December past, Belle got a pressure cooker to play with.
Let me tell you, that thing rocks. For beans, chickens, lots of things. A couple of weeks ago, she had a hankering to tray some ribs, so we bought a couple of racks of good St. Louis cut baby-back ribs and rubbed them down with
PawPaw's secret rub recipe.
She put them in the pressure cooker for 30 minutes with a cup of water.
They are fork tender after 30 minutes. Now, they're going on a slow smoker for a couple of hours to absorb smoky goodness. With sausage, beans and 'tater salad, that will be the meal today.
1 comment:
Try a 1/2 cup of distilled vinegar with 3 cups veggie broth, cut pressure time to 20 min. The vinegar cuts the grease, the veggie broth enhances your rub.
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