The girls and I love pork chops. My husband, not so much. Rebecca has been crazy busy with cheer and pet sitting, so when she asked for pork chops and for a family dinner, of course we said yes! I forgot to buy her favorite Shake and Bake coating, but I improvised instead and used saltines. Worked perfectly!
So easy. I coated the porkchops (bone-in) in vegetable oil. I crushed up saltines in a bag and added a pork chop at a time. I put them on a baking sheet, but any oven safe dish will do. Cooked them at 375 for about 40 minutes or until they reach 145 degrees.
May not be the prettiest, but it was super tasty! No meat left behind!
I am just going to say that I have not been great about using my Instapot. I have used it maybe 10 times in the past year that I have received it. Mostly for cooking eggs or when I forget about dinner and I pray that dinner will be ready sooner rather than later, which really doesn’t happen much. I am pulling out my Instapot cookbook RN and making more things in it!
My family LOVES ribs of any kind. I bought these spare ribs already cut up and decided to try this idea I remembered from Pinterest. It is not exactly the same and I put my own spin on it. PERFECTION!
Ingredients
1 pound of pork ribs- about 6 ribs
1 cup water
2 tablespoons apple cider vinegar
1 tablespoon liquid smoke
1 tablespoon Worcestershire
BBQ sauce- I use Sticky Fingers
Rub Concoction- not measured, 😉 Onion Powder, Garlic Powder, Smoked Paprika, chili powder, ground coriander, crushed red pepper flakes, brown sugar, salt, pepper
My ribs were already cut and cleaned by the butcher.
In a small bowl, stir together the rub mixture. Coat the ribs with a touch of olive oil. Then add the rub over the ribs on all sides.
Place the rack in the bottom of the Instant Pot. Pour in the water, apple cider vinegar, liquid smoke, and Worcestershire. Place the ribs inside the pot, standing them on the rack upright like little pork soldiers.
Cover and seal the Instant Pot. Cook on high for 35 minutes. Allow the pressure to naturally release completely (about 15 minutes). You will know it is released when the pin drops.
Once the ribs are finished, place them on an aluminum lined sheet tray and coat in BBQ sauce. Broil for about 5 minutes. Add more BBQ Sauce to the table in case people like it extra saucey 😉
No picture of them finished completely smothered in BBQ sauce. Everyone was too hungry to wait for mom to take a picture. Sometimes that just happens 😉
My family LOVES ribs, so when I saw these at the grocery store, I knew I had to get them. Usually I buy them already cut up, but I was up for the challenge of trying to cook them in the oven as a whole rack. I researched tons of recipes, and decided on doing a rub then adding a sauce at the end.
These were pork spare ribs. They came vacuum-packed and were sitting in a bit of liquid that I rinsed off under cold water. I patted them dry with a paper towel, then peeled off the silver-skin. This is the shiny, white piece of membrane that sits on top of the bones and makes things tough and chewy once cooked. Most of it comes off pretty easy when you slide your finger under it, but a couple parts I needed to use my paring knife to help loosen it up.
I preheated the oven to 300. In a small bowl I made a rub with different spices from my cabinet. I didn’t really measure; I used a combo of cumin, coriander, smoked mild paprika, garlic and onion powder, and chili powder. I rubbed the mixture all over ribs and placed on a baking sheet with aluminum foil.
I cooked them in the oven for about 2 hours. Then I took them out and brushed them with BBQ sauce. I happened to have a jar of our family’s favorite sauce, Sticky Fingers in the fridge. So I painted it with that and let it cook for 20 more minutes.
I served with a side of creamed corn- 3 cans of corn drained- obviously fresh would be best, but we had canned in the pantry. Half a container of cream cheese, a few pats of butter, and a splash of heavy cream. I just mixed everything together and let the ingredients melt in to each other. I also gave them a bit of a mash to release some of those sweet corn starches.
My 13 year old helped make the cheddar biscuits. You know the ones. From that seafood restaurant. They sell them in a cheat box mix where all you have to do is add the cheddar cheese and some water and butter.
Started by cooking this pork picnic with 2 cans of chopped green chilies, a few shakes of cumin, coriander, garlic powder, onion powder, chili powder, salt, and pepper. Cooked it low and slow in the crock pot for 10 hours. I used the Green Chili Pork to make these enchiladas. Super easy! I shredded the pork and placed some along with shredded cheese land rolled them up in tortillas.Then I added a large can of enchilada sauce and more cheese on top. I cooked them at 350 for about 30 minutes.
Fun Foodie Family 