Ok, last part of the Asparagus Saga for today. Tomorrow? Maybe another chapter. Who knows.
Last night I made BBQ country pork ribs with roasted potatoes and asparagus. It was again, pretty simple but came out like it was made in a restaurant.
I used the instapot for the ribs, and then finished them under the broiler. I started by throwing the ribs in the inner pot and adding a couple teaspoons of garlic &onion powders, salt and pepper, a handful of brown sugar, a couple tablespoons of soy sauce, apple cider vinegar (1/2 to ¾ cup) and about a cup of water. I let that sit for about 15 minutes. You can do longer, but it’s not necessary.
Meanwhile I stared the veggies. The asparagus and potatoes were too simple to go into a lot of detail. The tots were scrubbed and chopped. Tossed in olive oil and Red Robin seasoning. The asparagus was tossed in olive oil, garlic powder, salt, pepper, and grated parmesan cheese and sprinkled with lemon juice. I roasted at 400 for about a half hour and they were perfect. I did throw the potatoes under the broiler to crips up the tops. If you need to, spray with cooking oil before the broiler.
Once the ribs had marinated for 15 minutes I turned the instapot on to high pressure for 15 minutes. I’ve read to allow a natural release on this, but I didn’t. I did a quick release on pressure. Using a tongs I transferred the ribs to a foil-lined baking sheet and brushed with BBQ sauce. I used the cheapest sauce I could find. The technique and sides add the flavor. Any BBQ sauce will do in this case. Under the broiler they went until blistered and gooey. Then I flipped and repeated the BBQ process.
Holy Smokes Batman! This dinner was delish!
I enjoy reading a post that will make people think. Also, thanks for allowing me to comment!