3 Ingredient Chipotle BBQ Ribs

These ribs are delicious and so easy to make! You will need a bottle of your favorite BBQ sauce, a rack of ribs and 2-3 chipotle peppers. You can find these peppers in a can in the ethnic aisle of your grocery store.

To make this recipe, I used my pressure cooker, but you could just as easily make these in your crock pot or in the oven after marinating in the sauce.

First, cut up the ribs into 2-3 bone sections.

Second put the ribs into your pressure cooker, pour the BBQ sauce on top and top it all with the peppers. Then you will need to add a cup of water, I used the BBQ sauce bottle in order to get all the last drops of the sauce out at the same time.

Then just set your pressure cooker to high and cook for 25 minutes.

Serve on top of some Easy Cheesy Grits and enjoy! The sauce from the ribs goes great with the grits!

Recipe Recap
1 bottle BBQ sauce
2-3 chipolte peppers (depending on your heat tolerance)
1 rack of ribs cut into smaller sections
1 cup of water

Easy Garlic Chicken (for Pressure Cooker or Crock Pot)

This might not be the prettiest recipe, but it was certainly one of the tastiest and easiest!

My mom used to make 40 cloves garlic chicken in a clay baker in the oven, it was delicious! But I don't have a clay baker and I usually don't remember to defrost the chicken far enough in advance to make this for a weeknight meal.

Well, that's the beauty of pressure cooking and cooking in my crock pot.....you can use a whole frozen chicken and it comes out great every time in about an hour from start to finish!

Here is a picture of the ingredients beforehand:

I cut up potatoes, carrots and celery (mostly because this is what I happened to have in the house). I then pealed 1 large head of garlic. All of this was thrown into the bottom of the pressure cooker. (Don't know why I only took a picture of the potatoes and not everything else, sorry!).

Over all of the veggies I poured a cup of water mixed with a tablespoon of chicken stock base and 3 tablespoons of lemon juice. I also sprinkled in a teaspoon each of rosemary and thyme. Finally, I placed the frozen chicken on top (JUST MAKE SURE THAT YOU BUY A CHICKEN THAT DOES NOT HAVE THE NECK AND ORGANS IN THAT LITTLE BAG ON THE INSIDE, IF YOU THINK THAT THIS MIGHT BE THERE, YOU MUST LET THE CHICKEN DEFROST FIRST AND REMOVE THE BAG BEFORE COOKING!)

Over the top of the chicken I poured a little olive oil and then salt and peppered the bird liberally.

Now, here is the beauty of pressure cooking....I set the pressure cook at its highest setting for 1 hour and then walked away. In that short amount of time, the frozen chicken cooked away and the veggies melted into a yummy, garlicky sauce that was perfect for dipping some crusty bread into.

Like I said....not the prettiest dish ever, but it was sooo good. The chicken comes out perfect every time.

Don't have a pressure cooker. You could do this same thing using your cock pot. Just make sure that your chicken is cooked all of the way through before eating (165 degrees and the juices running clear)!

Recipe Recap:
1 chicken
3 carrots
5 stalks of celery
2 medium potatoes
1 cup water
1 Tbs Chicken Stock Base
3 Tbs Lemon Juice
1 tsp rosemary
1 tsp thyme
Olive Oil, Salt, Pepper
Crusty Bread for Dipping in the Juices

Throw it all in the pressure cooker or crock pot and cook until the chicken is no longer pink and has reached a safe internal temperature.