Five Star Asian Ribs

1 cup hoisin sauce

1/2 cup plum sauce

1/3 cup oyster sauce

1/3 cup chopped green onions

1/3 cup seasoned rice vinegar

1/4 cup freshly squeezed orange juice

1/4 cup honey

1/4 cup minced garlic

1/4 cup minced or grated giner

2 T soy sauce

2 T dry sherry

1 T Asian chili sauce

1 T toasted sesame oil

1 T grated orange zest

3/4 tsp five spice powder

1/4 tsp dried red pepper flakes, or to taste

Preheat oven to 300 F. Lightly oil a 9 x 13 inch baking dish.

For the marinade, whisk all ingredients together. If you like spicy flavors, you can add more chili sauce and/or dried red pepper flakes to taste.

Spread a very thin layer of marinade in the bottom of the dish and arrange the ribs on top. Pour the remaining marinade over the ribs, turning if necessary to coat them thoroughly. This can be done up to a day ahead.

Cover the dish tightly with foil and bake for 3 hours. Remove the foil, increase the oven temp to 350. After 30 minutes of baking, turn the ribs once very carefully and bake for 30 minutes longer. Total baking time is 4 hours. Transfer the ribs to a platter, tent with foil and let rest for ten to fifteen minutes. Spoon the sauce from the baking dish into a serving bowl, passing it alongside the ribs for serving.

Margaritaville Steak

2 flank steaks

Marinade

2 tsp grated lime zest

1/2 cup freshly squeezed lime juice

1/2 cup chopped fresh cilantro

1/4 cup olive oil

1/4 cup soy sauce

1/4 cup tequila

1 T chopped garlic

2 tsp ground cumin

2 tsp dried oregano

Pepper

For the marinade, whisk all ingredients together. Use a small sharp knife or fork to pierce the meat all over. Pour the marinade into a large glass baking dish or 2 resealable plastic bags, and add the meat, seal the bags and refrigerate at least 2 hours or overnight, turning occasionally.

Preheat grill - to medium high. Take the steak from the marinade, let the excess drip off and discard the marinade. Grill steaks to medium rare, about 4 minutes per side, or longer to suit your taste. Transfer the steaks to a cutting board and let stand 10 minutes with foil to keep warm. To serve, slice thinly on a diagonal.

Pork & Peanut Skewers

24 bamboo skewers

1 lb boneless pork tenderloin

1/2 cup lemon juice, freshly squeezed

1/4 cup soy sauce

2 cloves garlic, minced

1 T brown sugar

1 tsp curry powder

pinch of cayenne

Peanut Sauce

1 T peanut oil

1/2 cup green onion, chopped

1 T fresh ginger, minced

1 clove garlic, minced

1 tsp curry powder

3/4 chicken stock

1/3 cup peanut butter

1 T lemon juice

1 T brown sugar

2 tsp soy sauce

1/4 tsp red better flakes

Marinating time 2-24 hours. Preheat Grill

For Pork: prep bamboo skewers. Slice meet into diagonal strips about 3 inch long. Thread pork onto skewers, weaving skewers in and out of meat lengthwise, creating a serpentine effect. Place skewers in a shallow baking dish. In a small bowl, mix together lemon juice, soy sauce, garlic, brown sugar, curry powder and cayenne. Pour over pork, cover and marinate in refrigerator at least 2 hours or overnight.

For Peanut Sauce: heat oil in a saucepan over medium heat. Add green onion and ginger. Cook until tender, about 5 minutes. Add garlic, cook one minute. Add curry powder, cook 1 minute, stirring constantly. Mix in remaining ingredients. Bring to a boil and stir until sauce thickens. Transfer to serving dish.

Cook pork skewers on a medium-hot grill 4-6 minutes, turning several times. Brush often with a marinade during cooking. Serve with warm peanut sauce for dipping.

Spicy Thai Beef Strips

1 lb top sirloin or top round steak

1 head green leaf lettuce

Marinade

1/4 cup soy sauce

2 T Asian sesame oil

2 T green onion, chopped

2 medium cloves garlic, minced

2 tsp. sesame seeds, toasted

1 tsp rice wine vinegar

1/2 tsp black pepper

1/4 tsp cayenne

Marinate 8-24 hours. Preheat grill.

Slice meat into strips - easier if still slightly frozen

Combine marinade and blend. Pour over slice meat. Let sit in fridge 8-24 hrs.

Remove meat from marinade. Transfer marinade to a small saucepan and simmer until slightly thickened. Cook beef strips on a medium grill 1 - 2 minutes per side for medium rare. Arrange meat on a serving platter with lettuce leaves on the side. Pour marinade over meat. To eat, place a strip of bee on a lettus leaf, roll up and eat with fingers.

Or make kebabs and grill.