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.)

Blueberry French Toast Casserole

 I’ve been making this version of a French toast casserole for many years.  I added blueberries….because I add blueberries to everything I can.  It is always well received.

Ingredients

1 loaf French bread (13-16 oz) torn or cut into small pieces

8 large eggs

1-1/2 cups half and half

3/4 cup milk

3/4 cup maple syrup

2 Tbsp granulated sugar

2 tsp ground cinnamon

1 tsp vanilla extract

Dash salt

2 cups blueberries, fresh or frozen which have been thawed and drained.

1/2-1 cup pecan pieces (optional)

Spray or butter a 9x13 baking dish.  In a large bowl combine the eggs, half and half, milk, maple syrup, sugar cinnamon, vanilla and salt.  Mix well with a whisk or rotary beater, but don’t let it get too bubbly.  Pour mixture over the bread slices.  Push bread down into liquid to be sure everything is wet.  Mix together another Tbsp of sugar and a tsp of cinnamon and sprinkle on top.  Cover and refrigerate overnight.  The next morning preheat oven to 350 degrees F.  Uncover pan, sprinkle blueberries (and pecans if desired) on top.  Bake for 40 minutes.  Should be puffed and golden.  Serve with additional syrup if desired.

ALTERNATE TOPPING:

If you don’t want to go the blueberry route, you can use this praline topping. 

Praline Topping

1/2 pound butter (2 sticks) softened

1 cup packed light brown sugar

1 cup chopped pecans

2 Tbsp light corn syrup

1/2 tsp ground cinnamon

1/2 tsp ground nutmeg

Combine all ingredients in a medium bowl and blend well.  With fingers, spread on top of casserole prior to baking.