There's no place like Netflix for the holidays!

This post brought to you by Netflix. All opinions are 100% mine.
Hi, friends! It's no secret around here that our family loves Netflix! So, when Netflix contacted me to be a part of their Thanksgiving better believe I jumped on that bandwagon!!
Netflix is a staple around this house! A monthly subscription is very reasonable, even for our tight budget, and it allows us to watch all sorts of movies and TV shows. From our Saturday evening family movie nights (pretty much a highlight of the week for Sister Stinky!) to my nightly dates with the Abbot, Netflix really brings our family together and helps us build some special memories. :-)
One of my favorite things about Netflix, though? It's available for streaming! That's our favorite way to use Netflix. It means that Sister Stinky can cuddle up in the Abbot's office with his iPod and her favorite show (one of her favorite things to do while Daddy's working), or that I can watch a show on the Kindle while trying to nurse Sister Nugget down for a nap, or that the Abbot and I can stream our latest favorite show on his desktop computer after the girls have gone to bed. It's great! And that's just using the devices we have...the options are endless! Netflix works on an iPad, can be streamed on your TV, watch it on your can watch it pretty much anywhere!
Another kind of cool feature of Netflix streaming is that they'll make suggestions for other shows you might like, based on your viewing history. I love it when a suggestion pops up that I didn't even realize was on Netflix! Not sure where we'll be celebrating Thanksgiving this year, but I can tell you that some Netflix viewing would be a good way to fill in that downtime waiting for the feast to be done!!
I'm definitely a multi-tasker, and have employed Netflix as background to all sorts of tasks - from folding laundry, to sewing, or working on handmade gifts during Advent. So, when Netflix sent me a recipe to try out and suggested watching my favorite show while didn't take too much convincing!
The recipe I got to try out (found at the bottom of this post) was "Freddy's Sticky Saucy Barbecued Ribs," a recipe inspired by the show "House of Cards". You can bet that the Abbot was excited to have ribs for dinner!

Can you tell what was my show of choice while cooking?

I just love watching the Duggars on Netflix!

And don't those ribs look delicious? They were fall-off-the-bone amazing!
This would be such a fun idea to do for a girls' night or a date night! I can think of all sorts of fun recipes to go with my favorite shows...yogurt while watching Burn Notice (in honor of Michael Weston's favorite food) or tator tot casserole while watching 19 Kids and Counting...the possibilities are endless!
I'm looking forward to checking out some of the Christmas movies on about you?
In the meantime, you can bet that we'll be using Netflix to entertain our little three-year-old early riser while we're traveling this Thanksgiving and Christmas!
What are your favorite shows to watch on Netflix? Any suggestions for our family?
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Freddy’s Sticky Saucy Barbecued Ribs
Curtis Stone writes:
Every time I’m watching “House of Cards” on Netflix, I want to taste those ribs that Frank eats from Freddy’s BBQ Joint. Now we all can sink our teeth into those sticky saucy ribs right along with Frank! These ribs are served with a barbecue sauce more like the one you’ll find in North Carolina (where Frank is from originally) – one with plenty of vinegar, mustard, and a touch of heat. I’ve included two cooking methods for you to try – the original true barbecue method where the ribs are slowly smoked in the barbecue, and the quicker oven-baked version – both are finger lickin’ good!

Serves: 8
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.

Spice Rub:
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

Barbecue Sauce:
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:
Alternatively, to bake the ribs:
  1. 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.
  2. 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
  3. 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.
    1. 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.
    2. 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.
    3. 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.
    1. 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.
    2. 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.
    3. 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.

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  1. You know I love Netflix! I'm in the middle of watching season 3 of "Burn Notice," and I actually *do* eat yogurt while watching the show, it's my favorite food for lunch, haha.

  2. My husband and I really enjoy watching Burn Notice too. It's such a good show and the kids watch Caillou and Curious George mostly but we're branching into other kid shows


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