Ingredients

• 2 tablespoons blackening seasoning
• 1 tablespoon brown sugar
• 1 tablespoon reduced-sodium soy sauce
• 3 lb pork loin back ribs
• Aluminum foil
• ½ cup pineapple juice (+ 1 cup if pressure cooking)
• 1 cup Carolina-style gold barbecue sauce

Steps

1. Combine seasoning, sugar, and soy sauce. Rub mixture on both sides of ribs (wash hands).
2. Bake (or grill): Preheat oven to 350°F (or preheat grill on medium). Arrange ribs on foil in single layer. Bring up ends of foil and double-fold both sides up to completely seal packet. Place foil packet on baking sheet and bake 2 hours until ribs are 145°F (or place foil packet on covered grill 2 hours until ribs are 145°F).
3. Preheat oven to broil on HIGH. Combine barbecue sauce and pineapple juice. Open foil packet and coat ribs with one-third sauce mixture. Leave foil packet open; broil ribs on center rack 4–6 minutes (or remove ribs from foil and grill over direct heat 6–8 minutes, turning often) until sauce is caramelized, basting as needed. Serve with remaining sauce for dipping.
Chef's Tip: Coil ribs in multicooker pot (wash hands), then add 1 cup pineapple juice. Seal following manufacturer's instructions and cook on HIGH 30 minutes. Let pressure release naturally 10 minutes, then release remaining pressure carefully. Continue with step 3, using ½ cup juice from pot in place of pineapple juice and arranging ribs on foil-lined baking sheet.

Pressure cook: Cut ribs to fit in cooker, if needed. Place extra 1 cup pineapple juice in first, then add ribs (do not exceed cooker capacity). Seal cooker securely. Bring cooker up to pressure, then adjust heat as required by manufacturer. Cook 30 minutes. Follow manufacturer instructions to release pressure.

CAUTION: Do not open the cooker until the unit has cooled and all internal pressure has been released. If the unit is difficult to open, the cooker is still pressurized–do not force it open. Any pressure in the cooker can be hazardous.

Ingredients

• 1 (24 oz) bag baby yellow potatoes
• 0.5 oz fresh tarragon
• 2 tablespoons canola oil
• ½ teaspoon kosher salt
• ¼ teaspoon pepper
• 8 (6-inch) wooden skewers
• ½ cup creamy horseradish sauce

Steps

1. Preheat grill (or grill pan) on medium. Halve potatoes; chop tarragon (3 tablespoons). Place potatoes in microwave-safe bowl and cover; microwave on HIGH 8–10 minutes until largest potatoes are tender when pierced with a fork. Let stand 2 minutes, then drain if needed. Add oil, salt, and pepper; stir gently until evenly coated.
2. Thread 4–5 potatoes onto each skewer. Grill skewers 8–10 minutes, turning often, until potatoes are hot and slightly charred (or bake at 350°F for 8–10 minutes until hot and golden).
3. Stir tarragon into horseradish sauce; brush sauce over potatoes. Serve.