Homemade Rolled Ice Cream

Servings: 4

INGREDIENTS 

• 1 can sweetened condensed milk
• 1 pint heavy cream
• Topping of choice
• Pinch of salt

HOW TO MAKE

1. Whisk the heavy cream, condensed milk, and salt in a bowl.
2. Pour the mixture over a half sheet pan, or multiple quarter sheet pans. Make sure the ice cream base just barely covers the bottom. It should be ¼-inch thick or less.
3. Sprinkle any chopped-up toppings you would like. With a whisk, mix the toppings into the ice cream base to ensure they’re evenly distributed.
4. Freeze for at least 4 hours. Make sure to also put your scrapers and ice cream bowls in the freezer so the ice cream doesn’t melt while rolling.
5. After the ice cream is frozen solid, remove from the freezer and quickly place the metal spatula/paint scraper at an 45° angle against the edge of the pan, pushing carefully forward. If the ice cream needs a little help forming, use a butter knife to push the sheet of cream into the roll.
6. Place the rolled ice cream in a chilled bowl and top with any toppings you desire. Enjoy!

Neapolitan Ice Cream Pops

Servings: 8

INGREDIENTS 

• 1 pint strawberry ice cream, softened
• 2 cups semisweet chocolate chips
• ½ cup coconut oil
• 1 pint chocolate ice cream, softened
• 1 pint vanilla ice cream, softened

Toppings:

• Sprinkles
• Chopped nuts
• White chocolate
• Crispy rice cereal

HOW TO MAKE

1. In a 4 x 8 x 2.5-inch aluminium loaf pan, spread the chocolate ice cream evenly across the bottom. The layer should be a little less than an inch thick. Place the loaf pan in the freezer for 10-15 minutes to allow the ice cream to firm up.
2. Repeat step 1 for both the vanilla and strawberry ice cream until the loaf pan is filled with the 3 layers. Return the loaf pan to the freezer and allow it to freeze completely, about 2 hours.
3. Prepare toppings before removing the loaf pan from the freezer. Combine the chocolate with the coconut oil and melt by microwaving, stirring every 20 seconds, until fully melted. Add crispy rice to melted chocolate if desired.
4. Remove the loaf pan from the freezer and transfer to a cutting board. Take the popsicle sticks and press them firmly into the top of the ice cream, spacing them about 1 inch apart. Using a pair of scissors, quickly cut the outer rim of the aluminium pan. This should allow you to peel it away and reveal the layered block of ice cream. Once the pan is removed, cut the ice cream between the sticks making 8-9 individual pops.
5. Dip the pops in the melted chocolate and transfer them to a parchment paper-lined baking sheet. Decorate with desired toppings.
6. Once finished decorating, transfer the ice cream pops to the freezer until ready to serve.
7. Enjoy!

Grilled Swineapple Dogs

INGREDIENTS

Servings: 12

• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ pineapple, cut into 12 thin spears
• 24 slices of bacon
• 2 teaspoons paprika
• ½ teaspoon black pepper
• ½ teaspoon salt
• 1 teaspoon chili powder
• 12 pork hot dogs
• 12 hot buns

Garnish:

• Barbecue sauce
• Red onion, minced
• Jalapeño, minced

HOW TO MAKE

1. Preheat a grill or grill plate to medium-low heat.
2. Sprinkle the paprika, garlic powder, chili powder, onion powder black pepper, and salt over the pineapple spears in a bowl. Mix until they are completely coated.
3. Lay a slice of bacon at a slight diagonal angle on your work surface. Lay a second slice above it making sure they slightly overlapped in the middle.
4. Place one hot dog and one thin pineapple spear near the bottom part of the first slice of bacon. Tuck the end of the bacon around the hot dog and pineapple and roll across the counter until they are completely encased. Use toothpicks if needed to get a tight seal.
5. Place the hot dogs on the grill and cook gently until the bacon is crispy and the pineapple and hot dog are heated through, about 40 minutes.
6. Place into hot dog buns, top with barbecue sauce, minced red onion, and minced jalapeño (optional).

Apple Glazed Sweet Potatoes

INGREDIENTS

Makes 4 servings

• 2½ cups unsweetened 100% apple juice 
• ½ teaspoon ground cinnamon
• ¼ teaspoon salt 
• 2 pounds sweet potatoes (about 4 small potatoes), peeled and thinly sliced

HOW TO MAKE

1. Combine apple juice, cinnamon, and salt in a large skillet. Add sliced sweet potatoes and bring to a boil over high heat.
2. Reduce heat slightly and simmer potatoes, stirring occasionally, for 20 to 25 minutes or until potatoes are tender and juice has been reduced to a glaze. Serve while hot.

Nutrition information per serving: 

Calories 208, Carbohydrate 50 g,
Dietary Fiber 5 g, Protein 3 g, Total Fat 0 g,
Saturated Fat 0 g, Trans Fat 0 g,
Cholesterol 0 mg, Sodium 200 mg

Tuna Apple Salad

INGREDIENTS

Makes 4 servings

• 2 (6-ounce) cans water packed tuna, drained 
• 2 tablespoons finely chopped red onion 
• 1 medium apple, cored and chopped 
• ¼ cup chopped celery 
• ¼ cup golden raisins 
• 3 tablespoons fat free Italian dressing 
• 2 cups salad greens 
• 2 medium whole wheat pitas

HOW TO MAKE

1. In a small bowl, stir together tuna, onion, apple, celery, raisins, and
2 tablespoons of dressing.
2. In another medium bowl, toss together salad greens with remaining dressing.
3. Cut pitas in half to make 4 pita pockets.
4. Carefully fill pita pockets with equal amounts of salad greens and tuna salad. Serve.

Nutrition information per serving: 

Calories 216, Carbohydrate 27 g,
Dietary Fiber 4 g, Protein 25 g, Total Fat 2 g,
Saturated Fat 0 g, Trans Fat 0 g,
Cholesterol 26 mg, Sodium 544 mg

Herbed Potato Salad

INGREDIENTS

Makes 6 servings

• 1½ pounds red potatoes (about 8 potatoes), cut into cubes 
• ½ cup light Italian dressing 
• ½ tablespoon spicy brown mustard 
• 1 tablespoon chopped fresh parsley 
• 1 teaspoon garlic salt 
• ¼ teaspoon ground black pepper 
• ½ cup chopped red bell pepper 
• ½ cup chopped green bell pepper 
• ½ cup chopped green onions 

HOW TO MAKE

1. In a large pot, cook potatoes in boiling water until tender, about 10 minutes (do not overcook).
2. Drain well and let cool.
3. Cut potatoes into bite-size pieces and place in a medium bowl.
4. In a small bowl, combine dressing, mustard, parsley, and seasonings; pour over potatoes and toss well.
5. Carefully stir in bell peppers and green onions. Cover and chill until ready to serve.

Nutrition information per serving:

Calories 132, Carbohydrate 24 g,
Dietary Fiber 4 g, Protein 2 g, Total Fat 4 g,
Saturated Fat 1 g, Trans Fat 0 g,
Cholesterol 0 mg, Sodium 441 mg

Apple Turkey Gyro

INGREDIENTS

Makes 6 servings

• 1 cup sliced onion
• 1 tablespoon lemon juice
• 2 cups sliced red bell pepper
• 2 cups sliced green bell pepper
• 1 tablespoon vegetable oil
• ½ pound turkey breast, cut into thin strips
• 1 medium apple, cored and sliced
• 6 whole wheat pitas, lightly toasted
• ½ cup lowfat plain yogurt (optional)

HOW TO MAKE

1. In a nonstick skillet, sauté onion, lemon juice, and bell peppers in oil until crisp-tender.
2. Stir in turkey and cook until turkey is fully cooked. Remove from heat and stir in apple.
3. Fold pita in half and fill with apple mixture; drizzle with yogurt. Serve warm.

Nutrition information per serving: 

Calories 215, Carbohydrate 33 g,
Dietary Fiber 5 g, Protein 14 g,
Total Fat 4 g, Saturated Fat 1 g, Trans Fat 0 g,
Cholesterol 25 mg, Sodium 259 mg

Vegetable Quesadillas

INGREDIENTS

Makes 4 servings

• nonstick cooking spray 
• ½ cup chopped green bell pepper 
• ½ cup frozen corn, thawed 
• ½ cup sliced green onion 
• ½ cup chopped tomato 
• 2 tablespoons chopped fresh cilantro 
• 4 (6-inch) flour tortillas
• ½ cup shredded reduced fat Cheddar or Monterey Jack cheese

HOW TO MAKE

1. Spray a medium skillet with nonstick cooking spray. Sauté bell pepper and corn until softened, about 5 minutes.
2. Add green onion and tomato; cook for several minutes more until heated through; stir in cilantro. 3. Heat tortillas in a large skillet over high heat. Place equal amounts of cheese and vegetables on each tortilla; fold in half and continue to cook until cheese is melted and tortilla is crisp and lightly browned. Serve while hot.

Nutrition information per serving:

Calories 134, Carbohydrate 20 g,
Dietary Fiber 2 g, Protein 7 g, Total Fat 3 g,
Saturated Fat 1 g, Trans Fat 0 g,
Cholesterol 3 mg, Sodium 302 mg

Chicken Tortas

INGREDIENTS

Makes 4 servings

• 2 cups cooked, shredded chicken 
• 1 teaspoon chili powder 
• 2 cups prepared Fresh Salsa (see page 54) 
• 2 cups shredded romaine lettuce 
• 4 thin slices white onion 
• ½ cup shredded reduced fat Monterey Jack cheese 
• 2 radishes, sliced 
• 1 fresh avocado, mashed 
• 4 bolillos or French bread rolls, cut in half lengthwise

HOW TO MAKE

1. In a medium bowl, combine chicken, chili powder, and 1 cup Fresh Salsa.
2. In another medium bowl, combine lettuce, onion, cheese, and radishes.
3. Spread equal amounts of mashed avocado on each roll.
4. Place equal amounts of chicken and lettuce mixtures inside of each roll.
5. Spoon ¼ cup Fresh Salsa over lettuce and close sandwich. Serve immediately.

Nutrition information per serving:

Calories 379, Carbohydrate 32 g,
Dietary Fiber 6 g, Protein 30 g, Total Fat 15 g,
Saturated Fat 4 g, Trans Fat 0 g,
Cholesterol 67 mg, Sodium 500 mg

Avocado Garden Salad

INGREDIENTS

Makes 6 servings

• 6 cups torn or cut mixed salad greens 
• 3 medium tomatoes, chopped 
• 5 green onions, chopped 
• 1 small cucumber, peeled and chopped 
• 2 tablespoons lemon juice 
• 1 ⁄3 teaspoon garlic powder 
• ½ teaspoon ground black pepper 
• ½ teaspoon salt 
• 1 large avocado, peeled

HOW TO MAKE

1. Mix salad greens, tomatoes, onions, and cucumber in a large serving bowl.
2. In a small bowl, mix lemon juice, garlic powder, ground black pepper, and salt. Pour over salad mixture and toss together.
3. Cut avocado in half lengthwise. Remove pit and peel avocado halves. Slice into thin wedges, about 1/8-inch thick.
4. Arrange avocado slices on top of salad and serve immediately.

Nutrition information per serving: 

Calories 78, Carbohydrate 9 g,
Dietary Fiber 4 g, Protein 2 g, Total Fat 5 g,
Saturated Fat 1 g, Trans Fat 0 g,
Cholesterol 0 mg, Sodium 222 mg

Black Bean and Corn Pitas

INGREDIENTS

Makes 4 servings

• 1 (15-ounce) can low-sodium black beans 
• 1 cup frozen corn, thawed 
• 1 cup fresh or no salt added canned tomatoes 
• 1 avocado, chopped 
• 1 clove garlic, finely chopped 
• 1 teaspoon chopped fresh parsley 
• 1 ⁄8 teaspoon cayenne pepper or more to taste 
• 2 teaspoons lemon juice 
• ½ teaspoon chili powder 
• 2 medium whole wheat pita pockets 
• 1 ⁄3 cup shredded part-skim Mozzarella cheese 

HOW TO MAKE

1. Drain and rinse beans. In a medium bowl, combine beans, corn, tomatoes, avocado, and garlic. Add parsley, cayenne pepper, lemon juice, and chili powder.
2. Cut pita bread in half to form 4 pockets, and spoon equal amounts of filling into each half. Top with cheese and serve.

Nutrition information per serving:

Calories 352, Carbohydrate 54 g,
Dietary Fiber 17 g, Protein 16 g, Total Fat 10 g,
Saturated Fat 2 g, Trans Fat 0 g,
Cholesterol 5 mg, Sodium 176 mg

The Taco Macaroni And Cheese

INGREDIENTS

Servings: 4-6

• 1 small white onion, diced
• 1 tablespoon garlic, minced
• 2 tablespoons taco seasoning, divided
• Olive oil
• 1 pound ground beef
• 2 cups beef stock
• 2 cups shredded white cheddar (yellow cheddar works as well)
• 1 cup tomato, diced
• ½ pound small, dry macaroni
• 1 cup water
• Green onions, diced, for garnish

HOW TO MAKE

1.In a large skillet, heat approximately 1 tablespoon olive oil over medium-high heat and cook the onions until they begin to soften. Add garlic and stir for 30 seconds.

2.Add the ground beef and 1 tablespoon of taco seasoning. Using your spatula, break up the ground beef and stir until cooked. Drain the excess liquid from the pan.

3.Add water, beef stock, pasta, tomatoes, and 1 tablespoon of taco seasoning back to the pan.

4.Cook over low heat for 15 minutes, stirring twice to keep the pasta from sticking to the bottom of the pan. Increase heat to medium after 15 minutes, and stir pasta until most of the liquid is gone.

5.Turn off heat and add the shredded cheese. Stir until cheese is completely melted.

6.Top with green onions, and enjoy!

Frozen Sangria 4 Ways

Strawberry Lemonade

INGREDIENTS

• 1½ cups lemonade, frozen
• 1½ cups frozen strawberries
• 1 bottle of white wine, half frozen
• ⅓ cup rum

HOW TO MAKE

1. Combine all ingredients in a blender, and mix until fully blended.
2. Serve and garnish with a lemon wedge.
3. Enjoy!

Raspberry Peach

INGREDIENTS

• 1 bottle of rosé, half frozen
• 1 cup frozen raspberries
• 1 cup frozen peaches
• 1½ cups peach nectar, frozen
• ⅓ cup rum

HOW TO MAKE

1. Combine all ingredients in a blender, and mix until fully blended.
2. Serve and garnish with a slice of peach.
3. Enjoy!

Mixed Berry

INGREDIENTS

• 1½ cups lemon-lime soda, frozen
• 1½ cup frozen mixed berries
• 1 bottle of red wine, half frozen
• ⅓ cup brandy

HOW TO MAKE

1. Combine all ingredients in a blender, and mix until fully blended.
2. Serve and garnish with a strawberry.
3. Enjoy!

Mango Pineapple

INGREDIENTS

• 1½ cups apple juice, frozen
• 1 cup frozen mango
• 1 cup frozen pineapple
• 1 bottle of sparkling white wine, half frozen
• ⅓ cup triple sec

HOW TO MAKE

1. Combine all ingredients in a blender, and mix until fully blended.

2. Serve and garnish with a pineapple wedge.

SLOW COOKER BUFFALO CHICKEN SLIDERS

INGREDIENTS:

• 1 ( 12ounce ) bottle Frank s wings buffalo sauce
• 4-6 frozen boneless, skinless chicken breasts
• 1 packet Ranch Dip mix

INSTRUCTIONS:

1. Put chicken breasts in you slow cooker. ( I put them in frozen ).
2. Pour the whole bottle of buffalo sauce over chicken breasts.
3. Sprinkle ranch packet on top and mix well.
4. cook on low 6-7 hours.
5. 1/2 hour before serving, shred the chicken and return it to the crock pot and continue cooking.
6. Serve on buns with a side of ranch dressing and some celery and carrot sticks!

SLOW COOKER HONEY-DIJON WINGS

INGREDIENTS:

• 2 lbs chicken wings.
• 1/2 cup honey.
• 3/4 cup dijon mustard.
• 2 tbsp red wine vinegar.
• S&P to taste

INSTRUCTIONS:

1. Add chicken wings too cooker.
2. In a medium size bowl, mix together dijon mustard, honey, and red wine vinegar. pour over chicken.
3. Top with fresh rosemary.
4. cook high 2-3 hours.
5. Optional steps: Broil chicken in oven before or after cooking for crisp skin. blend sauce ingredients in food processor instead of hand mixing.

Easy CROCKPOT BAKED ZITI

server: 6 - 8

INGREDIENTS:

• 2 eggs
• 2 ( 25 ounce ) jars of pasta sauce
• 1 pound UNCOOKED penne pasta
• 15 oz tomato sauce
• 15 oz ricotta cheese
• 2 cups of freshly grated paramesan cheese ( i bought an 8 oz block and a little left over)
• 1 cup grated Asiago cheese ( or use shredded mozzarella )
• 1/3 cup freshly chopped basil

INSTRUCTIONS:

1. Combine ricotta, eggs, and basl in a bowl and stir well.
2. In a large bowl, combine both pasta sauces and tomato sauce together.
3. Grate parmesan cheese ( I used around 2 cups ) and set aside.
4. Grease the inside of a 6 qt slow cooker ( I used vegan butter spread but you can use whatever you have).
5. Add 2  1/3cups of pasta sauce to the bottom of the slow cooker.
6. Add 1/3 of the uncooked penne.
7. Dont on half of the ricotta mixture and spread out evenly.
8. Add half of the parmesan cheese 1 cup.
9. Add another 2 1/3cups of sauce mixture.
10. Add an additional 1/3 of the uncooked penne.
11. Dont on the remaining ricotta and spread out.
12. Sprinkle on the remaining parmesan cheese 1 cup.
13. Add the last 1/3 of the uncooked penne.
14. Top with the remaining 2 1/3cup of sauce mixture.
15. Cover and cook on high for 2 - " hours, or until pasta is al dente ( we cooked ours of around 2 1/2 hours).
16. During the last few minutes, add asiagocheese ( or sub mozzarella ) to the top and allow to mele.
17. Serve alone or topped with red pepper flakes and served with garlic bread. Enjoy!

Fruit Crepe Cake

INGREDIENTS:

crepe:

• 2 eggs
• 1 cup flour
• 1 ½ cups milk
• 2 tablespoons sugar
• 1 tablespoon melted butter
• pinch of salt

cream:

• 6 oz crem cheese, at room temperature
• 1 teaspoon gelatin
• 1 ½ cups heavy cream
• 2 teaspoon sugar

topping:

• 2 bananas, sliced
• 2 kiwis, sliced
• 15 strawberries, sliced

INSTRUCTIONS:

• Whisk together eggs, sugara and salt.
• Sift in flour and mix.add melted butter and mix.
• Then gradually add milk until no clumps remain.
• In a nonstick skillet over medium heat, pour ¼ cup of crepe batter, and tip the pan in a circular motion to cover the entire bottom surface. cook until the bottom surface of crepe begins to brown, then flip. repeat until all of the crepe batter is used. coll crepes.
• Combine crem cheese and salt and whisk. add gelatin and whisk until smooth.
• Add whipped crem and mix well.
• Stack crepes on top of each other, with crem and fruits(strawberry, kiwi, banana) between each layer.
• Wrap cake in plastic. refrigerate for 4hours.
• Top with sifled powdered sugar (optional). ENJOY!

One-Pan BBQ Baby Back Ribs

INGREDIENTS:

• 2 teaspoon salt
• 1 rack baby baby back ribs, halved
• 2 teaspoon paprika
• 1 teaspoon black pepper
• 2 teaspoons dried oregano
• 1 teaspoon cayenne pepper
• 1 cup barbecue sauce
• 1 pound green beans
• ¼ cup brown sugar

INSTRUCTIONS:

1. Preheat oven to  275˚F/140˚C.
2. Season the ribs whith salt, black pepper, paprika, cayenne pepper, oregano, and brown sugar. rub in the seasonings evenly on both sides.
3. Place the ribs on a baking sheet lined with foil. cover the ribs with foil and bake for 2 hours.
4. Increase the oven temperature to 500˚F/260˚C.
5. Carefully uncover the ribs. spread BBQ sauce evenly on top of the ribs.
6. Place green beans on the sides of the pan. season the green beans with salt.
7. Bake foe 10 minutes.
8. Transfer the ribs to a cutting board.
9. Cut between the bones to sparate into individual ribs. serve with green beans. ENJOY!

RECIPE VIDEO

Dairy-Free Milkshakes 4 Ways

STRAWBERRIES & CREAM MILKSHAKE

INGREDIENTS:

• 2 frozen bananas
• 2 cups frozen strawberrtes
• 3 scoops dalry-free vanilla ice cream
• ¼ cup ice cubes
• ⅔ cup dalry-free milk

INSTRUCTIONS:

1. In a blender, combine frozen strawberrles. frozen bananas, dalry-free ice cream, dalry-free milk, and ice cubes. blend until combined.
2. ENJOY!

MINT CHOCOLATE MILKSHAKE

INGREDIENTS:

• 2 frozen bananas
• 3 scoops dalry-free vanilla ice ceam
• ¼ cup mint leaves
• ¼ cup ice cubes
• ⅔ cup dalry-free milk
• 2 tablespoon cocoa powder

INSTRUCTIONS:

1. In a blender, combine frozen frozen bananas, dalry-free ice cream, cocoa powder, fresh mint, dalry-free milk, and ic

PIÑA COLADA MILKSHAKE

INGREDIENTS:

• 2 cups frozen pineapple
• 3 scoops dalry-free ice cream
• 1 frozen bananas
• ⅔ cup dalry-free milk
• ¼ cup ice cubes
• ½ cup coconut flakes

INSTRUCTIONS:

1. In a blender, combine frozen pineapples, frozen bananas, dalry-free ice cream, coconut flakes, dalry-free milk, and ice cubes, blend until combined. ENJOY!

NEAPOLITAN MILKSHAKE

INGREDIENTS:

• 2 frozen bananas
• 3 scoops dalry-free ice cream
• 1 cup strawberries
• 1 tablespoon cocoa powder
• ⅔ cup dalry-free milk
• ¼ cup ice cubes

INSTRUCTIONS:

1. In a blender, combine frozen bananas, dalry-free ice cream, dalry-free milk, and ice cubes. blend until combined.
2. Evenly distribute mixture into 3 cups, rough ¾ cup each. set one cup to the silde.
3. Add the last mixture in the blender and add strawberries, mix until well blended and set aslde.
4. Add the last mixture in the blender and add cocoa powder, mix until well blended and set aslde.
5. In a cup. pour chocolate mixture first. using a spoon, pour the vanilla mixture on top.
6. ENJOY!

RECIPES VIDEO

Chili Cheese Dog Boats Are Amazing

INGREDIENTS:

• 2 garlic cloves, minced
• 1 8-pack of hot dog buns
• 2 tablespoons parsley, finely chopped
• ¼ cup butter, melted
• 8 slices cheddar cheese
• 1 15-ounce

INSTRUCTIONS:

1. Prejeat oven to 350°F/180°C.
2. Place the 8 hot dog buns in a 9x13 baking dish, then cut a rectangle in each ht dog bun, making sure to stay 1 centimeter from the edges.
3. Push down on the bread cut-out and compact this portion of the bun tightly into the bottom of each bun, making sure to press down on the bottom edges as well. this help create a larger space for the fillings and reduce mess.
4. Mix the butter, garlic, and parsley in a small bowl, then brush the buns and their hollowed insides with the garlic butter.
5. Bake for5 minutes to toast the buns as well as help the sides of the buns firm up so they don't collapse under the weight of the fillings.
6. Place a slice of cheddar cheese inside each bun, then spoon a bit of chili inside each one.
7. Slide the hot dog snugly on top of the chili. then top with mor chili.
8. Bake for 20-25 minutes, until the cheese is golden brown and the chili has started to brown.
9. Slice the hot dogs boats along their connected seams.
10. ENJOY!!

RECIPE VIDEO

THE GIANT BBQ SANDWICH

servings: 8

INGREDIENTS:

• 1 rack baby ribs, membrane removed (this is essentlal for de-boning)
• Dry Rub
• 2 tablespoons paprika
• 1 tablespoon pepper
• 2 tablespoons brown sugar
• 2 teaspoons salt
• 1 teaspoons garlic powder
• 1 teaspoons onion powder
• 1 teaspoons cumin
• 1 teaspoons chili powder
• Glaze
• 1 tablespoon sesame seeds
• 2 large onions, sautéed or caramelized
• 2 tablespoons parsley, chopped
• 1 cup barbecue sauce
• ¼ cup honey
• 1 large loaf bread
• ¼ cup melted butter
• Pickles
• White onion slices

INSTRUCTIONS:

1. Preheat oven to 300°F/150°C.

2. Lay the ribs on a long sheet of aluminum foil.

3. Combine the dry rub ingredients in a small bowl, then cover the ribs evenly on both sides, making sure to press the rub into any cracks and smooth out any large lumps.

4. Wrap the foil around the ribs, making sure they’re completely sealed. Use additional sheets if necessary. It’s important that the juices of the ribs stay inside the foil to keep the ribs moist during cooking.

5. Bake the ribs for 3 to 3½ hours, until tender.

6. Unwrap the ribs carefully, then wiggle the bones out slowly. If you’re having trouble removing the bones, use a knife to make small cuts to help their removal.

7. Combine the glaze ingredients in a bowl and brush both sides of the deboned slab of ribs generously, being sure to carefully handle the ribs since they’re super tender.

8. Broil the ribs for about 5 minutes until the glaze is bubbling and starting to brown. Set aside.

9. Slice the bread in half into the thickness of your choice, then butter both sides of the bread. Sprinkle sesame seeds on top, then toast your bread by broiling it for a few minutes. Keep a careful eye on it as it will burn extremely quickly.

10. With two long spatulas or knives, carefully transfer the glazed ribs to the bread, then top with onions, parsley, and the top bun.

11. Slice into about 2-inch sandwiches, and serve!

RECIPE VIDEO