23
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 21/2 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 .
