Spicy Pineapple-Orange Asian-Style Ribs with Asian Slaw and Spicy Asian Baked Beans

This meal was absolutely delicious! It was Asian Day in my kitchen and oh my goodness did I deliver! This plate was an eyeful and the flavors were spot on!

The Country-style Ribs with that Pineapple-Orange sauce on them were soooo moist and savory, I would that this was one of the moistest ribs I have ever made, but truly, all my ribs turn out this juicy and succulent! The flavor from the pineapple-orange sauce gave them a rich, tangy flavor, and th soy sauce from the marinade was a nice underlying accent at the end. Perfect ribs, me tested, husband approved!

The Asian Slaw was a big hit! The crispy crunch from the cabbage and apples paired with the sweetness of the pineapples and mandarin oranges and the tartness of the rice wine vinegar was a perfect combination and, let me just pat myself on the back and say, off the chain!!! I couldn't put it down!!!

The Baked Beans had the perfect classic flavor kicked up with the sweet and tangy pineapple-orange BBQ sauce from the ribs, which made my perfect baked beans legendary! Fork tender baked beans with an Asian twist! Even my kids looked at me like "Wow, what is in these beans, Mom?!" Easily the best beans I have ever made!

Bar-B-Que Bacon Wrapped Chicken with Strawberry and Pineapple Salad

This is my little bit of bad, little bit of good, salad. Once you try it, you'll see what I mean. But hey, you can probably tell by looking at the picture. This salad is bad, but still good for you at the same time. It will appease both the angel and the devil on your shoulder, hehe!

I present for thine dining experience...

My Bar-B-Que Bacon Wrapped with Chicken Strawberry and Pineapple Salad!!!

Bacon Wrapped Chicken
2 lbs Boneless, Skinless Chicken Breast Strips
1/2 lb Hickory Smoked Pork Bacon
1 tsp Cayenne Pepper
1 tbsp Tony Chachere's Creole Seasoning
1 tbsp Blackening Seasoning

For this, you must prepare the chicken in this manner:
1. Take two boneless, skinless chicken tenders and roll them up on each other in a circle.
2. Wrap them in bacon.
3. Skewer them with toothpicks to keep them intact for cooking.
4. Season them with Tony Chachere's, a little cayenne for heat, and blackening seasoning.
5. Bake them in the oven on 450 degrees for 30-35 mins.
6. Pull out and top with a Chipotle Bar-B-Que Sauce in the last 10 minutes of cooking.

Chipotle Bar-B-Que Sauce
7oz Chipotle Peppers in Adobo Sauce
1/4 cup Dijon Mustard
1/4 cup Olive Oil
1/4 cup Ketchup
1/4 cup Honey
1/4 cup Rice Wine Vinegar
1 tbsp Brown Sugar
1 tsp Kosher Salt
1 tsp Black Pepper

1. Blend all the ingredients together until well blended and completely smooth.

Pineapple Vinagrette
1/2 of a 15.25oz can of Pineapple Chunk, pour juice in blender
1/2 cup Fresh strawberries
1/4 cup EVOO
1 tsp Minced Garlic
1/4 cup Rice Wine Vinegar
Juice of One Small Lemon
1 tbsp Grated Parmesan
1/4 cup Roasted Red Bell Pepper
1 tbsp Dried Parsley Flakes
1 tsp Kosher Salt, to taste
1 tsp Black Pepper, to taste

1. Blend all the ingredients except the strawberries together until smooth consistency.

The Assembly
1. Take a couple of handfuls of Spring Mix and spread them evenly over the plate.
2. Top with two Hickory smoked bacon wrapped chicken breast strips.
3. Slice the strawberries if you so choose, and top the salad with them and the other half of the canned pineapple.
4. Pour on a nice amount of the vinagrette.
5. Enjoy!