Barbecue Ribs (Slow Cooker Method) 烤排骨

If you are a connoisseur of good barbecue ribs, you really ought to give this a go. These ribs are as good as those found in restaurants.The best part is, you don't have to barbecue or bake your ribs for hours to get that fall-off-the bones effect. All you need is a reliable slow cooker (also known as crock pot). It is totally stress-free and there is absolutely no need to babysit your ribs while it is cooking. As a busy mom, this method is a God's gift. You would need about 5 minutes to prep, then maybe another minute maximum for you to bring your ribs from the fridge to the slow cooker. By the time you get back from work in the evening, the ribs would be screaming, "eat me" to your hungry stomach. Just finish it off with a 15-minutes bake/grill. I guarantee you would be hearing rave reviews.

Red Fermented Beancurd Spareribs 南乳排骨

Before I proceed with the mechanics of this dish, let's get the basics correct. Fermented beancurd 腐乳 is basically tofu preserved with salt, vinegar and rice wine. Red fermented tofu 南乳 differs in colour by using a different type of rice wine. Both fermented tofu are pungent and has a strong salty stinging taste, definitely not pleasant at first bite. It is an acquire taste, just like the popular stinky durian. Surprisingly, due to its distinct flavour, fermented tofu compliments other ingredients well to create that awesome dish.

Steamed Spareribs with Black Beans 豆豉蒸排骨

Steamed spareribs - this is my husband's favourite dim sum dish. In fact, it is many people's favourite dish, me included. It is amazing that something so delicious can also be so ridiculously easy to make. All you have to do is marinade and steam.