Tag Archives: Diners Drive-ins and Dives

Pressure Cooked BBQ Pork Ribs

BBQ Pork Ribs

  • Servings: 2-5
  • Difficulty: easy
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BBQ Pork Ribs
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Sadly I must confess that I have never made BBQ ribs. Texans love their BBQ and TexMex food but BBQ done right requires smoke and time. I saw a Diners Drive-In’s and Dives where a guy was boiling his ribs prior to grilling them. This unorthodox method raised several eye brows on the show and likely at home. Well I bought this new pressure cooker called Fagor from Sur la Table. I am in love with this thing. It’s the best $100 dollars I have spent in a long while.

So the other day I thought hey I could pull this off in record time using my Fagor. I pressure cooked them 30 minutes and then removed them and finished them off in the oven at 200 degrees. I took the sauce from the pressure cooker and reduced it in a sauce pan and painted a coat on the ribs about every 20 minutes. It creates a nice BBQ crust and burnt end type nuggets of BBQ love.

Ingredients:
1 Rack of St.Louis Pork Ribs
2.5 cups of BBQ Sauce
1/4 cup of molasses
1/4 Apple cider vinegar
1/2 cup of water
2 tbs of Soy Sauce
1 tbs of Liquid Smoke
1 tbs of yellow mustard
4 cloves of minced garlic
2 tsp of Onion Powder

Directions:
1. Trim your ribs of any excess fat. I cut them into two pieces to fit them into my pressure cooker.
Mix together all the sauce ingredients and add everything to the pressure cooker. I cooked them for 33 minutes.

2. Preheat the oven to 200 degrees. Upon completion of the pressure cooked ribs remove them and put them on a foil lined sheet pan, meat side up. Baste with sauce every 20 minutes.

3. Take your sauce and put it into a sauce pan and let it simmer. They are basically done prior to putting them into the oven so you are just going to create a nice crust on them.

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Huli Huli Hawaiian Chicken

Huli Huli Hawaiian Chicken

  • Servings: 2
  • Difficulty: easy
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Huli Huli Hawaiian Chicken
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When I can’t sleep I can always count on the Foodnetwork playing Triple D. I eat that show up because most of those places are the kind of places I like to eat. So I saw an episode where he was in Hawaii and some guy named Mike sells chicken and pork on the side of the road. He has a truck bed with rotating rods and loads them up with bird or snout and cooks them over hot coals.

Huli Huli technique is a three step process that includes a brine, a rub and a baste. This extra care of the chicken creates a interesting depth of flavor, not to mention tenderness. I planned on cooking my chicken on kebabs in my homemade tandoor oven but the weather wasn’t cooperating so I used my skillet instead. Skin on, bone in would likely be best but Jill is funny about chicken (no white bits can be showing or she will pick at it).

The dry rub is spicy and earthy but the Huli Huli sauce is sweet and tangy. I served it with brown rice and a broccoli salad. For the broccoli salad I wanted it cold and also wanted to use some pineapple that I had on hand. It was a great balance to the chicken. Really nice meal. Next time, I want to grill it for an extra layer of depth.

Ingredients:
2 free range air chilled chicken breasts
Brown rice

Brine
1/2 cup Kosher Salt
1/4 cup of Sugar
2 bay leaves
3 garlic cloves smashed
1 lemon juiced with halves used

Dry Rub
2 tbs of garlic powder
2 tbs of Kosher salt
1 tbs paprika
1 tbs of onion powder
1 tsp of cumin powder
1 tsp of black pepper

Huli Huli Sauce
1 cup pineapple juice
1/2 cup of ketchup
1/2 cup of soy sauce
2 tbs of Sherry wine vinegar
2 tbs of Sriracha
1/2 cup of brown sugar
2 tsp ground ginger

Directions:
1. Cube your chicken into kebab sized pieces and place them in a bag. Place a saucepan on low heat and add your brine ingredients. Remove and add ice until “cool”. Add the brine to the chicken.
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2. When time to cook, remove the chicken and pat it dry. Season with the dry rub you created. Skewer your chicken and cook until done.

3. While the chicken is cooking, make your huli huli sauce by adding the ingredients in a sauce pan and cooking to combine and reduce. Use some of this sauce to baste your chicken while cooking to caramelize for another level of flavor.

4. Serve over brown rice and top with the Huli Huli sauce.

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