BABY SUPER TUSCAN RECIPES

Name: Baby Back Pork Ribs
Prep time: 10 min
Cook time: 35 min
Yield: 4 servings
Cuisine: Modern
Ingredients: 1 rack baby back pork ribs (membrane removed); 1/4 cup brown sugar; 2 tbsp chili powder; 2 tsp dried parsley; 1 tsp salt; 1 tsp pepper; 1 tsp cumin; 1 tsp garlic powder; 1 tsp onion powder; 1/4 tsp cayenne ((optional)); 1 cup Water; 1/2 cup apple cider vinegar; 1/4 tsp liquid smoke ((optional)); 1/2 cup BBQ sauce; 1 cup Water; 4-6 ears corn (shucked, ends trimmed and broken in half)

BABY BACK PORK RIBS – INSTANT POT RECIPES

Baby Back Pork Ribs – Instant Pot Recipes image

Provided by Chop Secrets

Prep Time 10 minutes

Cook Time 35 minutes

Yield 4 servings

Number Of Ingredients 16

Ingredients

1 rack baby back pork ribs (membrane removed)
1/4 cup brown sugar
2 tbsp chili powder
2 tsp dried parsley
1 tsp salt
1 tsp pepper
1 tsp cumin
1 tsp garlic powder
1 tsp onion powder
1/4 tsp cayenne ((optional))
1 cup Water
1/2 cup apple cider vinegar
1/4 tsp liquid smoke ((optional))
1/2 cup BBQ sauce
1 cup Water
4-6 ears corn (shucked, ends trimmed and broken in half)

Steps:

Combine the Rub ingredients in a small dish. Rub on the front and back of the ribs.
Pour Rib Pot ingredients in the bottom of the pot and then place the trivet in the pot.
Place the ribs inside the pot, standing on their side, wrapping around the inside of the pot.
Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 25 minutes.
When the time is up, let the pressure naturally release for 10 minutes, then quick-release the remaining pressure.
Carefully remove the ribs from the pressure cooker and set on a foil lined baking sheet. Brush with BBQ sauce and set under the broiler until sauce begins to caramelize, about 5 minutes.
While the ribs are under the broiler, clean the Instant Pot and refill with 1 cup of water, the trivet and the corn. Do not overfill the pot.
Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 3 minutes.
When the time is up, quick-release the pressure.

ONE-POT CREAMY TUSCAN RAVIOLI SOUP RECIPE - PILLSBURY.COM

One-Pot Creamy Tuscan Ravioli Soup Recipe - Pillsbury.com image

Creamy Tuscan chicken and frozen ravioli team up to make this incredibly cozy One-Pot Tuscan Ravioli Soup that’s loaded with flavor, but super easy to make—we’re talking throw-a-handful-of-ingredients-in-just-one-pot easy. Best of all, this one-pot Tuscan soup requires minimal cleanup, so you can get back to family time.

Provided by Pillsbury Kitchens

Total Time 35 minutes

Prep Time 35 minutes

Yield 6

Number Of Ingredients 11

Ingredients

1 tablespoon olive oil
1 cup chopped red bell pepper (about 1 medium)
1/2 cup chopped onion
1 carton (32 oz) Progresso™ chicken broth
1 jar (15 oz) Alfredo pasta sauce with roasted garlic
2 cups chopped cooked chicken
1/2 teaspoon Italian seasoning
1/4 teaspoon pepper
1 package (9 oz) refrigerated four cheese-filled ravioli
1 package (5 oz) baby spinach leaves
Grated Parmesan cheese, if desired

Steps:

In 5-quart Dutch oven, heat oil over medium-high heat. Add bell pepper and onion; cook 3 to 4 minutes, stirring frequently, until softened.
Stir in broth, pasta sauce, chicken, Italian seasoning and pepper. Heat to boiling; stir in ravioli. Reduce heat; simmer 7 to 9 minutes, stirring occasionally, until ravioli is tender.
Stir in spinach; cook 1 to 2 minutes or until spinach is wilted. Ladle soup into bowls; sprinkle with Parmesan cheese before serving.

Nutrition Facts : Calories 510 , CarbohydrateContent 29 g, CholesterolContent 125 mg, FatContent 4 1/2 , FiberContent 2 g, ProteinContent 24 g, SaturatedFatContent 18 g, ServingSize 1 Serving, SodiumContent 1210 mg, SugarContent 3 g, TransFatContent 1 g

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