BBQ Ribs

 Today I made the BEST BBQ ribs using the InstaPot!  This is a recipe I will be making again and again, it was so delicious.  Fareway had a sale a couple weeks ago on what they called “extra meaty” ribs.  I only got a half a rack which was around 1.5 pounds.  I froze them right away and then got them out a couple days before cooking.  Yesterday I opened the package up, cut the rack in half (about 4 ribs each) and sprinkled my Kingsford - no salt - all purpose season all over them.  Today I cooked them.  Here is what I did:

In the IP, I stood the ribs up (coil to fit).  Add 1/2 cup water and locked the lid.  Then cooked them on high for 20 minutes, then let them steam release for 20 minutes, then turn the valve to venting position and release any remaining steam.

Then I took the ribs out of the IP and put them on a foil-lined baking sheet.  I spread BBQ sauce on both sides.  (I use Cookies BBQ sauce as it is our favorite.). Final step - broil the ribs till charred in spots, about 5 minutes.  Brush with more sauce, continue broiling until bubbling, 3 more minutes. They are ready to eat.  Be prepared to be blow away…

Credit for basic recipe: The Pioneer Woman Magazine, Summer 2023 (had multiple methods of cooking and sauce options.)

Deviled Egg Spread

My family loves deviled eggs.  No family function would be complete without them.  Sometimes other family members will offer to bring them but rather than taking a chance on running short or having them not show up at all, I started making this Deviled Egg Spread.  It is fantastic!  Eat it with crackers, with veggies or spread it on a piece of bread/bun for a Deviled Egg sandwich.  Jim LOVES it!

I'm going to presume that you know how to make hard boiled eggs so I'm not going into that here.  In recent years I've started making my eggs in the Insta-Pot and they are perfect every time.

Deviled Egg Spread

Ingredients
1 dozen hard boiled eggs, cooled and peeled
1 cup mayo
1 TBSP spicy yellow mustard
Salt and pepper
Paprika for dusting

Instructions
Halve the shelled eggs lengthwise.  Coarsely chop HALF the egg whites and transfer them to a large bowl.  Add the remaining whites and ALL the yolks to a food processor along with the mayo and mustard.  Process until smooth.  Scrape the mixture into a bowl and blend with the chopped egg whites.  Season with salt and pepper.  Dust with paprika if desired.  Can be made ahead and refrigerated overnight.