BBQ Pork Ribs,Sweet/Spicy Prawns with Stir Fry and Fried Rice

Today I needed to serve 2 protein selections as one of my girls does not eat Pork. I started at 8:00 am, but putting the frozen pork ribs into the slow cooking (low setting).  When I initially purchased the pork ribs, I cleaned them and put them into meal portions that would fit into the slow cooker. To the slow cooker I added, Liquid Smoke (about 5 shakes), chili powder ( a bit more than 2 Tbsp), garlic powder and salt.  At 1:30 pm , I shut off the slow cooker; the bones were just starting to pull away from the meat, and it was so tender.  I placed the ribs into a pan and let them dry, and then covered the pan with plastic wrap so they wouldn't completely dry out before supper at 5 pm.  There was some water/drippings in the pan, but I didn't use this for anything.  20 minutes before supper, I removed the plastic wrap and with a brush coated the ribs with BBQ sauce. I placed them into a 400 oven. After 15 minutes I turned the ribs (sauce side down) and brushed on more BBQ sauce.  Then I put the oven onto broil and put the pan back into the oven for another 5 minutes, or until the sauce looks crisp, but not burned.

Side Note: I have found that preparing the meat at the time of purchase really helps cut down your time spent in the kitchen. Pork and beef are really good in the slow cooker for long hours. Chicken can't be in too long otherwise the meat will get too soft.

I used left over rice to make the fried rice.  I put 2 Tbsp of Sesame oil in a fry pan, then added about 3-4 cups of cooked rice. Sprinkled (generously) some Roasted Red Peppers &; Garlic Seasoning (RRPGS) and mixed it together.  Making a small space in your fry pan, add 2 eggs and scramble them so they are still moist, then mix it together with the rest of the rice.  Do a taste test, how much soya sauce you use depends on what your taste buds tell you.

The stir fry was very simple, use whatever vegetables you want.  Today I had fresh mushrooms, snap peas, baby bok choy and bean sprouts. The seasoning was  a tsp of unsalted butter, Oyster Sauce, RRPGS only a very little, and Thai Seasoning.  I melted the butter and added the mushrooms to a fairly hot pan, then I added the rest - ending with the bean sprouts. 

Sweet and Spicy Prawns were made with a prepared Sweet/spicy sauce.  I placed a tsp of butter in a fry pan and added some sauce and then the prawns.  I turned the prawns when the bottoms were pink and then shut off the heat and waited a moment for the rest of the prawns to finish cooking.  Then tothe serving bowl they did go.  Now all you need to do is ENJOY!

Tim's presentation:

Liquid Smoke is like BBQ essence in a jar.  It is very strong and I use it sparingly, a little goes a long way.  I use it in the slow cooker with pork, and on steaks when I cook them inside and not on the BBQ.  There are several different brands of liquid smoke you can buy; I prefer the Woodland brand, it isn't has harsh as the one that is in a black bottle with a yellow label (I think it is Smoke House brand).  I'm sure therer are other brands too; ultimately you will have to make your own choice - it is all a matter of taste.