RASPBERRY CHIPOTLE BBQ SAUCE RECIPES

RASPBERRY CHIPOTLE CREAM CHEESE APPETIZER RECIPE - FO…

Raspberry Chipotle Cream Cheese Appetizer Recipe - Fo… image

Simple yet delicious. You must try it; it is surprising how good it tastes. Serve with assorted crackers.

Total Time 2 minutes

Prep Time 2 minutes

Yield 8 serving(s)

Number Of Ingredients 2

Ingredients

8 ounces cream cheese, room temperature
3/4 cup raspberry chipotle sauce

Steps:

Place cream cheese on shallow serving dish.
Pour raspberry chipotle sauce over top of cream cheese and allow it to drizzle down sides.

Nutrition Facts : Calories 97.1, FatContent 9.7, SaturatedFatContent 5.5, CholesterolContent 31.2, SodiumContent 91.2, CarbohydrateContent 1.2, FiberContent 0, SugarContent 0.9, ProteinContent 1.7

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

Ingredients

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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