Beef Birria Quesatacos – House of Yumm (Video)

Level up your taco game with this wonderful Quesabirria Tacos recipe from @houseofyumm!  Beef simmered in a delightful combination of guajillo chiles, veggies and spices, which you can eat as a stew OR envelope your tortillas in the sauce, fill with meat and cheese, then grill for an explosion of flavor that you’ll want to have for dinner again and again!

This delicious recipe comes from Serene over at House of Yumm.  You can learn more about Serene here.  She is a self-taught cook, and she is very busy with five children!!!  I loved what I have seen of her blog so far, and will definitely head back over to check out more recipes.

A couple of things I did differently than the original recipe

  • I used flour tortillas, simply because my family prefers them, and it’s what we had on hand.  This recipe calls for corn tortillas, and I would definitely do that if you can.  However, they were still AH-Mazing!! 
  • I left the veggies in, and I used my Flex + Immersion Blender to blend everything together, which created a fantastic sauce!!! Everyone raved about the sauce, and I liked that it was less like broth.  That being said, you could absolutely skip this step, if you prefer. 

My featured products for this recipe are the NEW and beautiful 8-qt. (7.6-L) Nonstick Stock Pot, and the Deluxe Electric Grill & Griddle.  You can learn more about them below:

8-qt. (7.6-L) Nonstick Stock Pot

Batch Cooking With Hassle-Free Cleanup

When big batches of pasta, soup, stew, or chili are on the menu, reach for this 8-qt. (7.6-L) nonstick stock pot. It’s never been easier to batch cook or prep for family get-togethers and special events. With high-quality nonstick coatings inside and out, this pot releases food effortlessly—and because it’s dishwasher-safe, cleanup is easy.

About Brilliance Nonstick Cookware

Brilliance cookware is where design and performance meet: It’s top-notch cookware with the performance you expect from Pampered Chef, plus the gorgeous design you want in your kitchen. Like your favorite pair of blue jeans, this cookware will never go out of style.

Guarantee

  • 10-year guarantee

Product Details

  • 8-qt. (7.6-L) capacity
  • Includes a lid
  • 8-layer construction with aluminum core for fast, even heating
  • Interior and exterior nonstick coatings resist scratches and help release food easily
  • The stainless-steel cap on the bottom of the pan means you can cook on any stovetop—even induction!
  • Made without PFOA
  • Heat-safe to 480°F (250°C)
  • Dishwasher-safe

Deluxe Electric Grill & Griddle

Countertop Grill and Griddle

Rest assured, any time of the day or night, a delicious meal or quick snack is within easy reach. Whether you’re making breakfast, lunch, dinner, snacks, or apps, this multitasker is ready when you are. And when your day does a 180, so will this grill, turning out family favorites and inspiring something fresh and new.

You’ll get four nonstick plates: two ridged grill plates and two smooth griddle plates that can be used in any combination and can be set to different temperatures for endless possibilities. For no-guess cooking, just set the included temperature probe to how you want your food cooked, and it’ll let you know when it’s ready. And it comes with a cooking guide with handy charts and delicious recipes.

There are three cooking positions for maximum versatility. You can cook with the lid closed to use as a contact press to grill meat and to turn out restaurant-style sandwiches, or you can open the grill flat on the counter to cook on both plates at the same time. There is also a Top Melt position so the top hovers over without touching the food to melt cheese. Plus, you can adjust the height of the top so it won’t smash thicker foods.

Product Details

  • Includes 4 nonstick cooking plates: 2 grill (ridged), 2 griddle (smooth); temperature probe, drip tray, cleaning tool, removable drip shield, and a cooking guide.  
  • 8 settings: Custom, Sear, Panini, Grill, Griddle, Keep Warm, Probe, and Top/Btm (dual temperature setting)
  • PFOA-free.

Click the links below to check out either or both of these products:

8-qt. (7.6-L) Nonstick Stock Pot                 Deluxe Electric Grill & Griddle  

Let’s jump right in!!

Ingredients

  • 4 lb. chuck roast, cut into 4 large sections
  • 2 lb.  bone-in short ribs
  • 1 large white onion
  • 1 garlic bulb cut the narrow top off, no need to peel
  • 1 carrot
  • 5 bay leaves dried
  • 8 guajillo chiles – stems cut off and seeds removed
  • 7-8 cups hot water
  • 3 tbsp chicken bouillon
  • 1-2 tsp chili powder
  • 1 tsp Mexican oregano
  • 1 tsp ground cumin
  • 1 tsp salt, or to taste

Quesabirria Tacos

  • 14-16 white corn tortillas (or flour tortillas, if you prefer)
  • 2 cups Shredded Mexican cheese or combination of Monterey and Colby Jack cheeses

Instructions

Peel onion, cut onion in half. Cut top of off garlic bulb; peel carrot, cut into 4 large pieces. Remove stems and seeds from guajillo chiles.

Cut chuck roast into four sections.

Combine first seven ingredients in large stock pot.  Cover with hot water.  Add remaining ingredients except the chili powder, stir and bring to a boil. 

After 30 minutes, skim out any foam that comes from cooking with the bone-in short ribs. Remove the peppers, and blend until pureed. If your blender is not high-powered, you may need to strain the skins.

Add the blended pepper, along with the chili powder, stirring to combine. Cover and simmer for 3 hours, or until meat is falling off the bone and is easy to shred.

Remove the bay leaves, then blend the vegetables with the broth to make the sauce, using an immersion blender. 

For the Quesabirria Tacos

Preheat Deluxe Electric Grill and Griddle to PANINI Setting, time 6:30, press button to start. 

Dip tortillas in sauce to cover completely; let excess drip back into pot.  Top with 1/3 cup beef birria mixture over half of one side of each tortilla. Sprinkle with 1/3 cup of cheese; fold in half.

Once preheated, add quesadillas to Grill, place in CLOSED position and cook @ 1:30 or until crisp.

Alternatively, you can fry on the stove, or place on a lightly greased baking sheet, and bake at 475⁰ F (245⁰ C) for 10 minutes or until crisp and golden brown.

Serve with more sauce on the side, along with cilantro, sour cream and any other toppings you would like. 

That’s it!  This was worth the time it took to cook, and was actually much easier than I first envisioned.  Using the immersion blender created a thick sauce that was outstanding. This recipe also freezes beautifully, which is a plus for our family, as some of us work and eat at very different hours so it is always good to have dinner handy.  Please let me know if you give this a try, and be sure to stop over to House of Yumm and tell Serene I said hello.  Let’s make great food together!

SEPTEMBERHosts can get TWO pieces of our wonderful cookware 60%off!! Scan the QR code below, I would be thrilled to help you get some FREE and discounted!!

SEPTEMBER GUEST SPECIAL:

Beef Birria Quesatacos – House of Yumm (Video)

Level up your taco game with this wonderful Quesabirria Tacos recipe!  Beef simmered in a delightful combination of guajillo chiles, veggies and spices, which you can eat as a stew OR dunk your tortillas in the sauce, fill with meat and cheese, then grill for an explosion of flavor that you’ll want to have for dinner again and again!
5 from 2 votes
Prep Time 10 mins
Cook Time 3 hrs 35 mins
Course Main Course
Cuisine Mexican
Servings 8 servings
Calories 779 kcal

Ingredients
  

  • 4 lb chuck roast, cut into 4 large sections
  • 2 lb bone-in short ribs
  • 1 large white onion
  • 1 garlic bulb, top cut off
  • 1 carrot
  • 2 Fresh bay leaves
  • 8 guajillo chiles, stems cut off and seeds removed
  • 7-8 cups hot water
  • 3 tbsp chicken bouillon
  • 1-2 tsp chili powder
  • 1 tsp Mexican oregano
  • 1 tsp ground cumin
  • 1 tsp salt, or to taste

For the Quesabirria Tacos

  • 14-16 white corn tortillas (or flour tortillas, if you prefer)
  • 2 cups Shredded Mexican cheese or combination of Monterey and Colby Jack cheeses

Instructions
 

  • Peel onion, cut onion in half. Cut top of off garlic bulb; peel carrot, cut into 4 large pieces. Remove stems and seeds from guajillo chiles.
  • Cut chuck roast into four sections.
  • Combine first seven ingredients in large stock pot.  Cover with hot water.  Add remaining ingredients except the chili powder, stir and bring to a boil. 
  • After 30 minutes, skim out any foam that comes from cooking with the bone-in short ribs. 
  • Remove the peppers, and blend until pureed. If your blender is not high-powered, you may need to strain the skins.
  • Add the blended pepper, along with the chili powder, stirring to combine. Cover and simmer for 3 hours, or until meat is falling off the bone and is easy to shred.
  • Remove the bay leaves, then blend the vegetables with the broth to make the sauce, using an immersion blender. 

For the Quesabirria Tacos

  • Preheat Deluxe Electric Grill and Griddle to PANINI Setting,time 6:30, press button to start. 
  • Dip tortillas in sauce to cover completely; let excess drip back into pot.  Top with 1/3 cup beef birria mixture over half of one side of each tortilla. Sprinkle with 1/3 cup of cheese; fold in half.
  • Once preheated, add quesadillas to Grill, place in CLOSED position and cook @ 1:30 or until crisp.
  • Alternatively, you can fry on the stove, or place on a lightly greased baking sheet, and bake at 475⁰ F (245⁰ C) for 10 minutes or until crisp and golden brown.
  • Serve with more sauce on the side, along with cilantro, sour cream and any other toppings you would like. 

Notes

Freezing:   The beef birria freezes beautifully!  Store in a reusable freezer bag or container, and it will keep for three months.
 
 

Nutrition

Calories: 779kcalCarbohydrates: 26gProtein: 69gFat: 44gSaturated Fat: 20gPolyunsaturated Fat: 4gMonounsaturated Fat: 20gTrans Fat: 2gCholesterol: 232mgSodium: 1190mgPotassium: 1287mgFiber: 5gSugar: 3gVitamin A: 2499IUVitamin C: 3mgCalcium: 292mgIron: 8mg
Keyword quesabirria tacos, taco
Made this recipe? Tag me @imapampchef on Instagram!I would love to hear from you!

Homemade Italian Dressing Chicken – Love and Lemons (Video)

One day, I realized I did not have any Italian dressing in the house.  Calamity!  I wanted to use it to marinate my chicken in for dinner, and I really did not want to have to go to the store just for dressing. 

So, of course I searched for a decent recipe, and came across this gem from Jeanine and Jack over at Love and Lemons.  You can learn more about them here, suffice to say I felt bad about using this amazing recipe for chicken, after realizing theirs is a vegetarian blog.  Jeanine does say that her hubby is a meat-eater, so I felt a bit better about it! 

This recipe is one of the VERY best, easiest, most delicious recipes. Ever.  In other words, I made this SIX times in a matter of weeks, that’s how much we loved it. You’ll never want to buy store-bought dressing after trying this, trust me! 

What I found when using it as a marinade for chicken, is that even with just 30 minutes of marinating time (because I started late, per usual) the chicken was perfect.  Crispy on the outside and mouth-wateringly tender on the inside.  Okay, it might be time for another batch of this wonderful dressing to be made!!

For this recipe, I used our Classic Batter Bowl to make the dressing, the Large Reuseable Storage Bag to hold the chicken with the dressing, and our Nonstick Sauté and Steam Pan.   Info on each product below:

Classic Batter Bowl

Our iconic Batter Bowls are essential for all your measuring, mixing, baking, microwaving, and storing needs. The angled sidewalls with measure markings and wide base make mixing ingredients easy. The open handles and wide spout are perfect for pouring and stacking batter bowls in your cabinet. And the included lid makes it easy to store leftover batter in your fridge.

Product Details

  • 2 qts.
  • Measure markings in cups, ounces, liters, and milliliters.
  • Lids and bowls are dishwasher-, microwave-, and freezer-safe.
  • Bowls are oven-safe to 350°F.
  • Dishwasher Safe.

Large Reuseable Storage Bag

Save on Bags for Sous Vide Cooking

There’s plenty of room in this bag for transporting snacks or storing leftovers. Use it to steam vegetables in boiling water or in the microwave or freeze any fresh foods all while reducing single-use plastics storage bags. And, with this large reusable silicone bag, sous vide meals get even easier to make at home. Simply put your food in the bag, remove air, seal it with the leakproof zipper, and place in your water bath. Wash it and reuse it lots of different ways.

Product Details

  • BPA, Lead, PVC, and Phthalate-free
  • Label the outside with any non-toxic dry erase marker
  • Holds 8 cups (1.9 L)
  • Freezer-, microwave-, and oven-safe up to 400°F (200°C)
  • Dishwasher-safe for easy cleaning

Nonstick Sauté and Steam Pan

Multi-Purpose Pan

Save precious kitchen space with this multifunctional meal maker. You can steam, fry, or saute all your family favorites on the stovetop or bake them in the oven. The nonstick pan features our top-of-the-line, titanium-reinforced nonstick coating that’s perfect for everyday cooking and so strong you can use metal utensils on the pan without scratching. The pan is designed without interior rivets so there’s no place for residue or rust to form. The pan’s removable handle makes cooking in the oven, storing, and washing easier than ever.

As a bonus, the silicone steamer basket collapses to use as a trivet. We’ve included a helper handle protector, so it’s safe and easy to move the pan around while it’s hot. The tempered glass lid is heat-safe to 400°F (200°C) and fits our Nonstick Grill Pan. And it’s all dishwasher-safe!

Click the Links below to check out any or all of these items:

Classic Batter Bowl

Large Reuseable Storage Bag

Nonstick Sauté and Steam Pan

Let’s jump right in!!

Ingredients

For the Italian Dressing

Ingredients

  • ¼ cup extra-virgin olive oil
  • 2 tablespoons white wine vinegar
  • 2 tablespoons lemon juice
  • 1 tablespoon finely chopped fresh parsley
  • 1 teaspoon honey
  • 1 teaspoon dried oregano
  • 1 garlic clove, pressed
  • ½ teaspoon Dijon mustard
  • ½ teaspoon thyme
  • ¼ teaspoon sea salt
  • Freshly ground black pepper
  • 2 tablespoons Parmesan cheese, optional (please note I did NOT use for chicken)

Instructions

  1. In a small bowl, whisk together the oil, vinegar, lemon juice, parsley, honey, oregano, garlic, mustard, thyme, salt, and pepper.
  2. If desired, stir in the cheese.

For the Chicken

  • 1 lb. (450 g) boneless chicken breast
  • Homemade Italian Dressing

Instructions

For the Italian Dressing

Press lemon to make two tablespoons juice.  Chop fresh parsley, and press garlic clove. 

Whisk all of the dressing ingredients together in Classic Batter Bowl. 

For the Chicken

Marinate chicken in Italian dressing for 30 minutes.

When ready, heat pan over medium-high heat, then add chicken.  Sear about 3 minutes per side.  Add remining dressing/marinade to pan.  Insert corded probe from Instant-Read Food Thermometer into thickest part of chicken breast, and place all into oven (remove handle from Nonstick Sauté and Steam Pan, if using).  Bake for 10 minutes, or until internal temperature of chicken reaches 165⁰ F (74⁰ C).

Baste with pan juices, slice and serve.

That’s it!  You will LOVE this recipe, it is delicious.  Please let me know if you give this a try.  Let’s make great food together!

SEPTEMBER 2022 Hosts can get TWO pieces of our wonderful cookware 60%off!! Scan the QR code below, I would be thrilled to help you get some FREE and discounted!!

SEPTEMBER 2022 GUEST SPECIAL:

Homemade Italian Dressing Chicken – Love and Lemons (Video)

Zesty and simply delicious, this homemade Italian dressing will have you saying good-bye to store bought dressings for good!  As a marinade for chicken, it was divine! Give it a try, you’ll want to have this quick weeknight meal often!! 
5 from 1 vote
Prep Time 5 mins
Cook Time 16 mins
Total Time 21 mins
Course Main Course
Cuisine Italian
Servings 4
Calories 547 kcal

Ingredients
  

  • ¼ cup extra-virgin olive oil
  • 2 tbsp white wine vinegar
  • 2 tbsp lemon juice
  • 1 tbsp chopped fresh Italian parsley
  • 1 tsp honey
  • 1 tsp dried oregano
  • 1 garlic clove
  • ½ tsp Dijon mustard
  • ½ tsp thyme
  • ¼ tsp sea salt
  • freshly ground pepper
  • 2 tbsp Parmesan cheese optional

Instructions
 

  • Press lemon to make two tablespoons juice. Chop fresh parsley, and press garlic clove. 
  • Whisk all of the dressing ingredients together in Classic Batter Bowl. 

For the Chicken

  • Marinate chicken in Italian dressing for 30 minutes.
  • When ready, heat pan over medium-high heat, then add chicken.  Sear about 3 minutes per side. 
  • Add remaining dressing/marinade to pan.  Insert corded probe from Instant-Read Food Thermometer into thickest part of chicken breast, and place all into oven (remove handle from Nonstick Sauté and Steam Pan, if using). 
    Cook for 10 minutes, or until internal temperature of chicken reaches165⁰F (74⁰C).
  • Baste with pan juices, slice and serve.

Nutrition

Calories: 547kcalCarbohydrates: 7gProtein: 4gFat: 57gSaturated Fat: 9gPolyunsaturated Fat: 6gMonounsaturated Fat: 40gCholesterol: 9mgSodium: 792mgPotassium: 142mgFiber: 1gSugar: 1gVitamin A: 511IUVitamin C: 21mgCalcium: 142mgIron: 2mg
Keyword chicken Italian dressing
Made this recipe? Tag me @imapampchef on Instagram!I would love to hear from you!

Taco Chili Mac – Pampered Chef (Video)

Tacos, chili, and macaroni? Yes, please! In 30 minutes, you can make this one-pan meal the whole family will love. Plus, it’s under $3 per serving!

Pampered Chef did it again, not only with such a great recipe, but also our NEW Everything Taco Seasoning! Make meals more flavorful with this one seasoning! And what’s better than tacos? With our Everything Taco Seasoning, you have a sure thing every time. Plus, you can add it to enchiladas, quesadillas, steamed veggies, soups, dips, or anything else you’re making for zesty flavor. Plus, it’s non-GMO, gluten-free, made without nuts, and no artificial flavors, colors, or dyes. Kosher. What more could you ask for? 

Did I mention our new Cookware line?  It’s called Brilliance, and I used my new favorite piece, the 5-Qt. Non-Stick Sauté Pan,  for this recipe.  Here’s a little information:

One-Pot Meal Maker

Weeknights have met their match! This 5-qt. (4.7-L) sauté pan has high walls, so it’s perfect for one-pot meals and skillet dinners for the whole family. It’s large enough to cook up to four chicken breasts at a time! The stainless-steel handle and glass lid let you easily transfer this pan from the stove-top to the oven, and the helper handle gives you the support you need to avoid spills. It’s coated on the inside and outside with high-quality nonstick coatings, which helps food slide right out and makes cleanup a breeze.

About Brilliance Nonstick Cookware

Brilliance cookware is where design and performance meet: It’s top-notch cookware with the performance you expect from Pampered Chef, plus the gorgeous design you want in your kitchen. Like your favorite pair of blue jeans, this cookware will never go out of style.

Guarantee

  • 10-year guarantee

Product Details

  • 5-qt. (4.7-L) capacity
  • 11″ (28-cm) diameter
  • Includes a lid
  • Features a helper handle
  • 8-layer construction with aluminum core for fast, even heating
  • Interior and exterior nonstick coatings resist scratches and help release food easily
  • The stainless-steel cap on the bottom of the pan means you can cook on any stovetop—even induction!
  • Made without PFOA
  • Heat-safe to 480°F (250°C)
  • Dishwasher-safe

Click the links below to check out these items today: 

5-Qt. (4.7-L) Non-Stick Sauté Pan                              Everything Taco Seasoning

This is such an easy recipe, let’s jump right in!!

Ingredients

Casserole

  • 1 tbsp (15 mL) vegetable oil
  • 1 medium onion, chopped
  • 1   red bell pepper, seeded and chopped
  • 1 lb. (450 g) lean ground beef
  • 1 tbsp (15 mL) Everything Taco Seasoning
  • 1 can (15 oz./398 mL) black beans, drained and rinsed
  • 1 can (15 oz./425 g) tomato sauce
  • 2½ cups (625 mL) low-sodium beef broth
  • 1 cup (250 mL) milk
  • 8 oz. (250 g) macaroni

Toppings

  • 2 cups (500 mL) tortilla chips, coarsely crushed
  • 8 oz. (250 g) cheddar cheese, coarsely grated (2 cups/500 mL), divided
  • 3 tsp (15 mL) Everything Taco Seasoning, divided
  • ¼ cup (60 mL) sour cream
  • 1 tbsp (15 mL) milk
  • 2 tbsp (30 mL) cilantro leaves, roughly chopped, plus additional for garnishing (optional)

Instructions

Preheat the oven to 400°F (200°C).

Dice onion and pepper.

Heat the oil in the 5-Qt. (4.7-L) Non-Stick Sauté Pan over medium-high heat for 3 minutes. Add the onion and pepper and cook until softened, about 3–4 minutes. Add the ground beef to the pan, breaking it into chunks. Add the seasoning and continue cooking until the beef is no longer pink, about 5–7 minutes.

Stir in the black beans, tomato sauce, beef broth, and milk. Bring to a simmer and stir in the pasta. Simmer, uncovered, over medium heat until the pasta is tender, about 10 minutes, stirring occasionally. (If the pasta isn’t tender, add more beef broth or water and continue cooking). NOTE: I actually added the seasoning late, lol. It still turned out great!

Meanwhile, combine the crushed tortilla chips, 1 cup (250 mL) of the cheese, and 2 tsp (10 mL) of the seasoning; set aside.

In a small bowl, mix the sour cream, milk, and remaining 1 tsp (5 mL) of the seasoning; set aside.

Once the pasta is cooked, mix in the remaining cheese. Top with the tortilla chip mixture and bake, uncovered, for 6–8 minutes, or until the cheese is melted.

Right before serving, drizzle with the sour cream mixture and top with cilantro, if you’d like.

That’s it!  Such an easy and delicious recipe, please let me know if you give this a try.  Let’s make great food together!

SEPTEMBERHosts can get TWO pieces of our wonderful cookware 60%off!! Scan the QR code below, I would be thrilled to help you get some FREE and discounted!!

SEPTEMBER GUEST SPECIAL:

Taco Chili Mac

Tacos, chili, and macaroni? Yes, please! In 30 minutes, you can make this one-pan meal the whole family will love. Plus, it’s under $3 per serving!   
5 from 1 vote
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Main Course
Cuisine American
Servings 6 servings
Calories 823 kcal

Ingredients
  

  • 1 tbsp olive oil
  • 1 onion, chopped
  • 1 red bell pepper, seeded and chopped
  • 1 lb lean ground beef
  • 1 tbsp Everything Taco Seasoning
  • 15 oz black beans, drained and rinsed
  • 15 oz tomato sauce
  • 2.5 cups low-sodium beef broth
  • 1 cup milk
  • 8 oz macaroni

Toppings

  • 2 cups tortilla chips, crushed
  • 8 oz cheddar cheese, coarsely grated
  • 3 tsp Everything Taco Seasoning, divided
  • ¼ cup sour cream
  • 1 tbsp milk
  • 2 tbsp chopped cilantro, plus more for garnish

Instructions
 

  • Preheat the oven to 400°F (200°C). Heat the oil in the 5-Qt.(4.7-L) Non-Stick Sauté Pan over medium-high heat for3 minutes. Add the onion and pepper and cook until softened, about 3–4 minutes.
  • Add the ground beef to the pan, breaking it into chunks. Add the seasoning and continue cooking until the beef is no longer pink, about 5–7 minutes.
  • Stir in the black beans, tomato sauce,beef broth, and milk. Bring to a simmer and stir in the pasta. Simmer,uncovered, over medium heat until the pasta is tender, about 10 minutes,stirring occasionally. (If the pasta isn’t tender, add more beef broth or water and continue cooking).
  • Meanwhile, combine the crushed tortilla chips, 1 cup (250 mL) of the cheese, and 2 tsp (10 mL) of the seasoning; set aside.
  • In a small bowl, mix the sour cream,milk, and remaining 1 tsp (5 mL) of the seasoning; set aside.
  • Once the pasta is cooked, mix in the remaining cheese. Top with the tortilla chip mixture and bake, uncovered, for6–8 minutes, or until the cheese is melted.
  • Right before serving, drizzle with the sour cream mixture and top with cilantro, if you’d like.

Nutrition

Calories: 823kcalCarbohydrates: 74gProtein: 43gFat: 40gSaturated Fat: 14gPolyunsaturated Fat: 5gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 98mgSodium: 1184mgPotassium: 1240mgFiber: 11gSugar: 10gVitamin A: 1569IUVitamin C: 30mgCalcium: 482mgIron: 5mg
Keyword chili, macaroni and cheese, taco
Made this recipe? Tag me @imapampchef on Instagram!I would love to hear from you!

Copycat TGI Friday’s Jack Daniel’s Sauce with Baby Back Ribs – Pressure Cooker (Video)

Years ago, our family went to TGI Friday’s for a birthday event.  I had their baby back ribs with the delicious Jack Daniel’s Sauce and thought I had died and went to heaven.  It was that good to me!!  I had never made ribs before, because it honestly seemed like too much work.  I’ve finally got up my courage to give it a try, and figured out that I could make them in my Deluxe Multi Cooker, which is similar to an Instant Pot, except ours does quite a bit more than pressure cook, more about that below.  Once I found out that making ribs this way was a piece of cake, I decided to try and find a copycat recipe for that amazing sauce, and the one that I came across is an absolute GEM.  I mean, it is so similar that I really cannot tell the difference! I can make this at home, knowing exactly what ingredients I am putting into the recipe, plus saving money – what’s not to love?? 

This recipe comes from Michael DeLong over at Allrecipes.  As I understand it, folks can contribute their recipes there, and it looks like this may be his contribution.  I am SO glad he figured this out!!! 

Back to the Deluxe Multi Cooker that I used for the ribs, here’s some info on that:

Pressure Cooker, Sous Vide Cooker, Slow Cooker, Yogurt Maker, and Sterilizer

Our pressure cooker offers so many ways to get a delicious meal on the table with minimal effort and perfect results, every time. In addition to quick cooking—fast, flavorful meals cooked up to 70% faster than other methods even from frozen—and no-fuss slow cooking so it does it thing while you’re doing yours, you can sous vide, the secret to restaurant-quality steaks, fish, and more. With sous vide, you pick the temperature, and it cooks to the exact doneness you love, every time! No more under-cooked centers and overcooked outsides. After your food reaches your perfect doneness, it can stay put for up to two hours without overcooking, giving you lots of wiggle room for serving. Plus, there is a yogurt function so you can make homemade yogurt with just two ingredients and less than 5 minutes of hands-on time, and you can even sterilize bottles and utensils. All of this without ever turning on the oven!

For the ribs, I used this delicious Smoky Applewood Rub, here’s some info:

No need to use wood chips on the grill to get this delicious sweet and smoky flavor of natural applewood, garlic and chili peppers. Perfect for seasoning ribs, pork chops, tenderloin and burgers. 2.5 oz. Gluten-free.

I also just have to share for the pure cuteness, this tiny little cast iron pan.  I used it for the garlic, which was perfect, here’s some info on this as well:

Mini Cast Iron Skillet Set

With this set of two mini skillets, you can make individual-sized desserts, cornbread, side dishes, little pizzas, the best campfire breakfasts, crispy veggies, dips, and tasty appetizers.

Cast iron’s excellent heat retention means that food stays hot and delicious for a long time. It’s also heat-safe to 650 °F so it holds up to searing, sautéing, baking, frying, broiling, grilling, and campfire cooking. Plus, you can use metal utensils and not worry about scratching the finish. The two-handle design lets you easily lift the skillets and they nest for storage.

These skillets come pre-seasoned, so you can start using them right away. And their natural, nonstick surface gets better and better as you use them.

Click on the links below to get any of these products for yourself! 

Deluxe Multi Cooker                                      5.5” Cast Iron Skillet Set Smoky Applewood Rub

Enough said, let’s jump right in!!

Ingredients

Jack Daniel’s Sauce

  • 1 bulb garlic
  • 1 tablespoon/15 mL olive oil
  • 1 1/3 cup/286 grams dark brown sugar
  • 1 cup/250 mL pineapple juice
  • 2/3 cup/150 mL water
  • ¼ cup/60 mL teriyaki sauce
  • 1 tablespoon/15 mL soy sauce
  • 3 tablespoons/45 mL lemon juice
  • 3 tablespoons/45 mL minced white onion
  • 1 tablespoon/15 mL bourbon whiskey
  • 1 tablespoon/15 mL crushed pineapple
  • ¼ teaspoon/1.25 mL cayenne pepper

Baby Back Ribs

  • 2-pounds/907 g baby back ribs
  • 1 tablespoon/15 mL olive oil
  • 3 tablespoons/45 mL Smoky Applewood Rub
  • 1 cup/250 mL water
  • ¼ cup/60 mL Apple Cider Vinegar

Instructions

For the Jack Daniel’s Sauce

Preheat oven to 325⁰ F/165 ⁰ C. Cut off the very top of the garlic bulb, so that you can see some of the garlic.  Place bulb in small cast iron pan or baking dish, trimming root if needed for bulb to sit flat.  Drizzle with olive oil, cover with aluminum foil. Bake for one hour, until cloves are soft and fragrant.  Remove from oven, set aside until slightly cooled.  Squeeze bulb to remove cloves.  Set aside two teaspoons for this recipe; you can freeze remaining garlic for another recipe.

In saucepan, combine brown sugar, pineapple juice, water, teriyaki sauce and soy sauce, bring to a boil. 

Add in garlic, lemon juice, onion, bourbon whiskey, pineapple and cayenne pepper, mixing to incorporate.  Simmer 40 minutes, or until the liquid reduces by half.  The sauce should be thick; simmer up to 10 minutes longer if necessary.

For the Baby Back Ribs

Remove the membrane from the back of the ribs if needed; this is the shiny piece that is sometimes there, you can easily remove it by cutting with a sharp knife, then pulling it off.

Pour oil all over the ribs, then add the Smoky Applewood, rubbing it into the ribs very well. 

Place rack into the bottom of the Deluxe Multi Cooker, then add the water and apple cider vinegar.  Place ribs around the rack in a circle, with the meaty portion facing outward, and cover.  Set to CUSTOM for 25 minutes.

When the timer is up, let the steam release naturally for around 5 minutes, then press STEAM-Release.  Carefully remove ribs from the inner pot. 

Set your oven to BROIL.  Place ribs on wire rack above sheet pan, then glaze ribs with some of the Jack Daniel’s sauce.

Broil for 2-4 minutes, be sure to watch carefully, until glaze begins to caramelize to your liking.

Remove ribs from oven, and serve with more sauce on the side.

That’s it!  These were melt-in-your-mouth perfection, the glaze was simply AMAZING.  I will definitely make this time an again, as the sauce can be used not only on ribs, but on chicken, salmon, and even veggies!  Please give this a try, and let me know how it turns out.  BE sure to also let Michael DeLong over at Allrecipes know how it came out, and tell him I said hello!