I know this is from a couple of years ago and you will probably not see this but I made this for dinner tonight and it turned out perfect. Will be making this again for sure.
Oh heck yeah....I see it... and oh heck yeah... I love hearing that!!!!... even for a 2 year old recipe and I really love hearing you enjoyed it... thank you for trying the recipe and for sharing you're results!!!
I think you will be pleased...however someone pointed out that Pyrex may not be suitable for the broil feature...please make sure you check your dish FIRST!!!...please let us know how it turns out...and thanks for watching!
Excellent instructions, sir! I've been afraid to do ribs in the instant pot, but I've got a big package of country ribs and they are going into the instant pot. Thank you!
I tried Jellies recipe on the country ribs and everyone loved them. It sure was nice using my instant pot and knowing the ribs were going to be delicious and tender! Thanks for sharing!
It can be a issue with some recipes but fairly easy to fix once you use it awhile and kinda understand what is happening... Pretty much is that it has to be able to make steam from some type of liquid or the unit sees it as a problem... I had the same problem with some of my first recipes like chili and spaghetti... But it is worth figuring out... You'll love cooking in a pressure cooker...
I have a propane torch with a Sous Vide nozzle that I use for dishes like these. I use a steel mesh and baking sheet. The control of browning and crispness is better than the oven.
I agree with the torch and have some sous vide videos up where I use it..I don't have the tip though and that does sound interesting...Thanks for watching! And commenting
Can't wait to try these. Keep up the good work. I just got my Instant Pot a couple of days ago and I'm looking for good, real people, recipes. I like easy, simply and not a lot of any ingredient recipes. I like your page.
Joyce Arrington thanks for watching Joyce, I like the same thing, sometimes people try to make things way more complicated than it has to be...come back to see me
I actually used 3/4 cups of broth and bbq sauce for the liquid, all pressure cookers have to have liquid to make steam which develops the pressure or you will most likely get the dreaded "burn light"...Thanks for watching!
Just an FYI, those are not pork shoulder, those are pork loin country style ribs. Whoever packaged them mislabled it. Butcher's often take the ends of the pork loin and cut them into country styles to use up spare ends. Loin country styles are still decent, but obviously try and make sure you are getting shoulder for best flavor. Easiest way to tell is to look at the fat. Shoulder has a *lot* of fat marbling all throughout the cut. Loin is much leaner and only had fat in certain spots.
I'm sorry but I do not have anything written down for that..I have ask my wife to do that for me but I don't think she has gotten around to it...if so,I will post it...thanks for watching!
instant pot manual does not suggest 15 minutes. more like 20-25 for pork ribs. all people online who actually cook country style ribs suggest 45 minutes. so where does 15 minutes come from?
I temp all of my food after cooking different times than the manual suggest to make sure they are at safe levels, I just found that the longer times makes the meat too soft and I like some chew to ribs...Thank you for watching and commenting 👍
