8 cups freshly sliced cabbage (about 1 medium head)
1/2 cup extra virgin olive oil (or oil of your choice)
1 tsp sea salt
Preheat oven to 425 degrees.
Scatter the cabbage in a large ungreased casserole pan.
Drizzle with oil and sprinkle with salt.
Toss with hands until well combined.
Cover with foil, and bake for about 20-25 minutes.
Remove foil and stir. Continue baking uncovered until pieces of the cabbage begin to lightly brown (about 5-10 more minutes).
Note – This will cook down to about 4 cups of cabbage.
Oh my gosh! I was soooooooooo intimidated the first time we tried to make ribs at home.
But I’m soooooooooooo glad we did! It’s so much cheaper than going out for them, annnnnnnnnd we can control the quality of our ingredients, so…score!!!
In case you also find the idea intimidating, I’ve included LOTS of photos at the end of this post, so you will feel like you know what you’re doing. Ha!
Oh, and we use a 6-quart Instant Pot, so be sure to adjust this recipe if you have a different size.
This recipe takes a total of about an hour in the Instant Pot (including pressurizing and releasing time), and then we like to throw the ribs on the outdoor grill for a bit to brown them up, too! Totally worth it!!! Yum!!!
Instant Pot BBQ Ribs
(Psst….If you enjoy this recipe, be sure to get yourself a copy of our additive-free cookbook & grocery shopping guide, “Eating Additive-Free“! It’s stuffed with 150+ more tasty recipes!! Your satisfaction is guaranteed…or your money back!)
2.5 lbs pork loin back ribs
Homemade Dry Rub:
2 TBSP Paprika
1 TBSP freshly ground black pepper
1 TBSP sea salt
1 TBSP sugar
1/2 TBSP chili powder
1/2 TBSP garlic granules
1/2 TBSP onion granules
1/2 TBSP cayenne pepper (reduce or eliminate this if you don’t like spiciness)
1 cup water (for a 6-qt Instant Pot)
1 batch of our homemade BBQ Sauce
- Mix dry rub ingredients together in a bowl. Set aside.
- Pour 1 cup of water into the bottom of the Instant Pot, and place the metal trivet in the pot.
- Rinse the ribs to remove any debris.
- Remove the thin membrane on the back (bony) side of the ribs by peeling up one edge and slowly pulling it down the entire length of the rack. Discard membrane in the trash.
- Rub both sides (and all edges) of the ribs generously with the dry rub. It’s a LOT of seasoning mix, but you should definitely use it ALL.
- Curl the rack of ribs on its side (as shown in the photos below), and place it in the pot on the trivet.
- Shut the lid, and set it for High pressure for 25 minutes. (It will take about 15 minutes to get to pressure. Then, the 25 minutes will start counting down.)
- Allow pressure to release naturally for 20 minutes.
- Meanwhile, make the homemade BBQ sauce if you don’t already have it on hand.
- Preheat an outdoor grill to High heat. Lay the ribs on the grill. Baste one side of the ribs with BBQ sauce, and grill for a few minutes. Flip the ribs over, and repeat on the other side. Repeat this process once more, if necessary, basting each time. We use about half of the batch of BBQ sauce during cooking. Then, we use the rest for dipping when we eat!
- Let the ribs rest, uncovered, for about 10 minutes to cool down before serving. Serve with extra BBQ sauce for dipping.
We enjoy serving these ribs with cornbread, skillet taters, and our homemade Apple-Cilantro Coleslaw.
CHECK OUT OUR RECIPES PAGE FOR MORE GREAT RECIPES!!!
Raise your hand if you love going to Chipotle for a Rice Bowl!
Yay, meeeeee toooooo!!!!
But, I’d generally rather know exactly what I’m eating…so I came up with this homemade Taco Rice Bowl, instead.
Honestly, although I do admit I’m biased…I much prefer this recipe over Chipotle’s bowls.
Give it a try, and let me know how you like it! What toppings do you prefer? Sound off in the comments below, okay?
And don’t forget to check out our RECIPES PAGE for more great recipes, too!!
Taco Rice Bowls
Makes 4 bowls
2 cups rice (dry), prepared according to package directions
1 lb ground beef
3/4 cup water
2 tsp chili powder
1½ tsp cumin
1 tsp onion granules
3 ¼ tsp garlic granules
½ tsp sea salt
Toppings of your choice, such as:
Diced green onions
Fresh cilantro, chopped
Fresh lime, squeezed on top of the rice bowl
**Check out our Grocery Shopping Guide for our tips on selecting the most additive-free versions of these ingredients.
- Prepare the rice in a medium saucepan according to your package’s instructions.
- Meanwhile, in a large skillet or saucepan, brown the meat over medium-high heat.
- Drain any excess grease from the meat.
- Add the water to the meat.
- Stir the seasonings into the meat until dissolved. Simmer uncovered over low heat for about 10 minutes, until desired consistency is reached.
- Serve with toppings of your choice: guacamole, salsa, refried beans, sour cream, cilantro, diced tomato, green onions, corn chips, etc.
(Psst….If you enjoy this recipe, be sure to get yourself a copy of our additive-free cookbook & grocery shopping guide, “Eating Additive-Free“! )
(Psst….If you enjoy this recipe, be sure to get yourself a copy of our additive-free cookbook & grocery shopping guide, “Eating Additive-Free“! It’s stuffed with 160 more tasty natural recipes and a shopping guide to help you select the most additive-free ingredients at the grocery store!! Your satisfaction is guaranteed…or your money back!)
Homemade BBQ Sauce
Makes about 2 cups
1 cup homemade ketchup (or a clean store-bought variety like Annie’s Naturals brand)
1 cup apple cider vinegar
1 cup sugar
1/2 cup finely chopped onion or 2 TBSP dried onion flakes
1-2 TBSP hot sauce (optional) – look for a brand that contains only “peppers, vinegar, & salt”
Combine all ingredients in a medium saucepan. Bring to a boil for 2 minutes, stirring frequently. Reduce the heat to medium-low, and simmer uncovered for about 45 minutes, until thickened. If you enjoy this recipe, be sure to check out our RECIPES PAGE, too, for more natural deliciousness!