Slather. Mince. Repeat.
Chowing down on ribs has become something of a Father’s Day tradition in my family, though I’m not entirely sure where or when it started. The past few years I have been trying to figure out the most delicious, time-saving, and easiest way to whip up these bad boys, and I think I’ve finally found it – The Instant Pot.
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In this edition of my favorite weekly ritual, Pantry Meal of the Week, I dug pretty deep into the depths of my fridge and pantry. I had some leftover cabbage and radish slices from the Classic Pozole Rojo we devoured the other night, so I immediately thought of coleslaw. Because that’s a totally normal train of thought. I found a few remaining cans of jackfruit in the pantry from back when I was stocking up to make BBQ “Chicken” Jackfruit Pizza the other week, and decided to take them out for a swing.
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I have to say, I am really proud of how this dish turned out. I cooked it on a whim after finding whole branzino at my local fish market and couldn’t resist snagging two of them. Turns out I probably should have bought at least double that since the fish flew off the platter so fast I almost didn’t get to eat any of it! These little guys were on the smaller side (a little over 1 lb each), so plan on about 3/4 – 1 lb per person when making this deliciousness.
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Before this past Labor Day, I had never attempted to master the baby back ribs for fear that I would somehow screw them up horrendously. I’ve eaten plenty of ribs in my day, some good and some not so great, but my favorites have always been the ribs that are fall-off-the-bone tender and have a crusty bark on the outside.
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