Happy Labor Day weekend in advance! I hope you guys have a wonderful three day weekend. I will be spending mine with my family and am super excited and grateful for it. If you are going to have a family gathering or a get-together with friends and aren’t sure what to cook, here is an easy yet tasty BBQ pork rib recipe. This recipe makes juicy ribs that are a bit less sweet than some rib recipes make. I find that the ribs that are served in restaurants are covered in bbq sauce and all you can taste is bbq sauce. I am not a big fan of too much bbq sauce. In this recipe I use a very little bbq sauce and I think the ribs are better that way! Try and see for yourself!
6 to 7 lb pork ribs
1/2 cup of bbq sauce
1/2 tablespoon rosemary
2 teaspoon garlic
1/2 tablespoon oregano
1/2 tablespoon sage
Pepper to taste
Salt to taste
5 tablespoons of vegetable oil
1. Pre-heat the oven at 400 degrees F.
2. Marinate pork ribs with all the ingredients and let them sit for at least 20 minutes. Only use 1/4 cup of bbq sauce and set aside the other 1/4 cup for a later use.
3. Place the ribs on oven safe dish and bake for 20 minutes at 400 degrees F.
4. Remove from the oven.
5. Lightly coat with bbq sauce on both sides of the ribs one more time.
6. Cover the ribs with aluminium foil. Bake for another 30 minutes at 375 degree F.
7. Remove from the oven and gently remove aluminium foil. Cut a chunk to test whether it is cooked. If there is no sign of blood, consider it done. Although 50 minutes of cooking is normally good enough to fully cook bbq ribs, it is very important to test and make sure.
9. Enjoy with friends and family! Happy labor day weekend!
Wondering what to do with all that zucchini you got from a farmer’s market or from your garden? Today’s post is about fried zucchini and onion. This is one of my comfort food. I like eating fried zucchini and onion with plain rice, green salad and whole bbq chicken ( No I don’t eat the whole chicken 😉
Zucchini is in season right now. This recipe requires a few ingredients and is super easy to prepare. I love to eat this dish with plain rice, but you can enjoy it with bread or eat it as a side dish with any meal.
2 medium size zucchini sliced
2 medium yellow or white onion sliced
Black pepper to taste
Salt to taste
5 tablespoons vegetable oil
1. Cut zucchini into thin slices.
2. Cut onion into thin slices.
3. In a large pan, heat the oil over medium temperature. Add onion, black pepper and salt.
4. Cook onion and stir frequently until it becomes soft.
5. Once the onion is soft, add zucchini. Cook until both onion and zucchini are soft and brown and stir frequently.
6. Enjoy with plain rice or bread!
Here is a quick and easy gluten and sugar free dessert recipe. Only three main ingredients are required to make this coconut custard. I have made this for my husband’s birthday and he loved it. I garnished it with strawberry slices, but you could probably garnish with shredded coconut and other fruits.
1 can coconut milk
4 tablespoons honey ( or 1/3 cup sugar)
1 teaspoon pure vanilla extract
1 teaspoon cinnamon powder (optional)
1 teaspoon nutmeg (optional)
1/2 cup of strawberry slices
1. Preheat oven to 350 degrees.
2. In a large bowl, whisk eggs, honey and vanilla together. Set aside.
3. In a medium saucepan heat coconut milk over medium-low heat until it just starts to simmer.
4. Initially use a spoon and add couple tablespoons of coconut milk in with the eggs and whisk briskly.
5. Slowly add the rest of the milk to the eggs with constant whisking. (Constant whisking is necessary in order to avoid cooking eggs)
6. Pour the mixture into a baking dish and sprinkle cinnamon powder.
7. Bake the custard at 350 degree F for 30 to 40 minutes or until custard looks firm on top.
8. Let the custard cool. Once cooled, cut into serving size pieces. If you like cold, refrigerate before serving.
9. Garnish with strawberry slices and enjoy!