Spicy Coffee Glazed Slow Cooker Meatballs & Thai ribs with lime and mint

CHICOPEE, Mass. (Mass Appeal) – If you love bagels and you love macaroni and cheese, you’ll love Everything Bagel Mac and Cheese! Blogger Dan Whalen from TheFoodInMyBeard.com showed us how to make his unique creation.
Spicy Coffee Glazed Slow Cooker Meatballs



  • 1 pound ground beef
  • 1 pound ground pork
  • 1 cup grated pecorino cheese
  • 1/2 cup breadcrumbs
  • 1 clove garlic, finely grated
  • 1 egg
  • 1-5 Thai bird’s eye chiles, to taste, minced (optional)


  • 1 tablespoon olive oil
  • 1/4 cup sugar
  • 1 cup strong coffee
  • 1 cup beef stock
  • 1/4 cup heavy cream
  • Directions:
  • In large bowl, using hands, mix together all meatball ingredients. (Note: Depending on how spicy you want them, use as many chiles as you like. Note that chile seeds will add even more heat.)
  • Form small meatballs about 1″ in diameter by rolling them lightly between your palms until perfectly round. Set aside.
  • In a large frying pan set over medium heat, add olive oil and then the meatballs. Cook, stirring frequently to brown on all sides, for about 7 minutes.
  • Pour the meatballs into the slow cooker along with all the sauce ingredients. Serve with toothpicks or bread

Thai ribs with lime and mint


  • 2 racks st Louis style ribs
  • 2 beers
  • 1/4 cup fish sauce
  • 1/4 cup rice vinegar
  • 2 tablespoons cumin
  • 2 tablespoons coriander
  • 1/4 cup sambol chile paste


  • 10 limes
  • 1/4 cup fish sauce
  • 1/4 cup honey
  • 2 tablespoons sriracha
  • 1 bunch mint
  • 1/4 cup peanuts


  • Mix the beer, fish sauce, rice vinegar, cumin, coriander, and chile paste.  Put the ribs into a big baking dish (cut them if needed) and pour over the sauce.  Bake for 2 -3 hours until tender, mixing around as needed to evenly coat in the sauce.
  • Juice the limes and mix with the fish sauce, honey, and sriracha.  Chop the mint and peanuts.
  • When the ribs are done, finish them on the grill.  Cut into 2 or 3 rib sections and drizzle with the lime sauce. Top with the mint and peanuts and serve.