Aldi had giant spare ribs on sale last week; I had never cooked them before but figured it coulnd't be much different from baby back ribs, right? So, we tried them in the Instant Pot (of course), with a recipe from Leite's Culinaria. Just stack them vertically in the pot with a little beef broth (I also added Liquid Smoke) and cook for 25 minutes, then finish in the broiler. No easier than the oven, but quicker (and cooler). They turned out really well, although poor Carter had a piece with a lot of cartilage. Served with Serious Eats roasted potatoes (that I once again tossed with olive oil, rosemary and garlic after roasting, rather than before. I also forgot to put baking soda in the cooking water and it didn't make a noticeable difference) and a quick salad with ersatz Caesar dressing.
And for dessert, I finally tried an Instant Pot cheesecake, using a recipe from a Melissa Clark cookbook. I did have to buy a new small springform pan, but luckily TJ Maxx came through for me. Just mix up the ingredients and 20 minutes in the pot! The hard part was waiting for it to cool. Carter was thrilled! Who knew he was such a cheesecake fan? So far I think the cheesecake and the fettucine have been the biggest Instant Pot winners.
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