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½ teaspoon garlic powder
¼ teaspoon cayenne pepper
2 pounds St. Louis-style ribs (baby back ribs can be substituted)
1. Stir dry rub ingredients together in a small bowl.
2. Rub spices all over the ribs and refrigerate for at least 2 hours, but preferably
overnight.
3. When ready to cook, arrange ribs on the Baking/Drip Pan and put into rack
Position 1.
4. Select Low and set temperature to 200°F for 2½ hours. When cooking is
complete, cut into individual ribs and serve with barbecue sauce if desired.
Nutritional information per serving (based on 6 servings):
Calories 447 (73% from fat) • carb. 6g • pro. 24g • fat 26g • sat. fat 11g
chol. 121mg • sod. 578mg • calc. 38mg • fiber 2g
Braised Lamb Shanks
Simple flavors plus a slow cooking method make these lamb shanks irresistible.
Makes about 4 servings
4 lamb shanks
1½ teaspoons kosher salt
½ teaspoon freshly ground black pepper
4 garlic cloves, crushed
2 tablespoons olive oil
4 to 6 sprigs fresh rosemary
3 cups beef broth, divided
2 tablespoons balsamic vinegar
1. Rub the lamb shanks with the salt and pepper and place on the Baking/Drip Pan.
Take the smashed garlic and rub well over the lamb. Coat the seasoned shanks
with the olive oil and place the rosemary around and underneath the lamb.
2. Put the prepared pan with the lamb into rack Position 1. Select Dual Cook.
First, set to Roast at 425°F for 20 minutes, and then to Low at 250°F for
2 hours.
3. Turn the lamb once while roasting. Add 2 cups of the broth and vinegar
when oven switches to Low. Add remaining broth with 1 hour of cooking
time remaining.
4. Lamb is done when it easily pulls away from the bone.
Nutritional information per serving (based on 4 servings):
Calories 447 (73% from fat) • carb. 6g • pro. 24g • fat 26g • sat. fat 11g
chol. 121mg • sod. 578mg • calc. 38mg • fiber 2g
Chicken Nuggets
Kids of all ages will love this homemade version of the frozen standby.
Makes about 4 servings
¾ cup unbleached, all-purpose flour
2 large eggs, lightly beaten
1½ cups panko breadcrumbs
¾ teaspoon kosher salt, divided
¾ teaspoon freshly ground black pepper, divided
1 pound thinly sliced chicken breast or boneless thighs,
pounded even and cut into 1½-inch pieces
Olive oil, for spraying
Nonstick cooking spray
1. Put the flour, eggs and panko into individual containers large enough for
dipping the chicken. Add a pinch each of the salt and pepper to the panko;
stir to combine.
2. Sprinkle the chicken evenly on both sides with the remaining salt and
pepper. Dredge each chicken piece in the flour and shake off the excess
before dipping into the egg, and then finally coating evenly with the panko
breadcrumbs. Spray both sides liberally with olive oil.
3. Place the AirFryer Basket onto the Baking/Drip Pan. Generously coat the
basket with nonstick cooking spray. Put the prepared nuggets into the basket
and put into rack Position 2.
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