mommyhugz1978
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What is making you reluctant to do it? Is it the time in the kitchen away from the guests? You might make the ribs before anyone arrives and have your host keep them warm in a low oven (someone correct me if that's not a good idea... don't want to dry them out but I would think a 200 oven would be ok for 20 minutes or so). Or you could do them ahead and serve them at the beginning of your show, let your host attest to how easy they were to make, and if you really want to do a "live" demo, demo a dessert while they are munching on their ribs.mommyhugz1978 said:Honstly I did not want to do this recipie for this show... I wanted to do the 30 min chicken...... But she asked me for thsi one.....I am going to have the bbq sacue made already ebfore the show......
KellyTheChef said:Mary- I really think grilling them adds to the flavor. I did half of mine in the grill pan and half on my BBQ grill. I liked the ones outside on my grill better, but the grill pan ones were still good too!
If you don't have the grill pan, I would still "sear" them in a medium hot pan!
dwyerkim said:What is making you reluctant to do it? Is it the time in the kitchen away from the guests? You might make the ribs before anyone arrives and have your host keep them warm in a low oven (someone correct me if that's not a good idea... don't want to dry them out but I would think a 200 oven would be ok for 20 minutes or so). Or you could do them ahead and serve them at the beginning of your show, let your host attest to how easy they were to make, and if you really want to do a "live" demo, demo a dessert while they are munching on their ribs.
chefann said:I thought they were good, and they demo more than it seems like at first glance:
cutting board
boning knife (cross-sell forged collection)
salt and pepper mill (cross sell seasonings)
DCB (cross sell other stoneware)
easy read measuring cup
cookware (both saucepan and grill pan)
Measure all cup
Adjustable measuring scoop
adjustable measuring spoon
BBQ Rub
scraper collection
stainless/silicone whisk
SS mixing bowls (cross sell batter bowls)
chef's tongs
oven mitt and hot pad
thermometer
silicone basting brush
clock/timer
SA (serve)
By making a pan of the garlic bites while the ribs are cooking, you can add:
cookware again (this time, showing that it's oven-safe)
garlic press
mini serving spatula
What I'd be wary about is the cost. I got my ribs on sale (half price!) 2 weeks ago, but if they weren't on sale they'd be ridiculous. Of course, the rest of the ingredients aren't expensive, so the only real cost is the meat.
I agree. Maybe consultants who want to offer this recipe should keep their eyes open for sales and stock up. I did that with chickens a couple weeks ago. Meijer had whole chickens for 79 cents a pound, so I got 4 of them and just put them into the freezer. My next 30-minute chicken show, I'll just pull one out the day before and let it thaw in the fridge. I could do that with ribs, too.mommyhugz1978 said:but the meat was ridiculously priced..... I paid almost $15.00 for a rack of ribs.... now I used the ribs that the recipe called for..... remember this is the first time I have ever made them.... My DH suggested that I buy all the ingredients as if I didn't have them at home to see how much it would cost....... so I left him with the grocery list to buy yesterday... he wants to make them for dinner to night while I am at school...... It cost almost $30.00 :yuck: becasue of the cost of meat.......:yuck: Oh well.. it's a good recipe......... but its an expensive one!!
chefann said:I agree. Maybe consultants who want to offer this recipe should keep their eyes open for sales and stock up. I did that with chickens a couple weeks ago. Meijer had whole chickens for 79 cents a pound, so I got 4 of them and just put them into the freezer. My next 30-minute chicken show, I'll just pull one out the day before and let it thaw in the fridge. I could do that with ribs, too.
amyv said:Leah,
I did the jerk chicken nachos for my show thursday and used the 30 minute chicken. I prepped the chicken at home, and popped it into my hosts microwave as soon as I got there. Then when I started my show, I had a guest come up and carve the chicken to oh and ah over how juicy and tender it was.
over 600 in sales and 3 bookings, I'm loving it!!!
chefann said:If you get a bag of frozen boneless chicken breasts on sale, they'll actually be less than lunchmeat, per pound. And a couple breasts should be enough for the nachos. Leave the rest in the freezer for the next time you need a couple pieces.
To make BBQ ribs in 20 minutes, you can use a pressure cooker or Instant Pot. Simply season your ribs, place them in the cooker with some liquid (such as broth or BBQ sauce), and cook on high pressure for 20 minutes. Then finish them off on the grill or under the broiler for a few minutes to get that BBQ flavor and char.
Yes, you can use any type of ribs for this recipe. Baby back ribs, spare ribs, and beef ribs all work well. Just adjust the cooking time accordingly, as larger or thicker ribs may require a few extra minutes in the pressure cooker.
The best way to determine if your ribs are done is to use a meat thermometer. The internal temperature of the ribs should reach at least 145°F for pork and 160°F for beef. You can also check for tenderness by poking the meat with a fork - it should be easily pierced and starting to pull away from the bone.
Yes, you can use any type of BBQ sauce or even make your own homemade sauce. Just make sure to use enough liquid in the pressure cooker to create steam and prevent the ribs from drying out.
No, you do not need to marinate the ribs before cooking them in the pressure cooker. The high pressure and steam will infuse the meat with flavor and make them tender. However, if you prefer to marinate your ribs beforehand, you can do so for added flavor.