InstantPot Baby Back Ribs

Yum! We love ribs and it’s been a long time since I’ve made any. I looked at tons of recipes and finally decided to put together a rub, using ideas from a few cooks.

Ingredients:

For the ribs:

1 rack of baby back ribs, membrane removed

1 cup hot water

1 tbsp. Better Than Bouillon Roasted Beef Base

1 bottle of your favorite barbecue sauce

For the spice rub:

1/4 cup brown sugar

1 tbsp. paprika

1 tbsp. garlic powder

1 tbsp. onion powder

1 tbsp. chili powder

1 tsp. ground cumin

1 or 2 shakes of red pepper flakes

1 tsp. fresh ground black pepper

2 tsp. salt

Directions:

Mix spice ingredients together.

After removing membrane from rack of ribs, season the ribs generously with the spice rub; make sure you rub it into both sides of the ribs.

You can set the ribs in the fridge to let the rub set or you can cook them right now.

Melt the bouillon in the hot water and pour into the InstantPot. Add your trivet and set the rack of ribs onto the trivet, meat side out. Mine fit perfectly on the trivet, with plenty of room to spare.

Close and seal lid, making sure your valve is closed.

Use the “Meat/Stew” setting on 30 minutes. Allow the Pot to natural release for 5 minutes then open valve to release the remaining steam.

Remove ribs to foil-covered cookie sheet; slather on your favorite barbecue sauce. Place ribs in hot (350 degrees) oven for 15 minutes, or until sauce gets bubbly hot.

Serve with extra sauce. Grab a lot of napkins and dig in.

This is what’s left of an entire rack of ribs:

Easy One Pan Taco Skillet

As an AllRecipes AllStar, I get to sample yummy food items. 

This month, I was able to make a delicious supper with UNCLE BEN’S(R) Ready Rice(R) Long Grain & Wild. 

The recipe was a cinch to make. The rice cooked in 90 SECONDS! I’d never used the pouches of rice before but after tonight, I’ll be using them again!

BBQ Chicken

Thanks to Reynolds Wrap(R)  the recipe at AllRecipes 

I adjusted the recipe for myself and my 17 year old son. 


Ingredients:

Two sheets (12×18 each) of Reynolds Wrap(R) Heavy Duty Aluminum Foil

Three chicken thighs, boneless and skinless 

1/2 cup barbecue sauce 

1/2 can of corn, drained 

Directions:

Preheat oven to 450*

Place half of the corn on one sheet of foil and top with one chicken thigh; repeat with other foil sheet, using two chicken thighs. Top chicken with BBQ sauce. 

Bring up foil sides and fold them over each other, creating a packet. Allow a tiny opening for steam to escape. 

Bake for 15 minutes on 9×13 that’s been covered with foil, in case of spills. Check temperature of chicken – it should have an internal temperature of 160*

Carefully open each packet, watch for steam when they are opened. 

Enjoy!