Easy Chinese Baby Back Ribs

My Mom who was a school teacher used to make these pork ribs all the time. Delicious!

Simle Asian Pork Ribs

  • 2 Baby Back Ribs (about 4 lbs, ask the butcher to trim off the bottom membrane)

 

In a mixing bowl, mix together the following ingredients:

 

  • 1 Cup Tomato Ketchup
  • 1/3 Cup Hoisin Sauce
  • 2 Tablespoons Soy Sauce or Tamari
  • 2 Tablespoons Dry Sherry
  • 2 Tablespoons Brown Sugar
  • 1 Clove MInced Garlic
  • 1/2 Teaspoon Salt and 1/2 Teaspoon Pepper

 

Preheat oven to 300 degrees F. Separate the sauce into two bowls. Brush or slather 1/2 the sauce from one bowl all over the ribs. Place ribs on a baking rack inside a baking sheet or dish. Bake the ribs for 2 3/4 hours or 3 hours basting with the sauce every 30 minutes. Remove and let sit for 10 minutes before slicing into single rib servings. Serve with the reserved sauce. You can also wrap each rib individually in a foil “envelope” to reheat later as an appetizer. Fun!

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Classic Sangria with a kick

Sangria with BrandyThis recipe can be adjusted so easily to suit your tastes. It makes me really happy that whenever I make it, people rave. My friend Mary Ann told me it’s the best Sangria she’s ever had. It is a great drink to serve at a Paella dinner instead of multiple bottles of wine which can be expensive. The secret is both the concentrated orange (or lime)  juice and the additional liquor.

 

  • 1 Bottle Cheap Red Wine
  • 1/4 can Concentrated Orange or Lime Juice (or combo)
  • 1 Cup Cognac
  • 1/2 Cup Triple Sec
  • 2 Sliced Apples, Limes, Oranges
  • 1 Cup of frozen, seedless grapes (a fun touch but optional).

 

Mix to combine in pitcher. When ready to serve pour over ice and top with seltzer water.

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