RIBS ON THE BBQ RECIPES

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BBQ RIBS – INSTANT POT RECIPES



BBQ Ribs – Instant Pot Recipes image

To serve fall-off-the-bone ribs, you need to cook them low and sloooow, right?! WRONG. How does 20 minutes sound?

Provided by Party In An Instant Pot Cookbook

Prep Time 10 minutes

Cook Time 40 minutes

Yield 6 servings

Number Of Ingredients 10

2 baby back ribs (1 1/2 LBS)
1/3 cup packed brown sugar
2 tsp kosher salt
1 tsp garlic powder
1/2 tsp paprika
1/2 tsp freshly ground black pepper
1/2 tsp mustard powder
1/2 tsp cayenne pepper
1 cup water
2 cup barbecue sauce (warmed)

Steps:

  • If your ribs have a thin membrane over the bones on the backside, remove it by carefully sliding a knife under the membrane and peeling it away.
  • In a small bowl, combine brown sugar, salt, garlic powder, paprika, pepper, mustard powder, and cayenne. Rub mixture all over ribs.
  • Place trivet in Instant Pot and add water. Place ribs on trivet so that they are standing up.
  • Secure lid and set to Pressure Cook on High for 20 minutes.
  • Follow manufacturer’s guide for quick release, making sure to wait until the cycle is complete before unlocking and removing lid.
  • Using tongs, carefully remove ribs from Instant Pot and lay them flat on a large baking sheet. Brush both sides all over with barbecue sauce before serving.

BEEF SHORT RIBS RECIPE | JAMIE OLIVER RECIPES



Beef short ribs recipe | Jamie Oliver recipes image

Sticky and delicious, these tender beef short ribs are well worth the wait.

Total Time 8 hours 15 minutes

Yield 6

Number Of Ingredients 19

2 x 1.5 kg beef short ribs
olive oil
2 teaspoons caraway seeds
1 bunch of fresh dill
2 pickled onions in vinegar
2 tablespoons Hellmann's Real Mayonnaise
2 tablespoons low-fat natural yoghurt
2 teaspoons English mustard
1½ tablespoons white wine vinegar
1 medium yellow beetroot with leaves
6 medium carrots
¼ of a white cabbage
300 g kale green and purple, if possible
180 ml tomato ketchup
150 ml stout
4 tablespoons Worcestershire sauce
1 heaped teaspoon English mustard
4 teaspoons malt vinegar
4 teaspoons golden syrup

Steps:

    1. Preheat the oven to 100ºC/212ºF/gas ¼.
    2. Place the ribs in a snug-fitting roasting tray, season with sea salt and black pepper, drizzle with oil, then rub all over. Cover tightly with a double layer of tin foil, then cook for 7 to 8 hours, or until tender.
    3. When the time’s up, transfer the ribs to a baking tray. Skim away the fat from the roasting tray and reserve in an airtight jar (use it for delicious roast potatoes another day).
    4. Place the roasting tray over a high heat on the hob and bring the juices to the boil. Simmer for around 2 minutes, then add the remaining sauce ingredients. Bring back to the boil, then reduce the heat to low and simmer for a further 10 minutes, or until the sauce has thickened and coats the back of a spoon.
    5. Brush most of the sauce onto the ribs so they’re nicely coated all over, then return the ribs to the oven for 20 to 40 minutes, or until sticky and caramelised to your liking.
    6. Meanwhile, place a small frying pan over a medium heat. Add the caraway seeds and toast for around 1 minute, or until smelling fantastic. Tip into a large bowl.
    7. Finely chop the dill and pickled onions, then add to the bowl with the mayo, yoghurt, mustard, white wine vinegar and a splash of the pickled onion vinegar. Whisk well to combine.
    8. Remove the beetroot leaves and set aside. Scrub and trim the beetroot and carrots, then pass all the vegetables and the beetroot leaves through the fine slicing attachment in a food processor. Add to the dressing, toss and scrunch everything together, then season to taste.
    9. Transfer the ribs to a chopping board, then carve up and serve with the winter slaw, remaining BBQ sauce and creamy mashed potato, if you like.

Nutrition Facts : Calories 621 calories, FatContent 41.6 g fat, SaturatedFatContent 15.9 g saturated fat, ProteinContent 36.7 g protein, CarbohydrateContent 25.5 g carbohydrate, SugarContent 24.2 g sugar, SodiumContent 2.4 g salt, FiberContent 1.4 g fibre

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Cuisine american
Calories 621 calories per serving
    1. Preheat the oven to 100ºC/212ºF/gas ¼.
    2. Place the ribs in a snug-fitting roasting tray, season with sea salt and black pepper, drizzle with oil, then rub all over. Cover tightly with a double layer of tin foil, then cook for 7 to 8 hours, or until tender.
    3. When the time’s up, transfer the ribs to a baking tray. Skim away the fat from the roasting tray and reserve in an airtight jar (use it for delicious roast potatoes another day).
    4. Place the roasting tray over a high heat on the hob and bring the juices to the boil. Simmer for around 2 minutes, then add the remaining sauce ingredients. Bring back to the boil, then reduce the heat to low and simmer for a further 10 minutes, or until the sauce has thickened and coats the back of a spoon.
    5. Brush most of the sauce onto the ribs so they’re nicely coated all over, then return the ribs to the oven for 20 to 40 minutes, or until sticky and caramelised to your liking.
    6. Meanwhile, place a small frying pan over a medium heat. Add the caraway seeds and toast for around 1 minute, or until smelling fantastic. Tip into a large bowl.
    7. Finely chop the dill and pickled onions, then add to the bowl with the mayo, yoghurt, mustard, white wine vinegar and a splash of the pickled onion vinegar. Whisk well to combine.
    8. Remove the beetroot leaves and set aside. Scrub and trim the beetroot and carrots, then pass all the vegetables and the beetroot leaves through the fine slicing attachment in a food processor. Add to the dressing, toss and scrunch everything together, then season to taste.
    9. Transfer the ribs to a chopping board, then carve up and serve with the winter slaw, remaining BBQ sauce and creamy mashed potato, if you like.
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