These tasty Chinese Style Spareribs are a classic Canton region dish. Marinating them the day before gives the best flavor. I like to use baby back ribs for the tenderness. The old style recipe calls for red food dye.  I don’t feel its necessary.
They oven bake in about 1-1/14 hours.

Ingredients;
4 TBLS light soy sauce
2 TBLS honey
3 TBLS Hoisin sauce (found in the Asian foods aisle)
1 TBLS dry Sherry
1 TBLS catsup
1 clove garlic, minced
2 LBS baby back ribs cut into 3 sections

Directions;
Combine all ingredients except the meat in a bowl and mix well.
Set the meat into a pan lined with foil. Pour the marinade over the meat and marinate over night turning the meat a few times.
Preheat the oven to 350 and roast the meat uncovered for about 45 minutes,  Turn the oven down to 325 and cook another 15-20 minutes until the ribs shrink. Cut them into individual ribs and serve.

This Asian cucumber salad is light and tasty. Very health friendly.
Great for a side dish to compliment just about any main entree
or as is for a light snack.

Takes only minutes to put together and a short time to marinate.

Ingredients;
1 standard or English cucumber, about 1 1/2-2 cups, sliced very thin
1 TBLS sugar
3 TBLS rice vinegar
1/2 TSP soy sauce
1 TSP sesame oil
1 thin slice of fresh ginger
1 TSP sesame seeds, optional
Directions;
Mix all but the sesame seeds and cucumber in a bowl. Mix until the sugar is dissolved. Set aside. Alternately peel the skin from the cucumber.
Slice very thin. Use a mandoline slicer if you have one.
Add the cucumber to the marinade and toss. Marinate for 30 minutes. Remove the ginger or if you like, dice it and add it back into the salad.
Serve topped with the sesame seeds if you like or a few slices of red onion.

It’s entertaining and fun for family and friends to gather for themed dinners.  The picture below is a partially homemade and partially bought Chinese Inspired Dinner.  Over the next 3 weeks I will publish Asian inspired recipes.  Try them together or by themselves.  They are easy and tasty to make.

Ravioli with pink sauce is a classic Sunday dinner in an old Italian family gathering.
I bought these ravioli. If you don’t have a store that carries fresh ravioli then I suggest a frozen brand.  The “Parla” brand was an excellent choice. Stuffed with the classic ricotta mixture.  I doubt you will have any leftovers.

The pink sauce is a variation on my Marinara Sauce. Just puree the tomatoes and the last 10 minutes add 1/2-2/3 cup heavy cream. Cook the ravioli according to the package directions.
Top with the sauce and a sprinkle of Parmesan cheese and parsley.

These prawns (monster size shrimp) are sweet and succulent. Roasted prawns taste and cook just like shrimp. The only difference is the number of claws they have next to their legs. They are however somewhat hard to find. Upscale supermarkets or a good seafood shop should have them.

Ingredients;
2 or 4 Prawns, shell on or off is your choice
1 TBLS butter
2 TBLS extra virgin olive oil
1 clove of garlic, mashed and minced
Dash of red pepper flakes
Parsley, minced

Directions;
Preheat oven to 400.
I like to peel, head and devein the prawns, leaving just the tail shell on. Melt the butter and combine with the oil and garlic. Place the prawns in a foil wrap and pour the butter mixture over the prawns. Top with the red pepper flakes and close the foil wrap.
Wrap them close together so the juices don’t evaporate.
Bake for 10 mins. Open the wrap and serve sprinkled with parsley.