Auther:chef ssentongo Geoffrey
Let’s dive into the delicious world of mesquite ribs and za’atar chicken :
Mesquite Ribs Recipe
Slow-Cooked Mesquite Ribs
These tangy, fall-off-the-bone ribs are perfect for those times when you’re missing the grill during winter. Here’s how to make them:
Ingredients:
- 1 cup water
- 2 tablespoons cider vinegar
- 1 tablespoon soy sauce
- 4 pounds pork baby back ribs, cut into serving-size portions
- 2 tablespoons mesquite seasoning
- 1/2 cup barbecue sauce
Instructions:
- In a 6-qt. slow cooker, mix water, vinegar, and soy sauce.
- Rub the ribs with mesquite seasoning and place them in the slow cooker.
- Cook, covered, on low for 6-8 hours or until tender.
- Remove the ribs to a platter.
- Brush with barbecue sauce and return them to the slow cooker.
- Cook, covered, on low until the ribs are glazed (about 30 minutes).
Nutrition per serving: 314 calories, 21g fat, 81mg cholesterol, 591mg sodium, 7g carbohydrates, 23g protein1.
Mesquite Smoked BBQ Beef Ribs
For a smoky barbecue flavor, try these mesquite-smoked beef ribs:
- Generously rub the seasoning mixture (including mesquite seasoning) all over the ribs.
- Let the ribs marinate in the fridge for 2-3 hours.
- Set your smoker to 225°F using mesquite flavor bisquettes.
- Smoke the ribs for 3 hours or until the internal temperature reaches 190°F.
- Remove the ribs from the smoker and generously coat them with BBQ sauce2.
Za’atar Chicken Recipe
Za’atar is a Middle Eastern spice blend that combines wild thyme, sesame seeds, and other flavorful ingredients. Here’s a simple and delicious za’atar roasted chicken breast recipe:
Ingredients:
- 4 boneless, skinless chicken breasts
- 2 tablespoons za’atar spice
- Juice and zest of 1 lemon
- Salt and pepper to taste
- Olive oil
- Sumac (optional)
Instructions:
- In a mixing bowl, combine the marinade ingredients (za’atar, lemon juice, zest, salt, and pepper).
- Place the chicken in a deep dish, sprinkle with salt and pepper, and cover with the marinade.
- Work some of the marinade underneath the chicken skin for better flavor.
- Refrigerate for at least 4 hours or overnight.
- Preheat the oven to 400°F.
- Transfer the chicken and marinade to a baking dish or cast iron skillet.
- Sprinkle with sumac and paprika.
- Roast in the oven for about 35 minutes.
- Let the chicken rest for 5 minutes before serving.
- Sprinkle with more sumac and za’atar.
Serve your za’atar chicken with Israeli couscous salad or roasted Greek potatoes for a delightful meal! Enjoy!
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