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How to Make Oven Barbecued Beef Ribs

From - Posted: Jan 22, 2009 - 190,586 views
Cooking | How to Make Oven Barbecued Beef Ribs | How to Make Oven Barbecued Beef Ribs
How to Make Oven Barbecued Beef Ribs
How to Make Oven Barbecued Beef Ribs
Duration: 05 minute 40 seconds 
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SUBSCRIBE here: http:bit.lyLQTHYW This video has a lot of controversy because of the cooking times. Some people find that the ribs are not tender enough and others love it. I would strongly recommend that you use this as a guide for the rub and the process. If you like your meat to be more tender simply cook these for longer. Personally, we like these exactly like this. You decide what you want.You will notice that I adjusted the temperature and cooking times on the printed recipe for you. They are different. If you like ribs that are more tender go ahead and follow the printed version. Thanks for watching!Serves two to three 3 ½ pounds beef ribs 3 tablespoons brown sugar 1 teaspoon garlic powder 1 teaspoon dry mustard 1 teaspoon paprika 1 teaspoon salt ½ teaspoon ground black pepper 2 tablespoons cider vinegar BBQ sauce of your choicePreheat the oven to 450 degrees.Remove the membrane from the back of the beef ribs with a small paring knife and a paper towel. All you have to do is grab a piece and pull it towards you. If the membrane breaks pull it up with the knife, grab it with the paper towel and pull again. Mix all the dry ingredients in a small bowl. Add the vinegar to form a paste. Liberally apply the wet rub to the ribs.Place the ribs in an ovenproof pan and place in the oven for 20 minutes.Reduce the heat to 350 degrees and cook for an additional 45 minutes.Remove the ribs from the oven and brush with barbecue sauce.Return to the oven and cook for an extra 30 minutes.Remove them from the oven and brush with barbecue sauce again.Return to the oven and cook for an extra 30 minutes.Turn the oven to broil.Return the ribs to the oven and broil for 5 minutes, or until barbecue sauce is bubbling and caramelized. Be careful not to burn your ribs under the broiler!Cut the ribs into individual pieces and serve.Print your recipe here - http:thefrugalchef.com200901oven-barbecued-beef-ribs
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How to Cook Pork Chops with Mango Salsa

http:full.scLQTHYV - SUB HERE! Pork chops come in different thickness and can be boneless as well. The thicker the chop the longer it has to cook and the harder it is to keep it moist. This is why I like to use a maximum if 12 inch thick chops. They are easier to handle.As with any meat you cook, it is important that the meat be at room temperature before you start cooking it. This will assure an evenly cooked pork chop. So make sure you keep that in mind.It is also important that you heat your skillet well, before you start this process. The pan has to be really hot before you add the oil. Once the oil has heated you can go ahead and add the meat.Your meat will stick to the pan initially. It will release once the bottom has formed a nice crust. Resist the urge to pull it. You will break the muscle. Be patient and flip it only when it is nice and browned and ready. You will need to flip them a couple of times so that the middle cooks through.Serves fourFOR THE CHOPS: 4 pork chops -- about ½ inch thick 1 ½ tsp. curry 1 ½ tsp. ground cumin 1 ½ tsp. garlic powder ¾ tsp. thyme 1 tsp. salt 1 tsp. black pepper 1 TBS olive oil + 2 TBS for fryingPlace the curry, cumin, garlic powder, thyme, salt and pepper in a bowl. Mix. Add 1 TBS olive oil and form a paste. Rub the pork chops on both sides and let them sit a room temperature for about 10 minutes.Heat a large skillet. Add the remaining 2 TBS of oil. Place the pork chops in the skillet and cook them until the bottom has formed a brown crust -- about 5 minutes. Depending on the thickness of your pan, work on medium-high to medium heat. Flip the chops. Once that side has developed a crust -- about another 5 minutes -- flip them again. Do this for a couple of times.To test if your pork chops are done, insert a meat thermometer close to the bone. It should register 160 degrees. Or, cut close to the bone. You should have clear juices running. Serve with the mango salsa. Enjoy!CALORIES 266.07.; FAT 13.7 grs (sat 3.3; mono 7.86; poly 1.55); PROTEIN 34.23 grs ; FIBER 0.88 grs; CARBS 2.01 grs; CHOLESTEROL 75.84 mg; IRON 1.5 mg; SODIUM 941.78 mg; CALCIUM 27.56 mgFOR THE SALSA: 1 small mango -- peeled and cubed ½ red onion -- finely chopped 2 radishes -- finely sliced 1 TBS chopped cilantro ½ lime -- juiced ½ tsp. saltPlace first four ingredients in a bowl. Mix. Add lime juice and salt. Mix well and set aside.CALORIES 48.88.; FAT 0.33 grs (sat 0.05; mono 0.07; poly 0.04); PROTEIN 1.23 grs ; FIBER 1.08 grs; CARBS 11.27 grs; CHOLESTEROL 0.00 mg; IRON 0.69 mg; SODIUM 299.58 mg; CALCIUM 37.12 mgPrint your recipe here - http:thefrugalchef.com201305how-to-cook-pork-chops
1,491 views | May 14, 2012

Spicy Oven Baked Beef Ribs

http:full.scLQTHYV - SUB HERE! These ribs are perfect. They are moist and exploding in flavor. They will cook for 4 hours and we will make a guajillo and honey glaze for them. However, you can use bbq sauce if you prefer. These are great for anytime of the year but would be great for Super Bowl. Print this recipe here - http:thefrugalchef.comwp-contentuploadsSpicy-Beef-Ribs.pdf "Audio file(s) provided by"
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Cheese Pupusas Recipe

Vea este video en español - http:youtu.bemAXGFSDoe08 SUB HERE! - http:full.scLQTHYV This cheese pupusas recipe is simple and delicious. They are made with masa harina and served with a cabbage slaw called curtido. You can also serve these with a tomato salsa if you like. Pupusas come from Central American and are a sort of fat pancake that can be filled with cheese, meat or chicharron. They are tasty and very easy to make. I am using Mozzarella cheese in this recipe but if you can find queso fresco (fresh cheese) it would be better. Either way you will have a delicious result. Makes eight pupusas 2 cups of finely sliced green cabbage 1 large carrot -- shredded 1 small white onion -- finely sliced 3 TBS cider vinegar 3 TBS warm water 1 tsp. salt (or more to taste) + a pinch for the masa 1 tsp. oregano 2 cups (224 grs) of masa harina A pinch of cumin (optional) 1 ½ cups (or more) of warm water 1 bowl of water with a splash of oil for your hands 2 cups shredded Mozzarella cheeseMix the cabbage, carrot, onion, vinegar, warm water, salt and oregano in a bowl. Cover the bowl and refrigerate for at least two hours. Mix the masa harina with the pinch of salt and the pinch of cumin in a bowl. Add water a half cup at a time, mixing well after each addition, until your masa resembles play dough. Your dough has to be pliable. Don't make it too dry or too wet. Cover the bowl and allow resting for about 10 minutes. Wet your fingers in the oily water and make 8 balls of the masa of about the same size. Keep each ball covered with a damp kitchen cloth. Wet your fingers again and make an indentation in the middle of each ball and form a deep well with thin walls, turning the masa as you form it. Fill the hole with some shredded cheese and seal the hole by pressing down the masa. Make sure to seal it well or the cheese will bleed out. Start flattening the tortilla in the palms of your hands, turning the pupusas as you flatten. Do not make them too flat. Your pupusa has to resemble a fat pancake. Heat a skillet with a thin coat of oil. Place the pupusas in the skillet for about 3 to 4 minutes until the pupusa is browned. Flip it and brown the other side. Serve on a plate with the cabbage slaw and enjoy. CALORIES 413.51; FAT 12.10 grs (sat 5.69; mono 3.15; poly 1.38); PROTEIN 21.20 grs ; FIBER 8.66 grs; CARBS 61.16 grs; CHOLESTEROL 35.84 mg; IRON 2.22 mg; SODIUM 965.31 mg; CALCIUM 569.63 mgPrint your recipe here - http:thefrugalchef.com201407cheese-pupusas-recipeAudio files from ""
1,706 views | Jul 09, 2014

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SUBSCRIBE here: http:bit.lyLQTHYW This beer braised pork butt is cooked very slowly at low heat. It is tender and extremely flavorful. It can be served on a plate with a side like mashed potatoes or polenta or in a sandwich.This meat freezes very well so don't hesitate to make a whole recipe if you only have four people to feed. YOu can use the left overs for making tacos or enchiladas or eating it like you originally did. Serves ten 4 pounds pork butt -- bone in 2 large carrots, peeled and cut into three inch pieces 2 stalks celery, quartered ½ a large yellow onion (or 1 small one), coarsely chopped 3 large garlic cloves, coarsely chopped 5 sprigs each of thyme, parsley and celery leaves, tied into a bouquet 1 tablespoon cumin 1 tablespoon salt 1 teaspoon ground black pepper 1- 12 oz. bottle of beer 2 cups beef broth Olive oilPreheat oven at 350 degrees.Mix the cumin, salt and pepper in a small bowl.Rinse and pat dry the pork. Liberally rub it with the salt, pepper and cumin mix.Heat a braising pan. Add 2 tablespoons olive oil. Heat and add the pork. Brown pork evenly on all sides. Remove pork from pan and add 1 more tablespoon olive oil.Add carrots, celery, onion and garlic. Reduce the heat. Mix well and cook for a couple of minutes.Deglaze the pan with a small amount of beer, scraping the brown bits at the bottom. Stir to mix and cook for 4 to 5 minutes, until the vegetables are soft and slightly browned.Move the vegetables to the side forming a circle in the middle. Return the pork to the middle of the pan. Add the bouquet of herbs, the remaining beer and the beef broth.Bring to a boil, cover and place in the oven.Cook for 2 to 2 ½ hours, until meat is tender and can be separated with a fork.Serve with mashed potatoes.CALORIES 343.76; FAT 20.32 grs (sat 7.12; mono 8.52; poly 2.62); PROTEIN 32.76 grs ; FIBER 0.87 grs; CARBS 5.54 grs; CHOLESTEROL 112.49 mg; IRON 2.10 mg; SODIUM 625.90 mg; CALCIUM 48.42 mgPrint your recipe here - http:thefrugalchef.com200901braised-pork-butt
3,897 views | Jan 21, 2009

Vegan Oatmeal Raisin Cookies

Vea este video en español - http:youtu.bepgJ6W5jAmr4 SUB HERE! - http:full.scLQTHYV These vegan oatmeal raisin cookies are crunchy in the outside and soft in the inside. They are easy to make and loaded in flavor with all the spices. I used agave syrup in this recipe but you can easily use organic sugar or brown rice syrup. Whatever you prefer. You can make these are big as you want. As you will see in the video I made two different sizes. The larger ones cooked in about 18 minutes. The smaller ones took 12. Personally I prefer the smaller cookies.These cookies will last for about a week in an airtight container. They taste better as time goes by so try and not eat them all in one sitting!Makes about 36 cookies 2 13rd (300 grams) cup all-purpose flour 2 tsp. ground cinnamon ¼ tsp. ground cloves ½ tsp. ground nutmeg ½ tsp. allspice ½ tsp. baking soda ½ tsp. baking powder ½ tsp. salt ½ cup vegetable oil (not olive) ½ cup blue agave syrup 13 cup soy milk 1 tsp. vanilla extract 2 cups rolled oats (not instant) 1 cup raisins Heat oven to 350 degrees F (175 C) and line your cookie sheets. Mix the flour, cinnamon, cloves, nutmeg, allspice, baking soda, baking powder and salt in a bowl and set it aside. Mix the oil, agave, soy milk and vanilla extract. Add the dry ingredients and mix well. Add the oats and raisins and incorporate. Use your hands if you have to. Form balls out of our dough and place them on the cookie sheets. Press them down with two wet fingers. Bake them for 10 to 12 minutes or until the borders are lightly browned. Remove them from the oven and allow them to cool for a bit on the sheet. Transfer them to a cooling rack and cool them down completely. These cookies will last for about a week in an airtight container. Enjoy. 2 cookies - CALORIES 105.65; FAT 3.52 grs (sat 0.48; mono 1.53; poly 1.09); PROTEIN 1.58 grs ; FIBER 0.52 grs; CARBS 17.18 grs; CHOLESTEROL 0.00 mg; IRON 0.68 mg; SODIUM 52.00 mg; CALCIUM 10.69 mgPrint your recipe here - http:thefrugalchef.com201407vegan-oatmeal-raisin-cookiesAudio files from ""
600 views | Jul 23, 2014

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