Rice Pudding (sugar-free)

 2 cups cooked rice

1 ¾ cup almond milk

1 Tbsp. maple syrup

1 tsp. vanilla

¼ tsp. cinnamon

Banana

Pineapple

In a medium saucepan, add rice, milk, syrup, vanilla and cinnamon.  Cook for 30 minutes or until mixture is thick and creamy, stirring frequently.

Top with bananas and pineapple.  Drizzle with additional maple syrup if desired.

Ribs

1 tsp. apple cider vinegar

1 tsp. Worcestershire sauce

2 Tbsp. liquid smoke

2 tsp. mustard

1 ¼ cup ketchup

1 ¼ cup brown sugar

¼ cup onion, diced

1 tsp. Garlic powder

4 lbs. Bone-in beef short ribs

2 Tbsp. favorite rub seasoning

½ cup apple juice or pineapple juice

Barbecue sauce

In a small saucepan, combine vinegar, worcestershire, liquid smoke, mustard, ketchup, sugar, onion and garlic.  Stir and bring to a boil.  Simmer for 10 minutes.

Meanwhile, sprinkle all sides of ribs with rub.  Heat the instant pot using saute mode and add a drizzle of oil.  Brown all sides of ribs and set aside.

Pour juice in the instant pot and set the trivet.  Add ribs and sauce.  Close lid, seal, set to high and cook for 45 minutes.  Allow natural release for 10-15 minutes.

Set ribs on a baking sheet and brush with a little barbecue sauce.  Broil for 2-4 minutes in the oven.  Brush with more sauce if desired.