Recipes

[Chicagoan]

This is my family's all time requested dinner for me to make, it also one of my favs.

Robin's Pressure Cooker Baby Back Ribs

3 racks Baby Back Ribs
Rub mix.... see recipe below
Oil
can of beer
Sweet Baby Rays Barbecue Sauce

1 Mix spices together to create a dry rub. Apply the dry rub to the ribs, wrap in plastic and refrigerator's over night.
2 Cut ribs into serving pieces.
3 Heat oil in pressure cooker and brown the ribs on all sides.
4 Insert cooking rack in pressure cooker, add beer, and load with ribs standing up, do not exceed maximum fill line.
5 Place on lid and lock, pressure on high for 25 minutes.
6 Let cooker depressurize naturally.
7 Remove ribs from cooker and place on baking pan.
8 Brush on Sweet Baby Rays Barbecue Sauce on ribs and broil or grill (5 to 10 minutes) to crisp up.  Watch carefully that they do not burn!

Fall off the bones good...Enjoy!  Robin

Heaven on Seven Angel Dust Cajun Seasoning Rub
Makes 1/2 cup
3 tablespoons Hungarian paprika
1 1/2 tablespoons Spanish paprika
5 teaspoons salt
1 1/4 teaspoons dried thyme leaves
1 1/4 teaspoons dried oregano
1 teaspoon ground white pepper
1/2 teaspoon dried basil
1/2 teaspoon cayenne pepper
1/4 teaspoon freshly ground black pepper
1/8 teaspoon garlic powder
1/8 teaspoon onion powder

Combine all ingredients in a small bowl until thoroughly mixed. Store in an airtight (lock n lock) container. The spice mix keeps its best flavor for about two months.

Note: The spice mix can easily be doubled and stored for future use. 

I also mix the beer/pork broth with bbq sauce to brush on my ribs before crisping up in the broiler or on the grill.  I never throw out the broth, I  refrigerate and then skim off the fat and freeze the broth for future use like in soups etc.