Use and Care Manual

Oven-Roasted Ribs

Makes 6 servings

Dry rub:

2 tablespoons packed light brown sugar

3 tablespoons chili powder

1 teaspoon kosher salt

½ teaspoon smoked paprika

½ teaspoon freshly ground black pepper

½ teaspoon dried oregano

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