Category: Pork

1 2 3 4 5 Ribs

Tasty bites of gnaw off the bone juice dripping satisfaction comes in a hand held riblets when following this simple 1 2 3 4 5 recipe. The cook times leave the meat perfect for single serving size meaty chunks of promised delight. This is a good meal after a long hot day while cooling off in the shade/AC. Excellent to store and keeps its texture and flavor for all at least three days. 

Watch the video then follow the instructions to be able to create this meal in your home today. I also include some presentation suggestions to help deliver the eatfooldilicous shared creation to feed your families inner hunger.  Like and share this or any of my recipes from my daily growing catalogue you may find interesting.

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Ask the butcher to cut the ribs into 1.5″ to 2″ long slices. Clean, rinse, pat the riblets dry. Heat the pan to high. Add oil and pork riblets.

Sear all sides. Turn down the heat to high-medium.

Add shaoxing, vinegar, sugar, soy sauce, water and mix.

Coat the ribs with the sauce. Turn up the heat and bring to a boil. Cover with a lid and turn down to low-medium heat. Cook for 30 minutes.

Remove the lid and turn up the heat to medium. Cook the ribs uncovered for 5-8 minutes until the sauce reduces about a ~quarter. Make sure to frequently flip/rotate the ribs in the sauce while cooking.

Garnish with toasted sesame seeds and green onions.

Serve with rice, noodles, salad or vegetables. Enjoy!

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1 2 3 4 5 Pork Ribs

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Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Course Main Course
Cuisine Asian, Chinese
Servings 5
Calories

Ingredients
  

  • 2 lbs pork ribs
  • 2 tbsp canola or vegetable oil
  • 1 tbsp shaoxing cooking wine or dry sherry
  • 2 tbsp black vinegar
  • 3 tbsp granulated sugar
  • 4 tbsp soy sauce (half dark & regular soy sauce)
  • 5 tbsp filtered water

Instructions
 

  • Ask the butcher to cut the ribs into 1.5" to 2" long slices. Clean, rinse, pat the riblets dry.
  • Heat the pan to high. Add oil and pork riblets. Sear all sides. Turn down the heat to medium-high.
  • Add shaoxing, vinegar, sugar, soy sauce, water and mix. Coat the ribs with the sauce. Turn up the heat and bring to a boil. Cover with a lid and turn down to low-medium heat. Cook for 30 minutes.
  • Remove the lid and turn up the heat to medium. Cook the ribs uncovered for 5-8 minutes until the sauce reduces about a ~quarter. Make sure to frequently flip/rotate the ribs in the sauce while cooking.
  • Garnish with toasted sesame seeds and green onions.

Serve with rice, noodles, salad or vegetables. Enjoy!

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    Yaki Udon (Stir Fry Udon Noodles)

    One of my personal favorite things to make for a quick and easy meal is this Yaki Udon Noodles recipe. I have eaten these noodles like these for most of my life; being brought up in a home where noodles and rice are a main staple for the table. If you look in my cabinets you will find a box of these noodles from the local grocery. The chew of a Yaki Noodle is an elegant experience that heightens the sophistication of a simple work with what you got meal. I generally have the majority of these ingredients on hand or only need to grab one or two things at the store to complete the meal. I keep some Thai peppers in the refrigerator to nibble on while I work my way through a heaping serving. This is also simple to warm up later and keeps great under refrigeration. A couple of microwaveable dishes in the fridge for a pop and go reheat meal at home or in the office.

    These noodles sit easy on the stomach but are filling at the same time. Thick delicious sauce coated noodles that burst with smooth natural flavors and are as versatile as your preferences on any given day. They basically will go well with any kinda of vegetable you got in the house. Watch the video , follow the instructions below to be on your way to yet another eatfoodlicious home cooked featured dish. Feel free to like and share this or anything from my growing catalogue of quick reference recipes with presentation suggestions.

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    Ingredients

    Cook/boil the noodles by following the instructions on the package. Drain and set aside.

    In a small bowl: combine all the sauce ingredients and mix. Set aside.

    Heat the wok/pan to medium-high, add 2 tbsp oil then wait for ~30 seconds.

    Place the meat in and cook for 2 minutes or until no longer pink.

    Add mushrooms and onions. Cook for 2-3 minutes or until the onions becomes translucent.

    Add cabbage and cook for 1 minute.

    Place the cooked noodles in the wok/skillet.

    Pour sauce on top of the noodles and mix until well coated.

    Add green onions and mix.

    Optional: add chili oil.

    Mix well.

    Transfer to a plate/bowl.

    Serve immediately and enjoy!

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    Yaki Udon (Stir Fry Udon Noodles)

    Thick delicious sauce coated noodles that burst with smooth natural flavors and are as versatile as your preferences on any given day. 
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 10 minutes
    Total Time 20 minutes
    Course Main Course
    Cuisine Asian, Japanese
    Servings 4
    Calories

    Ingredients
      

    • 2 packs pre-cooked udon noodles vacuum-packed
    • ½ lb ground meat pork, beef, chicken, shrimp or vegan
    • 2 cups sliced napa cabbage substitute with green cabbage
    • 1 cup sliced mushrooms white, cremini, shiitake or oyster
    • 2 tbsp canola, vegetable or peanut oil
    • 3 scallions cut into 2" long
    • ½ onion sliced
    • 1-3 tbsp chili oil (to taste) optional

    Sauce

    • 2 tbsp soy sauce
    • 2 tbsp oyster sauce substitute with vegan oyster sauce
    • 1 tbsp honey or brown sugar
    • 1 tbsp mirin substitute with dry sherry or sweet marsala wine
    • 1 tsp rice vinegar substitute with white vinegar

    Instructions
     

    • Cook/boil the noodles by following the instructions on the package. Drain and set aside.
    • In a small bowl: combine all the sauce ingredients and mix. Set aside.

    Stir Fry

    • Heat the wok/pan to medium-high, add 2 tbsp oil then wait for ~30 seconds. Place the meat in and cook for 2 minutes or until no longer pink.
    • Add mushrooms and onions. Cook for 2-3 minutes or until the onions becomes translucent. Add cabbage and cook for 1 minute.
    • Place the cooked noodles in the wok/skillet. Pour sauce on top of the noodles and mix until well coated. Add green onions and mix. [Optional: add chili oil and mix]

    Serve immediately and enjoy!

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      Instant Pot Sausage Gravy

      Delicious, thick juicy sausage with homemade luscious southern style gravy are now available to you by simply following this method of preparation. This rich sausage laced indulgence goes great with anything homemade biscuits and is the perfect addition to any morning meal. The old fashioned aromas of sausage gravy from your grandmas kitchen will sing through the house like a symphony of well trained musicians playing from the heart to bring back memories of good times, full bellies and great flavors. 

      I took my homemade sausage-gravy recipe and tweaked it a bit to get it working from the Instant Pot. Watch the video, follow the instructions below and you will be able to create a gravy that is of a restaurant quality but is so simple, why not make it at home? Enjoy this eatfoodlicious experience at your convenience and with the satisfaction that you now have a great gravy recipe added to your homecoming menu. 

      If you live on the road or do not have a stove top available, you can make this sausage-gravy recipe on a countertop in a dorm or hotel with ease. Not having a stove top can limit the types of items that are available to enjoy as far as a good quality meal goes. Eating out may not always be an option, so why not learn a new recipe that will have you able to enjoy a homemade tasting good old fashioned sausage-gravy that goes great with poached eggs, toast, grits or you name it. I love using my instant pot sometimes just because the mess is less.  Like and share this or any of my recipes you find interesting. Don’t forget to leave a comment if you want to let me know your thoughts or if you just want to talk about food.

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      Add sausage to the cooker.

      Break the sausage into small bite size pieces.

      Cook for 5-8 minutes or until no longer pink.

      Add butter

      Wait until it has completely melted.

      Sprinkle 2 tbsp flour and mix until the meat absorbs all the flour. Repeat with the rest of the flour (~2 tbsp).

      Pour ½ cup of milk at a time into the flour mixture and stir constantly.

      Make sure to follow this step to prevent clumps forming in the gravy.

      Stir the gravy frequently as you cook for 8-10 minutes or until it thickens to your desired consistency. Season with salt and pepper to taste. (If the gravy gets to thick: quickly add another ½ cup milk and repeat this step as needed).

      Pour sausage gravy over warm biscuits and enjoy!

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      Instant Pot Sausage Gravy

      5 from 1 vote
      Print Recipe Pin Recipe
      Cook Time 20 minutes
      Total Time 20 minutes
      Course Breakfast
      Cuisine American
      Servings 6
      Calories

      Equipment

      • Pressure Cooker / Instant Pot

      Ingredients
        

      • 1 lb breakfast sausage mild, regular or hot
      • 2 ½ cups milk preferably whole or low fat
      • 4 tbsp all-purpose flour
      • 4 tbsp butter
      • salt & pepper to taste

      Instructions
       

      • Set to sauté high.
      • Add sausage to the cooker. Break the sausage into small bite size pieces. Cook for 5-8 minutes or until no longer pink.
      • Add butter and wait until it has completely melted.
      • Sprinkle 2 tbsp flour and mix until the meat absorbs all the flour. Repeat with the rest of the flour (~2 tbsp).
      • Pour ½ cup of milk at a time into the flour mixture and stir constantly (make sure to follow this step to prevent clumps forming in the gravy).
      • Stir the gravy frequently as you cook for 8-10 minutes or until it thickens to your desired consistency. Season with salt and pepper to taste. (If the gravy gets to thick: quickly add another ½ cup milk and repeat this step as needed).

      Pour sausage gravy over warm biscuits and enjoy!

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        Kalua Pork (Instant Pot & Slow Cooker)

        Kalua Pork is a shredded delicious meat that features hints of smoke and is best served with fresh pineapple. The slow cooker method is a dump and go way to make the meat so tender and succulent. The Instant Pot method is perfect for when you need a large hunk of meat on the table in a short notice and this recipe has the flavors down to a science. No need to over power the natural flavors of this well marbled cut, just follow the cook times and preparation techniques to feed the hunger at your families next sit down grub on. I love mine with rice and delicious cuts of market fresh pineapple, but feel free to try this on buns or with any other vegetables such as corn or mashed potatoes.

        Simply watch this video for suggested presentations and an effortless cooking methodology. The instructions below are short and just as sweet as this mouthwatering family favorite. Share this or any of my recipes you find interesting from my growing catalogue of meal suggestions that feature eye pleasing presentations that are repeatable at a table near you. Leave a comment if you have any questions or want to talk about food.

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        Only 3 Ingredients

        Rub salt all over the pork.

        Pour the liquid smoke over the pork and massage/rub it into the meat.

        Slow Cooker –  cook on low for 12-14 hours or until the meat is tender. This recipe is low and slow to yield a very tender spreadable meat.

        Instant Pot – pressure cook on high for 2 hours with a natural release (approx. 45-55 min). Note: test the meat for tenderness by stabing center with a fork. If the fork does not easily pierce through the meat, place lid back on and pressure cook for an additional 15 minutes with a natural release. 

        Remove the pork and place on a serving tray or in a bowl.

        Using tongs or 2 forks shred the meat.

        Optional: season with salt.

        Serve with fresh pineapple and rice.

        Enjoy!

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        Kalua Pork (Instant Pot & Slow Cooker)

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        Prep Time 10 minutes
        Cook Time 2 hours
        Total Time 2 hours 10 minutes
        Course Main Course
        Cuisine Hawaiian
        Servings 8
        Calories

        Equipment

        • Instant Pot or Slow Cooker

        Ingredients
          

        • 3½ – 4 lbs bone-in boston butt pork
        • 1 tbsp himalayan or hawaiian salt
        • 1 tbsp liquid smoke

        Instructions
         

        • Clean and pat the boston butt dry with paper towel.
        • Rub salt all over the pork.
        • Pour the liquid smoke over the pork and massage/rub it into the meat.
        • Instant Pot – pressure cook on high for 2 hours with a natural release (approx. 45-55 min). Note: test the meat for tenderness by stabing center with a fork. If the fork does not easily pierce through the meat, place lid back on and pressure cook for an additional 15 minutes with a natural release. 
          Slow Cooker –  cook on low for 12-14 hours or until the meat is tender. This recipe is low and slow to yield a very tender spreadable meat.
        • Remove the pork and place on a serving tray or in a bowl. Using tongs or 2 forks shred the meat. Optional: season with salt.

        Serve with fresh pineapple and rice. Enjoy!

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          Instant Pot Bratwursts

          Crispy skin that is bursting with flavorful juices gushing with each bite filling your mouth with delicious indulgence is my favorite way to meditate on the ritual of a well made Brat. Beat the summer heat and cook one of Americas favorite tailgating items from the comfort of your kitchen. Brats are so awesome, you can make extra wrap them in aluminum foil and take camping for a reheat at the campfire on the go quality family pleaser. You can also sautee up some sauerkraut to top these bad boys for optimal food appreciation. We cook these and take then to the lake for a low smoke low heat fire and have them on the warm whenever our hinger arouses as we just make a day of family food and water.

          Enjoy Brats that are more predictable than an open flame and ready to the table in less than 20 minutes just by watching the video and following the easy instructions below. Share this or any of my recipes from my growing catalogue and spread the word of the eatfoodlicious meals suggestions. Hit the like button and leave a comment to let me know what you think about my site or suggest something you would like a good recipe for and I will get back to you because the only thing I like more than eating, cooking or planning meals is talking about them.

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          Juicy & flavorful bratwursts

          Only 3 ingredients – bratwursts, butter & water

          Set to sauté high. Add butter and wait until it melts.

          Place brats in the cooker.

          Brown all side of the brats (about 2-3 minutes per side). Remove the brats.

          Press cancel.

          Place the trivet in the cooker. Slowly pour the water in the cooker (exercise caution as the cooker may be hot). 

          Return the brats to the cooker. Place the lid on. Pressure cook on high for 5 minutes with a 10 minutes natural release (exercise caution when releasing pressure from the cooker). Follow the manufacture instructions for releasing the pressure. Remove the lid. 

          Perfect bratwursts

          Serve immediately & Enjoy!

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          Instant Pot Bratwurst

          No ratings yet
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          Cook Time 10 minutes
          Natural Release 10 minutes
          Total Time 20 minutes
          Course Main Course
          Cuisine American
          Servings 5
          Calories

          Equipment

          • Pressure Cooker / Instant Pot

          Ingredients
            

          • 5 bratwursts
          • 1 cup water substitute beer, apple juice or chicken broth
          • 2 tbsp unsalted butter

          Instructions
           

          • Set to sauté high. Add butter and wait until it melts.
          • Place brats in the cooker. Brown all side of the brats (about 2-3 minutes per side). Remove the brats. Press cancel.
          • Place the trivet in the cooker.
          • Slowly pour the water in the cooker (exercise caution as the cooker may be hot). 
          • Return the brats to the cooker.
          • Place the lid on. Pressure cook on high for 5 minutes with a 10 minutes natural release (exercise caution when releasing pressure from the cooker). Follow the manufacture instructions for releasing the pressure. Remove the lid. 

          Serve immediately & Enjoy!

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            Instant Pot BBQ Baby Back Ribs

            Thick juicy sizzling Baby Back Ribs are a thing of real beauty. The Instant Pot pressure feature locks in the rub and the natural juices of the thick well marbled ribs. All that is left for you to do is coat your preferred thickness of your favorite BBQ sauce over the Baby Back Ribs and broil to smoldering perfection. Then slice and serve.

            The caramelized BBQ sauce makes for a messy but delicious meal. My favorite cut of Pork Ribs are the Baby Back ribs. This recipe will have the bones extruding just right and the meat will be fork tender faster than any other method of cooking them I have tried. 

            Thick, tender fall off the bone ribs are simple and very tasty. Follow the video and the instructions below to add Baby Back Ribs to your summer experience minus to out door smoke and heat. Share this video or any of my recipes from my growing catalogue of equally delicious eatfoodlicious meal suggestions.

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            Juicy, Tender & Flavorful Ribs

            In a small bowl: combine brown sugar, paprika, salt, pepper and mix.

            Clean and pat the ribs dry with a paper towel. Place the ribs meat side down on the cutting board. Pull the skin membrane off the back of the ribs and discard it.

            Coat both sides of the ribs with the rub mixture. Place the ribs on top of the trivet (you’ll have to form the ribs into a circle).

            Pour apple cider and liquid smoke in the cooker. Put the trivet in.

            Place the lid on. Pressure cook on high for 20 minutes with a 10 minutes natural release (exercise caution when releasing pressure from the cooker). Follow the manufacture instructions for releasing the pressure. Remove the lid. 

            Note: St. Louis Style – cook on high for 25 minutes and 10 minutes natural release. Spare Ribs – cook on high for 25 minutes and 15 minutes natural release.

            Place a wire rack on a baking sheet. Then, transfer the ribs (meat side up) to the wire rack (I used 2 tongs to help transfer the ribs to the baking sheet).

            Generously baste the ribs with your favorite BBQ sauce. Place the ribs in the oven and broil on high for 5-8 minutes or until caramelized.

            Remove the ribs from the oven and baste with sauce again (optional).

            Cool for 10 minutes before cutting. Place the ribs on a cutting board and cut between the bones.

            Serve & Enjoy!

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            Instant Pot BBQ Baby Back Ribs

            4.25 from 8 votes
            Print Recipe Pin Recipe
            Prep Time 10 minutes
            Cook Time 20 minutes
            Natural Release 10 minutes
            Total Time 40 minutes
            Course Main Course
            Cuisine American
            Servings 4
            Calories

            Equipment

            • Pressure Cooker / Instant Pot

            Ingredients
              

            • 3 lbs baby back ribs St.Louis or Spare Ribs
            • 1 cup apple cider vinegar
            • 1 tsp liquid smoke
            • ½ cup BBQ sauce your favorite sauce

            Rub

            • 2 tbsp brown sugar
            • 1 tbsp paprika
            • 2 tsp salt
            • 1 tsp black pepper

            Instructions
             

            • In a small bowl: combine brown sugar, paprika, salt, pepper and mix.
            • Pour apple cider and liquid smoke in the cooker. Put the trivet in.
            • Clean and pat the ribs dry with a paper towel. Place the ribs meat side down on the cutting board. Pull the skin membrane off the back of the ribs and discard it.
            • Coat both sides of the ribs with the rub mixture. Place the ribs on top of the trivet (you'll have to form the ribs into a circle).
            • Place the lid on. Pressure cook on high for 20 minutes with a 10 minutes natural release (exercise caution when releasing pressure from the cooker). Follow the manufacture instructions for releasing the pressure. Remove the lid. 
              Note: St. Louis Style – cook on high for 25 minutes and 10 minutes natural release. Spare Ribs – cook on high for 25 minutes and 15 minutes natural release.
            • Place a wire rack on a baking sheet. Then, transfer the ribs (meat side up) to the wire rack (I used 2 tongs to help transfer the ribs to the baking sheet).
            • Generously baste the ribs with your favorite BBQ sauce. Place the ribs in the oven and broil on high for 5-8 minutes or until caramelized.
            • Remove the ribs from the oven and baste with sauce again (optional). Cool for 10 minutes before cutting. Place the ribs on a cutting board and cut between the bones.

            Serve & Enjoy!

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