I have been learning how to use our InstantPot with traditional recipes and this was a slam dunk! Then again, Granny's BBQ Ribs are ALWAYS a winner. Even the liquid did not go to waste as I made Jasmine rice with it as a side dish.
Great-Grandma Ruth taught me how to make these ribs when I was in high school and it is one of our all time favorites (next to her Spaghetti Sauce recipe that needs a picture worthy of the taste!) I tweaked the recipe for the InstantPot (electric programmable pressure cooker) and it worked perfectly in MUCH less time! Adjust the quantities to suit your budget and how many you plan to feed - I would plan for 1 lb of ribs per person.
Granny's BBQ Ribs
3 lb Babyback or spare ribs (I used Auburn Meadow Farm pasture-raised pork)
Salt & pepper
Avocado oil (or lard) to brown the ribs
1 cup ketchup (approx)
1/4 cup brown sugar, maple syrup or honey (approx)
2 tablespoons of Worcestershire sauce (approx)
Remove the membrane from the back of the ribs and cut into pieces of 3 ribs or so that it will fit in the base of the pot. Sprinkle both sides with salt & pepper. I most always use Kosher salt for cooking so it does not interfere with he flavor.
Set the InstantPot to "Sauté" and add about 1 or 2 tablespoons of oil or lard (enough to barely coat the pan). When hot, brown sections of the ribs on both sides (I added just enough to cover the bottom and moved them to a plate when brown.) When all sections have been browned, add 1 cup of water to hot pot and scrape the "fond" or bits from the bottom. Turn off the pot and add the rack to the bottom.
Mix the BBQ sauce in a mixing bowl - I use a fork to break up the sugar. The cool thing about this sauce is YOU decide when it is sweet or tangy or tomatoey enough! It is made to taste. Ketchup is the base, the sweet from the brown sugar and the tang from the Worcestershire sauce. If you want it spicier, add more Worcestershire. Sweeter = more sugar. If you overdo the sweet or tangy, add more ketchup. Just go slow the first time and taste as you go. This sauce can be used for ham BBQ, BBQ beef, BBQ on burgers, etc.
Coat the ribs with BBQ sauce (I used about 1/2 of it) and stack loosely on the rack in the pot - kinda like a tee-pee. Set the pot to high for 30 minutes. I did a quick release at the end.
Pre-heat your oven to 375 degrees while the ribs are cooking. Remove the ribs to a baking dish or cookie sheet and coat both sides with the BBQ sauce again. Spread them out some so that the BBQ sauce will caramelize some while baking. Bake until caramelized but not getting too brown - it was about 15-20 mins in our convection oven (you could also use the broiler).
I measured the liquid in the bottom of the pot after the ribs came out and added rice to and little water to match.
You can make the ribs in a covered roaster or crockpot but it takes much longer to bake them.
I am so sorry to say that I have no picture of the Lazy Dazy Cake I had at market Saturday! Those of you who tasted or purchased it probably have the lingering after effects of the overwhelming gastronomical goodness seared into your soul, but that does not help those who were less fortunate (like my husband!). I do have to remember to get a picture before we eat or sell out of something I want to blog about - even if my photography and plating skills are seriously lacking!!! I found a really nice, well displayed picture of my favorite cake of all time here, so those of you who did not see or taste it can get an idea of how amazing this cake looks and then know that it is even MORE amazing in your mouth!
Lazy Dazy (Daisy) Cake was one of my Great-Grandma's "go-to" recipes and was one I made sure I added to the recipe journal she gave me. It is a simple classic "milk" cake with warmed milk as an ingredient in the cake. I find it similar to a coffee cake or a mix between a sponge and pound cake - you cannot find this flavor or texture in a cake out of a box!! This It is excellent alone or with berries (strawberries, YUM!) and it is exquisite with the broiled coconut topping added to the top! It is a simple and quick cake to make and I do not find it any harder to make than a box cake and I know exactly what went into it!
The history I could find on the Lazy Dazy Cake is fairly limited online. I found references to the early 1900's without the topping then the topping being added in the 1930's or 1940's. Most of the recipes are similar with a little more or less butter, vanilla, salt or milk used with the exception of one on an advertisement for Birds Baking Powder from the 1950's being completely different.
Cakes used to all be made from scratch with ingredients sourced locally from farms, mills, and merchants - boxed cake mixes did not become popular until after WWII. I remember my Grandma telling me of a friend whose husband refused to let her make a box cake - after tasting this Lazy Dazy you will know why!
I like to source good quality, grass-fed butter and whole (full fat) cream-line milk like that from Hartzler Family Dairy - I buy mine at the Meadville Market House but the East End Co-op, Frankferd Farms or Whole Foods are options. Old Time eggs are from free-range, pasture-raised hens that are supplemented with a custom, nutrient dense, non-GMO feed. I do not use bleached flour and try to source good quality, local flour like is milled at Frankferd Farms or Weatherbury Farm. I only use pure cane sugar (minimally processed is better, IMHO) and I use only pure vanilla extract, not imitation. Nutrient density (nutritional quality) is possible in sweets by using good quality, wholesome ingredients!! (say that 3 times!) I do not mean quantity of energy or calories by "nutrient density" but the richness of vitamins, minerals and other essential nutrients included in a food. Sweets, like most foods, should be consumed in moderation but it makes one feel less guilty to know that there are actual whole foods, with names I can pronounce, or "good things" that my body needs in the deliciousness tantalizing my tastebuds!
Grandma Ruth's Lazy Dazy Cake
2 cups sugar
1/4 teaspoon salt
2 cups flour
2 teaspoons baking powder
1 teaspoon vanilla
Bring to a boil then mix with the mixture from above:
1 cup milk
2 teaspoons butter
Place in a greased 13x9 baking dish and bake in a 350 degree (pre-heated) oven for 30 minutes or until a toothpick inserted in the center comes out "clean".
1 stick or 8 tablespoons of butter
1 cup brown sugar
4 tablespoons milk or cream
1 cup coconut
(Optional to add 1/2 cup nuts)
Bring first 3 ingredients to a boil and add coconut when all the sugar is melted and the mix is hot. Spread over hot cake and place cake under broiler in the oven for about 4 minutes or until the coconut is starting to brown and the topping is beginning to caramelize.
Let me know if you have any questions! Enjoy!!
Spring equals eggs are "in season" from our old fashioned poultry. Our hens follow their instincts to reproduce in nature's rhythm! Old Time Farm does not use lights to force our hens to lay eggs out of their natural cycle, so, as the days become longer, the Chanty and Turkey Girlz kick into production without regard to market availability or that consumers are accustomed to 365 access to what was a seasonal "protein" in yesteryear. Add to that our Chantecler and Standard Bronze tendency to go "broody", or want to sit on eggs to hatch vs lay eggs when the weather warms, means even more seasonality to the production.
This seasonal aspect is one of the biggest challenges we face with bringing products from our heritage breeds to market. How do I explain to people that we will not have eggs 365 days a year like farms using chickens selected for maximum production in minimum time on minimum input, and what in the world do I do with all the eggs produced during the peak egg season (February through April) when the Farmers' Markets are not open? We hatch chicks for future generations and ship "hatching eggs" to farmers/homesteaders on certain days of the week and obtained licensure of our kitchen from the state so we can use the extra eggs from other days in finished product at our markets! Eggs can also be shelled, beaten and frozen for use out of season. Before refrigeration, there were many ways used to store eggs for off-season use from storing in sawdust or sand to coating with a fat and storing in a cool location. Thankfully, we have refrigeration today.
I digressed to "talking turkey" so back to Bread Pudding! This week, I brought one of our most beloved recipes to market and I promised to share the recipe and how to make it ... Bread pudding with Rhubarb. When the eggs are plentiful, we make many egg recipes including bread pudding (sweet) and strata (savory) as well as rice pudding. My Great Grandma made bread pudding to use up stale bread and it was always a treat! Adding the rhubarb was a twist I added while experimenting - the sweet and sour play perfectly off each other. I encourage you to look at this as a "base recipe" and experiment with the sweet and savory aspect, using different breads and a variety of fruits, nuts and seasonings.
Bread Pudding with Rhubarb
Preheat oven to 350 degrees and grease a 13x9" baking dish (if 13x9 is too much for you, cut the recipe in 1/2 and make a smaller amount or share with a friend or neighbor)
Cut the bread into cubes (no need to be precise) and spread out into baking dish.
Cut the rhubarb and sprinkle evenly in baking dish with bread.
Whisk the eggs, add the sugar, milk and vanilla & whisk some more to mix together.
Pour the egg, milk, sugar, vanilla mix over the bread/rhubarb mix and gently submerge any floating bread to make sure it is completely coated with the egg mixture.
Let stand for about 10 minutes so the bread can absorb the egg mixture then bake at 350 for about 40 minutes or until a knife or pick comes out "clean" when inserted into the center of the pan.
Eat warm with cream, whipped cream or ice cream or cold.
Do not be afraid to experiment with adding fruits like cranberries, blueberries, strawberries, raisins, craisins or changing the exact to almond, orange or anything else that suits your fancy. You can add nutmeg or cinnamon for a different flavor as well. Try making a baked French toast with whole slices of bread or removing the sugar and adding meat and a veggie for a savory option like our Nettle and Turkey Egg Strata.
Let me know what variations you come up with! Our ancestors had many variations of bread pudding and custards as all food in the house was precious and this was a wonderful way to use up the seasonal abundance of eggs and stale bread!
I will try to add a picture soon - I forgot to take a picture and we sold out of the bread pudding at market! Picture posted!!
Old Time Farm