Just add a corn starch slurry and some Kitchen Bouquet to your broth/drippings


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The corn starch will thicken it for sure, but will the Kitchen Bouquet add to the "beefy" flavor?
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No, but it does add a very savory element and helps get that rich brown color

To boost the beef flavor add some of this

https://www.kroger.com/p/better-than...a&gclsrc=3p.ds
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:-)

I've done baby backs in the instant pot followed by broiling a few times now.

I was too embarrassed to post here but they are pretty good and VERY easy!
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Shit don't be embarrassed for hacks like that. I might just try it myself sometime when I don't feel like rolling smoke.
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I think you're on the right track, but the BTB has 680 milligrams of sodium per teaspoon. It took three teaspoons to equal the flavor of the gravy mix I usually use. As bad as 2100 milligrams sounds it is still less than the gravy mix which has 2,800.


I cut out a lot of the sodium by switching to unsalted beef broth (approx 1500 milligrams) and cutting out the can of cream of mushroom soup (over 2000 milligrams) I used as a thickener. Who the hell needs this much salt?
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Wish I had a better alternative for ya, but I've emptied out the trickbag

Maybe you can find a low sodium packaged gravy mix?
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Easier said than done. I've found a couple with slightly lower sodium levels but the beef flavor isn't as good.

I appreciate your trying though!
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They are honestly pretty good and my wife honestly prefers them this way. She a plebeian though.

They come out very tender and the broiling gets you that "bark" texture.
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My wife doesn't like ribs at all. No matter how they're cooked. She's learned to appreciate a lot of food since she met me but not those. Sucks but there's enough other stuff to smoke that I'm not broken hearted
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I got a package of frozen lobster ravioli at Aldi's. Thought I'd fire those up and make some big italian meatballs in the oven, and have ravioli and spaghetti and meatballs tonight. Make some cheesy bread with some provolone slices and garlic. Caesar salad and maybe a nice bottle of Bud.
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My wife won't eat ribs either. She says it grosses her out to gnaw on rib bones. Shame too, because I make killer smoked babybacks on my Weber GSM.
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I've been using my Instant Pot to do crab legs. Does a great job and only takes about 15 minutes to pressure up and cook them. Easy cleanup too.
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I just read about those and lobster tails.

I may have to try that!
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Wife requested penne a la vodka with shrimp asparagus and mushrooms and I obliged.




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