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Emily’s Air Fryer Pork Burnt End Nachos

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Laura’s Instant Pot Boneless Ribs & Pinto Beans

Ingredients

• 1 package of AdapTable® Meals Kansas City BBQ Style Boneless Pork Loin Backribs
• 1 C Water or Broth
• 1/2 C BBQ Sauce
• 2/3 C Dried Pinto Beans rinsed and soaked overnight
• 2 C Water
• 1 Bay Leaf
• 2 Cloves Garlic minced
• 3 Tbsp White Onion minced
• 1/8 tsp Chili Powder
• 1/4 tsp Black Pepper
• 1/8 tsp Salt

Directions

1. Rinse the beans well under cold water. Transfer the beans to a large bowl and fill the bowl with clean water, covering the beans by at least 2 inches. Allow the beans to soak at room temperature for 8-12 hours.
2. Pour the beans into a large strainer and rinse well under cold water again.
3. Add the water or broth to the Instant Pot. Set the boneless ribs on top of the liquid in one layer if possible. Set the trivet on top of the meat, as level as possible.
4. Add the beans and water to a medium-sized ovenproof bowl that will fit inside your Instant Pot. Add the onions, garlic, bay leaf, and seasonings. Stir to combine.
5. Place the bowl of beans on top of the trivet inside the Instant Pot, adjusting the meat and trivet if necessary so the bowl sits flat and the water doesn't spill out.
6. Put the lid on the Instant Pot, turn it close, and turn the steam release valve to the sealing position. Set to high pressure to 15 minutes.
7. Allow for a natural release, which means that when the timer goes off, do nothing and wait for the pressure to naturally dissipate. It usually takes about 15 minutes. The steam valve will drop down when all the pressure has released.
8. Remove the lid, and carefully remove the beans and trivet, then remove the ribs.
9. Turn the broiler on. Lay the ribs on a parchment-lined baking sheet.
10. Brush the ribs lightly with bbq sauce. Set under the broiler for 1-2 minutes, watching closely to make sure they don't burn.
11. Serve with the beans and your favorite bbq side dishes, like pickled onions, pickles, and coleslaw.