Sodium 277.4 mg, Sugar 1.4 g
RIB HOT POT!!!
Wow sometimes i just amaze myself how creative i can be when it comes to food,especially when you dont know what to make...what i did with all that ribs laying in the freezer was a work of wonders hahaha...its delicious so if u like it let me know....thanks
Provided by Chef keena
Categories One Dish Meal
Time 3h
Yield 8-12 serving(s)
Number Of Ingredients 15
Steps:
- -place ribs in water and boil 1 hour(makes quicker tender).
- -when ribs cooled shred removing all access fat and skin just use meat.
- -heat oil in pan,add spring onions and green pepper and brown,add water if neccessary.
- -add sweet chilli,chutney,sugar,bay leaves,cloves,salt,and pepper.
- -cook for 3 minutes.
- -add ribs and cook for 30 minutes.
- -add rest of water.
- -preheat oven to 180 degrees c.
- -add rib mixture to oven dish.
- -peel patatoes and slice thin.
- -place patatoes over rib mixture add tiny pieces of butter sprinkle salt and black pepper.
- -place in oven for 1-30 to 2 hours.
- -now enjoy and be happy ;0).
Nutrition Facts : Calories 1382.9, Fat 122.8, SaturatedFat 58.7, Cholesterol 335.7, Sodium 376.4, Carbohydrate 25.7, Fiber 2.7, Sugar 6.4, Protein 43.8
INSTANT POT® BABY BACK RIBS
Quick way to make fall-off-the-bone ribs in the Instant Pot®!
Provided by pschelf
Categories Meat and Poultry Recipes Pork Pork Rib Recipes Baby Back Ribs
Time 1h10m
Yield 4
Number Of Ingredients 10
Steps:
- Combine kosher salt, brown sugar, chili powder, paprika, garlic powder, cayenne pepper, and black pepper in a small bowl for the spice rub.
- Cut the rack of ribs into 4 equal portions. Rub all sides of each piece with spice rub.
- Pour broth into a multi-functional pressure cooker (such as Instant Pot®). Add ribs in a teepee formation. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 30 minutes. Allow 10 to 15 minutes for pressure to build.
- Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid. Move ribs to the baking sheet using tongs. Brush ribs on all sides with barbeque sauce.
- Bake in the preheated oven for 7 minutes. Turn ribs and continue baking until meat pulls away easily from the bone, about 7 minutes more. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
Nutrition Facts : Calories 334.6 calories, Carbohydrate 12.8 g, Cholesterol 87.6 mg, Fat 22.8 g, Fiber 1.9 g, Protein 19.6 g, SaturatedFat 8.4 g, Sodium 3349.4 mg, Sugar 8.1 g
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