An easy and delicious recipe for Air Fryer Baby Back Ribs with sauteed cabbage. This was so delicious and totally unexpected.

The demand for air fryer recipes is truly overwhelming, so I have decided to start testing recipes for my blog and this is the first one.

It was really incredibly easy and tasty that my family asked me to make these ribs 3 times just this week.

They loved the crispiness of the ribs and the fact that they are so juicy as well as tender.

I am so happy to tell you guys that I will try to share as many recipes as I can just for the air fryer.

Well, I am thinking of recipes that are simple, easy, and perfect for a quick dinner. A meal ready to be on the table in less than 30 minutes.

CLICK HERE FOR MORE TASTY PORK RECIPES

I feel like this is the best invention ever. To be perfectly honest with you all, I was one of those skeptical people. I used a conventional oven in the past and loved it.

However, in the case of air fryer, we are talking about a kitchen gadget that is similar to the conventional oven yet so different. Absolutely amazing!

With that being said, I might be just a bit in love with my air fryer. We have been using it literally every single day since my husband decided to surprise me.

Some things we made are pizza, bacon, boiled eggs, fish, fries, wings as well as fish sticks, burgers, etc. Yes, we are killing it here with the air fryer.

My Anna tested making cookies and somewhat healthy energy bars in the air fryer. Even biscuits came out sort of tasty. Okay, I might be just a little excited so I keep blabbering but I am being honest.

Click here to check my Amazon Store with some Air Fryer Recommendation.

If you have any questions or recipes that you would like me to post or test using air fryer please do not hesitate to comment below. I would really appreciate some ideas.

What have you made using an air fryer?

If you make my tasty Air Fryer Baby Back Ribs, please share it with me on Instagram. Make sure to tag me @sandraseasycooking using hashtag #sandraseasycooking. Thank you for all your support!

You may also like:

• Zesty Rosemary Lime Chicken Wings
• Roasted Cauliflower and Cheese
• Air Fryer Rainow Potatoes with Rosemary

Yield: Serves 4

Air Fryer Baby Back Ribs

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An easy and delicious recipe for Airfryer Baby Back Ribs with sauteed cabbage.

Prep Time 5 minutes

Cook Time 20 minutes

Total Time 25 minutes

Ingredients

• 1 rack of baby back ribs, cut ribs into sections
• 1 tbsp. Liquid Smoke
• 1 tbsp. Oil
• Seasoning:
•  2 teaspoons Kosher Salt
• 1 teaspoon Ground Black Pepper
• 1 teaspoon Chili powder
•  1 teaspoon Onion powder
•  ½ teaspoon Garlic powder
•  ½ teaspoon Brown Sugar (add low carb sugar if you are keto such as Truvia Brown Sugar Blend)

Instructions

1. Pat the ribs dry with kitchen paper towel then rub all over oil and liquid smoke.
2. Mix all the ingredients for seasoning together. Season the ribs with the spices.
3. Cut the rack of ribs into sections 4-5 ribs to fit the air fryer.
4. Cook the ribs in the air fryer for 20 to 40 minutes at 400 degrees Fahrenheit, depending on the rib thickens as well as your air fryer.
5. After the ribs are done, you may brush some BBQ sauce and pop in the air fryer for 5 more minutes, but it is not necessary. I like brushing just the leftover drippings for more flavorful ribs.
   If you do not want to add BBQ sauce then just allow the ribs to rest for about 10 min so the juices could go back.

Notes

You can make this Low carb and Keto friendly just by switching a few things. For example, adding low carb sugar. Yes, you may add regular brown sugar as well. It is all about meeting your diet. We are doing low carb so that is why I mention that.

My AIR FRYER is 6 QT

Also, you can serve it with potatoes, cauliflower or sauteed cabbage. It is very simple serving it with cabbage.

Sauteed Cabbage

4 servings

INGREDIENTS:

1/2 Organic Cabbage, slice into thin strips

2 Garlic cloves, crushed and minced

2 tablespoon Olive Oil

Splash of Water

Salt and Black Pepper to taste

DIRECTIONS:

Heat the skillet and add oil,

Sautee on the oil for about 4-5 minutes at medium-high heat.

After the cabbage is coated with seasoning and almost half done sauteeing, add a splash of water to help cabbage get softer.

Allow it to cook for additional 2-3 minutes. Season to taste.

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When it comes to the easiest dinner ever, pasta and sauce would naturally come to your mind, right?

Well, Cheese Stuffed Meatballs over pasta is far better. Don’t you agree with me?

Not only that, I’ve made these incredibly delicious and I must add easy, cheese-stuffed meatballs.

Tap here for more pasta recipes

However, I cooked them in this equally incredible Little Italy in the Bronx Marinara, which I found very well stocked on the shelves in the pasta sauce aisle at my local Publix.

I got to tell you that this meal never lasts long on our table. With that being said, I always have to make extra because I love these meatballs in my sandwich the next day.

This is my family’s absolute favorite dish. The meatballs came out so perfect. Especially when you have Italian bread to mop up all that sauce. It is pure comfort food that I’ve been making for years.

This sauce is made with simple and wholesome ingredients. They use imported Italian tomatoes, no paste.

Therefore, it is gluten-free and let’s not forget that Little Italy in the Bronx sauce is actually made in small batches.

Little Italy in the Bronx sauces comes in multiple varieties available at Publix, of course.

You can find Marinara, Tomato Basil, Alla Vodka, Arrabbiata and Alfredo sauce.

In addition, with every purchase made a portion of the proceeds from the sale of Little Italy in the Bronx sauce.

Which is passionately devoted to the Belmont Business Improvement District, a local nonprofit organization.

These funds tremendously help wonderfully preserve the traditions of the area by enthusiastically promoting business development.

Click here for more tasty Italian inspired recipes.

As well as cultural programming, and streetscape improvements so that Little Italy in the Bronx can properly preserve its unique charm for future generations.

Little Italy Arthur Avenue in the Bronx is designated as one of the “great streets” of America by the American Planning Association.

It’s a global destination known around the world for its restaurants, handmade local and imported goods.

The authentic Italian culture that’s been passed down by generations of families. They have lived worked and shopped there for well over a century.

If you make my tasty Cheese Stuffed Meatballs, please tag me on Instagram. @sandraseasycooking using hashtag #sandraseasycooking. Thank you so much in advance.

Yield: Makes about 16 meatballs

Cheese Stuffed Meatballs

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EASY AND TASTY DINNER IDEA

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Ingredients

• 16 + pieces cheddar cheese cubed
• 2 lb. ground beef
• 1/2 cups Italian breadcrumbs
• 1-2 eggs
• 1 tablespoon dried parsley
• 1 tablespoon onion powder
• Salt and ground black pepper to taste and a generous pinch of each
• 1 tablespoon olive oil plus a drizzle to coat the skillet
• 1 jar 24 oz. Little Italy in the Bronx Marinara

Cheese For the sauce:

• 1 large egg beaten
• 8 oz. container ricotta cheese
• 1 cup mozzarella cheese shredded
• 2 ounces freshly grated parmesan cheese
• 1/2 tablespoon dried parsley
• Salt and ground black pepper to taste a good pinch of both

Instructions

1. Cube cheese into 1” cubes or use store bought cubed cheddar cheese.
2. Combine all the ingredients for the cheese for the sauce, cover and refrigerate until ready to be used.
3. In a medium bowl, combine ground beef, breadcrumbs, eggs, and parsley. Season to taste with salt and pepper and stir to combine. Scoop meatball mixture into a small ball (about 2 tablespoons, or a size of a larger golf ball) and press into a disk. Then place in the middle of the patty, 1 cube of cheese (you can use mozzarella string cheese as well) into the center, sealing meat tightly around cheese. Repeat with remaining meatball mixture and cheese.
4. Heat olive oil in a large skillet over medium-high heat. Add the meatballs and cook to brown on all sides. When the meatballs have developed a nice crust, remove them from the skillet and wipe the skillet clean. Return skillet to stovetop over medium heat. Pour marinara into the skillet then add the meatballs to the sauce. Spoon sauce over the meatballs. Cover the pan with a lid and simmer meatballs for about 10 minutes, or until cooked through.
5. Lastly, add previously prepared cheese mixture for the sauce; a spoonful all around the skillet and in between meatballs. Cover and allow it to cook on low heat for 5 to 10 minutes.
6. Serve warm over pasta. Garnish with more herbs and parmesan, if desired.

Notes

Leftovers: Place in an airtight container and refrigerate for up to 5 days or freeze for a month.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

Disclosure: This is a sponsored conversation written by me on behalf of Little Italy in the Bronx.  The opinion is mine.

Texas Style Smoked Beef Brisket is so delicious that I could lightly eat this every other day.

We had such a feast?! Goodness! We ate, and we ate very well, but I got to say that it was totally worth it!

It makes my mouth water, but it looks mouthwatering so we have explanation folks.

I don’t call myself a grill master. Nonetheless, I can make pretty amazing and delicious grilled meat.

Tap here for more tasty recipes from my smoker and grill

I mean you don’t have to be a rocket scientist to make a good brisket that’s why I am sharing tested and retested smoked brisket recipes.

I know some people take their grilled or smoked meat pretty seriously. There are competitions after all, but I feel like you can make a decent brisket yourself as well.

I grew up with smoked meat, fish, and cheese. You name it and I ate it, so now I am making my own. Sometimes I fail, but that’s why we test recipes until you find the one that is the most delicious.

Ever since we got the Traeger smoker grill we are out almost every other day smoking something. I am preparing new recipes to share soon. I will have smoked mushrooms, zucchini lasagna, and maybe some type of pie. We will see what else I come up with.

TASTY BEEF RECIPES

I hope you all like this recipe and give it try. I have my husband and 2 boys in the house who can EAT, but my daughter and I chomp this bad boy like a real man. Needless to say, we loved it.

I had about half it for the brisket leftover so the next day I made pretty delicious BBQ sandwiches and reserved some for salads. You can’t get any better than that, right?! 

I served this one with smoked mushrooms and Argentinian chimichurri sauce which was outstanding. I will share a recipe for both soon. 

Hey if you try Texas Style Smoked Beef Brisket or any other recipe from my blog please share it with me on Instagram.

Make sure to tag me @sandraseasycooking using hashtag #sandrasasycooking I would love to see all your delicious creations and share them with my readers as well. Thanks!

Tap on the link for my Amazon Store and items that I am using for my BBQ Party!

NOTE:

SANDRA’S EASY COOKING a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking recommended products to Amazon.com and affiliated sites. My Amazon Store.

Yield: 10

Texas-Style Smoked Beef Brisket

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Tasty recipe for Texas-Style Smoked Beef Brisket that will make you mouth water.

Prep Time 15 minutes

Cook Time 5 hours

Rest Time 1 hour

Total Time 6 hours 15 minutes

Ingredients

• 1 12-14 pound whole packer Beef Brisket
• 2 tbsp Oil
• 2 Tablespoons Kosher Salt
• 1 Tablespoons ground Black Pepper
• 1 Tablespoon Dried Parsley
• 1 Tablespoons Garlic Powder
• 1 Tablespoon Brown Sugar
• 1/2 Tablespoon Chili Powder OPTIONAL
• 1 cup Beef Broth
• Pallets for the Smoker Mesquite + Oak

Instructions

1. Remove any silver skin and excess fat from the flat muscle. Trim down the large crescent moon-shaped fat section until it is a smooth transition between the point and the flat: Trim and excessive or loose meat and fat.

2. Mix salt, black pepper, dried parsley, garlic powder, brown sugar, and chili pepper, in a small bowl. Rub Oil all over the brisket as this will be a binder for the seasoning. Season brisket on all sides and leave it in the fridge for at least 12 hours. Make sure to wrap it with plastic wrap or alum foil. 

3. When ready to cook, start your smoker (I used Traeger grill) on Smoke with the lid open until the fire is established, about 5 minutes. Set the temperature to 250 degrees Fahrenheit and preheat, then close the lid for about 7-10 minutes.

4. Mix garlic powder, onion powder, paprika, chili pepper, kosher salt, and pepper in a small bowl. Season brisket on all sides.

5. Place brisket, and fat side down on grill grate. Cook brisket until it reaches an internal temperature of 160 degrees (about 3 hours). I like placing it on a heavy-duty aluminum foil while smoking my brisket. It is not necessary, but I like to keep juices in.

6. When the brisket reaches an internal temperature of 160 degrees, remove it from grill. Double wrap meat in heavy duty aluminum foil and add the beef broth to the foil packet.

7. Return brisket to grill and cook until it reaches an internal temperature between 195 and 204 degrees Fahrenheit, about 2 more hours.

8. Once finished, remove from grill, place it in the aluminum family size pan, and let rest for one hour and up to 2 hours wrapped up. You can cover the pan with a towel or similar to keep warmth. Some people place it in a cooler and cover with towels to allow the meat to rest, but I use alum pan. Either way, as long as you allow it to rest, the meat will pull in its juices and remain moist.

9. After the meat is rested, uncover, cut against the grain and serve.

Did you make this recipe?

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