wilkes

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

thanks bushman, but keep in mind i have a army to feed here. i will def try these this week. yum yum sounds yummy

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.

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!