Type what you have

Ingredients

• ✓ hickory smoke seasoning
• water
• baby back rib
• barbecue sauce

Instructions

1. 1 Pour water into a multi-functional pressure cooker (such as Instant Pot). Set the trivet inside.
2. 2 Sprinkle hickory smoke seasoning liberally over frozen ribs; set ribs on top of the trivet. Close and lock the lid.
3. 3 Select high pressure according to manufacturer's instructions; set the timer for 45 minutes. Allow 10 to 15 minutes for pressure to build.
4. 4 Release pressure using the natural-release method according to manufacturer's instructions, about 15 minutes. Unlock and remove the lid.
5. 5 Preheat the oven broiler. Set an oven rack about 6 inches from the heat source.
6. 6 Transfer ribs to a rimmed baking sheet. Brush with barbecue sauce. Broil until glazed, 4 to 5 minutes.

By thedailygourmet

Ingredients

• ✓ hickory smoke seasoning
• ground turkey
• rolled oat
• brown sugar barbecue sauce
• onion
• water
• worcestershire sauce
• tamari sauce
• brioche bun
• colby-jack cheese
• fried onion
• brown sugar barbecue sauce

Instructions

1. 1 Combine turkey, oats, barbecue sauce, hickory seasoning, and granulated onion in a small bowl. Mix well and form into 1 1/2-ounce meatballs.
2. 2 Preheat the oven to 350 degrees F (175 degrees C).
3. 3 Pour water, Worcestershire, and tamari sauce into a 9x9-inch casserole dish. Place meatballs in the dish.
4. 4 Bake in the preheated oven until no longer pink in the centers, about 45 minutes. Toast brioche buns until golden, if desired.
5. 5 Serve meatballs on top of buns. Place a slice of cheese over each; top with crispy onions and barbecue sauce.

By thedailygourmet