If you haven’t heard of Netflix by now, then you’ve been living under a rock. Netflix has thousands of movies that you can get on disk or stream to any device. They are constantly getting new stuff all the time, so you will never run out of stuff to watch. With their streaming service, you can watch your favorite movies and tv shows anytime you want on your iPad…kitchen, the big screen in the living room, or even on your phone while waiting in line at the grocery store. Plus, with Netflix you can bring the family together this Thanksgiving with movies and shows you can watch while you’re waiting on your turkey.
Recenlty, Chef Curtis Stone was created some recipes inspired from some of his favorite Netflix original programing. One recipe, Freddy’s Sticky Saucy Barbecued Ribs, is from House of Cards, staring Kevin Spacey. Here is the recipe:
Freddy’s Sticky Saucy Barbecued Ribs
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.
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
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
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
To prepare the spice rub:
1. 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:
2. 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.
3. 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:
4. 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.
5. 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.
6. 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.
7. 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:
8. 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.
9. 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.
10. 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.
The recipe looked really good, and we wanted to test it out. We picked up a small pack of baby back ribs. I doubled everything for the rub and really covered the ribs, then let them set overnight in the refrigerator. The next day, we grilled them on the smoker. When I made the BBQ sauce, I left out the whiskey since we don’t drink. They came out really good. I ended up eating way too much. I haven’t watched House of Cards yet, but I’m definitely adding it to my list now. I’ve added a few picks of my ribs below. The first pic of the ribs after they sat overnight in the rub. Second is after they were cooked.
When I cook, I always have something on in the background, usually comedies. They keep me entertained between trips to the kitchen. It really relaxes me and keeps me focused when I’m cooking. The other night, when I was getting the rub ready for the ribs, we were watching The Princess Bride. I was laughing so hard at one part that I put too much brown sugar in the bowl and did realize it until I added in most of the other ingredients. This is was let me to doubling the rub. If I don’t feel like watching a comedy, I will go with older stuff that I love like Avatar: The Last Airbender or Avengers: Earth’s Mightiest Heroes.
In fact, we have a huge list of moves at any given time in our Netflix queue. We usually wait until our daughter is asleep and kick back with great shows like True Blood and Game of Thrones. I also enjoy getting older movies, new releases & methodically going entire season of shows I havn’t gotten to watch yet. We are able to keep up with all the new addtions by following Netflix’s socila media accounts. You can Like Netflix on Facebook, Follow @Netflix on Twitter, and Follow Netflix on Pinterest.
For Thanksgiving, we have a tradition of watching White Christmas and old episodes of Mythbusters. This year, we will probably also watch some kids movies too. My daughter tends to take over the tv, so I’ll be ready with several Disney movies. So, what movies you watch during the day on Thanksgiving?