Jump to Recipe·Print Recipe

Don’t let the 2017 Christmas beer fool you because:

A. It’s not Christmas

and

B. It’s not 2017

That didn’t stop me, of course, from opening the bottle and taking a swig (which was quite good, BTW) before pouring it into the pressure cooker, over the ribs.

There was a storm coming (supposedly) after all and that meant we needed to make something hearty. It was getting late though so we also needed to make something quick.

Good thing because, in inevitable, pre-Super Bowl style, I had filled my cart at Whole Foods with what could be considered “you’re having a SB party?” kind of food. 

In addition to 3 lbs of beef (just in case), a bucket of fried chicken (just because), 2 oven-fired pepperoni pizzas (just freshly made), I threw in two slabs of Barbacoa-seasoned pork back ribs (just on a whim).

I also bought corn chips (Fresh Summer July), salsa (Salsa de Rosa), avocados, cilantro, onions and Better o Bean ‘Cuban black beans’ (ok, so not from Mexico, but whatever).

Now, full disclosure: I had and still have, no intention of watching the Super Bowl. Not even for the ads. The shopping cart? Well, that’s just how I roll (no pun intended).

I am a marketing genius’s dream; what can I say?

Lucky for me, it turns out we have a cold front blowing in from the North here in the Pacific Northwest. It’s no Polar Vortex, but we get to participate in the after effects I guess.

Snow even, they say. Schools already deciding to close. I bet we get nary an inch.

But I have my excuse now though (for the shopping cart). Stocked up and able to hunker in, even if we could easily drive (or walk) the 1/4 mile down the road to our local grocery.

We’ve been here long enough though, having moved from Alaska, that we can go along with this ridiculous charade. Always best to hunker in and avoid the 60mph Tahoe’s on black ice anyway…

Frankly, we have even been known to tune into the news watching the hours of reporting about school closures (and no, we don’t even have kids), and how cold it is to be standing up North in Everett wearing a down parka while white snowflakes trickle down. Pretty tho (the snow, not Everett as Tom reminded me).

Last night we ate ribs. Seasoned with a hint of Mexico, I decided to serve them over rice and beans, topped with avocado, green onion, cilantro and quesa fresco.

Today is the Super Bowl. I think I’ll make chili. (Possible) Snow Day Chili, that is…

New Flash: It IS starting to snow!

I don’t know about Everett but it sure IS cold here at home (and prettier)!

The snow angels look easier to make on the Hallmark Channel movies, eh Ginger?.

I’m a snow angel too!

If you didn’t see last week’s post, this just in from Pete Woychick: 

“Dessert Toast, even a recipe I can pull off”.

Check out that post here https://10legsinthekitchen.com/2019/01/27/dessert-toast-is-it-a-thing/

Print

Anticipation Ribs

Mexican-seasoned ribs cooked in ale

  • Author: Stacey Bender
  • Prep Time: 10 miniutes
  • Cook Time: 25 minutes
  • Total Time: 0 minute
  • Yield: 4 servings 1x
  • Category: Meat
  • Method: Pressure Cooker
  • Cuisine: Mexican

Ingredients

Scale

For Ribs:

2.5–3 lb *Baby Back Ribs

1 TB Cumin Powder

1 TB Chipotle Chili Powder

1 tsp Kosher Salt

3 Cloves Garlic, smashed or finely chopped (or 2 tsp garlic powder)

2 tsp Ground Pepper

1 TB Ground Corriander

2 tsp Mexican Oregano (or regular)

1/4 tsp Cayenne Pepper

Juice of approximately 3 limes

1 bottle Anchor Steam Christmas Ale (or another winter ale), minus a few swigs for the cook

1/2 cup prepared fresh salsa (I used Salsa de Rosa)

1/2 onion, skin removed and sliced thinly

For Serving:

1/2 Big Handful Cilantro (yes, technical term), cleaned and chopped 

4 green onions, cleaned and sliced

1 ripe avocado, diced

1 cup cooked rice

1/2 **package Better o Beans Cuban black beans

1 oz Quesa Fresco (or French Feta Cheese)

*You can save some time by buying the un-cooked Barbacoa seasoned pork back ribs from the meat department at Whole Foods

*This brand (readily available in the refrigerated section of grocery stores is perfectly seasoned and already cooked but doesn’t have that bland or over-salted canned flavor. You could alternatively use canned beans, drained or cook you own. if you do, you will want to add some salt, vinegar or lime juice and perhaps some additional seasonings to make them feel adequately dressed for the rice.

Instructions

For the Ribs:

  1. If you have seasoned ribs from Whole Foods, simply put them into your electric pressure cooker (or buzz-wordy Insta-pot) and pour the ale/beer over them.  Otherwise, rinse and pat dry. Mix the cumin through the cayenne pepper together in a bowl. Squeeze juice of one lime over the ribs and then rub them with the seasoning.
  2. Turn to high heat and set cooking time for 25 minutes.
  3. Once they are done cooking and the lid unlocks, remove to a baking sheet.
  4. Spoon 1/4 of the remaining liquid over the ribs, top with the sliced onion, juice of 1 lime and 1/4 cup prepared salsa.
  5. Cover with foil and cook for 15 min in a 350 F degree oven.
  6. Remove the foil and let cook a further 10 minutes or so.

To Serve:

  1. Mix the beans with the rice and heat in the microwave.
  2. Cut the ribs between bones. 
  3. Put a scoop of rice + bean mixture on each plate and top with 3 ribs.
  4. Sprinkle with cilantro, green onions, diced avocado and cheese

Notes

Clearly, this is not rocket science nor is it to be given too much brain power either. 

The main take-away is this: Season ribs well, put in pressure cooker, pour over beer.  Turn on cooker and cook until done. 

The simpleton would just stop and eat now. 

Or, to layer the flavor and further enhance, add onions plus salsa and cook off more in the oven.

Serve with your favorite things such salad, polenta or as I did, rice and beans.

Keywords: baby back ribs, Super Bowl food, easy week-night meals, Insta-pot cooking

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!