Sweet and Spicy boneless country style pork ribs & whole spaghetti squash

Today’s recipe is one I don’t really make because my boys and myself do not like pork too much but did because I had many people asking me how I would make it in the Instant Pot.

A few days I was at the grocery store buying everything we needed for my family. I happen to be in the meat section and saw that boneless country style pork ribs were on sale so it was the best time to try it…and they looked good…

Below you will find the recipe…the ribs were very tender…

Also as you can see I only put sauce on one side of the ribs…I prefer minimal sauce but if you like it all over feel free to double the sauce recipe although you may want to go easy on the srircha!

Below the ribs recipe I have also included a whole spaghetti squash recipe…I made it to go along with the ribs…now if you have love spaghetti squash but don’t like how long it takes to make in the oven…you will love that it only take about 9-10 minutes in the Instant Pot! I have never had spaghetti squash before getting the Instant Pot but I love it now and was one of the first things I made in the Instant Pot.

As you can see the spaghetti squash skin just fell apart as I was taking it out of the pot.

And in this pic you can see how much I got out of that small spaghetti squash.

Hope you enjoy the recipes!

Print
Sweet and Spicy Boneless Country Style Pork Ribs

Very tender and the spice from the srircha gives it a nice kick!

Ingredients
  • 1 package boneless country style pork ribs
  • 1 tablespoon bone broth fat/oil
  • 1 teaspoon Worcestershire sauce
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon cooking wine
  • salt and pepper to taste
Sauce
  • 6 tablespoons BBQ sauce I used sweet baby rays
  • 1 tablespoon srircha
Instructions
  1. On saute mode, wait for the pot to indicate HOT and then add your fat/oil. While the pot gets hot, season your ribs with salt and pepper on both sides.

  2. Add Worcestershire and apple cider vinegar, then saute the ribs in batches and brown.

  3. Once browned, take out ribs and deglaze the pot with cooking wine and then add 1 cup of water.

  4. Add trivet, add ribs on top (it is ok if they overlap or are on top of each other)

  5. Close lid, turn valve to seal and press manual 15 minutes and then do a natural pressure release. 

    While that is cooking mix your sauce ingredients 

  6. Once the ribs have cooked, baste on sauce and then put ribs under broiler for 5 minutes

Recipe Notes

If you would like to add sauce throughout the ribs add more bbq sauce and if you would like it to be more spicy add some more srircha.

 

Print
Whole Spaghetti squash

A great alternative to spaghetti.

Ingredients
  • 1 small spaghetti squash
Instructions
  1. Place whole spaghetti squash on a trivet with 1 cup of water

  2. Close lid and turn valve to seal and then press manual 9 minutes and then quick release

Recipe Notes

9 minutes gives this a little bite so if you would like it softer add another minute...

You can also halve the spaghetti squash if it is too big for it to fit whole...you would need to decrease the time to 7 minutes.

Instant Pot Chicken Marsala with Spaghetti Squash

 

Do you love chicken marsala and want a healthier take on it? How about pairing it with spaghetti squash?

I love these 2 together because it makes me feel better eating it because it does not make me feel heavy and also spaghetti squash in the Instant Pot is so easy and tastes amazing!

Before the Instant Pot I never thought I would be eating spaghetti squash because the recipes always took so long but after I found how long it would take to make it in the Instant Pot I was sold!  I was willing to try it and since trying it the first time in August, this has been a regular staple at our house! We have it often especially as spaghetti and meatballs for the boys and they eat it up!

So how long does spaghetti squash take in the Instant Pot?

If you cut it in half and put both halves in it takes 7 minutes (yup you saw that right!)

Whole? Yes you can cook it whole! It only takes 9 minutes and then it is so easy to peel!

Yup! See the picture below? I cut that in half and then cooked it with the chicken marsala (yes together and you will see how), it was only cooked in there for 7 minutes and then I used a fork to have it come apart from the walls and it looks like spaghetti! That easy!

So now how did I make this together in the Instant Pot? Well it is called the pot in pot method where you can cook multiple meals in the same pot. I did demonstrate this method in my bulgogi and rice recipe but this time it is not on a basket but on a trivet. Yes…I put the chicken marsala in the liner on the bottom, placed a trivet and then I put my cut spaghetti squash sliced side down onto it.

Now if your spaghetti squash is too big when cut in half, just cook one at a time…once one is done with your chicken marsala, put your other half in for 7 minutes and start enjoying your dinner!

Hope you love this dish just like I do!

PS…BEFORE YOU START…please make sure you have something to take out the hot spaghetti squash…I used a long turkey fork and oven mitts to help me take it out because it is very hot and not easy to pull out.

Also before you start you will need a taller trivet…I have this

which is very helpful for many recipes.

 

Print
Instant Pot Chicken Marsala with Spaghetti Squash - Pot-in-Pot (PIP) Method

You and your family will love this dish you can make all at the same time.

Ingredients
  • 1 small spaghetti squash
  • 2 lbs chicken breasts or thighs can be bone-in or boneless
  • 1 teaspoon any oil or bone broth fat
  • 1 teaspoon garlic, minced 2 garlic cloves
  • 1/2 large onion, diced
  • 1 cup shiitake mushrooms, sliced
  • 1 cup marsala cooking wine white wine also works
  • 1/2 cup chicken stock/bone broth
  • 3 tablespoon cornstarch
  • salt and pepper to taste
  • fresh basil (optional)
Instructions
  1. Cut spaghetti squash in half, scoop out sees and set aside

  2. Turn on Instant Pot to Sauté and wait for it to say Hot

  3. Add onion, shiitake mushrooms until slightly translucent and brown

  4. Add chicken, salt and pepper, and sear until brown

  5. Add Marsala wine and garlic

  6. Add trivet and put both halves of squash, cut side down

  7. Press cancel, close lid, valve to seal and press manual for 7 minutes, natural pressure release (NPR) for 10 minutes then quick release the rest of the pressure

  8. Take spaghetti squash out (BE VERY CAREFUL because it will be very hot! I used a turkey fork and oven mitts to take it out), 


  9. Take out the trivet, add broth leaving about a 1/4 cup, add cornstarch to the leftover broth, add mixture to the pot and mix until thick

  10. Once thickened add on top of spaghetti squash and serve with basil