I decided to do Country-style pork ribs in both the CSB and the IP at the same time.
here is the pork :
it was on sale $ 1.19 both packages about 4 lbs.
I trimmed off any huge hunks of fat. there wasn't much to trim off.
seasoned with Tj's BBQ rub w coffee and garlic :
the IP basket w a similar amour of seasoned pork it fit, and there were gaps here and there for the Pressure - Steam. 1cup of water on the bottom
the pork was above the water so a " Pressure - Steam" I chose 40 minutes natural release.
here are the ribs on the rack ready for the CSB
here are the ribs ready for the glaze : steam bake for 30 at 375, checked by eye-ball and added 10 minutes 425 steam-bake to get to this stage
here they are as above but out of that pan, as the drip-pan was almost full. I should have used the deeper pan that I got from the Breville mid-sized toaster oven fit nicely
in the CSB and is deeper. the little pan that comes with the CSB is a bit of a trial to use when very hot and almost full of liquid / fat.
here is the Jus I drained out of the pan about a cup. I drained it to use the same pan in the CSB for the glazing. this turned out to be very tasty.
more later on that.
here are the ribs glazed and steam broil for 10 minutes. the glaze is TJ's General Tao sauce I like it and had it.
a tough up glaze while still piping hot.
and On the Plate.
these were not fall off the bone, but tender with a nice chew. they were delicious. w/o the glaze at the end, and a steam-broil on each side they would have been
outstanding with that Jus thicker a little, mashed potatoes, peas and a green salad.
Ill be making these as often as this cut goes on sale. both the glazed version as " BBQ" and the broiled version with jus - gravy
change any of the rub etc to get the taste you want.
Go CSB !
PS the IP version is shorter and will be in the IP thread soon.
PS the IP had of course more 'jus' as it started with 1 cup water. It had good flavor. I added that to the 1 cup you see above
will de- fat when cold and save and use as the 'broth' for some IP soup in the future. it really was tasty, and pork-et Yum.
