Fast Pressure Cooker ribs

Ingredients

2 racks of ribs - each rack cut into 4 pieces (after removing the silver skin)
dry rub
bbq sauce
1/2 cup of stock or water or beer
1 tbs of liquid smoke (I didn't use this b/c I didn't have it)

Directions

Preheat oven to 450 degrees.

Coat the ribs in the dry rub, getting it into every nook and cranny.  Place liquid in bottom of pressure cooker.  Stack ribs on top.  Cook in pressure cooker for 30 mins.

Place the ribs onto a silpat cover baking sheet (or tinfoil) and then cover with bbq sauce.  Cook for 8 - 10 mins, then flip and cook for another 8 - 10 mins.

Cinnamon Sugar Monkey Bread

Ingredients:

1/4 cup butter melted (57g)
3/4 cups packed brown sugar (148g)
1/2 cup finely chopped pecans
2 teaspoons cinnamon
2 cups icing sugar
1/4 cup milk

Sweet Dough:
1/4 cup granulated sugar
1 pkg active dry yeast (2tsp and 1/4 tsp)
3/4 cups milk
1/4 cup butter
1 teaspoon salt
2 eggs
4 cups all-purpose flour (approx) (568g)

Preparation:

Sweet Dough: In stand mixer, combine 2 tsp of the sugar and 1/4 cup warm water, stir to dissolve sugar. Sprinkle in yeast; let stand until frothy, about 10 minutes.

Meanwhile, in small saucepan, heat milk, remaining sugar (3 Tbs and 1 tsp), butter and salt until butter is melted [microwave]; let cool to lukewarm. Stir into yeast mixture. Beat in eggs. Add enough of the flour, 1 cup (250 mL) at a time, to form shaggy dough [or almost all of it at once 568 gm]. Turn out onto lightly floured surface; knead, adding enough of the remaining flour as necessary, until smooth and elastic, about 10 minutes [or use the hook and work it on the machine for 4 mins or so].

Transfer to large greased bowl; turning to coat. Cover with plastic wrap; let rise in warm,draft-free place until doubled in bulk, about 1-1/2 hours. [I like to place it into the oven with a bowl of hot water]

Punch down dough; turn out only lightly floured surface. Divide in half; roll each into 15-inch (38 cm) log. Cut each into 30 pieces; shape each piece into smooth ball.
Place butter in shallow bowl. In separate shallow bowl, combine sugar, pecans and cinnamon. Roll balls in butter then in sugar mixture to coat. Place in generously greased 10-inch (4 L) tube or 10-inch (3 L) Bundt pan. [At this point you can also put it in the fridge covered and back it the next morning for early morning cinnamon sugar monkey bread.  Just take out of the fridge and repeat the hotwater oven trick and let rise again ~30 mins to 1 hr ]

Cover and let rise until doubled in bulk, about 1 hour. (or 30 mins)

Bake in 350?F (180?C) oven until golden and bread sounds hollow when tapped on bottom, about 20 - 40 minutes. Let cool in pan on rack for 15 minutes. Turn out onto rack; let cool completely.

Stir icing sugar with milk; drizzle over bread. (or skip this step I do )

Johnny cakes (Cornmeal pancakes)

this is our attempt to recreate the delicious M&M Soulfood cafe pancakes in Las Vegas

Ingredients

10 SERVINGS

3/4 cup unbleached all purpose flour

3/4 cup yellow cornmeal

2 tablespoons sugar

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 1/4 cups buttermilk

2 large eggs

3 tablespoons unsalted butter, melted, cooled

vegetable oil

Preparation

Sift first 6 ingredients into large bowl. Whisk buttermilk, eggs and melted butter in medium bowl to blend. Add buttermilk mixture to dry ingredients and whisk until blended and smooth.

Preheat oven to 300°F. Lightly coat bottom of heavy large skillet with oil. Heat over medium heat. Working in batches, pour 1/4 cup batter into skillet for each pancake. Cook until bottoms are golden, about 1 1/2 minutes. Turn pancakes and cook until second sides are golden, about 1 minute. Transfer to baking sheet; place in oven to keep warm. Repeat with remaining batter, adding more oil to skillet as necessary.

Delicious with maple syrup and pulled pork