Bushman
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Posted 4:12 pm, 04/05/2008
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Tender 'n' Tangy Ribs 3/4 cup vinegar 1/2 cup ketchup 2 tablespoons sugar 2 tablespoons Worcestershire sauce 1 garlic clove, minced 1 teaspoon ground mustard 1 teaspoon paprika 1/2 teaspoon salt 1/8 teaspoon pepper 2 pounds pork spareribs 1 tablespoon vegetable oil Combine the first nine ingredients in a slow cooker. Cut ribs into serving-size pieces; brown in a skillet in oil. Transfer to slow cooker. Cover and cook on low for 4-6 hours or until tender
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blessedwith4
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Posted 1:49 pm, 04/05/2008
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thanks bushman, but keep in mind i have a army to feed here. i will def try these this week. yum yum sounds yummy
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Bushman
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Posted 10:23 pm, 04/04/2008
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Oven Smoked Boston Butt 1 (5-pound) pork butt roast 4 tablespoons Bar-B-Q Rub recipe follows 1 tablespoon liquid smoke, found in grocery store 1 Large onion, sliced 1 cup water 3 bay leaves Barbeque sauce-- recipe follows , for serving Preheat oven to 350 º F. Sprinkle 1 side of the roast with 2 tablespoons of the Rub, making sure to rub well. Flip the roast over and rub the remaining 2 tablespoons of Rub. Repeat the process with the liquid smoke. Place the roast in a large roasting pan. Add the onion, water and bay leaves to the roast. Place in the oven and cook for 2 1/2 to 3 hours, or until thermometer reads 170 º F. Let meat cool for a few minutes and then slice. Serve with your favorite barbeque sauce.
Bar-B-Q Rub This recipe makes enough rub for three slabs of ribs or a large butt roast. The recipe can be doubled. 2 T. Paprika 2 T. Chili powder 1 t. Cayenne pepper 2 T. Coarse ground black pepper 2 T. Garlic powder 1-1/4 t. Celery salt 1/2 t. Dry mustard 1/2 t. Sugar (Optional) Makes 1/2 cup rub. Barbecue Sauce 2 tablespoons olive oil 1/2 cup small diced onion 1 tablespoon minced garlic 1/2 cup apple cider vinegar 1 1/2 cups ketchup 1/2 cup molasses 1 tablespoon Rub 1 tablespoon hot sauce 2 teaspoons Worcestershire sauce 1 teaspoon mustard powder 1 teaspoon liquid smoke Set a 1-quart saucepan over medium-high heat and add the olive oil. Once the oil is hot, add the onions and garlic. Sweat the onions, stirring occasionally, until translucent, 3 to 4 minutes. Add the vinegar and cook until reduced by half, about 1 minute. Add the remaining ingredients to the saucepan and cook on low for 5 minutes. Stir often. Turn off stove put lid on pot and leave on stove till cooled. Pork Chops Yield: 4 servings 4 To 6 loin pork chops (with a large section of tenderloin, cut at least 1 1/2 inches thick) 3/4 cup Soy sauce 2 tablespoons Olive oil 1 tablespoon Ketchup 1 medium Onion, chopped 1 To 2 garlic cloves, minced Freshly ground black -pepper, to taste Place the pork chops in a glass dish or plastic bag. Mix together remaining ingredients and pour over chops. Refrigerate for 2 to 4 hours (no more than 4 or all you'll taste is soy sauce). Turn chops from time to time. Grill chops over hot coals in a covered cooker for 3 to 4 minutes per side. Then stand the chops up on their chine bones, cover the cooker and grill for exactly 14 minutes. That's it! Pork chops to perfection. Serves 4 to 6. NOTE: The marinade may be saved in the refrigerator for 1 more batch of chops.
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blessedwith4
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Posted 10:16 pm, 04/04/2008
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we just went to food lion and bought one of the huge packs of assorted pork, ribs, roast, chops, now someone give me some good recipies for them. Thanks!
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