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I LOVE my
Netflix!
Listen guys, I'm all about budget friendly options in life, and if you've gone to rent a movie recently, it's crazy rediculous in the price of a movie. Even at the theaters we pay almost $60 for four.
Ouch.
If you love movies and just can't afford to go out to see one or even rent one, you can make movie night every night with
Netflix.
Netflix offers members the ability to watch their favorite TV Shows or movies anytime, anywhere!
You can watch from your iPad or computer, your phone while you're waiting to buy that turkey for Thanksgiving dinner, or from the comfort of the big screen TV in your living room!
Netflix makes it easier than ever to bring the whole family together on Thanksgiving, or even a summer BBQ!
Speaking of BBQ, check out this awesome BBQ recipe I found and tried! Delicious!
Freddy’s
Sticky Saucy Barbecued Ribs
Every
time I’m watching “House of Cards” on Netflix, I want to taste
those ribs that Frank eats from Freddy’s BBQ Joint. Now we all can
sink our teeth into those sticky saucy ribs right along with Frank!
These ribs are served with a barbecue sauce more like the one you’ll
find in North Carolina (where Frank is from originally) – one with
plenty of vinegar, mustard, and a touch of heat. I’ve included two
cooking methods for you to try – the original true barbecue method
where the ribs are slowly smoked in the barbecue, and the quicker
oven-baked version – both are finger lickin’ good!
Serves: 8
Prep Time: 5
hours (includes marinating time)
Cook Time: 4
1/2 hours (for barbecued ribs) or 2 1/2 hours (for oven-baked ribs)
Make-Ahead: The barbecue sauce can be made
up to 2 weeks ahead, cooled, covered, and refrigerated; reheat before
using.
Ingredients
Spice Rub:
1/4 cup packed
light brown sugar
3 tablespoons
sweet paprika
2 teaspoons
freshly ground black pepper
2 teaspoons
kosher salt
1/2 teaspoon
cayenne pepper
1/2 teaspoon
ground cumin
Barbecue
Sauce:
2 tablespoons
canola oil
1 yellow
onion, chopped
3 garlic
cloves, finely chopped
1 teaspoon
smoked paprika
1/2 cup
whiskey
1 1/4 cups
cider vinegar
2 cups
reduced-sodium chicken broth
1 1/2 cups
ketchup
1 cup honey
2 tablespoons
Worcestershire sauce
2 tablespoons
yellow mustard
1 teaspoon
kosher salt
1/2 teaspoon
freshly ground black pepper
1/4 teaspoon
cayenne pepper
Ribs:
4 racks pork
baby back ribs (2 1/2-pounds each)
3/4 cup cider
vinegar
Optional
Special Equipment to Barbecue the Ribs:
One 13 ×
9-inch (or larger) disposable aluminum foil pan
3 cups hickory
wood chips, soaked in cold water to cover for 1 hour
Clean spray
bottle
Method
To prepare the
spice rub:
The day
before you cook the ribs, make the spice rub. In a medium bowl, mix
the brown sugar, paprika, black pepper, salt, cayenne pepper, and
cumin together. Place the ribs on 2 large baking sheets and rub the
ribs all over with the spice mixture. Cover and refrigerate for at
least 4 hours and up to 24 hours.
Meanwhile, to
make the barbecue sauce:
In a
large saucepan, heat the oil over medium heat. Add the onion and
cook, stirring often, for about 5 minutes, or until tender. Stir in
the garlic and cook for about 3 minutes, or until the garlic is
tender.
Stir in
the paprika, then stir in the whisky and vinegar, bring just to a
simmer, and simmer for 3 minutes. Stir in the broth, ketchup, honey,
Worcestershire sauce, mustard, salt, black pepper, and cayenne.
Bring the sauce to a simmer over high heat. Reduce the heat to
medium-low and simmer uncovered, stirring often to prevent
scorching, for about 30 minutes, or until the sauce reduces and
thickens slightly. Remove from the heat.
To barbecue
the ribs:
Prepare
an outdoor grill for low cooking over indirect heat: For a gas
grill, place the foil pan over one or two unlit burners and
half-fill the pan with water. Turn on the remaining
burner(s) and
heat the grill to 300°F. Spread 1 cup of the drained wood chips on
a piece of heavy-duty aluminum foil. Place the foil directly on the
lit burner and wait until the chips are smoking before you add the
ribs to the grill.
For a
charcoal grill, place the foil pan on the charcoal grate on one side
of the grill and half-fill the pan with water. Build a charcoal fire
on the other side and let it burn until the coals are covered with
white ash and you can hold your hand just above the cooking grate
for 4 to 5 seconds. (To check the temperature more accurately, cover
the grill and drop a long-stemmed metal candy thermometer through
the top vent; it should register about 300°F.) Sprinkle 1 cup of
the drained wood chips over the coals.
Combine
the vinegar and 3/4 cup water in the spray bottle. Season the ribs
with the salt. Place the ribs on the cooking grate over the
water-filled pan. (Don’t worry if the ribs extend over the pan, as
the pan will still catch the majority of the dripping juices.)
Grill, with the lid closed, turning the ribs over and spraying them
every 45 minutes or so with the vinegar mixture, adding another cup
of drained wood chips at the same intervals, for about 3 hours, or
until the meat is just tender. For a charcoal grill, you will need
to add 12 ignited charcoal briquettes (or the equivalent in hardwood
charcoal) to the fire along with the chips every 45 minutes to
maintain the grill temperature. (Light the charcoal in a chimney
starter on a fire-safe surface, or use a small portable grill or
hibachi.) For either grill, do not add more wood chips after the 1
hour and 30 minute point, as too much smoke will give the ribs a
bitter flavor.
Once the
ribs are tender, begin brushing them lightly with the barbecue sauce
every few minutes or so, allowing the sauce to set before applying
the next coat. Continue brushing the ribs with the sauce, turning
occasionally, for about 30 minutes, or until the meat has shrunk
from the ends of the bones. Transfer the ribs to a carving board and
let rest for 5 minutes.
Alternatively,
to bake the ribs:
Position
the racks in the center and upper third of the oven and preheat the
oven to 375°F. Cover the ribs on the baking sheets with foil. Bake
the ribs, rotating the baking sheets and basting the ribs after the
first 45 minutes, and recovering them with foil, for 1 1/2 hours, or
until the ribs are tender and the meat has shrunk from the ends of
the bones.
Uncover
the ribs, baste them with the barbecue sauce and continue baking for
10 minutes, brushing them lightly with the barbecue sauce every few
minutes or so, allowing the sauce to set before applying the next
coat.
To serve:
Using a
large sharp knife, cut the racks into individual ribs. Arrange the
ribs on a platter and serve with the remaining sauce on the side.
These ribs will be delicious any time of year and great for Family Movie Night!
I know our family will be creating a family movie night on Thanksgiving, and one day out of every weekend. It's a chance for me to bring our family together on a regular basis, away from the games, away from the fast pace of life.
My daughter and I always find new series to watch together, such as Heartland..
or Grimm, which we love. The boys and I find excellent movies every weekend too such as, 21 and Over or Abraham Lincoln Vampire Hunter!
You may not be able to get to the theater, but you can watch it from the comfort of your own home using
Netflix. For less than the cost of a meal out, you can enjoy
Netflix with a monthly membership. I can't live without mine, will you?
What will be your favorite movie that will accompany you while cooking Thanksgiving dinner?
