I was intrigued with the fact that beef ribs could be done in about 30 minutes in the instant pot instead of hours in other methods. so I wanted to give it a try and they turned out really really good I was pretty impressed. If you want you can crisp them up under the broiler in the oven, after taking them out of the IP, put some BBQ sauce on them whatever strikes your fancy. We ate them straight out of the instant pot and they were very good as they were.I typically like a simpler rub on the ribs so that's what you will see here but you can do whatever strikes your fancy.

I didn't have orange juice on hand, so I used orange marmalade instead.If you find the odor of the meat to be too strong, or if you want to get rid of the excess fat for a healthier dish, boil the spare ribs in hot water with about 2 tablespoons of sake added and drain the meat well beforehand. Then, move on to Step 1 by grilling them in the frying pan. Recipe by APPLEN

Every summer when I was home during college and then my early 20s, I would make ribs at least once a summer. It was a summer staple in my house. But the heat from the oven, combined with the summer heat & humidity, made it unbearable in my house.Time passes and I stop making the ribs during the summer, leaving it for the cooler months. Even after I got a place with an AC, I did not dare to make ribs during the summer.Fast forward to a year ago when we bought our slow cooker. A long time friend suggested that I should try to make my ribs in the slow cooker. It took me almost a year, but I finally tried it.I checked out a few recipes, but they all said to broil them for a few minutes after they were done in the slow cooker. We may have a good AC now, but I refuse to put the oven on ever during the summer. Taking the chance, I did not put them .in the slow cooker. Trust me when I say this, the ribs do not need to be put into the oven. They are fall off the bone delicious.Serve with sauteed/steamed/grilled vegetables, potato/macaroni salad, corn, corn bread, macaroni & cheese, etc.Enjoy!

I like to make up a larger batch of spices and keep in a sealed container so I have that part done and ready to go when I'm wanting to make these.

I made this dish for my meat-loving son.Adjust the seasoning to suite your tastes.I do not add water so the the ribs are well flavored. Recipe by umemodoki

This was a recipe that my mother used to make in a regular pot. A pressure cooker makes it easier to make. Besides, you don't need to sauté the onion to bring out the sweetness.My mother made it often when we had guests. She must have had confidence in it.If you don't have a pressure cooker, add water to cover the ingredients at Step 2-3, and simmer in a heavy pot for 1 to 1.5 hours. It's preferred that you sauté the onion until golden brown in this case.If there is leftover sauce, use it to dip a piece of bread in or it can be a pasta sauce as well. Recipe by kotori2010

Easy recipe for fall off the bone baby back ribs

This is a disgustingly easy recipe that I learned on Facebook (of all places). Once you have everything in place, you leave it alone ask day, then finish it off 4-6 hours later!

Weekends for me are all about enjoying the great outdoors with family and friends. I don't have the time to spend all day in the kitchen cooking. This recipe is super easy, delicious and quick to prep. Throw it in the oven on low and get out and enjoy the winter wonderland with your family while it cooks.

The first time I got this beef, I wasn’t sure how to approach it. I just knew that it looked good. I cooked it in a cast iron skillet on the stove and then put it in the oven. This time, I tried it on the grill. I really enjoyed the smokiness of the grill.

Start your day off by getting a delicious meal into your slow cooker{ crock pot }. The aromas start filling your house almost immediately. Dinner has it so good and so easy!

I wanted to recreate a beef stew simmered in red wine of an old restaurant at home…My co-worker gave me a tip to add caramel into the stew.-If you want the potatoes to hold their shapes, don't add in Step 2. Add after the stew has cooled, bring back up to pressure and cook for 2 minutes. Then let it cool naturally.-Stop heating the caramel when it's still smooth in Step 3, then add the demi-glace sauce. If you continue heating the caramel further, it will burn and become sticky. For 3~4 servings. Recipe by Hiyokosan