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Plus: More Pork Recipes and Tips. In a food processor, combine the garlic, ginger, red pepper jelly, hoisin sauce, soy sauce, cilantro, rice vinegar, lime juice, sesame oil and chili-garlic sauce. Pulse until smooth.

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Baby back ribs are tender, fall off of the bone, meaty, and delicious! This Baby Back Ribs Recipe is a family favorite. We typically BBQ ribs on the grill in the summer and ignore them the rest of the year.

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Because she was having a boy, I suggested doing the party in hues of blues and greens instead of the traditional red, black, and gold colors typically associated with an Asian theme. I included some affiliate links with some recommended products for your reference! Here are the centerpieces I came up with.

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In a 4- to 6-quart slow cooker, mix together the soy sauce, sugar, vinegar, cornstarch, oil, ginger, and cayenne. Add the ribs and turn to coat. Cover and cook until the ribs are tender, on low for 6 to 7 hours or on high for 3 to 4 hours this will shorten total recipe time. Twenty minutes before serving, heat broiler.

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Slow cooked to perfection in a sweet and tangy asian sauce. They get slathered right before serving in a finger licking good sticky sauce! I can hardly contain my excitement over here you guys.

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I love making ribs, especially baby back ribs. I made these ribs with Asian seasonings, creating a slightly sweet and spicy rack of ribs that were fall off the bone tender. You can add additional chili garlic sauce, and even sriracha too for even more spice.

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Features: There are various different types of fabric carriers that are inspired by traditional Asian carriers that fasten securely by using tied straps. All have a square or rectangular body with straps coming out of the top corners and various different possible fastening methods and postitions. The most popular Asian Style Carrier is the Meh Dai, which fastens by tying around the waist and over the shoulders. Some may have additional features such as a sleep hood.

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Roasted pumpkin hummus. Smooth and creamy roasted pumpkin hummus with a hint of cumin. Or enjoy it as a filling in a flatbread wrap with crispy salad veggies.

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This simple stir fried garlic baby bok choy dish is the way we tend to prepare baby bok choy almost every week. Summer—and with it, grill season—is fast approaching, and I like this garlic baby bok choy as an alternative to just a regular salad as a vegetable side. In my younger days, bok choy generally meant the white bok choy variety that grew quite large. A lot of these restaurants were heavily adjusted to Western tastes, of course, where the bok choy was used in dishes like moo goo gai pan or chicken chow mein.


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