5-6 lbs pork spareribs
3/4 cup soy sauce
3/4 cup plum jam OR apricot preserves
3/4 cup honey
2-3 cloves garlic, minced
cut ribs into serving-size pieces; place with bone side down on a rack in a shallow roasting pan. cover and bake at 350 degrees for 1 hour or until ribs are tender; drain. combine remaining ingredients; brush some of the sauce over ribs. bake at 350 degrees or grill over medium coals, uncovered, for 30 minutes, brushing occasionally with sauce.
6 servings
5 pork chops
1/2 cup uncooked rice
1/2 cup diced green pepper
2 cups strained tomatoes
1 1/2 tsp salt
1/8 tsp pepper
fry chops slightly in a hot pan. move chops to one side and add rice to the fat; allow rice to brown. push rice to side of pan and finish browning chops. add green pepper, tomatoes, and seasoning. cover; cook slowly over low heat for 1 hour.
3 lbs country-style pork ribs
1 cup pure maple syrup
1/2 cup applesauce
1/4 cup ketchup
3 tbs freshly squeezed lemon juice
1/4 tsp salt
1/4 tsp pepper
1/4 tsp paprika
1/4 tsp garlic powder
1/4 tsp cinnamon
place ribs in a large kettle or dutch oven. cover with water; bring to a boil. reduce heat & simmer 10 minutes. drain. place ribs in a greased 13″x9″x2″ baking pan. combine remaining ingredients; pour half over ribs. bake, uncovered, at 325° for 1 1/2 hours or until meat is tender, basting often with remaining sauce.
4 servings
6 lbs spareribs
3 cloves garlic, chopped
1 med onion, coarsely chopped
3 lbs plum tomatoes, coarsely chopped
1 stick unsalted butter
1/4 tsp cumin
1/2 tsp chili powder
1 tbs chopped parsley
1/2 tsp cayenne pepper
3/4 tsp black pepper
1 tbs red wine vinegar
2 tbs freshly squeezed lemon juice
1 (6 oz) can tomato paste
1/3 cup liquid brown sugar OR dark cane syrup
1/3 cup dry red wine
prepare the grill.
arrange the ribs in a single layer on the grill. barbecue the ribs, turning often, for 20 minutes, or until the ribs lose their raw look.
meanwhile, in a lg saucepan, combine the garlic, onion, tomatoes, butter, cumin, chili powder, parsley, cayenne pepper, black pepper, vinegar & lemon juice. bring to a simmer over low heat; cover & cook, stirring occasionally, for 15 minutes.
uncover the pan & add the tomato paste, liquid brown sugar or dark cane syrup, & wine. return to a simmer & cook, stirring, for 5 minutes, or until the mixture is thick & smooth. remove from the heat.
pour the sauce into a blender, 2 cups at a time, & blend until smooth, about 45 seconds. transfer the sauce to a large mixing bowl. repeat the process until all of the sauce has been pureed.
with a long-handled basting brush or wooden spoon, baste the ribs with barbecue sauce, turning frequently, until the ribs are crusty with sauce & have turned a dark brick-red color, another 25 minutes.
transfer the ribs to a platter & serve.
4 servings
4 pounds spareribs
1 (16 oz) can whole-berry cranberry sauce
1 (10 oz) can beef gravy
1/2 cup orange marmalade
1/4 cup lemon juice
1/8 teaspoon ground cinnamon
1 teaspoon vinegar
cut ribs into serving-size pieces; place in a dutch oven or large kettle. cover with water; bring to a boil. reduce heat; cover and simmer 45 minutes. meanwhile, in a medium saucepan, combine cranberry sauce, gravy, marmalade, lemon juice and cinnamon. bring to a boil. reduce heat; simmer for 10-15 minutes or until thickened, stirring occasionally. remove from heat; stir in vinegar. drain ribs; place with meat side up in a greased 13″x9″x2″ baking dish. pour 2 1/2 cups of sauce over ribs. cover and bake at 400° for 20 minutes. uncover and bake 15-20 minutes or until meat is tender, basting every 5 minutes with remaining sauce.
6 servings
1/2 cup flour
2 teaspoons salt
1 1/2 teaspoons ground mustard
1/2 teaspoon garlic powder
6 pork loin chops (3/4″ thick), trimmed
2 tablespoons vegetable oil
1 can cream of chicken soup
1/3 cup water
in a shallow bowl, combine flour, salt, mustard and garlic powder; dredge pork chops. in a skillet, brown the chops on both sides in oil. place in a slow cooker. combine soup and water; pour over chops. cover and cook on LOW 6-8 hours or until meat is tender. if desired, thicken pan juices and serve with the pork chops.
6 servings
3/4 cup packed brown sugar
1/2 cup soy sauce
1/2 cup ketchup
1/4 cup honey
2 tablespoons cider OR white wine vinegar
3 cloves garlic, minced
1 teaspoon ground ginger
1 teaspoon salt
1/4-1/2 teaspoon crushed red pepper flakes
5 pounds country-style pork ribs
1 medium onion, sliced
2 tablespoons sesame seeds, toasted
2 tablespoons chopped green onions
in a large bowl combine the first 9 ingredients. add ribs and turn to coat. place onion in a 5 quart slow cooker; arrange ribs on top. cover and cook on LOW 5-6 hours or until a meat thermometer reads 160°-170°. place ribs on a serving platter; sprinkle with sesame seeds and green onions.
6 servings
1/3 cup spicy brown mustard
1/4 cup honey
1/2 teaspoon grated orange peel
1 fully cooked ham steak (about 2 lbs)
in a small bowl, combine mustard, honey and orange peel. brush over one side of ham. broil or grill, uncovered, over medium-hot heat for 7 minutes. turn; brush with mustard mixture. cook until well glazed and heated through, about 7 minutes.
6-8 servings
1 cup apple jelly
1 tablespoon prepared mustard
1 tablespoon freshly squeezed lemon juice
1/4 teaspoon ground nutmeg
1 fully cooked bone-in ham (5-7 pounds)
whole cloves
spiced apple rings, optional
in a small saucepan, combine jelly, mustard, lemon juice and nutmeg; bring to a boil, stirring constantly. remove from heat; set aside. score the surface of the ham, making diamond shapes 1/2″ deep; insert a clove in each diamond. place ham on a rack in a shallow roasting pan. bake at 325° for 20 minutes per pound or until a meat thermometer reads 140°. during the last 30 minutes of baking, brush with glaze twice. garnish with apple rings if desired.
8-10 servings
HAM LOAF:
3 pounds ground ham and pork
1 cup saltine crumbs (20 crackers)
1 cup milk
2 eggs (beaten)
salt
pepper
SAUCE:
1/2 cup vinegar
1 cup brown sugar
1/2 cup water
1 teaspoon prepared mustard
mix ham loaf ingredients well and put in 13″x9″ pan. mix sauce ingredients well and pour over ham loaf. bake at 350 degrees for 1 1/2 hours, basting every 30 minutes with sauce.
