durhamregion.com | This Week | Thursday, December 22, 2022 | 4 Nothing quite like a good slow roasted piece of meat. Have you ever tried to slow roast on the barbecue? The taste and texture of these ribs are so good, in no small part because of the cooking process. This formula can be used to cook various cuts of meat. Most importantly, before you cook, you need to marinate the meat. Follow the instructions on this recipe and you are set for a barbecue that will surely impress. SLOW ROASTED BEEF RIBS INGREDIENTS 2 to 3 tbsp. olive oil Salt and pepper to taste 4 to 5 beef ribs 1 cup barbecue sauce (any bottle of your favourite sauce or homemade sauce will do) 1 tsp chili flake INSTRUCTIONS 1. Combine olive oil, salt and pepper and coat ribs. 2. Let marinate at room temperature for 30 minutes or overnight in the fridge. 3. Heat barbecue to high heat. 4. Sear ribs for three to four minutes on each side. 5. Meanwhile, combine the barbecue sauce with the chili flakes. 6. Once seared, turn barbecue to low-medium, continue cooking with indirect heat for three hours. 7. Brush ribs with barbecue sauce, covering with a generous layer. Continue cooking for another hour, applying more sauce as sugars caramelize. 8. Removed from heat, let rest and enjoy! York Region resident Amy Stopnicki is an award-winning cookbook author, event planner, food blogger and mother of four. You can find her on Instagram at @amystopnicki_ or email her at amy.stopnicki@gmail.com. AMY SAYS RELAX WITH SLOW ROASTED RIBS This slow roasted ribs recipe promises to be the highlight of any backyard barbecue. Amy Stopnicki photo FOOD AND DRINK THERE'S NO NEED TO RUSH WITH THIS RIB RECIPE, WRITES AMY STOPNICKI AMY STOPNICKI Column Do you enjoy a beautiful table set with family and friends on a beautiful Sunday morning? Sometimes, traditional brunch food is the way to go. The next time you make brunch, why not try these homemade pancakes? This is a one-bowl recipe, which means less mess and less stress! The big difference between these "from scratch" pancakes and the boxed kind is how impressed all your guests will be. I like to serve them as a pancake bar, with different fresh cut fruit, jams, jellies, syrups and sauces, then let everyone enjoy! HOMEMADE PANCAKES (FROM SCRATCH) INGREDIENTS 3 eggs 1 cup oat milk (or any milk) 1 tbsp maple syrup 2 tbsp avocado oil 1 1/2 cups flour (sifted) 2 1/2 tsp baking powder Pinch of salt 1/4 cup brown sugar INSTRUCTIONS 1. Combine all ingredients until light and fluffy. 2. Preheat a large non-stick pan over medium-high heat. 3. Spray with cooking spray. 4. Pour batter in using an ice cream scoop (this ensures they will all be the same size). 5. Cook until batter has many bubbles on top, about two to three minutes, then flip. 6. Cook until both sides are golden and cooked through. Yield depends on the size of your pancakes, but should make about seven to eight 6-inch pancakes. York Region resident Amy Stopnicki is an award-winning cookbook author, event planner, food blogger and mother of four. You can find her on Instagram at @amystop- nicki_ or email her at amy.stopnicki@gmail.com. NOTHING STACKS UP TO HOMEMADE PANCAKES THIS ONE-BOWL RECIPE MEANS LESS MESS AND LESS STRESS, WRITES AMY STOPNICKI AMY STOPNICKI Column If you're having guests over for Sunday brunch, nothing will make them flip more than homemade pancakes. Amy Stopnicki photo