• 2 lbs of Seabass or Tilapia or any other firm white fish fillet cut in cubes
• 8-10 chopped garlic cloves
• 1 teaspoon of salt
• ½ teaspoon of pepper
• 2 teaspoons of chopped fresh cilantro
• 1 habanero pepper seeded and chopped
• 8-12 freshly squeezed and strained limes (remove pulp and seeds) enough to cover fish
• 1 red onion thinly sliced
• Combine all ingredients (except red onion) and mix together.
• Place all ingredients in the large Vacucraft rectangle container.
• Place red onion on top and let it marinate in the fridge.
* Note: recipe calls for 3 hours of marination (in regular container) however, since you own a Vacucraft container, your deliciously fresh ceviche will be ready in 45-60 minutes!
• 3 cups of pineapple juice
• 1 ½ cups of brown sugar
• 1 ½ tablespoons of mustard powder
• ⅓ cup of ketchup
• ⅓ cup of red wine vinegar
• 1 ½ tablespoons of fresh lemon juice
• 2 tablespoons of soy sauce
• ½ teaspoon of ground cloves
• 2 tablespoons of ground ginger
• 4 cloves of garlic minced
• ½ teaspoon of cayenne pepper
• 2 lbs of baby back pork ribs
• 1 bottle of barbeque sauce (18 oz)
• In the large Vacucraft rectangle container, mix the pineapple juice, brown sugar, mustard powder, ketchup, red wine vinegar, lemon juice, and soy sauce. Season with cloves, ginger, garlic, and cayenne pepper.
• Cut ribs into serving size pieces and place into the marinade. Cover and refrigerate. Note: recipe calls for 8 hours to overnight marination. However, with your Vacucraft container your succulent ribs will be ready in just 2-3 hours!
• Preheat oven to 275 degrees F. Cook ribs in marinade for 1 ½ hours, turning occasionally to ensure even cooking.
• Preheat grill for medium heat.
• Grill ribs for 15 to 20 minutes, basting with barbeque sauce, and turning frequently until nicely glazed.