BUTTERMILK COLESLAW

Here’s a super quick and easy coleslaw recipe. You don’t even have to chop up your own cabbage. like seriously. xoxo.

Buttermilk Coleslaw

Source: Lo Huynh (4 servings)

Ingredients:
Dressing:
2 tablespoons granulated sugar
3 tablespoons whole milk
½ cup mayonnaise
2 tablespoons buttermilk
1 tablespoon distilled white vinegar
tt kosher salt
tt fresh ground black pepper

1 14 oz. bag store bought coleslaw

Directions:
1. Whisk your dressing ingredients together.
2. Add your bag of store bought coleslaw.
3. Let this sit for at least two hours in the refrigerator before serving.

BBQ BABY BACK PORK RIBS


I was at work and craved ribs big time so i rushed home and made these ribs. It’s another one of those meals were i’m like…WHY have i never tried making ribs at home before? These came out super yummy and I know what you’re gonna say…real ribs need to be smoked and grilled like on a grill…but you know what? As much as I’d like to give myself cancer by eating carcinogenic ribs, I’ll have to settle for these tonite…the best part of this meal is that I don’t have to clean a grill, but rather, crumble up a piece of foil and trash that. Dude…I’m beginning to cook like a dude. uggghhh….xoxo.

BBQ Baby Back Pork Ribs

Source: Lo Huynh (4 servings)

Ingredients:
4 lbs baby back pork ribs

Dry Rub:
1 cup brown sugar
2 tablespoons chili powder
1 tablespoon sea salt/kosher salt
1 tablespoon garlic powder
½ teaspoon ground cinammon

½ cup barbecue sauce, Sweet Baby Ray’s original bbq sauce, or any bbq sauce you want to use

Directions:
1. Mix the dry rub ingredients together and rub it all over your baby back pork ribs. Let this marinate at least an hour to overnight.
2. Place your ribs in a baking pan/sheet pan lined with foil and place in an oven heated at 300 degrees Farenheit. Bake this for about four hours.
3. Brush your ribs with the barbecue sauce of your choice and bake for another thirty minutes.
4. Add more barbecue sauce to your ribs and finish baking the ribs at 350 degrees Farenheit for another thirty minutes, or until your ribs are fork tender and have a nice well glazed and roasted brown color to it.
5. Let ribs rest for 15 minutes before cutting into it. Serve with french fries, baked beans, corn on the cob, and/or coleslaw.

BROWN SUGAR BAKED BBQ BEANS


i was craving some ribs BIG time but one cannot eat ribs alone…okay…u can, but this girl, and by this girl, me, needs some good sides to go with my ribs. So I decided to doctor up some canned beans cause I didn’t have time to soak up some beans overnight. I know…sometimes I’m a very bad wife…thus, the name of my blog…sometimes good wife…cause my husband thought naming it very bad wife was a little too porno sounding. Uggghh…anyway, enjoy these beans…cause I know I did. And my husband actually loved them too which was a good sign cause he hates beans and actually ate these. Woohoo. xoxo.

Brown Sugar Baked BBQ Beans

Source: Lo Huynh (6 servings)

Ingredients
2 15 oz. cans baked beans, preferably Ranch Style Beans brand
½ cup ketchup
½ cup brown sugar
3 tablespoons yellow mustard
6 strips bacon

Directions:
1. Preheat oven to 350 degrees Farenheit.
2. In a medium sized baking dish, add the ketchup, brown sugar, and yellow mustard and mix well.
3. Add your beans to this glorious concoction and mix until it’s all incorporated into your beans.
4. Top your beans with your strips of bacon.
5. Bake for about 30 minutes or until your beans are bubbly and your bacon is nice and crispy.
6. Serve these most delicious beans with some awesome ribs or whatever your heart desires.

CHAR SIU {CHINESE BARBECUED PORK}

Because I don’t live near any Chinese restaurants where I can just order some char siu to go with some wonton soup I wanted to make, I was forced to make some from scratch…and honestly, when that happens and I’m forced to make it myself, I’m like…wow…why did I NOT make this before? Cause seriously, making your own homemade char siu is soooo much BETTER than buying it from some ghetto dirty Chinese restaurant in Chinatown and you know exactly what’s going in your food. On top of that, I’m trying to now steer away from a lot of additives so I didn’t add food coloring to my char siu to give it that red color…you can do that to yours if you want but since I’m cooking this for my husband and me, I’ll stay away from all the stuff I don’t need. Anyway, I hope you make this super simple recipe and I think after you do, you’ll be like me and think….WHY did I NOT EVER make this before? xoxo.

Char Siu {Chinese Barbecued Pork}

Source: Lo Huynh (4 servings | 1 lb.)

Ingredients:
1 lb. pork tenderloin or pork shoulder

Marinade:
1 teaspoon Chinese 5-spice powder
2 tablespoons Chinese rice cooking wine
2 tablespoons honey
1 tablespoon hoisin sauce
1 tablespoon soy sauce
2 teaspoons oyster sauce
1 teaspoon sesame oil

Directions:
1. Mix your marinade ingredients and set aside 2 tablespoons of the marinade.
2. Marinate the pork tenderloin/pork shoulder in the marinade overnight or for at least one hour.
3. Line a baking pan with foil, place your marinated pork on top of the pan, and in a preheated oven at 350 degrees Farenheit, roast your pork for about 30 minutes. Flip the pork over half way through cooking time.
4. After about 30 minutes, when your pork looks pretty well cooked, pour or brush the rest of the 2 tablespoons marinade that you’ve set aside and roast at 375 degrees Farenheit for an additional 15 minutes until you have a nice dark brown roasted color on your pork.
5. Let your char siu rest for at least 15 minutes before slicing it.