Finger-licking, Country-style, Barbeque Pork Ribs!

After I made this dish the other day, I've decided it'll be one of my favorites. So simple and sure to impress your mother-in-law!

Equipment:

1. Big Bowl or Ziploc Bag for marinating meats

Ingredients:

1. Marinade -- a pinch of salt, five spice powder (as much as you want!), black pepper (as much as you want, although if you don't like it too spicy, go slow with it), a bottle of barbeque sauce (I used Tony Roma's bottled barbeque sauce), and if you like, some regular or hot mustard
   
2. Country-style pork ribs --- 4 lbs (thick cut ones are better as they retain moisture when you bake them)
   
3. Flat-leaf parsley -- as much as you like, it's mainly for garnishing :)
   

Method:
It can't get any easier. Preparation time was like 5 minutes! First, coat the pork with the marinade and leave the meats in the fridge. The longer you marinate it, the better. I left mine for 24 hours. Then when you're ready for those good ribs, just pop them in the oven at 400 degrees Fahrenheit for one hour (Don't overcook cos the ribs will go dry!).

Note:
1) I didn't use a ziploc bag when I last did them, but it's really easy with one of those. You can just mix the marinade in the bag, then put the meats in, zip the bag up, and tilt the bag a few times to coat the meat.
2) With the access marinade, boil it in a saucepan and pour over ribs when they're done.


Final result: Absolutely delicious ribs, still juicy on the inside and with that tasty char-grill on the outside. Mmmm...

Juicy Beef Pot Roast

I was first introduced to this dish by my dear American friend, MD. She'd used a packet of onion powder mix and a large can of Campbell mushroom soup. Yesterday, I just tried to repeat this when I didn't have the two ingredients and I found out it worked just as well! The important ingredient is the creamy soup base and any kind will do. And if you can't get hold of a packet of onion powder mix, simply make your own! I also didn't add beef broth or water as most recipes will tell you. I think it works out fine without too.

Equipment:

1. Slow Cooker (at least 4 quarts big)
   
2. Wooden spoon
   

Ingredients:

1. Onion powder mix -- in this recipe, I mixed onion powder, garlic powder, dried thyme leaves, five spice powder and black pepper. Actually, I believe you can throw in whatever else you want into the powder mix too such as basil, rosemary, sage, etc. I don't think you can ever overdo it with herbs. So use whatever you have and whatever you want freely :) The more you put in, the more flavorful!
   
2. Beef chuck roast or pot roast --- 4 lbs
   
3. Creamy soup cans --- I used a large can of clam chowder cos that's what I had. Most recipes call for mushroom soup, but the clam chowder turned out fine!
4. Flat-leaf parsley -- as much as you like, it's mainly for garnishing :)
   

Method:
This is so easy. First, marinate the beef with the onion powder mix in the slow cooker. Secondly, add the can of soup over it. Stir it a little just to coat the meat with the creamy soup. Then switch on the slow cooker to low heat and cook for 8 hrs. You don't have to touch it anymore after that, so how easy can it get?

Notice I never used salt. The soup is usually savory enough, so I don't add anymore. But you can add if you prefer it more salty, but I think it's healthier this way without.


Final result: Beautifully browned, tender, juicy, beef pot roast just bubbling away in the pot whilst you go to work, go home, do housework, or whatever you want to do for the day. It's as easy as A,B,C! And it's all ready miraculously when you are ready to dig in for dinner at the end of the day!