Grilled Pork Ribs with Gochujang Barbecue Sauce | The Yellow Pine Times


Grilled Pork Ribs with Gochujang Barbecue Sauce | The Yellow Pine Times


Fast. Easy. Delicious. Does it get any better?

Look What's Cookin'

Slow Cooker Pot Roast. Image borrowed from

So, lately I’ve become obsessed with my slow cooker (a.k.a. a CrockPot, whatever you prefer). Is it weird to love an appliance so passionately?? I mean, I had always loved throwing together a few ingredients, turning a switch, and hours later coming home to a deliciously perfect magic bowl of yumminess. However, after my little man was born, the ease and effortless magic of the CrockPot has revealed it’s tangible value to me even more so. Lack of sleep and lack of free time throughout the day contributed to my desire to be able to create meals from pantry staples, a hearty chunk of meat I could pull out of the freezer, and, best of all, minimal effort. Also, slow cooker meals are PERFECT for doubling, creating loads of leftovers that can be reheated in a snap. And that still taste, you…

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Prawn, Chorizo, Spinach & Roasted Red Pepper Pasta Recipe

I love having friends round for dinner and playing host and chef! I feel as though you cannot go wrong with a pasta dish as it’s a crowd-pleaser and it means you can still relax and spend time with your guests, rather than slaving away over a hot stove all evening…

Pasta dishes are so versatile and you can swap and change ingredients to suit the mood of you or whomever you’re cooking for. Thankfully, my girls love the same sort of ingredients as me so, my amalgamation of surf, turf and earth went down a storm!

Ingredients (Serves 2)

  • 150g Jarred Roasted Red Peppers, drained and sliced
  • 0.5 tbsp Tomato Purée
  • 0.5 tsp Caster Sugar
  • 130g Pasta (I use GF penne!)
  • 75g Chorizo Ring, sliced
  • 100g Frozen Cooked King Prawns (defrost thoroughly!)
  • 2 Garlic Cloves, peeled and minced
  • 0.25 tsp Chilli Flakes
  • 1 tbsp Sherry
  • 100g Fresh Spinach
  • 1…

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Side Ribs

The Pit

Ribs can be a tricky one. Ribs are one of the few meats where you do not use the thermometer, so theres nothing telling you when the meat is ready to be pulled off. Just make sure to keep it low and slow, and you should be eating mouth watering ribs in no time!

First, we’ll set our Traeger Smoker to 225 degrees. once it hits 225, i like to switch to the smoke setting for 5 minutes to get an extra burst of smoke for when i toss the ribs on. Once the temp starts to dip below 220, I set it back to 225.

Take your ribs, and apply a line of mustard across the middle of the ribs. Follow by rubbing the mustard across the ribs, so a thin layer is coating the meat. this will help the dry rub bind to the meat. Once again, I’m…

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Healthy Dark Chocolate and Walnut Brownies

The Faithfood Blog

These brownies are a healthy twist to the regular ones. They are low in sugar and carb.

This recipe uses healthy alternatives to butter, sugar and flour.

They are moist, chewy and fudgy. As I already mentioned this recipe does not require any flour, instead we use black beans. I promise you; you will not notice the beans. You do not get any taste of black beans once everything is mixed through, it just has the taste of the dark chocolate.

You can also use canned kidney beans instead of the black beans, but it might just lighten the end product and may not appear as dark. Whichever beans you use, just remember to drain and rinse them prior to use.

The almond butter is a beautiful substitute to regular butter and adds amazing flavour. The honey serves as a healthy alternative to sugar.

I used a combination of 90%…

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