Sweet Barbecue Pork Ribs

I made some sweet barbecue ribs not long time ago. It was so delicious that I can’t stop myself from eating. This recipe is very easy, the meat is tender and falls right off the bone, so if you’re hungry for real meat then grab your pen and notebook and writes the recipe down.

I used to add ginger ale or sprite (to soak meat) but not this time. These liquids are good meat tenderizer.



Sweet Barbecue Pork Ribs

Ingredients:

2 racks pork ribs (cut into 4 slices)
¾ cup water
2 tbsp. soy sauce
1 tsp. Worchester sauce
1 tbsp. hickory liquid smoke
1 ½ tsp. garlic powder
1 ½ tsp. Onion powder
Ground pepper and salt to taste


1 cup barbecue sauce (I prefer sweet baby rays brand)
1/8 cup catsup
1 tsp. Worchester sauce
3 drops of hickory liquid smoke
1 tbsp. white sugar (you can add more, if needed)

Preparation:

1. Place the ribs in the baking dish (9x13 inch).
2. Add water, soy sauce, Worcester sauce, hickory liquid smoke, garlic powder, onion powder, pepper and salt to taste.
3. Cover with aluminum foil.
4. Bake in pre-hated oven 250 degrees F for about 2 to 3 hours or until tender.

5. In a bowl, mix barbecue sauce, catsup, Worcester sauce, hickory liquid smoke, and sugar.
6. Preheat the grill for medium heat.
7. Place baked ribs on grill; cook its side for 3 to 5 minutes, basting with barbecue sauce.


Enjoy.

Sweet and Sour Pork

We had a blast during Father’s Day. The kid’s prepared something cute for their daddy. I was not really in the mood of cooking but I can’t resist on making something nice for him. We all likes Chinese food so I decided to make sweet and sour pork with Japanese fried rice and chocolate cupcakes with butter cream frosting.

I found this sweet and sour pork recipe online long time ago. I can’t even remember where I got it. I like it better compare to other recipes all because it’s not thick and gluey. I tweaked the ingredients a bit to suit my taste. I like it when the sweetness and sourness is balance. I guess that the secret of this recipe.

Sweet and Sour Pork

Ingredients:

1 lb boneless pork loin cut in 1-inch cubes
2 Tbsp. Flour
1 tsp. garlic, mince
4 scallions, thinly sliced (diagonally)
½ cup red bell pepper, cut into ¾ inch-cubes
½ cup green bell pepper, cut into ¾ inch-cubes
1 large sweet onion, cubes
½ cup pineapple, chunks
Oil for frying

For Batter:

½ cup all-purpose flour
½ cup cornstarch
1 Tbsp. baking powder
¼ tsp. salt
¾ cup cold water
1 tsp. cooking oil

Combine dry ingredients in a medium bowl. Whish in cold water until combine. Add the oil and stir until smooth. Set aside.

For Sauce:

½ cup white vinegar
¾ cup white sugar
½ tsp, salt
6 Tbsp. tomato sauce
1 Tbsp. soy sauce
1 Tbsp. cornstarch

Combine all ingredients in a small bowl. TASTE TEST to suit your taste. You can always add more sugar if it’s too sour and add more vinegar if it’s too sweet. Try to balance the sourness and sweetness to get that “bang”. Set aside.


1. Heat oil in a pan or fryer to about 350 degrees F.
2. While your oil is heating. Dust pork loin cubes with the all purpose flour.
3. Dip the floured coated pork pieces into the batter and fry in the hot oil for about 8 minutes or until golden on brown both sides. (TRY to fry in small batches - do not over crowd the fryer)
4. Remove pork pieces and transfer to a plate with paper towels.
5. Cover it with aluminum foil and place it in the oven to keep it warm. Repeat until everything has been fried.
6. In a wok (if you have any), heat a tablespoon oil, add minced garlic and scallion.
7. Stir-fry for about 30 seconds.
8. Add onions, red and green bell pepper. Stir-fry for another minute.
9. Add the sauce and bring to boil. Stir until thickened.
10. Remove from heat.
11. Transfer pork to serving platter and pour the sauce over the pork.
12. Add pineapple chunks on top. Serve hot with rice.

Enjoy!