PORK EARS RECIPES RECIPES

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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

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.

BABY ELEPHANT EARS RECIPE - PILLSBURY.COM



Baby Elephant Ears Recipe - Pillsbury.com image

Grandmas all over the country have long used scraps of unused pie crust dough to make larger versions of these sweet treats. Our miniature version is just the right size--and much easier to assemble!

Provided by Pillsbury Kitchens

Total Time 45 minutes

Prep Time 20 minutes

Yield 1

Number Of Ingredients 4

1/2 cup sugar
1 teaspoon ground cinnamon
1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
1/4 cup butter, melted

Steps:

  • Heat oven to 375°F. Place two 12-inch squares waxed paper on work surface.
  • In small bowl, mix sugar and cinnamon.
  • On work surface, unroll 1 crust. Brush with butter; sprinkle with half of the cinnamon sugar.
  • Top with second crust. Brush top of second crust with butter, sprinkle with remaining cinnamon sugar; roll up.
  • Cut the roll into 12 (1-inch) slices, then press down slightly, and roll individually between the sheets of waxed paper to 1/4-inch slices, replacing waxed paper as needed. Place on ungreased cookie sheets.
  • Bake 20 to 22 minutes or until golden brown and crisp. Cool on cooling rack.

Nutrition Facts : Calories 210 , CarbohydrateContent 25 g, CholesterolContent 15 mg, FatContent 2 1/2 , FiberContent 0 g, ProteinContent 1 g, SaturatedFatContent 6 g, ServingSize 1 Serving, SodiumContent 210 mg, SugarContent 8 g, TransFatContent 0 g

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