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Pork Fried Rice

Ingredients: 2 cups cooked rice (day-old or cold rice works best) 8 oz pork (cut into small bite-sized pieces) 2 tbsp vegetable oil (for frying) 2 eggs (beaten) 1 small onion (diced) 2-3 cloves garlic (minced) 1 cup frozen peas and carrots (or other mixed vegetables) 3 tbsp soy sauce (or to taste) 1 tbsp oyster sauce (optional, for extra umami flavor) 1 tsp sesame oil (for a finishing touch) 2 green onions (chopped, for garnish) Salt and pepper to taste Instructions: Prepare the pork : Season the pork with a little salt and pepper. Heat 1 tbsp of vegetable oil in a large skillet or wok over medium-high heat. Add the pork and cook until browned and fully cooked (about 5-7 minutes). Remove and set aside. Cook the eggs : In the same skillet, push the pork aside or remove it. Add a bit more oil if needed and pour in the beaten eggs. Scramble the eggs, breaking them into small pieces as they cook. Once done, set them aside. Sauté the vegetables : Add the remaining oil to th...
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BBQ Ribs with Coleslaw

 Ingredients:

  • 2 racks of pork ribs (baby back or spare ribs)
  • 2 tbsp olive oil
  • 2 tbsp brown sugar
  • 1 tbsp smoked paprika
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tsp ground cumin
  • 1 tsp black pepper
  • 1 tsp salt
  • 1/2 tsp cayenne pepper (optional)
  • 1 cup BBQ sauce (your favorite store-bought or homemade)


Instructions:

  1. Prepare the ribs: Preheat the oven to 300°F (150°C). Remove the silver skin from the back of the ribs if it’s still on (it can make the ribs tough).

  2. Make the dry rub: In a small bowl, combine the brown sugar, smoked paprika, garlic powder, onion powder, cumin, black pepper, salt, and cayenne pepper (if using).

  3. Season the ribs: Rub the ribs with olive oil, then generously coat them with the spice rub on both sides.

  1. Bake the ribs: Wrap the ribs tightly in aluminum foil and place them on a baking sheet. Bake in the preheated oven for 2.5 to 3 hours, or until the meat is tender and pulls away from the bone easily.

  2. BBQ glaze: Once the ribs are done, remove them from the oven and increase the temperature to 450°F (230°C) or preheat the grill.

  3. Add BBQ sauce: Brush the ribs generously with BBQ sauce on both sides. Return them to the oven (or grill) for about 10-15 minutes until the sauce is caramelized and sticky.

  4. Serve: Let the ribs rest for a few minutes before slicing. Serve with extra BBQ sauce if desired.

Coleslaw:

Ingredients:

  • 1/2 medium green cabbage, shredded
  • 1/4 medium red cabbage, shredded (optional for color)
  • 2 large carrots, shredded
  • 1/2 red onion, thinly sliced
  • 1/2 cup mayonnaise
  • 2 tbsp apple cider vinegar
  • 1 tbsp Dijon mustard
  • 1 tbsp honey or sugar (optional, for sweetness)
  • Salt and black pepper to taste
  • Optional: 1 tsp celery seed

Instructions:

  1. Prepare the vegetables: In a large bowl, combine the shredded green cabbage, red cabbage (if using), carrots, and red onion.

  2. Make the dressing: In a separate bowl, whisk together the mayonnaise, apple cider vinegar, Dijon mustard, honey or sugar (if using), salt, pepper, and celery seed.

  3. Toss the coleslaw: Pour the dressing over the shredded vegetables and toss to coat evenly. Taste and adjust seasoning if necessary.

  4. Chill: For the best flavor, refrigerate the coleslaw for at least 30 minutes before serving to allow the flavors to meld.

Serve Together:

Plate the tender, sticky BBQ ribs alongside the crunchy, tangy coleslaw. Add some cornbread or baked beans for an even heartier meal.

Enjoy your BBQ Ribs with Coleslaw!

Ntive benner
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