Barbecue Baby Back Ribs

I was browsing through the 通之廚房 blog and came across a Spare Ribs in Barbecue Sauce recipe. Steven loves ribs, so I decided to try this recipe out. This was part of our 05.19.09 dinner. We served it as a Chinese dish, with a plate of Stir-Fried Peppers and Chicken and a plate of veggies. The meat was really tender, but we felt that the sauce was too sour/tart. We then added two Tbsp sugar, but still sour/tart. We then proceeded to adding 1/4 cup of honey, but it was still sour/tart. Not really sure how to describe it, but we felt that it would ruin the ribs is we coated the ribs in it, so we used it as a dipping sauce instead. I think it turned out good, but not really good enough. I guess I have to be fair and admit that I didn’t use the “original barbecue sauce” stated in the recipe. I used what I had — Cattlemen’s Smoky BBQ Sauce. I think I would be willing to give this another try, but the sauce definitely needs improvement.


Barbecue Baby Back Ribs


Stir-Fried Peppers and Chicken

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!~!~!~!~! Happy Cinco de Mayo !~!~!~!~!

Happy Cinco de Mayo!!!

At the end of my work day, I suddenly felt really festive and wanted to celebrate Cinco de Mayo a little bit. I went on AllRecipes.com and found these recipes:
Mexican Rice II
Quick and Easy Mexican Chicken

Polvorones de Canele

So, after work, I went to Trader Joe’s and bought some tortillas, a tub of sour cream, and a jar of ground cumin. I got home, and I first made the chicken. Instead of the chicken breasts, we used chicken thighs. I first pan fried the thighs, and set that aside to cool. I then used the chicken juices to cook my Mexican Rice. It gave my rice WONDERFUL flavor!! While the rice was cooking, I shredded the thighs into pieces and then followed the rest of the recipe. It was pretty good, considering it was a last minute decision. 😛 Steven thought that the chicken+rice in tortilla as a whole wasn’t salty enough. So next time, I think I’d flavor the chicken a bit more.




Then I wanted to make Mexican dessert to end Cinco de Mayo 2009, but Steven said “NO!!” Unfortunately, he has good reasonings.

  • I have to get to work earlier than normal tomorrow.
  • It was already 10pm, which means I probably won’t be done baking and cleaning up until 12am.
  • I haven’t been getting enough sleep all week.

So, we will continue the fiesta tomorrow when I bake my Mexican Cinnamon Cookies. 🙂

Bell Pepper Spaghetti Bolognese

For our Sunday night dinner (and Monday leftovers), I made Bell Pepper Spaghetti Bolognese. Here’s the recipe for the sauce:

Ingredients:
10-12 Campari On-The-Vine Tomatoes (from Costco)

2 Tbsp Olive Oil
1/3 cup minced garlic (or less…if 1/3 cup is too extreme)
1/2 small white onion, chopped
2 Bell Peppers, chopped (I used 1 yellow & 1 orange)
2 lbs ground beef
2 tsp Salt
2 Cans Tomato Sauce
1/2 Can Tomato Paste
1 tsp Worcestershire sauce
1 Tbsp Dried Basil
1 Tbsp Dried Oregano
2 Tbsp Sugar
2 tsp Salt
2 tsp Black Pepper

Instructions:
Heat Tomatoes in pot of water until almost boiling. The skin to the tomatoes should be semi-off of the fruit. Remove skins and set aside.

Heat Olive Oil. Cook Garlic & Onion until fragrant. Add peppers and saute for 3 minutes. Add ground beef and 2 tsp salt, saute until browned. Add remaining ingredients. Cook until desire consistency. Serve with favorite pasta.