Weekly Meal Plan: Weeknight Ribs, a Peppery Pasta, and Extra-Crispy Chicken

This week, you'll cook with magic. On Sunday you’ll make two batches of ribs in the Instant Pot, which will go into the fridge until Monday night, when you'll give them a quick turn on the grill. (That's right—ribs on a weeknight. Magic!) Later in the week you'll make chicken cutlets that taste—and crunch—like they’re fried, even though they aren't. (Magic again!)

All the details are below. But first, the grocery list:

Pantry

• Black peppercorns

• Cumin seeds

• Crushed red pepper flakes

• Kosher salt

• Ground cinnamon

• Cayenne pepper

• Celery salt

• Brown sugar

• Vegetable oil

• Olive oil

• Red or white wine vinegar

• Mayonnaise

• Dijon mustard

• Panko (Japanese breadcrumbs)

• Honey

• 16 oz. gemelli, orecchiette, or other medium pasta

• Scoop-style or thick-cut tortilla chips

• Barbecue sauce

• 1 (15-oz.) can pinto beans

• Pickled jalapeños

• Good quality prepared marinara sauce, optional

Produce

• 1 head garlic

• 1 small white onion

• 1 bunch dill

• 1 bunch mint

• 1 bunch chives

• 4 multicolored heirloom tomatoes

• 1 large plum tomato

• 1 head broccoli

• 3 large ears corn

• 5 mini seedless or Persian cucumbers, or 1 small English hothouse cucumber (about 12 oz.)

• 8 oz. mixed tender greens

• 1 (4-lb.) seedless watermelon

• 1 lemon

Dairy

• 6 oz. block feta

• Eggs

• 10 oz. aged Pecorino Romano or Parmesan

• 8 oz. cheddar cheese

• 8 oz. fresh mozzarella

Butcher’s Counter

• 8 lb. St. Louis-style pork spareribs (have the butcher cut them into 3- or 4-rib sections)

• 3 lb. skinless, boneless chicken breasts (about 4 large)

Liquor Store

• Dry white wine

SUNDAY: Make-Ahead Instant Pot Grilled Ribs

These beauties are ready so quickly, you can cook two consecutive batches in a little over an hour—that’ll give you enough for two dinners during the week. To do it, double the dry rub and season all the ribs. Cook half and empty the cooker, reserving the liquid. Add the other half of the ribs plus more wine, and repeat. Remove the second set of ribs, return the reserved liquid to the pot, and reduce as directed in the recipe. Refrigerate everything.

MONDAY: Grilled Ribs with 3-Ingredient Grilled Watermelon, Feta, and Tomato Salad

Since you pre-cooked the ribs, tonight you only need to grill them according to the recipe’s instructions and reheat the sauce. But before you pop the meat onto the flames, grill the watermelon for the salad. Pull the meat from the bones of the extra ribs, roughly chop, and refrigerate.

TUESDAY: Magic Crispy Chicken with steamed broccoli

Frying the panko before you coat the chicken gives you all that irresistible crunch in less time (and with less mess) than frying the whole thing. Make a double batch of chicken to give a head start on Friday’s dinner. When the chicken is about 5 minutes away from being done, steam the broccoli—and make a double-batch of the chicken’s sauce if your kids like dipping their vegetables. Refrigerate the extra chicken.

WEDNESDAY: Corn Cacio e Pepe with Smashed Cucumber Salad

This is one of those blissfully easy pasta recipes, the kind that take only as much time as you need to cook the noodles. While you’re waiting for the water to boil, smash and salt the cucumbers for the salad. Once you’ve sauced the pasta, toss the cukes with the dressing.

THURSDAY: BBQ Pork Nachos

The meat from those luscious grilled ribs makes a spectacular topping for nachos. To make, preheat the oven to 450°F. While it’s heating, wrap the meat loosely in foil and put it in the oven to warm up. Line a rimmed baking sheet with foil. Spread a layer of tortilla chips and top with half the cheddar plus some of the pinto beans, chopped plum tomato and onion, jalapeño slices (or serve those separately, if your kids don’t like spicy food), and half the meat. Repeat with a second layer of chips. Bake for 5 to 10 minutes, until the cheese is melted and bubbly. Drizzle with barbecue sauce and serve.

FRIDAY: Chicken Parmesan with Everyday Greens Salad

Tuesday’s leftover chicken makes the easiest chicken parm ever. Place the cutlets on a baking sheet, top each with a slice of fresh mozz, and bake at 350°F for 10-12 minutes—until the chicken is reheated and the cheese is starting to brown. While that’s baking, make the salad using some of the dill, mint, and chives. Spread a ladleful of tomato sauce on each plate (if you’ve got Sunday Stash Marinara in the freezer, it’s perfect here) and top with a cutlet.

Originally Appeared on Epicurious