11M views · 201K likes | I'll never make BBQ Ribs any other way | I'll never make BBQ Ribs any other way My recipe combines pork ribs, a pineapple and honey to make a delicious family meal. This yummy recipe is great... | By The Gooch | Let's do it. Just put the pineapple right down into the honey. Just up and down. Just get it totally covered. Then take your ribs and then just take your rub and just put that rub right all over those ribs. Just rub it in. That's why they call it a rub. These are going to be the best tastin' ribs. Put that over. Just rub it all over. I take a handful of the brown sugar and just put the brown sugar in with it. Rub that in. Do both sides. Don't forget you gotta do both sides and then take a little of the granulated sugar and just put a little bit of granulated sugar on top not as much and flip that over now I like a little bit more spice you can use whatever barbecue sauce you want I'm just using this regular generic barbecue seasoning for my rub but I also like to add a little bit of this Flat Iron. Use whatever honey you want I'm from Missouri I use Lil Mo Honey that's my favorite honey. Just take it, let that drip, and then just place the pineapple right on top of your ribs like that. Just bring it up. Stretch it out. Take that side. Just take a skewer. You're just going to want to stick the skewer in. Bring the other side up and then just take another skewer and just put it right in there. Gonna get it deep in there. Preheat your oven at 300 degrees. Take that up like that. Just break off your skewers. Don't want them poking in the oven. I just cook this in a cake pan. Just lift it up. Set it in your cake pan. Now we take barbecue sauce, honey, onions, and minced garlic and just put that all around the top. Don't worry if some of it falls down into the pan. That's just going to cook up the bottom real good. Make sure you spoon that out and get the front too. Whoop. Look at that. These ribs are going to be great. You can have them anytime of year. Okay now I'm going to show you how to prep it for the oven. So just take your aluminum foil. Lay your aluminum foil out. You want to get it pretty long. Straight out like that. What we're going to do is we're going to do a crisscross. Because you know "crisscross will make you jump jump". Okay, put that right there and then you take the pineapple, ribs. Oh gosh, I wish you could smell this. We got the onion, the garlic, the barbecue sauce. It's amazing. Okay, bring this up around here. Just pull it in around the crown. That's it's the crown, right? Correct me if I'm wrong. You all let me know. Is it called the crown or the head? I don't remember. Put that all the way around. Bring it in nice and tight. Mold it in. Yes. Fold this up. Get it all folded up. Amazing. Now, that's going to help that cook deep inside. If the crown is too tall for your oven, just cut off the top part. Here she goes into the oven. Three hundred degrees for three to three and a half hours until your ribs are done. Ahhh this smells so good. So let's unwrap it. I cannot wait to unwrap this. Oop. Okay be careful unwrapping it. Smelling so good. Don't forget we've got the ribs covered in the pork rub and it envelops the pineapple. Okay let's cut into it. I'm just going to add some parsley to the top of it. Okay now let's take the knife and let's cut off some pineapple and ribs. Look at that. Oh smells so good. That sounds so juicy. Wow. Cut right through there. Just make sure you're not hitting the bone. Oh look at that. Look at that steam coming out of there. Delicious. Let's take this over. Let's put it on the plate. Let's put it up here. Oh, cut the end of the pineapple off because you're not going to want to eat that. And then let's take that to the side. Let's get these bones out. Let's take some bones out. Look at this. The bones out. Oh yeah. Oh lord. Look at that. Look at that meat. Mmmm. Look at how juicy that is. Okay, let's let's taste it. Here we go. Look at this. The pineapple. I'm sure that pineapple is going to be prominent. These are amazing. Look at these ribs. Look at that pineapple. Delicious. Oh my goodness. Wow. Wow. Wow. Wow. If I can do this, you can do this. Bon appetit.
34K views · 739 reactions | Homemade BBQ sauce recipe ⬇️ Recipe below, or comment BBQ and I’ll send it over! Store-bought BBQ sauce is full of corn syrup, artificial colors, and preservatives. Making your own means using simple, real ingredients that taste way better. Once you try it, you’ll never go back. Ingredients: -12 oz ketchup -1/4 cup apple cider vinegar -1/4 cup date sugar (or coconut sugar, brown sugar) -1-1/2 Tbsp Worcestershire sauce or steak sauce -2 tsp onion powder -1 Tbsp Dijon mustard or spicy brown mustard -3 garlic cloves, minced -1/3 cup honey -2 Tbsp molasses DIRECTIONS -In a saucepan, combine all the ingredients -Stir well to combine. -Heat the sauce over medium heat, stirring occasionally, until it starts to simmer. -Reduce the heat to low and let the sauce simmer gently for about 5-10 minutes, stirring occasionally. -Remove from heat and let it cool slightly before using. -Use the BBQ sauce immediately or store it in an airtight container in the refrigerator. Comment BBQ and I’ll send my recipe! #momoflittles #homesteadingmama #toddlersnacks #homemaderecipes #simplerecipes #easyfamilyrecipes #toddlermama #easyrecipe | Meaghan Williamson
528K views · 31K reactions | @SHREDHAPPENS CHICKEN SKEWERS - MIDDLE EASTERN STYLE . Grilling season may be coming to a close soon, but that doesn’t mean you can’t make the most amazing skewers right at home. All these take is an easy marinade, you skewer them up, put them in the oven, and top with the most amazing garlicky white sauce. Perfect as is, with regular rice, or if you are doing highprotein/lowcarb, you can use my @kaizenfoodco lowcarb rice with just 6 net carbs! . Here is how to make it: . 1.We’ll start with our marinate. Cut 2.5lbs boneless skinless chicken thighs into 1.5 inch to 2 inch pieces. Add to a bowl. Drizzle with 2 tbsp olive oil. Season with salt, pepper, 1 tbsp onion powder, 1 tbsp garlic powder, 1 tbsp paprika, 1 tbsp Aleppo or chili flakes, and 1/4 tsp cinnamon. Add 1.5 tbsp tomato paste, 2 tbsp sour cream or thick yogurt, and the juice of 1 small lemon. Give it a REALLY good mix, then marinate for 2-6 hours, but ideally overnight. . 2.When you’re ready to eat, remove the chicken from the fridge and let sit for 30-45 mins to come up to room temp. Skewer them up on 12 inch skewers - this should make about 5-6 skewers. Add onions or peppers as you wish. . 3.Preheat oven to 400F. Add skewers to a sheet lined with parchment paper and place in the oven for 36-38 minutes. . 4.While the chicken is cooking, make the garlicky white sauce. Grab a bowl, add 4 minced garlic cloves, 2 tbsp mayo, 2 tbsp sour cream, 1 to 2 tbsp finely chopped fresh flat parsley, the zest of a lemon, the juice of half a lemon, a generous pinch of salt, pepper, and give it a really good mix. Give it a taste. If you’d like it more lemony, add more lemon juice, or if you want to thin out the sauce, you can add 1 to 2 tbsp water. . 5.Remove chicken from the oven, top with some white sauce drizzles, fresh parsley, sumac, and whatever else you like. . 6.I also made a quick and easy tomato red onion and parsley salad, then served it all over my kaizen lowcarb rice. . If you make it, be sure to let me know what you think on SHREDHAPPENS . . ENJOY . . . . #lowcarb #lowcarbrecipes #ketorecipes #mediterraneanfood #middleeasternfood #keto #ketorecipes #healthyrecipes #healthyfoodshare #chickenkabobs | Arash Hashemi | James Quinn · Beyond Space and Time
621K views · 3.7K reactions | SAVE and MAKE one of the BEST steak recipes - ever. This is a flank steak pinwheel and it’s soooooo easy to make and is SOOOO GOOD. I’ve only ever bought these premade so thought I’d give it a try. The Boursin adds an extra level of creaminess and flavor 😉 method below: -pound out your flank steak until it is THIN like mine here! -salt both sides of the steak -add a layer of Boursin cheese followed by a layer of sautéed spinach and then a layer of mozzarella -OPTIONAL: add prosciutto. I didn’t want to. -roll the steak as shown and tie with kitchen twine. If you don’t have it get it on Amazon lol -it’s helpful to also have a skewer in each when you are cooking it but not necessary. Each slice needs to either have twine around it or a skewer so it stays together -heat your grill or griddle pan and sear on both sides until brown. I did about 4 min per side and the inside was perfectly medium (rare ish) -serve atop of a charred scallion mixture - it’s sooo simple. Herbaceous. And Delicious. #steak #dinners #bbq #thefeedfeed #tasty #buzzfeedtasty | Simply Alessandra | Lauryn Hill · Can't Take My Eyes Off of You ((I Love You Baby))
793K views · 758 reactions | SAVE my GRILLED GREMOLATA STEAK & POTATOES recipe for when you are in need of an easy summer dinner! RECIPE BELOW 2 cups parsley 5 garlic cloves ½ lemon juiced ¾ cup olive oil + 1 tbsp olive oil 1¼ tsp salt 2 tsp jarred Calabrian chili pepper 1 ½ lbs skirt steak 1 ½ lbs small potatoes -Add parsley, garlic, lemon juice, ¾ cup olive oil and ¾ tsp salt to a food processor and pulse about 20 times. -Place skirt steak in a container or bowl and cover with ½ cup of the marinade. Let sit for 1 hour. -While the skirt steak marinades, bring a medium pot of salted water to boil. Once the water is boiling, add the potatoes. Cook for 3 to 4 minutes or until the potatoes are fork tender. Strain and place in a medium sized bowl. Coat potatoes with 1 tbsp olive oil and ½ tsp salt. -Preheat grill to high. Grill the skirt steak for 2 minutes on each side then remove from heat and let rest for 5 minutes. -While the steak rests, place the potatoes in a large grill basket cook right on the grill until golden brown, about 6-8 minutes. Flip ½ way in between. -Use a sharp knife to cut the steak against the grain. Plate with potatoes and drizzle the remaining gemolata over the steak and potatoes. #easydinner #steakdinner #steakandpotatoes #cookingvideo #easydinnerrecipes #easyrecipe #quickdinner | Ereka Vetrini
