Slow Cooker Barbecue Ribs

Ingredients:

4 pounds pork baby back ribs
salt, pepper, garlic powder, onion powder (about 1/2 teaspoon each)

For the Sauce:

2 cups of your favorite barbecue sauce
1 cup ketchup
1/2 cup packed brown sugar
4 tbsps red wine vinegar
2 tsps Worcestershire sauce
2 tsps dried oregano
1 tbsp liquid smoke (optional)
dash hot sauce (optional)


Directions:

Preheat oven to 400 degrees.
Place ribs in a shallow baking dish and season with salt, pepper, garlic powder, and onion powder. Bake for 15 minutes and then turn over and bake for 15 more minutes. Drain fat.
In a medium bowl combine BBQ sauce, ketchup, brown sugar, vinegar, Worcestershire, oregano, and liquid smoke and hot sauce if desired.
Place ribs on the slow cooker and cook for 6-8 hours on low or until tender.

Source: TheGirlWhoAteEverything.com
Place ribs on the slow cooker and top with sauce. Cook on low for 6-8 hours.
Place ribs in a large slow cooker (at least 6 quart). I curled mine around but you can cut them in half if you need to. Pour sauce on top and cook on low for 6-8 hours or until tender.
If you want to carmelize your bbq sauce put them back in the oven for 15 minutes at 400 degrees. Totally your preference though.

Siomai

Ingredients:

1 kilo ground pork (suggested proportion of fat to lean meat is 1:3)
1/3 cup jicama, minced
1/3 cup carrots, minced
1 large onion, minced
a bunch of spring onions or leeks, chopped
1 egg
3 tbsps sesame oil
5 tbsps oyster sauce
1 tsp freshly ground pepper
1 tsp salt
2 tsps sugar
small wonton or siomai wrappers

Directions:

Mix all the ingredients for the filling in a large bowl.

Spoon 1 tablespoon of mixture into each wrapper. Fold and seal.

Brush steamer with oil and boil water. When the water gets to a rolling boil, arrange the siomai in the steamer and steam for 15 to 20 minutes.

Variation: Add minced shitake mushrooms and shrimps

Source: Yummy.ph

Steak and Pepper Stir Fry

Ingredients:

2 tbsp oyster sauce
1 tsp cornstarch
1 lb beef flank marinating steak, thinly sliced across the grain
1 onion, sliced
2 sweet peppers (red, orange and/or yellow), sliced

Directions:


Combine 3 tbsp water, oyster sauce, cornstarch, and pinch each salt and pepper. Set aside.

In large nonstick skillet or wok, heat 2 tsp vegetable oil over high heat; stir-fry beef until browned, about 3 minutes. Remove to plate.

Add 1 tsp vegetable oil, onion and 2 tbsp water to pan. Stir-fry over medium-high heat, scraping up browned bits, until softened, about 4 minutes. Add peppers; stir-fry until tender-crisp, about 4 minutes.

Return beef to skillet. Add oyster sauce mixture; cook, tossing to coat, until sauce is slightly thickened, about 1 minute.


Source: CanadianLiving.com