The Salty Marshmallow: Instant Pot Country Style Ribs

I've been trying to think of new ways to use my Instant Pot, and I figured there must be a way to cook country style ribs in it.  For those not in the know, country style ribs can be quite delicious, but require a bit of cooking to get to the tender-and-delicious stage.  Instead of boiling them away on the stove top followed by baking in the oven, why not use a pressure cooker to speed things along?  In about an hour I had a delicious, easy dinner.

Instant Pot Country Style Ribs
Adapted from The Salty Marshmallow

1½ pounds country style pork ribs

¾ cup beef or chicken broth
½ cup barbecue sauce, plus more for serving

Dry rub:
1 tablespoon lightly packed brown sugar
1 teaspoon each: kosher salt, paprika, garlic powder, onion powder, and freshly ground black pepper
¼ teaspoon cayenne pepper, optional

In a small bowl mix together the dry rub ingredients until well combined. Spread the dry rub evenly on both sides of the ribs and massage into the meat.

Pour the broth into the bottom of the Instant Pot. Add the ribs to the Instant Pot and pour over the barbecue sauce.  Lock the lid on the pressure cooker. Cook on manual, high pressure, for 40 minutes. After cooking is finished, use the natural release method; this will take about 15 to 20 minutes.

Remove ribs and serve immediately with extra barbecue sauce as desired.

Makes 4 servings

Broccoli Cheese Soup

I don't know why, but I was feeling like soup today.  Although maybe this is more of a chowder consistency.  It's super filling and warm and good.  I know it looks like a long ingredient list for soup, but I promise it still comes together quickly and easily.  This recipe can very easily feed a whole family, and you can take on some bread if you really need something additional.

Broccoli Cheese Soup

6 tablespoons unsalted butter
½ onion, finely chopped
1 large carrot, grated
6 tablespoons all-purpose flour
2 cups chicken broth
4 cups whole milk
1 cup heavy cream
2 large heads broccoli, cut into bite-size flowerets an inch or less in diameter, stems discarded
1½ teaspoon roasted garlic powder
¾ teaspoon smoked paprika
¾ teaspoon ground mustard
¼ teaspoon Accent powder (optional)
½ teaspoon ground white pepper
1 teaspoon kosher salt
Pinch cayenne pepper

1 tablespoon Worcestershire sauce
10 ounces grated sharp Cheddar cheese
2 ounces grated Monterey Jack cheese
½ cup grated gruyere cheese

Melt the butter in a large pot over medium-high heat, then add the onion.  Cook, stirring occasionally, until onion is mostly translucent.  Add the carrot and cook for another minute or two.  Sprinkle the flour over the onion-carrot mixture, and mix until it forms a paste.  Continue to cook for a minute or two, or until the flour smells nutty.

Add the chicken broth and mix well to incorporate into the onion-carrot roux.  Then add the milk, cream, and broccoli.  Mix well.  Add the garlic powder, paprika, mustard, Accent (if using), white pepper, salt, cayenne, and Worcestershire sauce.  Mix well.  Once the soup starts to bubble, turn the heat down to medium, partially cover the pan, and cook for 6 to 8 minutes, stirring often to prevent scorching, until the broccoli is tender.

Remove the pot from the heat, add the cheeses, and mix well until the cheese is melted and fully incorporated.  Serve hot.

Makes 12 servings

Stella 'n Spice: Dakdoritang 닭도리탕 (Korean Spicy Chicken Stew)

I was introduced to this Korean chicken dish many, many years ago, and only recently did I consider possibly trying to make it.  Back when I originally had it, the internet was not quite the way it is currently, so finding a recipe back then for something this "exotic" was almost impossible.  Luckily I was very happy to be inundated with options this time around.

Note: This is pretty spicy.  The rice helps, and if you have any banchan for the side, that will help, too.  But be prepared.

Dakdoritang 닭도리탕 (Korean Spicy Chicken Stew)

Adapted from Stella 'n Spice blog

1 (4-pound) whole chicken, cut into 10 pieces

1 pound peewee potatoes
2 large carrots, cut into chunks

½ large yellow onion, cut into wedges
2½ cups chicken stock

2 teaspoons sesame oil
1 teaspoon sesame seeds

Braising sauce:

6 tablespoons gochugaru (Korean red pepper flakes)
4 tablespoons gochujang (Korean red pepper paste)
4 tablespoons granulated sugar
4 tablespoons mirin

½ cup soy sauce
2 teaspoons doenjang (Korean fermented soybean paste)

2 teaspoons Buldak spicy ramen sauce
2 teaspoons minced ginger
¼ cup minced garlic

4 green onions, white and light green parts cut into 1-inch chunks, remaining green part sliced finely for garnish

Combine all of the braising sauce ingredients together, then add the white and light green portion of the green onion.  Make 2 to 3 slashes into the chicken pieces, then toss them in the sauce mixture until well coated.

Put the chicken pieces and sauce mixture into a shallow pot. Use the chicken stock to collect any leftover sauce in the mixing bowl, then add it to the pot.  Bring to a boil, then cover and cook on medium heat for 20 minutes. Stir occasionally to make sure the bottom does not burn.

After 20 minutes, add the potatoes, carrots, and yellow onion. Mix well so that the vegetables are mostly submerged in the sauce. Cover and cook for another 20 minutes.  Stir occasionally, and spoon the sauce over the chicken and veggies.  When the potato is just about fork tender, uncover and drizzle over the sesame oil. Stir and continue to cook for another 5 minutes until the sauce has slightly thickened.  Turn off the heat then top with sesame seeds and chopped green onion.

Makes 4 to 5 servings