Gayle has been making the oven version for over 30 years. They\u2019re always a hit. It’s the bourbon that makes it Kentucky style, although we usually use Jameson Irish whiskey. I’ve added an Instant Pot version which really reduces the time.<\/p>\n
Prep: 10 Cook: 1 hr 10 (IP method)<\/p>\n
Meal:<\/strong><\/p>\n Oven Method:<\/strong> Instant Pot Method:<\/strong> Cook potatoes:<\/strong> Cook broccoli:<\/strong> Optional BBQ Glaze for either version:<\/strong> Serve:<\/strong> Divide ribs, potatoes,<\/strong> and broccoli<\/strong> between plates. Spoon sauce<\/strong> over ribs or serve on the side.<\/p>\n","protected":false},"excerpt":{"rendered":" with Steamed Baby Potatoes and Broccoli Yield: 4 to 5 servings Oven Recipe from Pillsbury Kitchens\u2019 Family Cookbook Gayle has been making the oven version for over 30 years. They\u2019re always a hit. It’s the bourbon that makes it Kentucky style, although we usually use Jameson Irish whiskey. I’ve added an Instant Pot version which really reduces the time. Prep: 10 Cook: 1 hr 10 (IP method) 3-4lb country-style ribs 1medium onion, sliced 1cup stock (beef or chicken) \u00bccup firmly…<\/p>\n\n
\nHeat oven to 350\u00b0F.
\nCut the ribs<\/strong> into serving pieces and arrange in a shallow baking dish. Top with onion slices.<\/strong>
\nIn a small bowl combine remaining ingredients and pour over ribs.
\nBake covered for 1 hour. Bake uncovered for 1\/2 to 1 hour additional or until ribs<\/strong> are tender, turning occasionally.<\/p>\n
\nCut the ribs<\/strong> into serving pieces.
\nIn the Instant Pot pot, add the cup of stock, brown sugar, corn starch, whiskey, soy sauce<\/strong> and optional BBQ sauce.<\/strong>\u00a0 Mix well.
\nAdd ribs<\/strong> to the pot and stir to coat with the sauce.<\/strong> Top with onion slices.<\/strong>
\nSeal Instant Pot and set to MANUAL HIGH<\/strong> pressure for 30 minutes
\nLet the pressure release naturally for 15 minutes, then quick release. Open the Instant Pot and transfer the ribs<\/strong> (carefully with tongs or a slotted spoon, the meat<\/strong> will be very tender) to a platter or the prepared sheet pan if using the BBQ glaze<\/strong> step.
\nSet Instant Pot to the SAUT\u00c9<\/strong> HIGH<\/strong> setting and bring liquid to a boil.\u00a0 Cook until reduced and it thickens some. Serve over ribs.<\/p>\n
\nAdd potatoes<\/strong> to medium saucepan and fill with water<\/strong> to cover by 1 inch, add 1 tsp salt.<\/strong> Bring to a boil, partially cover and reduce heat to a soft boil. Cook for 15-20 minutes until fork tender. Drain, add butter<\/strong> to pan and cover off heat.<\/p>\n
\nPeel and trim broccoli florets<\/strong> to desired size. Bring 1\/2-inch water<\/strong> to a boil, add a large pinch of salt<\/strong> and broccoli florets.<\/strong> Cover and steam for 3 minutes or until done to desired texture. Drain, add 1 TBS butter<\/strong> and mix to melt butter.<\/strong><\/p>\n
\nWhile the pressure is releasing, preheat oven to broil and line a sheet pan with aluminum foil or a silpat. Brush the top side of the ribs<\/strong> with thickened cooking liquid or your favorite BBQ sauce and broil for about 5-8 minutes, until the ribs<\/strong> have become browned and BBQ sauce<\/strong> is caramelized.<\/p>\n
\nStir chopped parsley<\/strong> into potatoes.<\/strong><\/p>\n