iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Romesco Pasta Salad with Basil and Parmesan

Ingredients:
1 cup raw walnuts
3 oz. country-style bread, crust removed, cut into 1" pieces (about 1 1/2 cups)
4 whole roasted red peppers from a jar
Zest and juice of 1 lemon
2 garlic cloves
1 tsp. crushed red pepper flakes, divided
1/2 cup plus 2 Tbsp. extra-virgin olive oil
Kosher salt
1 lb. fusilli giganti (large spiral-shaped pasta) or medium shell pasta
1 lb. mixed ripe tomatoes, cut into bite-size pieces (about 3 cups)
4 oz. Parmesan, finely chopped
1 cup basil leaves
torn if large

Instructions:
Preheat oven to 350°F. Toast walnuts on a rimmed baking sheet, tossing halfway through, until golden brown, 10–12 minutes. Let cool.
Meanwhile, process bread in long pulses in a food processor until coarse crumbs form (you should have about 1 cup). Transfer to a small bowl.
Purée roasted red peppers, lemon juice, garlic, 1/2 tsp. red pepper flakes, and about one-quarter of the cooled walnuts in food processor (no need to clean) until smooth. With the motor running, very gradually stream in 1/2 cup oil. Process until thick; season romesco dressing generously with salt.
Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain and rinse under cold water (this stops cooking and removes surface starch so the pasta will be less gummy). Shake off excess water and transfer to a large bowl. Toss pasta with half of the romesco to coat; set aside. Finely chop remaining walnuts; set aside.
Heat remaining 2 Tbsp. oil in a medium saucepan over medium and cook breadcrumbs, lemon zest, and remaining ½ tsp. red pepper flakes, stirring often, until breadcrumbs are golden, 5–7 minutes. Remove from heat.
Toss reserved pasta with remaining dressing, then fold in tomatoes, Parmesan, and reserved walnuts just to distribute. Sprinkle breadcrumb mixture over pasta and top with basil.
Charro Beans

Ingredients:
1 lb. dried pinto beans, soaked overnight, 12 garlic cloves, lightly smashed, 1 Tbsp. beef bouillon paste, 4 tsp. kosher salt, plus more, 3/4 tsp. ground coriander, 3/4 tsp. ground cumin, 3/4 tsp. garlic powder, 3/4 tsp. onion powder, 1/2 tsp. cayenne pepper, 1 small white onion, chopped, 1 medium tomato, chopped, 1/2 cup chopped cilantro

Instructions:
Drain beans, place in a large pot, and add 10 cups water to cover. Add garlic, bouillon paste, and salt and bring to a simmer. Cook until beans are just tender, 30–35 minutes. Stir in coriander, cumin, garlic powder, onion powder, and cayenne and cook, stirring occasionally, 5 minutes. Taste and season with more salt if needed.
Remove beans from heat and stir in onion, tomato, and cilantro. Cover and let sit 5 minutes for flavors to meld.
Beans (without onion, tomato, and cilantro) can be cooked 5 days ahead. Let cool; cover and chill. Reheat over medium before adding remaining ingredients.
Valentina's Charred Tomato Salsa

Ingredients:
2 Tbsp. extra-virgin olive oil
6 plum tomatoes (about 2 lb.), cut into 1 1/2" pieces
1/4 small onion, chopped
1 garlic clove
1 serrano chile, coarsely chopped
1/2 cup cilantro leaves with tender stems
1 Tbsp. fresh lime juice
Kosher salt

Instructions:
Heat oil in a medium skillet over medium-high. Cook tomatoes, stirring occasionally, until slightly charred, 7–10 minutes. Reduce heat to medium-low and continue to cook, stirring occasionally, until saucy and juices are thickened, 6–8 minutes. Let cool slightly.
Transfer tomatoes to a blender and add onion, garlic, chile, cilantro, and lime juice. Purée on high until mostly smooth but still with some texture; season salsa with salt.
Salsa can be made 2 days ahead. Cover and chill.
Spiked Ginger-Mint Lemonade

Ingredients:
1/2 cup chopped mint
1/2 cup chopped peeled ginger
1 cup sugar
1 (750-ml) bottle lemon-flavored vodka
2 cups fresh lemon juice
Lemon wheels and mint leaves (for serving)

Instructions:
Bring mint, ginger, sugar, and 2 cups water to a simmer in a small saucepan over medium heat, whisking to dissolve sugar. Remove from heat and let sit 1 hour. Strain through a fine-mesh sieve into a large measuring glass or a small bowl; let ginger-mint syrup cool completely. Cover and chill until cold, at least 30 minutes.
Combine vodka, lemon juice, ginger-mint syrup, and 4 cups water in a punch bowl and stir well.
Ladle spiked lemonade into ice-filled glasses and garnish with lemon wheels and mint leaves.
Syrup can be made 1 month ahead. Keep chilled.
Sweet-and-Spicy Slaw

Ingredients:
1/2 cup apple cider vinegar, 6 Tbsp. peach nectar or juice, 1/4 cup extra-virgin olive oil, 2 Tbsp. vinegar-based hot sauce, 1/2 tsp. crushed red pepper flakes, 1/2 tsp. garlic powder, 1/2 tsp. kosher salt, 1/4 tsp. cayenne pepper, 1/8 tsp. freshly ground black pepper, 1 large head of cabbage, thinly sliced

Instructions:
Whisk vinegar, peach nectar, oil, hot sauce, red pepper flakes, garlic powder, salt, cayenne, and black pepper in a large bowl to combine. Add cabbage and toss until completely coated in dressing. Cover and chill 30 minutes to allow cabbage to soften and flavors to meld together.
Dressing can be made 1 day ahead. Cover and chill.
Blueberry, Lime, and Cashew Smoothies

Ingredients:
2 Medjool dates, pitted, 2 cups coconut water, 1 cup cashews, 1 cup fresh or frozen blueberries, 1/3 cup plain whole-milk Greek yogurt, 1 Tbsp. fresh lime juice, Large pinch of kosher salt

Instructions:
Purée dates, coconut water, cashews, blueberries, yogurt, lime juice, salt, and 2 cups ice in a blender until smooth.
Strawberry-Rose Agua Fresca

Ingredients:
1 lb. strawberries, hulled, plus whole strawberries for serving
1/4 cup mint leaves, plus sprigs for serving
2 Tbsp. fresh lime juice
2 Tbsp. light agave nectar
1 tsp. rose water (optional)
Club soda and lime wheels (for serving)

Instructions:
Purée hulled strawberries, mint leaves, lime juice, agave nectar, rose water (if using), and 2 cups cold water in a blender until smooth. Transfer purée to an airtight container, cover, and chill until cold, about 1 hour.
Skim off any foam from surface and pour purée into four 12-oz. glasses filled with ice (glasses should be about two-thirds full). Top off with club soda and garnish with mint sprigs, lime wheels, and whole strawberries.
Potato Salad with Bacon and Eggs

Ingredients:
6 medium russet potatoes (about 2 lb.), peeled, cut into 1" pieces
2 Tbsp. plus 1/2 tsp. kosher salt
3 large eggs
4 slices bacon
1 cup mayonnaise
1/2 cup sour cream
2 Tbsp. dill relish
1 Tbsp. Dijon mustard
1 Tbsp. garlic powder
1 Tbsp. freshly ground black pepper
1 cup halved cherry tomatoes
1/2 cup halved pitted black olives from a can

Instructions:
Place potatoes in a large pot and pour in cold water to cover by 2". Add 2 Tbsp. salt and bring to a boil. Reduce heat and simmer until potatoes are just tender, about 15 minutes. Drain, then let cool slightly (the potatoes should be warm when you dress them, which will help them soak up the dressing).
Meanwhile, cook eggs in a large saucepan of boiling water 8 minutes (whites and yolks will be set). Drain; transfer to a bowl of ice water and let cool. Drain, peel, and quarter eggs.
Cook bacon in a large skillet over medium heat, turning halfway through, until brown and crisp, 8–10 minutes. Transfer bacon to paper towels to drain and let cool slightly. Tear into 1" pieces. Reserve 2 Tbsp. bacon fat in pan.
Whisk mayonnaise, sour cream, relish, mustard, garlic powder, pepper, and remaining 1/2 tsp. salt in a large bowl. Add potatoes, eggs, tomatoes, olives, half of bacon, and reserved bacon fat and fold gently until combined and completely coated. Transfer salad to a platter and top with remaining bacon.
Grand Aioli

Ingredients:
2 large egg yolks
1 tsp. Dijon mustard
1 garlic clove, finely grated
Pinch of kosher salt
3/4 cup extra-virgin olive oil
2 Tbsp. fresh lemon juice
2 lb. vegetables (such as blanched long beans, wax beans,and/or sugar snap peas; sliced cucumbers; cherry tomatoes; radishes; and/or boiled fingerling potatoes)
1 1/2 lb. protein (such as sliced ham
cooked shrimp
and/or boiled eggs)

Instructions:
Combine egg yolks, mustard, garlic, and a pinch of salt in a medium bowl set on top of a kitchen towel laid across a small heavy pot (this setup will anchor the bowl while you whisk so you have a free hand for pouring). Whisking constantly, add oil to egg mixture, starting with just a few drops and gradually increasing amount to a fine steady stream. Stop adding if there is any unincorporated oil in the bowl; going slow is key. Keep whisking until emulsified, then whisk in lemon juice. Taste and season aioli with more salt if needed. Serve with vegetables and proteins of choice.
Matcha-Dipped Strawberries

Ingredients:
2 oz. white chocolate, chopped
1/4 cup virgin coconut oil, melted
1 tsp. matcha
Pinch of kosher salt
20 chilled large stem-on strawberries, patted dry
Black and white sesame seeds (for serving)

Instructions:
Stir white chocolate, oil, matcha, and salt in a medium heatproof bowl set over a saucepan of simmering water (don’t let bowl touch water) until nearly smooth. Remove from heat; stir until chocolate is melted. Set into a larger bowl of ice water and chill, stirring constantly, until thickened and just starting to lose its sheen, about 2 minutes.
Working one at a time, hold berries by stems and dip into matcha mixture to coat; let excess drip back into bowl. Place on a parchment-lined baking sheet and sprinkle with sesame seeds. (Depending on their size, you will be able to coat 15–20 berries.) Reheat matcha mixture if it starts to set before you have dipped all the berries. Chill dipped berries until shell is set, 20–25 minutes.
Grilled Corn Salad with Hot Honey-Lime Dressing

Ingredients:
3 ears of corn, husked, 2 Tbsp. unsalted butter, melted, 1 1/2 tsp. kosher salt, plus more, Freshly ground black pepper, 3 Tbsp. fresh lime juice, 2 Tbsp. honey, 1 1/2 tsp. Sriracha, 1 tsp. granulated garlic, 1 1/2 avocados, cut into 3/4" pieces, 1 serrano chile, thinly sliced, 1/2 cup cilantro leaves with tender stems

Instructions:
Prepare a grill for medium-high heat. Brush ears of corn with butter; season with salt and pepper. Grill, turning occasionally, until kernels are very tender and charred in spots, 10–12 minutes. Let cool slightly, then cut kernels from cobs.
Meanwhile, whisk lime juice, honey, Sriracha, granulated garlic, and 1 1/2 tsp. salt in a large bowl to combine. Add corn, avocados, chile, and cilantro to vinaigrette and toss to combine; season with salt and pepper. Cover with plastic wrap, pressing in direct contact with salad to prevent avocados from turning brown. Chill at least 2 hours.
Salad can be made 1 day ahead. Keep chilled.
Strawberry and Watercress Salad

Ingredients:
1/2 medium rhubarb stalk, very thinly sliced on a diagonal
6 oz. strawberries, hulled, halved, sliced if large
2 Tbsp. fresh lemon juice
2 tsp. honey
1 bunch watercress, tough stems removed
1/2 cup basil leaves
1/2 cup cilantro leaves with tender stems
2 scallions, thinly sliced on a diagonal
Kosher salt
Crushed red pepper flakes
2 Tbsp. extra-virgin olive oil
Poppy seeds (for serving)

Instructions:
Toss rhubarb, strawberries, lemon juice, and honey in a medium bowl to combine.
Arrange watercress, basil, and cilantro on a platter, then scatter scallions over. Season with salt and sprinkle with red pepper flakes. Spoon berry mixture and juices over; drizzle with oil and sprinkle with poppy seeds.
Spicy Kimchi Slaw

Ingredients:
8 scallions
1/2 cup kimchi, plus 1 Tbsp. juice from jar
2 Tbsp. seasoned rice vinegar
1 Tbsp. Sriracha
2 tsp. fish sauce
2 tsp. toasted sesame oil
1/4 cup vegetable oil
1 small head of Napa cabbage
1 (6") piece daikon, peeled, cut into matchsticks
2 cups store-bought shredded carrots
Kosher salt
Toasted sesame seeds and cilantro with tender stems (for serving)

Instructions:
Remove dark green tops from scallions and thinly slice; set aside. Blend scallion bulbs, kimchi, kimchi juice, vinegar, Sriracha, fish sauce, and sesame oil in a blender until smooth. With motor running, very slowly stream in vegetable oil; blend until dressing is thick and airy. Set aside.
Tear off leaves from cabbage until you get down to the crunchy white part. Rip outer leaves into 2" pieces. Thinly slice core crosswise until you have about 6 cups; reserve remaining cabbage for another use. Toss in a large bowl with daikon, carrots, and reserved scallion tops. Season with salt; pour reserved dressing over. Toss to coat, transfer to a platter, and top with sesame seeds and cilantro.
Charred Bean and Pea Salad

Ingredients:
2 dried chiles de árbol
6 garlic cloves, smashed
1 (1 1/2") piece ginger, peeled, thinly sliced
3/4 tsp. coarsely ground black pepper
1/2 tsp. cumin seeds
1/3 cup plus 2 Tbsp. extra-virgin olive oil
2 Tbsp. fresh lime juice
1 tsp. pure maple syrup
1 1/2 lb. green beans, wax beans, sugar snap peas, and/or snow peas, trimmed
Kosher salt

Instructions:
Cook chiles, garlic, ginger, black pepper, cumin seeds, and 1/3 cup oil in a small saucepan over low heat, swirling occasionally, until garlic is golden and oil is very fragrant, 5–8 minutes. Remove from heat and stir in lime juice and maple syrup; set dressing aside.
Meanwhile, heat broiler. Place beans and/or peas on a wire rack set inside a rimmed baking sheet and drizzle with remaining 2 Tbsp. oil. Season generously with salt, toss to coat, and spread out beans in a single layer. Broil, undisturbed, until tender and blistered all over, about 4 minutes. Let cool.
Arrange beans and peas on a platter and spoon reserved dressing over; season with more salt.
Pork Tenderloin with Peach-Mustard Sauce

Ingredients:
2 large ripe peaches, peeled, cut into small pieces
1/4 cup ketchup
3 Tbsp. Dijon mustard
1 tsp. light brown sugar
1/2 tsp. freshly ground black pepper
1/2 tsp. (or more) kosher salt
2 pork tenderloins (about 1 lb. each)
4 tsp. kosher salt
1 tsp. freshly cracked black pepper
Vegetable oil (for grill)
1/2 cup peach preserves
warmed

Instructions:
Purée peaches, ketchup, mustard, brown sugar, pepper, and 1/2 tsp. salt in a blender until mixture is smooth and creamy. Taste sauce and season with more salt if needed.
Sprinkle pork with salt and pepper and rub all over. Let sit at room temperature 1 hour. Meanwhile, prepare a grill for medium heat and brush grate with oil.
Brush pork with some preserves. Grill, turning every 4 minutes or so and brushing with any remaining preserves, until charred on all sides and an instant-read thermometer inserted into the thickest part registers 130°F, 10–12 minutes. Transfer to a cutting board and let rest 10 minutes. Slice 1/2" thick.
Serve sliced pork with Peach-Mustard Sauce alongside.
Sauce can be made 1 day ahead. Cover and chill.
Grilled Clambake with Miso-Lime Butter

Ingredients:
4 lb. littleneck clams
3 tsp. kosher salt, divided, plus more
1 cup (2 sticks) unsalted butter, room temperature
1/2 cup white miso paste
1 2 1/2" piece ginger, peeled, very finely grated
2 1/2 tsp. finely grated lime zest
1 tsp. crushed red pepper flakes
1 1/2 lb. baby new potatoes
1 lb. jumbo shell-on shrimp
4 ears corn, shucked
14 scallions
2 Tbsp. extra-virgin olive oil
1/4 cup chopped cilantro leaves with tender stems
1 Tbsp. toasted sesame seeds
Lime wedges (for serving)

Instructions:
Place clams in a large bowl of heavily salted cold water. Let soak 20 minutes. Drain and scrub any clams that are still dirty or sandy.
Pulse butter, miso, ginger, lime zest, and red pepper flakes in a food processor until smooth and well incorporated. Set aside half of miso butter for serving. Transfer remaining miso butter to a small bowl.
Prepare a grill for medium-high heat. Arrange 2 layers of 2 large pieces of foil on a work surface, overlapping to create one large surface area. Place potatoes in center of foil in 1 layer and dot with 2 Tbsp. miso butter. Season with 1 3/4 tsp. salt. Fold up sides of foil, then crimp and fold to seal. Transfer to a large rimmed baking sheet.
Arrange 2 more layers of 2 large pieces of foil in the same way to create 1 large surface area. Place half of clams in center of foil, dot with 1 1/2 Tbsp. miso butter, and enclose in a purse shape (so you can take a peek at clams when cooking). Repeat with more foil and remaining clams. Transfer both packets of clams to pan with potatoes.
Arrange shrimp, corn, and scallions on another large rimmed baking sheet in separate sections. Drizzle with oil; season with 1 1/4 tsp. salt. Toss to coat.
Grill potatoes, turning every 5 minutes, until tender when pricked with a toothpick, about 25 minutes total. Return potatoes in foil back to baking sheet to keep warm.
After potatoes have been cooking for 10 minutes, grill corn, brushing occasionally with miso butter and turning every 3–4 minutes, until charred in some spots, about 10 minutes total. Return corn to baking sheet and cover with foil to keep warm. Grill clams until they open, 10–15 minutes. Transfer to pan with potatoes and corn.
Grill scallions and shrimp, brushing with miso butter and turning once halfway through, until scallions are charred and shrimp is cooked through, 4–6 minutes, depending on their size. Return to baking sheet.
Cut each ear of corn into 4 pieces and divide between 2 platters. Divide potatoes, shrimp, scallions, and clams between platters, then pour clam juices over. Top with cilantro and sesame seeds. Serve with reserved miso butter, lime wedges, and lots of napkins.
Do Ahead: Miso butter can be made 2 days ahead. Cover and chill. Potato packets and clam packets can be grilled 1 day ahead. Enclose packets and chill.
Big-Batch Strawberry Compote

Ingredients:
4 lb. strawberries, hulled, halved if large
3/4 cup granulated sugar
1/4 tsp. kosher salt
1 vanilla bean, split lengthwise, and/or 4 strips lemon zest (optional)
1 Tbsp. fresh lemon juice

Instructions:
Combine strawberries, sugar, salt, and 1/4 cup water in a small pot. Scrape in vanilla seeds and add pod, or add lemon zest if using. Bring to a simmer over medium heat and cook, stirring occasionally and breaking up strawberries with a wooden spoon at beginning of cooking, until fruit is tender and juices are thick enough to coat spoon, 40–45 minutes. Fish out vanilla pod and/or lemon zest, then stir in lemon juice.
Do Ahead: Compote can be made 5 days ahead. Let cool, then cover and chill.
Southern "One-Cup" Peach Cobbler

Ingredients:
1 1/2 lb. peaches, pitted, cut into 1/2"-thick wedges
2 tsp. finely grated lemon zest
1/4 cup fresh lemon juice
1 cup sugar, divided
3/4 tsp. kosher salt, divided
1/2 cup (1 stick) unsalted butter
1 cup all-purpose flour
1 1⁄2 tsp. baking powder
1 cup whole milk
1 tsp. vanilla extract
Vanilla ice cream or whipped cream (for serving; optional)

Instructions:
Toss peaches, lemon zest, lemon juice, 1/4 cup sugar, and 1/4 tsp. salt in a large bowl. Let sit, stirring occasionally, until saucy, about 15 minutes.
Preheat oven to 350°F. Place butter in a 13x9" glass or ceramic baking dish and heat in oven until melted, 8–10 minutes. Remove pan from oven.
Meanwhile, whisk flour, baking powder, and remaining 3/4 cup sugar and 1/2 tsp. salt in another large bowl. Add milk and vanilla and whisk until batter is smooth with no lumps. Pour evenly over melted butter in baking dish (do not mix). Spoon fruit mixture and 3 Tbsp. of the accumulated juices evenly over batter.
Bake cobbler, rotating pan halfway through, until batter is puffed and lightly golden across the surface and browned around the edges, 40–45 minutes. Let cool 10 minutes.
Serve with ice cream or whipped cream if desired.
Spiked Ginger-Lemonade Soda Can Cocktail

Ingredients:
1 (12-oz.) can ginger beer
2 1/2 oz. gin
1 1/2 oz. fresh lemon juice
4–5 dashes Angostura bitters

Instructions:
Pour off or drink 5 oz. from ginger beer so that 7 oz. remain in can. Combine gin, lemon juice, and bitters in a measuring glass or cocktail shaker. Fill with ice and stir or shake well to combine, about 20 seconds. Strain into can.
Cherry-Bourbon Soda Can Cocktail

Ingredients:
1 (12-oz.) can Dr. Brown’s Cherry Soda
1 1/2 oz. bourbon
1 oz. Campari
1 oz. fresh lemon juice

Instructions:
Pour off or drink 5 oz. from cherry soda so that 7 oz. remain in can. Combine bourbon, Campari, and lemon juice in a measuring glass or cocktail shaker. Fill with ice and stir or shake well to combine, about 20 seconds. Strain into can.
Salty Paloma Soda Can Cocktail

Ingredients:
1 (12-oz.) can Pamplemousse La Croix
2 oz. tequila blanco
1 oz. fresh lime juice
1 oz. triple sec
Lime wedge (for serving)
Kosher salt

Instructions:
Pour off or drink 5 oz. from pamplemousse so that 7 oz. remain in can. Combine tequila, lime juice, and triple sec in a measuring glass or cocktail shaker. Fill with ice and stir or shake well to combine, about 20 seconds. Strain into can. Rub outside rim of can with lime wedge, then sprinkle with salt.
Brown Butter Steel-Cut Oatmeal

Ingredients:
2 tablespoons unsalted butter, 1 1/2 cups steel-cut oats, 4 1/2 cups water, 1/2 teaspoon kosher salt, Brown sugar, for serving, Heavy cream, for serving

Instructions:
Select Sauté on the Instant Pot and melt the butter. Add the oats and sauté, stirring often, for about 5 minutes, until aromatic and lightly toasted. Add the water and salt and stir to combine, making sure all of the oats are submerged in the liquid.
Secure the lid and set the Pressure Release to Sealing. Press the Cancel button to reset the cooking program, then select the Porridge settingand set the cooking time for 12 minutes at high pressure.
Let the pressure release naturally for at least 10 minutes, then move the Pressure Release to Venting to release any remaining steam. Open the pot and stir the oatmeal to incorporate any extra liquid.
Ladle the oatmeal into bowls and serve with brown sugar and cream.
Apple cinnamon: Stir in 1 apple, chopped, and 1/2 teaspoon cinnamon with the water.
Pumpkin spice: Stir in 1 cup pumpkin puree, 1/4 cup maple syrup, and ¾ teaspoon pumpkin pie spice with the water.
Peanut butter–banana: Stir 1/4 cup creamy peanut butter into the finished oatmeal. Top each serving with banana slices.
Blueberry almond/pecan: Top each serving with a handful of fresh blueberries, a scattering of toasted sliced almonds or pecans, and a drizzle of honey.
Savory sesame soy: Omit the salt. Stir in 2 tablespoons soy sauce and add 1/2 teaspoon toasted sesame oil with the water. Serve topped with a fried egg.
BBQ Baby Back Ribs

Ingredients:
1 or 2 racks baby back ribs, 2 1/2 to 3 1/2 pounds total, 4 cups apple juice, 1/2 cup cider vinegar, 1/2 cup favorite barbecue sauce

Instructions:
With a rack bone side up, and starting at one end, slip a knife tip under the translucent membrane, loosening it from the bone. Once you have lifted enough to get a good grip, grasp the membrane with a paper towel and peel it off the rack (or ask your butcher to do this). Repeat with the remaining rack(s). Cut the rack(s) in half crosswise.
Stack the ribs in the Instant Pot. Pour in the apple juice and vinegar. Secure the lid and move the Pressure Release to Sealing. Select the Meat/Stew setting and set the cooking time for 20 minutes at high pressure. (For meat-falling-off-the-bone ribs, set the cooking time for 25 minutes.)
Let the pressure release naturally for 15 minutes. While the pressure is releasing, preheat the oven to 400° F and line a sheet pan with aluminum foil or a silicone baking mat.
When 15 minutes have passed, move the Pressure Release to Venting to release any remaining steam. Open the pot and, using a pair of tongs, transfer the ribs to the prepared sheet pan. Discard the cooking liquid.
Brush the ribs on both sides with the barbecue sauce, then bake for about 10 minutes, until the sauce is a caramelized and browned. Remove from the oven, cut the ribs apart, and serve.