Baby Back Ribs

Ingredients:

2 racks of baby back ribs

Sweet & Spicy Rub

1-1/2 tbsp salt

2 tbsp chili powder

2 tbsp packed dark brown sugar

2 tbsp paprika

1 tbsp garlic powder

2 tsp ground mustard

1 tsp ground black pepper

Barbecue sauce

1-1/2 cup ketchup

1/2 cup water

1/3 cup packed dark brown sugar

1/4 cup molasses

2 tbsp Apple cider vinegar

2 tbsp Worcestershire sauce

1 tbsp chili powder

2 tsp garlic powder

2 tsp paprika

Directions/Instructions:

1. Combine all the sweet and spicy rubs in a medium bowl and set aside. Cut four pieces of aluminum foil (24x12 inches) and set aside.
2. Pat the ribs dry with paper towels. Cut one rack in half and place the two half-ribs side by side on a sheet of foil. Repeat with the second rack and a second piece of foil.
3. Coat both sides of the ribs evenly with the spice rub. Pull the foil up and over each set of ribs to create two wholly enclosed packets. Place the packets on a rimmed baking sheet.
4. Cover the baking sheet tightly with the remaining 2 pieces of foil and refrigerate them for up to 24 hours for the best flavor and texture.
5. Heat the oven to 160 degrees C and arrange a rack in the middle. Place the ribs in the oven and roast until fork-tender, about 2 hours. Meanwhile, make the sauce.
6. Place all the sauce ingredients in a medium saucepan and simmer over medium heat, whisking occasionally.
7. Reduce the heat to low and continue simmering until the flavors have melded and the sauce has reduced to about 2 cups, 30-40 minutes. Remove from the heat and set aside until ready to grill.
8. Heat a gas or charcoal grill to medium (350-450 degrees F) to grill the ribs. Remove the ribs from the foil, place them meaty-side on the grill, and brush them with sauce.
9. Cover the grill and cook for 5 minutes. Flip and brush the ribs and cook for another 5 minutes.  Continue to cook, flipping and brushing every 5 mins until the sauce has thickened, the ribs are heated through and have grill marks for a total grilling time of 20 mins.
10. Transfer the ribs to a cutting board and cut the racks between the bones.  Transfer the remaining barbecue sauce to a serving bowl and serve with the ribs.

Note:

If rubbed in advance, remove the ribs from the refrigerator and set them aside at room temperature while the oven is heated for at least 20 minutes.

Daytona Beach Style Wings (Hooters)

Ingredients:

20 chicken wings

1/2 cup flour

1 tsp salt

1 tsp black pepper

1 tbsp paprika

Vegetable oil ~ frying

Sauce

3/4 cup Sweet Baby's Ray Barbecue sauce (Recipe here)

1/4 cup Frank's RedHot sauce

1/4 cup honey

2 tbsp brown sugar

1/4 tsp red chili flakes

1 tbsp garlic powder

1 tbsp soy sauce

Dipping Sauce

Blue cheese

Ranch dressing

Directions/Instructions:

1. Whisk together flour, salt, black pepper, and paprika in a small bowl. Pour the flour mixture over the chicken and coat evenly. Refrigerate for 30 minutes to allow the coating to set.
2. Fill a deep fryer with 3 inches of vegetable oil and preheat the oil to 350 deg F.  Preheat the grill to high heat.
3. Prepare the sauce by combining all the ingredients in a saucepan and bringing it to a boil. Simmer for 5 minutes, then set aside.
4. When the oil is hot, fry the wings in batches until golden brown, about 8-10 minutes. Drain them over a baking sheet or paper towel-lined plate on a wire rack.
5. When the wings are done frying, transfer them to a sauce dish. Pour the prepared Daytona sauce over the chicken and mix well, ensuring it is fully coated.
6. Transfer them to the baking rack and bake them for 3 minutes in the preheated grill or oven at 357 degrees C.
7. Remove the wings from the grill/oven and brush them with the remaining sauce.  Serve them straight up or with dipping sauce on the side.  Enjoy!

Homemade Sweet Baby Ray's BBQ Sauce

Ingredients:

340g Ketchup

1 cup dark brown sugar

60g or 1/4 cup molasses

1/4 cup pineapple juice*

1/4 cup water

1 tbsp hickory liquid smoke*

2-1/2 tsp mustard powder

2 tsp paprika

1/2 tsp garlic powder

1/4 cayenne pepper

1-1/2 tsp salt

1 tsp black pepper

1 tbsp cornstarch dissolved in 1/8 cup cold water (optional)

Directions/Instructions:

1. Whisk together all ingredients (except the cornstarch mixture) in a medium pot over medium heat.  Bring to a boil, reduce heat, and simmer for 5 minutes until the sugar has dissolved.
2. Add the cornstarch mixture for a thicker sauce. Simmer for up to 15 minutes until the desired thickness is reached. The sauce may thicken slightly more as it cools.
3. Serve immediately or cover and store in the refrigerator.

Substitute

Pineapple juice = Apple Cider Vinegar

Hickory liquid smoke = Worchestire sauce

Pita Bread (Version 2)

Ingredients:

350ml water

1 packet dry/instant yeast

2 tbsp sugar

440g All-Purpose flour

90g Whole Wheat flour

2 tsp salt

3 tbsp olive oil

Directions/Instructions:

1. Add the water, yeast, and 1 tbsp of sugar to a stand mixer. Whisk using a hand whisk until combined. Let it sit for 5-7 minutes or until a raft has formed on top.
2. In another bowl, whisk together the remaining 1 tbsp of sugar, salt, and all the flour until combined.
3. Pour 2 tbsp of olive oil into the stand mixer and the dry flour mixture.  Place on the hook attachment and mix on low speed (#2) for 8-10 mins to knead.  (The dough should be smooth and a little sticky, but you still may need to add in a bit more flour to get it to the right consistency)
4. Coat with the remaining 1 tbsp of olive oil, place in a container, cover with a lid or towel and let it sit for 2 hours or until it doubles in size.
5. Remove the dough, place it on a lightly flour-dusted surface, and press to form a rough rectangle. Cut the dough into 12-14 pieces, and then take each piece, folding it under to create a smooth dough ball.
6. Roll each dough ball out on a lightly flour-dusted surface until it's about 1/8" to 14" and 6" to 8" in diameter.
7. Place on a cookie sheet tray lined with parchment paper or on parchment paper on the countertop, cover with a damp towel and rest for 20-25 minutes.
8. Heat a cast-iron skillet over medium-high heat.  Work on one pita at a time, lay a rolled-out pita on the skillet, and cook for 30 seconds until bubbles form.  Use a spatula to flip the pita over and cook for another 1-2 mins on the other side until large toasted spots appear on the underside.

Notes:

How to Reheat: The best way to warm the pita is to wrap it in foil or a pan with a lid and bake it at 350 degrees C for 4-5 minutes or until warm.

- Make ahead: You can make this bread up to 1 day in advance and heat it up before serving.

- How to store: Place covered in the refrigerator for up to 5 days

- How to Freeze: Place covered in the freezer for up to 1 month

- Can use 100% AP flour in this recipe if you don't have whole wheat flour

- When the dough is done kneading, it should be smooth and spring back. If you pinch it, it should stick a bit on the finger.

Lamb Chop (Easy)

Ingredients:

8 pcs lamb chop

French Fries

Broccoli

Marinade

4 tbsp black pepper sauce

1 tbsp tomato sauce

3 tbsp chili sauce

1 tbsp oyster sauce

1 tbsp garlic powder

1 tbsp onion powder

2 tbsp dried rosemary

Directions/Instructions:

1. In a bowl, add all the marinade ingredients.  Stir to mix well.
2. Put the lamb chop in the ziplock bag, pour the marinade mixture over it, and massage the chop so the mixture coats it well. Then, set the bag in the fridge overnight.
3. Grilled the marinated lamb for 3-4 mins on each side.
4. In a saucepan, add oil and saute 1 tsp minced garlic and mushrooms for about 2 minutes. Then add 1-2 tbsp black pepper sauce, 1/2 cup cream, ground black pepper, and 1/2 tbsp dark soy to darken the sauce. Stir to mix well and let it simmer for about 2 minutes.
5. To assemble the lamb chop, add the sauce on the lamb chop, some broccoli, and french fries as side condiments.  Enjoy!

Homemade Pork Meatballs

Ingredients:

500g minced pork

250g minced prawn (Optional)

1 tbsp ground black/white peppercorn

1 tbsp garlic paste

2 tbsp light soy sauce

2 tbsp Tapioca/Potato/Cornstarch

1-1/2 tbsp sugar

1/2 tsp baking powder

1/2 tsp salt

100g ice-cubes

Directions/Instructions:

1. Add all the above ingredients except the ice cubes in a food processor.
2. Process the meat until smooth, gradually adding the ice cube as the machine grinds. Stop to scrape 2-3 times to make sure everything is evenly ground. Transfer the ground meat to a bowl.
3. In a large pot, bring the water to a rolling boil. Then, turn down the heat to the lowest setting, add a tablespoonful of the meatball mixture, and cook until the meatballs float. Once they float, let them cook for another 10-15 minutes.
4. Dish cooked meatballs and set aside.  Repeat with the remaining mixture.  Freeze for up to a month or more.
5. If serving immediately, do not discard the broth.  Add season with 1 tablespoon light soy sauce, 1 tablespoon fish sauce, 1/4 tsp ground white pepper, and adjust seasoning as needed.  Bring to boil for 5 mins.