Sorry my bad, not clearly state what sort of chili. Pineapple really does give that balance to all the toppingAh... got it.
Chili peppers.
I'm not into hot peppers anymore. I would definitely need the pineapple to help balance them out.
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Sorry my bad, not clearly state what sort of chili. Pineapple really does give that balance to all the toppingAh... got it.
Chili peppers.
I'm not into hot peppers anymore. I would definitely need the pineapple to help balance them out.
Are you pressure cooking or just a long slow roast setting? I have to try the rack idea. I normally just let them cook in the liquid (which in my case is a can of Dr Pepper and some water)Last night I had country pork ribs.
Here's my method.
Season (salt, pepper, cumin, garlic powder, onion powder)
View attachment 4277538
Sear
View attachment 4277539
I use a rack in the pressure cooker (Instant Pot) to keep the meat out of the 1c of chicken broth, but you could also put the veggies in first and set the meat on them.
View attachment 4277540
Falling off the bone tender
View attachment 4277541
Are you pressure cooking or just a long slow roast setting? I have to try the rack idea. I normally just let them cook in the liquid (which in my case is a can of Dr Pepper and some water)
Cool. I need to try that technique. Normally, if I'm not smoking them, I usually slow cook until they're tender, then baste with sauce and under the broiler for a few minutes to let it caramelize.Pressure cooking for 20 minutes.
When I slow cook I usually set the meat in the liquid. But there is a lot less liquid. Keeping the meat up on a rack or the veggies keep that nice look from grilling.
What veggie did you buy?My version of hamburger helper.
I bought a new to us veggie at cash n carry was disappointed
lot's of stems.
It was labeled as a NW broccoli mix thought as it Cash n Carry first. Was only for business to buy before.What veggie did you buy?