@lorelaxol: #нехочуработать #работа #начальникнехочуработать #работаначальником

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Friday 04 February 2022 12:36:00 GMT

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Comments

Старый :

как в гос.думе.

2026-04-29 07:30:14

145

NIK YZER 96521. :

Это дивиз депутатов государственной думы РФ 😂😂😂😂😂.

2025-08-26 00:39:38

605

Корнев Сергей Васильевич :

Пуговкин -, Красава!

2026-04-29 13:22:08

99

Ya Olya :

Свадьба в. Малиновке. Это шедевр. Сколько не смотришь не надоедает. Сценарий на Оскара тянет. Смотришь и отдыхаешь. ?!👍👍👍🌹🌹

2026-04-30 09:04:57

135

Людмила :

Хороший актёр был

2026-05-01 02:09:37

23

Галиной :

Пуговкин артист с Большой буквы светлая память народный 😇😇😇

2026-01-18 07:14:07

15

Александр :

лучше вообще не работать🤭🤣

2026-01-17 19:56:02

22

Татьяна :

Депутат Госдумы

2026-01-18 13:29:22

8

Владимир 77... :

Какие фильмы раньше снимали!!!!!!

2022-02-10 21:10:58

977

Светлана Шиляева :

И я так хочу

2022-02-05 09:34:34

24

Татьяна :

всем бы такой работы

2022-02-05 17:07:55

115

сергей :

золотые слова. легенда.

2022-02-05 14:01:27

36

Алексей Марков :

Бац-бац и мимо 😅

2022-02-06 05:59:43

64

МАЛИНКА :

ДА ДЕПУТАТОМ. 😂😂😂😂😂

2022-02-05 15:13:48

26

Вячеслав Бородин :

талант. супер. жаль. таких. нет

2022-02-05 00:33:40

369

Андрей Кузнецов :

эх фильм раньше были

2022-02-11 23:16:13

43

user3160307550452 :

Современные управленцы.

2022-02-04 14:56:44

148

тамара :

Я тоже министром могу и пенсия будет хорошая и всем желаю😁

2022-02-05 08:17:49

129

user6340916515308 :

Золотые слова всех времён и народов 😁😁😁

2026-04-30 18:36:32

18

user7621964120880 :

где бы так работать, чтобы не работать и деньги получать😅

2022-02-05 17:40:52

602

weterok65 :

Начальником могу, всё равно каким...

2022-02-07 13:01:28

40

Арыстан Нурумов :

Пуговкин молодчик

2026-04-30 13:04:46

11

user262045419568О л е г) :

Мысли читает мои😁

2022-02-08 08:02:22

17

Одинокий ВОЛК 🐺 :

начальником свежего воздуха 🤣🤣🤣

2026-04-30 14:16:36

12

Ольга :

Депутатом 😂

2026-05-02 07:46:42

8

To see more videos from user @lorelaxol, please go to the Tikwm homepage.

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1. Apricot Glazed Smoked Ribs Ingredients: 2 lbs pork ribs 1/2 cup apricot preserves 1 tbsp smoked paprika 2 tbsp brown sugar 1 tbsp apple cider vinegar 1 tsp garlic powder Instructions: 1. Preheat your smoker to 250°F (120°C), using applewood or cherrywood for a mild, slightly sweet smoky flavor. 2. Remove the thin membrane from the back of the pork ribs and pat them completely dry with paper towels. 3. In a small bowl, combine the smoked paprika, brown sugar, and garlic powder until evenly mixed. 4. Rub the seasoning mixture generously over both sides of the ribs, pressing it gently into the meat. 5. Place the ribs bone-side down in the smoker and cook for approximately 3-4 hours, maintaining a consistent temperature. 6. Meanwhile, combine the apricot preserves and apple cider vinegar in a small saucepan over medium-low heat. Stir for 5-7 minutes until smooth and glossy. 7. During the final 30 minutes of smoking, brush the ribs generously with the warm apricot glaze, coating every surface evenly. 8. Continue smoking until the glaze becomes sticky and caramelized and the ribs are tender, reaching approximately 195-203°F (90-95°C) internally. 9. Remove the ribs from the smoker, let them rest for 10 minutes, then slice between the bones and serve warm with the remaining glaze. Temperature: 250°F (120°C) Prep Time: 15 minutes Cooking Time: 3-4 hours Total Time: 3 hours 25 minutes - 4 hours 25 minutes 2. Smoky Garlic Parmesan Ribs Ingredients: 2 lbs pork ribs 4 cloves garlic 1/2 cup parmesan 3 tbsp butter 1 tsp smoked paprika 1 tbsp parsley Instructions: 1. Preheat your smoker to 250°F (120°C), preparing it with hickory or applewood for a rich, smoky flavor. 2. Remove the membrane from the back of the ribs and pat the meat dry with paper towels. 3. Sprinkle the smoked paprika evenly over both sides of the ribs, gently rubbing it into the surface. 4. Arrange the ribs bone-side down on the smoker grates and smoke for approximately 3-4 hours until the meat becomes tender. 5. While the ribs smoke, melt the butter in a small saucepan over medium-low heat and add the finely minced garlic. 6. Cook the garlic for 1-2 minutes until fragrant, then remove from the heat and stir in the chopped parsley. 7. During the final 20 minutes of smoking, brush the ribs generously with the garlic butter mixture, allowing the flavors to absorb into the meat. 8. Continue smoking until the ribs reach approximately 195-203°F (90-95°C) internally and the exterior develops a beautifully caramelized crust. 9. Remove the ribs from the smoker, immediately sprinkle with freshly grated Parmesan cheese, and let rest for 10 minutes before slicing and serving. Temperature: 250°F (120°C) Prep Time: 15 minutes Cooking Time: 3-4 hours Total Time: 3 hours 25 minutes - 4 hours 25 minutes 3. Cranberry BBQ Smoked Ribs Ingredients: 2 lbs pork ribs 1/2 cup cranberry sauce 1/4 cup BBQ sauce 2 tbsp brown sugar 1 tbsp Worcestershire sauce 1 tsp black pepper Instructions: 1. Preheat your smoker to 250°F (120°C), using cherrywood or applewood to complement the sweet cranberry glaze. 2. Remove the membrane from the back of the pork ribs and pat them thoroughly dry with paper towels. 3. Sprinkle the black pepper evenly over both sides of the ribs, gently pressing it into the meat. 4. Place the ribs bone-side down in the smoker and cook for approximately 3-4 hours, keeping the temperature steady. 5. Meanwhile, combine the cranberry sauce, BBQ sauce, brown sugar, and Worcestershire sauce in a small saucepan. 6. Simmer the mixture over medium-low heat for 8-10 minutes, stirring occasionally, until the brown sugar dissolves and the glaze becomes smooth and slightly thickened. 7. During the final 30 minutes of smoking, brush the ribs generously with the cranberry BBQ glaze, making sure to coat both sides. 8. Continue smoking until the sauce forms a sticky, glossy coating and the meat is tender, reaching approximately 195-203°F (90-95°C) internally. Temperature: 250°F (120°C) Prep Time: 15 minutes

1. Apricot Glazed Smoked Ribs Ingredients: 2 lbs pork ribs 1/2 cup apricot preserves 1 tbsp smoked paprika 2 tbsp brown sugar 1 tbsp apple cider vinegar 1 tsp garlic powder Instructions: 1. Preheat your smoker to 250°F (120°C), using applewood or cherrywood for a mild, slightly sweet smoky flavor. 2. Remove the thin membrane from the back of the pork ribs and pat them completely dry with paper towels. 3. In a small bowl, combine the smoked paprika, brown sugar, and garlic powder until evenly mixed. 4. Rub the seasoning mixture generously over both sides of the ribs, pressing it gently into the meat. 5. Place the ribs bone-side down in the smoker and cook for approximately 3-4 hours, maintaining a consistent temperature. 6. Meanwhile, combine the apricot preserves and apple cider vinegar in a small saucepan over medium-low heat. Stir for 5-7 minutes until smooth and glossy. 7. During the final 30 minutes of smoking, brush the ribs generously with the warm apricot glaze, coating every surface evenly. 8. Continue smoking until the glaze becomes sticky and caramelized and the ribs are tender, reaching approximately 195-203°F (90-95°C) internally. 9. Remove the ribs from the smoker, let them rest for 10 minutes, then slice between the bones and serve warm with the remaining glaze. Temperature: 250°F (120°C) Prep Time: 15 minutes Cooking Time: 3-4 hours Total Time: 3 hours 25 minutes - 4 hours 25 minutes 2. Smoky Garlic Parmesan Ribs Ingredients: 2 lbs pork ribs 4 cloves garlic 1/2 cup parmesan 3 tbsp butter 1 tsp smoked paprika 1 tbsp parsley Instructions: 1. Preheat your smoker to 250°F (120°C), preparing it with hickory or applewood for a rich, smoky flavor. 2. Remove the membrane from the back of the ribs and pat the meat dry with paper towels. 3. Sprinkle the smoked paprika evenly over both sides of the ribs, gently rubbing it into the surface. 4. Arrange the ribs bone-side down on the smoker grates and smoke for approximately 3-4 hours until the meat becomes tender. 5. While the ribs smoke, melt the butter in a small saucepan over medium-low heat and add the finely minced garlic. 6. Cook the garlic for 1-2 minutes until fragrant, then remove from the heat and stir in the chopped parsley. 7. During the final 20 minutes of smoking, brush the ribs generously with the garlic butter mixture, allowing the flavors to absorb into the meat. 8. Continue smoking until the ribs reach approximately 195-203°F (90-95°C) internally and the exterior develops a beautifully caramelized crust. 9. Remove the ribs from the smoker, immediately sprinkle with freshly grated Parmesan cheese, and let rest for 10 minutes before slicing and serving. Temperature: 250°F (120°C) Prep Time: 15 minutes Cooking Time: 3-4 hours Total Time: 3 hours 25 minutes - 4 hours 25 minutes 3. Cranberry BBQ Smoked Ribs Ingredients: 2 lbs pork ribs 1/2 cup cranberry sauce 1/4 cup BBQ sauce 2 tbsp brown sugar 1 tbsp Worcestershire sauce 1 tsp black pepper Instructions: 1. Preheat your smoker to 250°F (120°C), using cherrywood or applewood to complement the sweet cranberry glaze. 2. Remove the membrane from the back of the pork ribs and pat them thoroughly dry with paper towels. 3. Sprinkle the black pepper evenly over both sides of the ribs, gently pressing it into the meat. 4. Place the ribs bone-side down in the smoker and cook for approximately 3-4 hours, keeping the temperature steady. 5. Meanwhile, combine the cranberry sauce, BBQ sauce, brown sugar, and Worcestershire sauce in a small saucepan. 6. Simmer the mixture over medium-low heat for 8-10 minutes, stirring occasionally, until the brown sugar dissolves and the glaze becomes smooth and slightly thickened. 7. During the final 30 minutes of smoking, brush the ribs generously with the cranberry BBQ glaze, making sure to coat both sides. 8. Continue smoking until the sauce forms a sticky, glossy coating and the meat is tender, reaching approximately 195-203°F (90-95°C) internally. Temperature: 250°F (120°C) Prep Time: 15 minutes

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