10 October 2019

Slow Cooker Barbecue Pork Ribs

Slow Cooker Barbecue Pork Ribs / www.delightfulrepast.com

I'd been thinking for months about trying barbecue pork ribs in the Instant Pot pressure cooker, but then my friend Jo mentioned cooking some in the slow cooker mode. So that's what I decided to do.

I usually do my wonderful Oven Barbecue Pork Ribs, but I didn't feel like running the oven on such a hot day; so it was the perfect time to try this. 

The "Normal" Slow Cook setting of the Instant Pot (or Low setting for most slow cookers) for 10 hours cooked them to tender perfection, and then a couple of 3- minute stints under the broiler developed the sticky, crusty finish.


Slow Cooker Barbecue Pork Ribs / www.delightfulrepast.com


Of course, barbecue ribs (slow cooker or otherwise) are like meat candy, so I don't eat a large serving or have them very often. 

Mr Delightful was really happy with these ribs, so I'm going to be making them again. All part of what I call my Streamlined Cooking! Are you a rib fan? No need to wait for grilling weather!

Slow Cooker Barbecue Pork Ribs / www.delightfulrepast.com
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Slow Cooker Barbecue Pork Ribs

I think the 6-quart Instant Pot could easily hold 6 pounds of ribs.

(Serves 3 or 4)

The Ribs

4 pounds (1.8 kilograms) pork back ribs

The Dry Rub

1/4 cup (1.75 ounces/50 grams) dark brown sugar
1 tablespoon ground dried chiles (I make a little mixture of my own)
1 teaspoon salt
1/2 teaspoon coarsely ground black pepper
1/2 teaspoon cumin
1/2 teaspoon dry mustard

1/4 teaspoon cayenne


The Barbecue Sauce

(Makes about 1/2 cup)

1/3 cup organic ketchup
1 tablespoon dark brown sugar
1 tablespoon cider vinegar
1 1/2 teaspoons country Dijon mustard
1 teaspoon Worcestershire sauce
1/8 teaspoon cayenne

1 In a small bowl, stir together all the barbecue sauce ingredients; cover and refrigerate.

2 In a small bowl, stir together all the dry rub ingredients.

Note: This is the part where I would tell you about peeling the tough membrane off the bony side of the ribs, but my friend told me she didn't bother and it made no difference with the slow cooker method, so I skipped it. However, I am accustomed to doing that and may, or may not, do it next time. 

3 Apply dry rub all over. Roll the rack of ribs up like a rug, meaty side out, and place it on its edge in the inner pot of the Instant Pot. If cooking two racks of ribs, place the largest coil in the pot--it will move itself out to the sides of the pot--then put the other coil in the center.

Note: May be made ahead to this point, refrigerated and finished the next day.

4 Put on the optional Instant Pot glass lid, or use the pressure cooking lid with the steam release handle turned to Venting. Select the Slow Cook program. Within 10 seconds, press Slow Cook to set temperature to Normal. Within 10 seconds, press “+ or –“ to set time to 10 hours.

5 Move your oven rack to 6 inches below your broiler. The top position in my oven is 4 inches below the broiler, but I think I'm less likely to burn things at the slightly lower level! Turn the broiler on High. Place the ribs on a foil-lined 18x13x1-inch half sheet pan. Using about half the sauce, lightly brush the underside (bony side) of the ribs with a little sauce, and brush the meaty side of the ribs with the rest of the half. Broil for about 3 minutes (you'll have to be the judge of that!).

6 Take the pan out of the oven, and brush the top of the ribs with the remaining half of the sauce. Broil for another 3 minutes (again, you'll have to sort the timing out with your broiler).

7 Let the ribs rest for 5 minutes before cutting apart. 


Disclosure: We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon .com and affiliated sites. We are a ThermoWorks affiliate, earning a small commission at no cost to you on purchases made through our links. This helps cover some of the costs of running the blog. Thank you for your support. 

Jean

03 October 2019

Autumn Apple Cake

Autumn Apple Cake / www.delightfulrepast.com

Though we can eat apples year round these days, they have a special appeal in autumn. And today I felt like making the heavy-on-the-apples cake my mother always loved. 

It's a no-fuss, mix-it-all-up-in-one-bowl cake that you can get into the oven quickly. You don't even peel the apples. Good varieties to use are, in the US, Granny Smith, Pink Lady, Honeycrisp, Bramley, Braeburn; in the UK, Cox's Orange Pippin and Braeburn. Tell me in the comments what the best cooking apples are in your part of the world.

Of course, I can no longer bring any produce into the house without painting it; so please indulge me once again. 😊

Autumn Apple Cake / www.delightfulrepast.com


I hope you'll give this a try with your next batch of apples and let me know how it turned out for you. Also, try Apple Pie - Autumn Classic. What sort of things do you especially enjoy in autumn?


Autumn Apple Cake / www.delightfulrepast.com
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Autumn Apple Cake


(Makes one 7-inch cake)

1 stick (4 ounces/113 grams) unsalted butter, melted
1 1/4 dip-and-sweep cups (6.25 ounces/177 grams) unbleached all-purpose flour
2/3 cup (4.67 ounces/132 grams) sugar
1 teaspoon non-GMO baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 teaspoon cinnamon
1/8 teaspoon mace or nutmeg
2 large eggs, room temperature
3/4 to 1 pound (12 to 16 ounces/340 to 454 grams/2 medium to large) apples, cut into 1/3-inch dice
1 tablespoon dark brown sugar

1 Butter well and flour a 7-inch springform or push-bottom pan. Preheat oven to 350F/180C/Gas4. Melt the butter and set aside to cool. 

2 In 2- to 3-quart bowl, combine flour, sugar, baking powder, baking soda, salt, cinnamon, and mace or nutmeg. Whisk together well to "sift."

3 Scrub well--don't peel--and dice the apples into a small mixing bowl; set aside. Take out 1 cup of the apples to put on the top. 

4 Add the eggs and cooled melted butter to the flour mixture. With a large spoon, beat well until thoroughly combined. Stir the apples (except the 1 cup) into the batter.

5 Scrape the thick batter into prepared pan (see "Note"), press down and smooth the top, and press the reserved cup of diced apples into the top of the batter. Sprinkle with the brown sugar. Bake for about 60 to 70 minutes, until it passes "the toothpick test" or is pulling away from the sides of the pan a bit. Do not underbake! 

Note: I forgot to use my Ateco Stainless Steel 2x3-Inches-High Round Form to turn the pan into a tube pan to prevent the center-of-the-cake baking challenges of heavy batters like this or fruitcake. I love it! It turns any pan into a tube pan. Just center it in the pan and hold it steady while you fill in the heavy batter around it.

Autumn Apple Cake (this photo - my homemade tube pan) / www.delightfulrepast.com
My homemade tube pan (or tube pan "hack," if you must!)


6 Cool in pan on wire rack for 10 minutes, then turn cake out of pan and continue cooling on wire rack for 2 hours. Before serving, you might give it a dusting of powdered sugar. And a little whipped cream is never a bad idea.

Disclosure: We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon .com and affiliated sites. We are a ThermoWorks affiliate, earning a small commission at no cost to you on purchases made through our links. This helps cover some of the costs of running the blog. Thank you for your support. 

Jean

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