Instant Pot BBQ Spare Ribs

1 tablespoon brown sugar
2 teaspoons kosher salt
2 teaspoons onion powder
2 teaspoons chili powder
2 teaspoons ground mustard
1 1/2 teaspoons smoked paprika
1 teaspoon dried thyme
1 teaspoon dried oregano
1 teaspoon garlic powder
1 teaspoon freshly ground black pepper
3/4 teaspoon ground cumin
1/2 teaspoon cayenne pepper
2-3 lbs pork spare ribs (boneless or bone-in)
2 cups chicken stock
1/2 cup apple cider vinegar
2 cups good barbecue sauce

In a small bowl, combine brown sugar, salt, onion powder, chili powder, mustard, paprika, thyme, oregano, garlic powder, black pepper, cumin and cayenne pepper. Season spare ribs with brown sugar mixture, rubbing in thoroughly.

Add chicken stock and apple cider vinegar to a 6-qt Instant Pot. Layer spare ribs into the pot. Select manual setting; adjust pressure to high, and set time for 20-25 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions.

Preheat oven to broil. Line a baking sheet with foil or silicone liner. Place meat, in a single layer onto the prepared baking sheet; brush with barbecue sauce. Place into oven and broil until barbecue sauce is caramelized and browned, about 4-6 minutes. Serve immediately with remaining barbecue sauce.

Recipe and photo: damndelicious.net

Kalua Pork

3-12 lbs. boneless pork shoulder/butt roast

1-2 tablespoons* coarse, pink sea salt (or Hawaiian sea salt)

1-2 tablespoons* liquid smoke

*amount of salt depends on size of roast. For 3-6 lbs use ~1 Tbs, for 6-12 lbs use ~2 or more Tbs.

Slow Cooker Directions:

Prick the roast all over with a fork. Pour liquid smoke over the roast generously and rub in. Sprinkle salt all over and rub in. Place in slow cooker and cook on low 8-12 hours, checking for doneness at hrs, then every hour until roast is tender and easily shreds.

Instant Pot Directions:

Cut roast up into 3-4" pieces. Sprinkle with liquid smoke and salt and combine thoroughly, rubbing salt into meat. Pour 1 cup cold water into Instant Pot. Place meat in Instant Pot. Set Instant Pot to manual, high pressure, for 45-55 minutes (45 for smaller roast, 55 for larger roast). Natural release for 15 minutes.

Sheet Pan Roasted Sausage and Veggies

This is a super quick, easy, and delicious dinner. It's very customizable!

chicken sausage, sliced (we like Aidell's chicken & apple/pineapple)

any vegetables, fresh or frozen: green beans, asparagus, onions, peppers, potatoes, squash, broccoli,     tomatoes, etc.

olive oil

salt

fresh ground pepper

other seasonings if desired: italian seasoning, rosemary, thyme, dill, parmesan, etc.

Preheat oven to 400*. Spread sausage and vegetables on sheet pan. Drizzle with olive oil. Sprinkle with salt, fresh ground pepper, and any additional seasonings. Toss to coat. Bake for 30 minutes or until vegetables are tender. Turn over mid-bake if you remember!

Stovetop Meat and Veggies in Sauce METHOD

This is a METHOD for a quick, healthy, and delicious stovetop meal. By method, I mean it is easy to customize and change it up! Choose your desired meat, then slice up your choice of vegetables, add a sauce, and you're on your way.

1. Start with your choice of meat: chicken, pork, beef, fish. You can use frozen chicken tenderloins, they defrost and cook through quickly. Avoid using overly-thick cuts of meat. Season both sides of meat with salt and pepper (or play around with other seasonings like lemon-pepper, fajita seasoning, etc). If desired you can add breading to your meat by dipping in egg then bread crumbs or just flour.

2. Slice up your vegetables: onions, mushrooms, green/red peppers, asparagus, carrots, green beans, zucchini, broccoli, etc, etc. Choose as many or as few veggies as you like.

3. Choose a liquid for your sauce: chicken, beef, or vegetable broth, soy sauce, balsamic vinegar, etc. Pour 1/3 to 2/3 cup liquid into a glass measuring cup or bowl (use less liquid for a smaller pan, more for a bigger pan).

4. Choose an add-in for your sauce for a boost of flavor: minced/pressed garlic, grated ginger, minced onion, herbs, lemon zest, etc. Stir your add-in's into the prepared liquid. You can dress up your sauce as much as you like. (Ideas: Use this teriyaki marinade as a sauce. Add some maple syrup and garlic to balsamic vinegar. Chicken broth, garlic, and lemon zest would pair well with fish or chicken.) 

5. In a saute pan, heat a tablespoon or two of olive oil over medium heat. Once heated, add the meat. Place the vegetables over the meat, then pour the liquid over the meat and veggies. Sprinkle with a little salt and fresh ground pepper. Cover and cook until the meat is done on one side (the time will depend on the type and thickness of the meat, but anywhere from 5-10 minutes or so). Uncover and turn the meat. Continue cooking uncovered until the meat is cooked through (time and internal temperature will depend on the meat).

6. Remove the meat to a serving dish to rest. Continue cooking the vegetables in the liquid until the liquid has reduced at least by half and you have a nice sauce. Pour the vegetables and sauce over your meat and serve! 

You could easily serve this over cooked brown or white rice, but it's delicious on its own as well. Add a nice green salad and you have a complete meal!

Porkchops & Gravy With Green Beans

6-8 pork chops
2 tsp salt
1/2 tsp garlic powder
1/2 tsp black pepper
1 Tbs oil
3/4 cup onion, chopped
2-3 garlic cloves, pressed/minced
2 Tbs butter, divided
2 Tbs flour
2 cups chicken broth
2 cups fresh or frozen whole green beans.

Combine the salt, garlic powder, and black pepper. (This is Paula Deen's house seasoning and can be made in larger quantities and kept on hand.) Sprinkle pork chops with house seasoning. Add oil to a large non-stick pan and heat over high heat. When pan is very hot add the pork chops and sear both sides until brown. Remove from the pan.

Reduce heat to medium and add 1 Tbs of butter. Add the onion and cook until softened. Add the garlic. Add the other Tbs of butter, then sprinkle the flour over the pan. Stir or whisk to form a roux. Add the chicken broth and whisk. Bring to a simmer then add the pork chops back in. Top with green beans. Cover and cook on medium-low until pork chops are cooked through (140-145 on a meat thermometer).

Sheepherder Spuds

2-3 large potatoes, peeled and diced
1 onion, chopped
1 lb sausage
Water

Brown and drain sausage. Mix potatoes, onion, and sausage in a pot or crock pot. Add just enough water to cover. Cook until potatoes are very soft. Mash a little with a potato masher. If not thick enough, add a few tablespoons of potato flakes.

Sausage and Green Bean Casserole

1/2 - 1 lb. sausage, browned and drained
2 cups mashed potatoes
frozen green beans (thawed) or canned beans
1 can cream of mushroom
½ can water

Place mashed potatoes in casserole dish. Sprinkle with sausage. Top with green beans. In a bowl, combine cream of mushroom soup and water. Pour over green beans (you may not use all of it). Bake at 350° for 30 min. or until hot and bubbly. Can also be made on the stove top: Brown and drain sausage, leave in pan. Layer with green beans and sauce. Top with mashed potatoes. Heat over medium heat until warm through.