LOW CARB KETO EVERYTHING BAGELS

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Keto Tuna Melt

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The Best Fudgy Keto Brownies

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Dining Room Extension

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Best Steak Marinade in Existence

Best Steak Marinade in Existence

"This is a family recipe that has been developed only over the last 5 years. In this short time it's made me famous in our close circle, but until now I've never shared it with anyone."

Ingredients

1. 1/3 cup soy sauce
2. 1/2 cup olive oil
3. Filippo Berio Italy Pure Olive Oil 750 ml
4. 1/3 cup fresh lemon juice
5. Loose Lemons 1 Each
6. 1/4 cup Worcestershire sauce
7. 1 1/2 tablespoons garlic powder
8. 3 tablespoons dried basil
9. 1 1/2 tablespoons dried parsley flakes
10. 1 teaspoon ground white pepper
11. 1/4 teaspoon hot pepper sauce (optional)
12. 1 teaspoon dried minced garlic (optional)

Directions

1. Place the soy sauce, olive oil, lemon juice, Worcestershire sauce, garlic powder, basil, parsley, and pepper in a blender. Add hot pepper sauce and garlic, if desired. Blend on high speed for 30 seconds until thoroughly mixed.
2. Pour marinade over desired type of meat. Cover, and refrigerate for up to 8 hours. Cook meat as desired.

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Mouthwatering Memphis Rub

Mouthwatering Memphis Rub

In Memphis, the rub is considered the most important ingredient aside from the meat. Often ribs are served with only a rub and without sauce. This means that the barbecue rub has to provide all the flavor to make Memphis-style barbecue. This rub starts with a generous portion of paprika and then builds a slightly spicy but definitely savory profile to help you make the most of your barbecue. Our Memphis rub is particularly good on ribs, but it can be used on any smoked meats. You can also use it for ribs prepared on the grill or in the oven.

Ingredients

1. 1/2 cup/120 mL paprika
2. 1/4 cup/60 mL garlic powder
3. 1/4 cup/60 mL mild chili powder (use medium or hot to kick up the heat)
4. 3 tablespoons/45 mL salt
5. 3 tablespoons/45 mL black pepper
6. 2 tablespoons/30 mL onion powder
7. 2 tablespoons/30 mL celery seeds
8. 1 tablespoon/15 mL brown sugar
9. 1 tablespoon/15 mL dried oregano
10. 1 tablespoon/15 mL dried thyme
11. 1 tablespoon/15 mL cumin
12. 2 teaspoons/10 mL dry mustard
13. 2 teaspoons/10 mL ground coriander
14. 2 teaspoons/10 mL ground allspice

Steps to Make It

Gather the ingredients.

1. Mix together all ingredients until well combined.
2. Store in an airtight container.

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Best-Ever Barbecued Ribs

Best-Ever Barbecued Ribs

Got nothing but time on your hands? Cook these really low and slow. Set the oven at 300° and start checking the ribs after 3 hours. But don’t sweat it; they’ll be super-tender either way

INGREDIENTS

1. 2½ tablespoons kosher salt
2. 1 tablespoon dry mustard
3. 1 tablespoon paprika
4. ½ teaspoon cayenne pepper
5. ½ teaspoon freshly ground black pepper
6. 8 pounds baby back pork ribs (8 racks) or St. Louis-style spareribs (4 racks)
7. Low-salt chicken broth (optional)
8. 1½ cups store-bought or homemade barbecue sauce plus more

RECIPE PREPARATION

1. Preheat oven to 300°. Combine first 5 ingredients in a small bowl. Place each rack of ribs on a double layer of foil; sprinkle rub all over ribs. Wrap racks individually and divide between 2 baking sheets.
2. Bake ribs until very tender but not falling apart, about 2 hours for baby backs and 3 hours for spareribs. Carefully unwrap ribs; pour any juices from foil into a 4-cup heatproof measuring cup; reserve juices. Let ribs cool completely. DO AHEAD: Ribs can be baked up to 3 days ahead (the flavor will be more developed, and the cold ribs will hold together better on the grill as they heat through). Cover and chill juices. Rewrap ribs in foil and chill.
3. Build a medium-hot fire in a charcoal grill, or heat a gas grill to high. Add broth or water to rib juices, if needed, to measure 1 1/2 cups. Whisk in barbecue sauce to blend.
4. Grill ribs, basting with barbecue sauce mixture and turning frequently, until lacquered and charred in places and heated through, 7-10 minutes. Transfer to a cutting board; cut between ribs to separate. Transfer to a platter and serve with additional barbecue sauce.

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