MONGOLIAN BBQ RECIPE RECIPES

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BBQ PORK CHOPS – INSTANT POT RECIPES



BBQ Pork Chops – Instant Pot Recipes image

Provided by Chop Secrets

Prep Time 5 minutes

Cook Time 25 minutes

Yield 4 servings

Number Of Ingredients 12

1 tbsp paprika
2 tsp brown sugar
2 tsp salt
1/2 tsp chili powder
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp pepper
1/4 tsp cayenne (optional)
2 tbsp olive oil
4 bone-in pork chops
1 1/2 cups chicken broth
1/3 cup BBQ sauce

Steps:

  • In a small bowl combine the Spice Mixture ingredients and use to season both sides of the pork chops.
  • Add olive oil to the Instant Pot. Using the display panel select the SAUTÉ function.
  • When oil gets hot, brown the meat on both sides, 3-4 minutes per side. Meat will not be cooked through. Do not crowd the pot--you may have to work in batches. Transfer browned meat to a shallow dish and cover loosely with foil.
  • Add broth to the pot and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot.
  • Put the meat back into to the pot.
  • Turn the pot off by selecting CANCEL , then secure the lid, making sure the vent is closed.
  • Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 7 minutes and adjust to LOW PRESSURE.
  • When the time is up, let the pressure naturally release for 10 minutes, then quick-release the remaining pressure.
  • Remove the pork chops to a foil-lined baking sheet and brush with bbq sauce. Set the pan under the broiler until meat is caramelized and bubbly, 3-4 minutes. Serve immediately.

BETTER-THAN-TAKEOUT CHINESE BBQ ... - INSTANT POT RECIPES



Better-Than-Takeout Chinese BBQ ... - Instant Pot Recipes image

Provided by Chop Secrets

Prep Time 5 minutes

Cook Time 85 minutes

Yield 4 - 6 servings

Number Of Ingredients 12

3 tbsp grated fresh ginger (or ginger paste)
8 garlic cloves (minced)
1 cup honey
3/4 cup Hoisin Sauce
3/4 cup soy sauce
1/2 cup Water
1/2 cup rice wine (or dry sherry)
2 tsp chinese 5-spice powder
1 tsp white pepper
1 tsp red food coloring ((optional but more authentic looking))
2 lbs racks St. Louis-style spareribs (cut into individual ribs, 2 ½ - 3 each)
2 tbsp toasted sesame oil

Steps:

  • Add Sauce Mixture ingredients to the pot and whisk to combine. Add ribs and toss to coat.
  • Secure the lid, making sure the vent is closed.
  • Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 8 minutes.
  • When the time is up, let the pressure naturally release for 15 minutes, then quick-release the remaining pressure.
  • Carefully remove the ribs from the pot to a large bowl and cover loosely with foil, reserving juices.
  • Strain cooking liquid to remove solids (press solids to extract as much flavor as possible). Discard solids.
  • Use a fat separator or spoon to skim fat from the liquid mixture. Discard fat.
  • Return braising liquid to the pot. Select the SAUTE function and adjust to MORE or HIGH. Cook, stirring occasionally, until reduced to a glaze, about 2 1/2 cups (20-25 minutes).
  • Heat oven to 425 degrees. Set a wire rack over a foil-lined, rimmed baking sheet. Pour 1/2 cup water in baking sheet (helps to prevent smoking).
  • Coat half the ribs in the glaze and arrange on the rack, bone-side up. Roast 5-7 minutes, then flip and roast an additional 5-7 minutes until well-caramelized. Transfer to serving dish and repeat with remaining ribs.
  • Serve, passing remaining glaze as a dipping sauce.

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