Ribs and Potato Dinner

Time to cook more at home. If you can’t go out due to the coronavirus crisis, maybe this is the time we bring the restaurant to our dinner table. If you don’t have Instant Pot you can use your soup pot to boil and tenderize your ribs. The sauce I used for this recipe is the same sauce I used with my Cauliflower Tempura Recipe, it’s the Fig Sweet and Sour Sauce. Save your leftover sauce, and use it for your other dishes, like grilled chicken or salmon.

Ingredients

3 lbs. baby back ribs

1/4 cup soy sauce

1/4 cup wine vinegar

1/4 cup honey

1/4 cup tomato paste

1/4 cup fig preserve/jam

2 tablespoons sriracha sauce

2 tablespoons Worcestershire sauce

2 tablespoons light brown sugar (optional)

Instructions for the sauce

-1. In a bowl, combine soy sauce, vinegar, honey, tomato paste, fig preserve, sriracha, and Worcestershire sauce. Use a whisk to combine all ingredients until they’re all incorporated.

-2. Place the sauce mixture into a sauce pan, simmer for 3-5 minutes or until it bubbles and thickened. Set aside.

Instructions for the ribs

-1. Cut the ribs into pieces to fit into your pot. Place the ribs in the Instant Pot – set the pot on stew/meat for 45 minutes until the ribs are tender. Be careful when you open the lid, make sure you face away from the vent. If you don’t have an Instant Pot or pressure cooker – use a regular pot. Fill with water halfway and boil the meat for about an hour or until tender. Drain the water and set the ribs aside until ready for broiling.

-2. Line a baking sheet pan with foil or parchment paper. Brush both sides with the sauce and make sure to coat them well. Turn your oven broiler on high and broil the ribs for 3-5 minutes or until they caramelized. Save the leftover sauce for later use. They are good refrigerated for a couple of weeks or freeze for 4 weeks.

Recipe for the Potatoes

Ingredients

5 medium sized potatoes, peeled and cut into bite sized pieces

2 sprigs of fresh rosemary

1 14 oz. jar of roasted red pepper

2 tablespoons olive oil

salt and pepper to taste

Instructions

-1. Preheat the oven to 400 degrees F. Line the baking sheet pan with parchment paper.

-2. Drizzle olive oil, season with salt, pepper, rosemary, and add the roasted red peppers. Toss and spread the potatoes on the pan for even baking.

-3. Bake for 20-30 minutes or until the potatoes are fork tender. Serve with your ribs.

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