Now we know the die hard BBQ enthusiasts are going to skoff at this recipe but if you have a craving for ribs in the winter, this is the best way to get them. We suggest applying the dry rub the night before or in the morning but you can get away with doing it at least an hour before your going to cook for a last minute meal that tastes like you spent all day.
Honestly, we’ve made these ribs in the summer also. The meat falls off the bone as if they were on the grill for the entire day.
Make this recipe while the ribs are cooking, you won't regret it and it's easier than you think.
The longer you cook them, the more “fall-off-the-bone tender they will be. If you want them tender, without falling off the bone, use a slightly lower cook time.
Any 6qt or larger Instant Pot will work!
Some ribs may still have the white, shiny membrane connective tissue on the back (bone side) of the ribs. Check to make sure the membrane on your ribs has been removed and if it hasn’t, follow these steps to remove it:
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Tired of the same old boring dinners on a budget? Let us teach you how to make delicious meals that won't break the bank.
This demonstration is designed to show you how to take ordinary store bought pasta and elevate it in unique ways.
The menu will focus on Cavatelli and Linguine. We will create 2 different sauces with a twist. Side dishes will include our Lambrusco Vinaigrette over Greens and Loaded Garlic Bread with Mozzarella.
For our friends that follow a Pescatarian menu, we will offer the Sausage in the menus as a preference.
Please specify if you would prefer Gluten Free Pasta options when you purchase your tickets. We will substitute the pasta with the closest substitute of gluten free pasta.
Please notify us by no later than May 20th.
