Shanghai Ribs with green beans and forbidden rice

Shanghai Ribs: Marinate the ribs in orange juice and spices for at least an hour and refrigerate.  Then lather with bbq sauce of your choice.  I used an Asian short rib sauce.  I cooked them slow and low.  You wrap the ribs in foil.  Put them in the oven for an hour at 225 degrees.  Then for 30 minutes at 350 degrees.  Then I grilled them at high heat for three minutes on each side to get that smoky flavor.

Forbidden rice is black rice.  I like my rice like I like my husbands.  Black rice takes longer to cook than white or brown rice.  I simmered this rice with water and chicken broth.

Green beans were sauteed with garlic, a little soy, a little hoison sauce and a little oyster sauce.  Asian flavors all over.