HOT SAUCE RACKS RECIPES

BABY BACK RIBS – INSTANT POT RECIPES

Baby Back Ribs – Instant Pot Recipes image

This delicious entrée provides protein, iron, B12, and much more. The ribs are also a breeze to make, and are definitely one of my favorite Instant Pot recipes. Pair with cauliflower rice or a bowl full of dark leafy greens for a perfect dinner.

Provided by The Essential Keto Instant Pot Cookbook by Casey Thaler

Prep Time 5 minutes

Cook Time 45 minutes

Yield 4 - 6 servings

Number Of Ingredients 12

Ingredients

1 cup grass-fed beef bone broth
1 tbsp crushed red pepper
1 tbsp chili powder
1/4 cup yellow mustard
1 tsp hot sauce
1/2 tsp oregano (dried)
1/2 tsp kosher salt
1/2 tsp freshly ground black pepper
1/2 tsp cumin (ground)
2 - 3 lbs racks baby back ribs
barbecue sauce ((Tessemae’sor other keto-approved brand) to serve)
barbecue sauce ((Tessemae’sor other keto-approved brand) to serve)

Steps:

Pour bone broth into the Instant Pot.
In a large bowl, mix the red pepper, chili powder, mustard, hot sauce, oregano, salt, black pepper, and cumin together thoroughly.
Rub mixture over ribs, then place the ribs in the Instant Pot, on a rack, with the meatier part of the ribs facing outward.
Secure lid, and cook in Meat/Stew mode for 45 minutes (or until desired tenderness), with valve sealed.
Switch the pressure release to Venting, remove ribs, and brush lightly with barbecue sauce.

GREEK LAMB WITH YOGURT MINT SAUCE RECIPE | INA GARTEN ...

Greek Lamb with Yogurt Mint Sauce Recipe | Ina Garten ... image

Provided by Ina Garten

Total Time 2 hours 49 minutes

Prep Time 30 minutes

Cook Time 9 minutes

Yield 4 to 6 servings

Number Of Ingredients 18

Ingredients

4 large garlic cloves
3 tablespoons chopped fresh rosemary leaves
1 1/2 teaspoons dried oregano
Kosher salt and freshly ground black pepper
1/2 cup freshly squeezed lemon juice (4 lemons)
1/2 cup good olive oil
1/2 cup dry red wine
2 racks of lamb, frenched and cut into 8 chops each
Yogurt Mint Sauce, recipe follows
6 scallions, white and green parts, chopped
1/2 cup chopped fresh mint leaves
2 tablespoons minced fresh dill
Pinch crushed red pepper flakes
1 tablespoon good olive oil
1 tablespoon freshly squeezed lemon juice
7 ounces Greek-style yogurt (recommended: Fage Total)
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Steps:

Place the garlic, rosemary, oregano, 1 1/2 teaspoons salt, and 3/4 teaspoon pepper in the bowl of a food processor fitted with the steel blade and pulse until the herbs are finely minced. Add the lemon juice, olive oil, and red wine and combine. Place the chops in a glass or ceramic dish just large enough to hold them in a single layer. Pour the marinade over the chops, turning to coat both sides. Cover with plastic wrap and refrigerate for at least 2 hours but preferably overnight.
When ready to cook, prepare a grill with one layer of hot coals or turn a gas grill to medium-high heat. Remove the lamb from the marinade, sprinkle generously with salt and pepper, and grill for 4 to 5 minutes on each side. Remove to a platter, cover tightly with aluminum foil, and set aside to rest for 10 minutes. Serve hot with the cold Yogurt Mint Sauce.
Place the scallions, mint, dill, red pepper flakes, olive oil, and lemon juice in the bowl of a food processor fitted with the steel blade and puree until it's a coarse paste. Add the yogurt, salt, and pepper and pulse until combined. Transfer to a bowl, cover, and refrigerate for a few hours to allow the flavors to develop.

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