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. In a medium bowl, combine all the sweet & spicy rub and set aside.  Cut 4 (24x12 inch) pieces of aluminum foil; set aside.
2. Pat the ribs dry with paper towels.  Cut 1 rack in half and place the 2 half ribs side by side on a sheet of foil.  Repeat with the second rack and a second piece of foil.
3. Evenly coat both sides of the ribs with the spice rub.  Pull the foil up and over each set of ribs to create 2 completely 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 deg C and arrange a rack in the middle.  Place the ribs in the oven and roast until fork-tender for about 2 hours.  Meanwhile, make the sauce.
6. Place all the sauce ingredients in a medium saucepan and bring to a simmer over medium heat, whisking occasionally.
7. Reduce the heat to low and continue to simmer until the flavors have melded and the sauce has reduced to about 2 cups for about 30-40 mins.  Remove from the heat and set aside until ready to grill.
8. To Grill the ribs:  Heat a gas or charcoal grill to medium (350-450 deg F).  Remove the ribs from the foil, place them meaty-side up on the grill, and brush them with some of the sauce.
9. Cover the grill and cook for 5 mins.  flip and brush the ribs and cook another 5 mins.  Continue to cook, flipping and brushing every 5 mins until the sauce has thickened and 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 the ribs in advance, remove them from the refrigerator and set them aside at room temperature while the oven is heat for at least 20 mins.

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. Add flour, salt, black pepper, and paprika in a small bowl.  Whisk to combine.  Pour the flour mixture over the chicken and coat evenly.  Set in the fridge for 30 minutes, and let the coat set in.
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 sauce ingredients in a saucepan and bringing it up to boil.  Then simmer for 5 mins and set aside.
4. When the oil is hot, fry the wings in batches until golden brown about 8-10 mins, and drain them on a wire rack over a baking sheet or paper towel-lined plate.
5. When all the wings are done frying, transfer them into a sauce dish and pour the prepared Daytona sauce over the chicken and mix well.  Make sure the chicken is fully coated.
6. Transfer them back to the baking rack and place them in the preheated grill/oven at 357 deg C to bake for 3 mins.
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, then reduce heat and simmer for 5 mins, until the sugar has dissolved.
2. For a thicker sauce, add the cornstarch mixture.  Then simmer for up to 15 mins, until desired thickness is reached.  Keep in mind that it 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. In a stand mixer, add the water, yeast, and 1 tbsp of sugar.  Whisk using a hand whisk until it is combined.  Let it sit for 5-7 mins or until a raft has been formed on the 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 along with 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 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 and place in a container and cover with a lid or towel and let it sit for 2 hours or until double in size.
5. Remove the dough and place it on a light flour-dusted surface and press to form a rough rectangle.  Cut the dough into 12-14 pcs and then take each piece folding it under to form 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 line with parchment paper or just on parchment paper on the countertop and cover with a dame towel and allow to rest for 20-25 mins.
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 start to 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 up the pita is to wrap it up in foil or in a pan with a lid and place it in the oven at 350 deg C for 4-5 mins or until warm.

- Make ahead: 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 don't have whole wheat flour

- When the dough is done kneading, should be smooth and spring back. If 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, and massage the lamb chop so the mixture is coated well.  Set 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 mushroom for about 2 mins.  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 mins.
5. To assemble the lamb chop, add the sauce on the lamb chop, some broccoli, and french fries for the side condiments.  Enjoy!

Homemade Pork Meatballs

Ingredients:

500g Pork minced

250g Prawn minced (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. In a food processor, add all the above ingredients, except the ice cubes.
2. Process the meat until very smooth, adding ice-cube gradually 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, drop a tablespoonful of the meatball mixture, and cook until the meatball floats.  Once floats let it cook for another 10-15 mins.
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.