• Spare Ribs Recipe

    Fall Off the Bone Spare Ribs

    This pressure cooker recipe comes straight from the top! The President of GSI Outdoors, Ian, shared his favorite way to cook amazingly tender, fall off the bone, melt in our mouth spare ribs.


    ribs GSI Outdoors Fall Off the Bone Spare Ribs

    What you will need:

    • 1 rack of spare ribs
    • 1 tbs canola oil
    • 1 cup vegetable broth
    • Dry rub seasoning (or make your own with a nice paprika, salt and freshly ground 5 corn pepper)
    • BBQ sauce if you want wet ribs or more dry rub for dry ribs


    Trim the membrane off the back of the ribs and cut into pieces or 3-4 bone sections. Lightly cover the ribs with the dry rub mixture. Cover and refrigerate 2-24 hours.

    Heat the pressure cooker and oil on a stove until oil forms rivers. Turn down to medium-high heat and brown the ribs for about 6 min per batch turning frequently, remove and set aside. Remove pressure cooker from heat and place all of the browned ribs back into the cooker in a vertical orientation so that the ribs are standing up on the cut side of the bones. Add broth, cover and tighten down lid. Return Cooker to medium-high heat. As the weighted valve starts to rattle set your timer for 15 min, adjusting heat so that the weighted valve rocks gently back and forth letting the steam escape.Remove from heat and let cool until the lid can be safely removed. Remove ribs and coat with BBQ sauce or pat dry and re-coat with dry rub spice mix.Place on grill or in broiler oven and cook until the BBQ sauce caramelizes on the meat or with dry rub until the meat lightly browns.

    Enjoy with a nice cold refreshing beverage.



    Products used to create recipe:

    Halulite 5.7 L Pressure CookerInfinity Stacking CupPivot Tongs CupGlacier Stainless Imperial Vacuum Pint

  • Fall Picnic



    I think that I say, “This is my favorite season!” with every season. When winter is here, it’s the snow. When our breath makes little clouds as we hike, ice climb, build snow caves, or on long days on the slopes followed by warm fires and hot drinks in the evenings. Then spring and summer, with their promise of warmer days and warmer water and lots of camping. But fall? That crisp air after a hot summer, the spray of color all around that is so swift but breathtakingly beautiful. And harvest food and cider and picnics in the falling leaves. We can’t wait to get outside, layering up for chilly mornings and then shedding most of that as the sun warms us up during the day.


    We take full advantage of these days.




    We found a sunny patch among the native grasses and aspen and evergreens this past week and set out blankets, unpacked our coolers, and treated ourselves to a slow brunch.




    Of course there was a little exploring while the kettle heated for hot cider, and we collected a few leaves and pinecones along the way.




    As luck would have it, we ended up staying a little longer and through an early dinner - much needed time outside with our friends and family. It sounds so cliché to say that it was a breath of fresh air, but fresh air is exactly what’s needed between the regular moments and “everyday” days. Being outside reminds us to listen, to slow down, and to enjoy dragging out giggles and drinks; one of our very favorite things is to pack a big picnic and head for the hills, to keep the clichés going.




    And to help you on your own journey, we’ll leave you with a favorite hot cider recipe.


    6 Cups Apple Cider
    2 Sticks of cinnamon
    5 Whole allspice berries
    3 Whole cloves
    2 cups of cut up apples and oranges, with skin


    In an 8 cup percolator, pour cider into base and add cinnamon sticks, berries, cloves, and fruit. (TIP: You do not need the percolator attachment for this recipe.) Heat cider to a simmer and allow to cook for 10 minutes. Pour into your glass and enjoy. If you bring your flask, you can always add a little of your favorite nipper. Enjoy!

  • Ride...

    The days are getting shorter and fall is in the air. That added crispness in the morning is something that I look so forward to while sweating through the end of summer. It won’t be long until outdoor adventures require extra layers, budgeting activities around sunset times, and depending on headlamps. It’s time to squeeze a few more adventures in before saying farewell to summer.


    An email sent, a couple follow-up texts, and the plan was set. Meet for breakfast at a little event called “Biscuit Days” in our wonderfully small town, then mount up on bikes and ride 50 miles north to Fort Collins to sample a few of the delicious offerings from New Belgium Brewing. The route is fantastic, and with a bit of pre-ride planning we engineered a plan comprised almost entirely of gravel roads and bike paths. Taking b-roads and paths guarantees much better scenery, fewer cars, and infinitely better conversation.




    After meeting for some tasty biscuits and gravy served by people dressed in pioneer garb, we saddled up and headed north. The weather was perfect - neither warm nor cool with scattered clouds.




    With great roads and belly laughs, the miles rolled by quickly. Before we knew it we’d knocked off 10, then 20 miles. About midway we came across a serene little lake tucked among some houses that offered the perfect place to stop and brew a second morning cup. The Pinnacle Canister Stove, Ultralight JavaDrip and Glacier Stainless Bottle Cup fit perfectly in my top tube bag and brew a very satisfying cup.





    We rolled away from the lake and knocked off a few more miles of gravel and then met up with some bike paths that led us north as they wove through open space. The scenery was gorgeous, making the miles melt away. Before long, the bike path ended on the outskirts of Fort Collins. Frequently included on various Bike Friendly City lists, Fort Collins is a web of fantastic bike lanes and paths. We made our way north, with no real route planned out, just following our nose. We felt we’d earned those beers.




    We had the Glacier Stainless Growler with us and wanted to fill it and take it home for later. With so many options, it was important to do some research to figure out the perfect brew. We sampled a few beers, but with it being Octoberfest season, the pumpkin ale had to be the winner.






    Sometimes it’s hard to squeeze in one more “Big Summer Adventure,” but usually all it takes is a couple of emails and texts to get the ball rolling. The right adventure is just right outside your door. What are you waiting for?

  • Community Coffee Project

    Community Coffee Project


    We all lead busy lives. Between work, family, and trying to fit in our outdoor pursuits, weekends get filled up, Monday comes around and before you know it, it’s Friday…


    Being busy is great, but occasionally we all need a reason to take a step back, break up the monotony of the weekly grind, meet some new people, and just slow down.


    Two friends in Boulder, Colorado - Joshua Crane, owner of a small-batch coffee roasting company who makes local deliveries by bike and Brian DeGroodt, owner of Siren bikes - felt this need and decided that instead of just talking about it, the time had come to DO something about it. Coffee and bikes are a natural fit, so Community Coffee Project was born.


    This small but growing group was inspired by a group out of Los Angeles that Brian and Josh had read about on a bike blog, The Radavist. Community Coffee Project meets near a small waterfall in a clearing off a bike path that runs through Boulder on the last Friday of every month. There is no agenda, other than to brew some coffee outside and socialize a bit before heading on to work. Favorite outdoor coffee brewing systems are deployed, coffee is brewed, and the only rule? NO SELLING.




    “I’m not here to sell coffee, Brian’s not here to sell bikes. We just want people to share part of their morning routine,” said Josh. “We want people to get off the bike path and share something more meaningful than what type of tires or wheels they’re running."


    Brian added, “As a community we’re united by outdoor activities, specifically solo outdoor sports. We don’t always get to know people beyond those micro groups. I’ve made a new friend every time we’ve done this."


    The day I attended, topics discussed included sustainable agriculture, the true environmental impact of driving a Prius and of course, the best way to brew coffee outside. People discussed brewing techniques, setups, and shared part of their typical morning routine of making coffee.


    “We just want to get a new community together under a positive tone.”


    This group is open; anyone can come. It became apparent in my visit the goal is to get people out of their little groups and into one where they might connect with someone new.


    So if you find yourself on the bike path in Boulder on the last Friday of the month, look for the waterfall (it’s due south of Boulder Brewing Company), stop by, have a cup, and some conversation.



  • Tiffin Back-to-School Lunches

    Packing lunches for our boys is always a roller coaster in our house. Since they started school several years ago, both have refused to eat hot lunch at school, which honestly has been both a blessing and a challenge. We’ve been impressed that they are concerned about the kind of food they eat and where its sourced, but the difficulty lies in a lack of variety. Simply said, sometimes we just get in a rut when packing their lunches.


    In comes the Tiffin. These food containers have been life savers and the boys completely love having a warm meal at lunchtime. The Tiffin is easy to pack, easy to fill, and easy for them to open and shut. Offering an on-the-go hot lunch mixes up the old sandwich routine, too, and we’ve come up with a few ideas to get you started on packing your own.


    Sausages and eggs. I have to admit, this blew my mind. I have no idea why the thought of taking breakfast for lunch was such an exciting thing, but it was. The boys love all things breakfast, and this is so easy. Simply cook some small links and scramble your eggs. Slide the sausages in first, vertically, and then pack the scrambled eggs in on the side. You can do this bacon and eggs, homemade pancake strips and bacon or syrup, or hot oatmeal topped with berries and honey. Just start brainstorming!




    Mac and cheese. This might seem too easy and too normal. Don’t discount the normal. One of our boys always came home pretty sullen when mac and cheese was served at school, but he still refused to try it. We have a favorite organic version that we make every once in a while and surprise them. High fives all around on mac and cheese day.




    Meatballs. So versatile! You can pack them in marinara and noodles, teriyaki sauce, sweet and sour sauce, BBQ sauce, or just leave them plain. I always make a double batch and freeze half of them so we can be ready in a pinch.




    Leftover dinner. Soups, stews, chicken pot pie, meatloaf, fried rice, potatoes, chicken nuggets/strips, stir fried veggie medleys, a simple sweet potato/sausage/cheese/egg hash (pictured below), etc. If it’s a meal they love, set aside a couple of portions to pack in their lunch the next day.


    Dessert! Come on! This is about as good as breakfast for lunch. Pack a hot cobbler in there. An easy way is to quick grill some peaches (on your stove at home; no need to get too fancy) or heat up some fruit, top with a crunchy granola, and drizzle with a little cream (not too much or it will turn soggy). Or try some warm candied nuts, top with strawberries, and don’t forget that drizzle of cream. Pair it with a healthy lunch (sandwich, wrap, etc) and that measly 20 minutes or so that the kids get for lunch will seem like plenty of time to eat all of that hot, delicious mess.




    Are you inspired? I am. In fact, I think I might steal their Tiffins and pack a hot lunch AND a hot dessert for myself for work tomorrow.

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