BBQ Oven Ribs

from Mustlovehome

Best Ever Oven BBQ Ribs

Prep Time: 10 minutes

Cook Time: 2 hours, 20 minutes

Total Time: 2 hours, 30 minutes

Yield: 4 servings

Serving Size: 3-4 Ribs

Notes: These were super easy and very tender and tasty. Like the rub on first and then bbq sauce on at the end.

Ingredients

• 1 Full Slab Baby Back Pork Ribs
• 2 cups BBQ Sauce
• 3/4 cup Brown Sugar
• 1 TBSP Paprika
• 1 TBSP Garlic Powder
• 1 TBSP Smokehouse Maple Seasoning


Instructions

1. Preheat the oven to 300 degrees.
2. In small bowl, create a rub of 3/4 cup brown sugar, and 1 Tablespoon each of Garlic Powder, Paprika and Smokehouse Maple Seasoning
3. Remove the tough membrane from the back of the ribs. The easiest way is to get one end started, grip with paper towel, and tear completely off. Rinse and dry the ribs thoroughly.
4. Using a large baking pan, place the ribs on a large sheet of heavy duty foil, or two large sheets of regular foil.
5. Using the rub, apply 1/2 to the meaty side of the ribs, rubbing into the meat. Turn the meat over, meaty side down, and apply the other 1/2 of the rub to the bone side. Rub all over, including the
6. sides and bones of the ribs.
7. Place a second sheet of heavy duty foil on top of the ribs, and seal the top and bottom foil into a packet around the ribs. Place into preheated oven and bake for 2 hours, or until the meat is pulling away from the bone.
8. Open up the foil and cut the ribs into serving size pieces. Cover one side of the ribs with BBQ Sauce and place uncovered back in the oven for 10 minutes.
9. Remove the ribs from the oven, turn the ribs over on the baking pan, coat second side with BBQ Sauce and place uncovered back in the oven for a final 10 minutes.

Fall-off-the Bone BBQ Ribs

from 6 Sisters p. 190

Notes: Watch on grill. Burn quickly!

Ingredients: 
1 (2-3 lb) rack of ribs (used pork loin ribs)
3 1/2 c. pineapple juice, divided
1 1/2 c. light brown sugar
1 (16 oz) bottle barbecue sauce

Directions:
Spray the slow cooker with cooking spray (or use a liner). Cut slab of ribs into individual serving section (about 2-3 ribs each). Place ribs into slow cooker.

Mix 3 1/4 c. pineapple juice and brown sugar together and pour over ribs. Cook on high 7-8 hr or on low 10-12 hours. Ribs should reach an internal temperature of 145 degrees.

When finished, use tongs to gently pull them out (they will literally fall apart when you touch them) and set aside. Turn grill to medium heat. Mix together bottle of barbecue sauce and 1/4 c. pineapple juice.

Place ribs gently on the grill and brush with barbecue sauce. Turn ribs twice, slathering with more sauce each time. They will take about 10-15 min. to glaze over. As soon as sauce starts to turn sticky, they are done.

Makes 4 servings.

Grilled Pineapple Pork Chops

from Six Sisters Cook Book pg. 28

Ingredients:

1 (20 oz) can pineapple rings, juice reserved
1/2 C light brown sugar
1/2 C soy sauce
1/2 tsp garlic powder
4-6 pork chops

Directions:
Mix together pineapple juice (reserved from the can of pineapple rings), brown sugar, soy sauce, and garlic powder in a large resealable plastic bag until all the sugar is dissolved. Add pork chops and zip closed. Store in the fridge 8-12 hrs.

When ready to cook, preheat grill to medium-high heat. Remove chops from bag and place on grill. Brush pork chops with marinade while they are cooking to let the flavor soak in.

Grill until pork chops are browned and no longer pink inside (about 6-8 min. per side, depending on thickness of chops). Internal Temperature should register 145 degrees F.

While chops are cooking, place pineapple rings on grill and cook until they are warmed through and have slight grill marks on them. Serve pork chops with grilled pineapple on top.

Makes 4-6 servings.

Sweet and Spicey Pork and Pineapple Tacos

from Mels

Notes: This was simple, quick, and tasted great. A great summer, quick in the kitchen type meal. We had mangoes and cut them up and added them fresh when eating them, which was yummy! I think a little cabbage on top would be great too. Tried lettuce, which was good.

Yield: Serves 4

You have a few options for pineapple here. I've made this recipe using a 20 ounce can of pineapple chunks - draining the juice and reserving 1/4 cup for the recipe and using the pineapple in the tacos. I've also used fresh pineapple and opened one of those small 6-ounce cans of pineapple juice to use in the recipe (using 1/4 cup and reserving the rest to use in a future smoothie or something like that).

Ingredients

• 2 pounds pork tenderloin, trimmed and cut into 1-inch cubes
• Salt and pepper
• 1 tablespoon oil
• 4 garlic cloves, finely minced or pressed
• 1 teaspoon ground cumin
• 2 teaspoons chili powder
• Pinch of cayenne pepper (more to taste, if wanted)
• 1/4 cup pineapple juice
• 2-3 cups diced pineapple (see note above)
• 2-3 tablespoons chopped fresh cilantro
• Corn or flour tortillas for serving

Directions

1. Heat the oil in a large, nonstick skillet over medium heat. Sprinkle salt and pepper over the pork pieces and add them to the hot skillet, browning on each side until golden (the pork doesn't need to cook all the way through in this step, just get a nice color on all the pieces).
2. Stir in the garlic, cumin, chili powder and cayenne and cook for 1-2 minutes, stirring constantly. Add the juice and pineapple and simmer the mixture until the pork is cooked through, 7-9 minutes.
3. Stir in the cilantro. Serve with corn or flour tortillas.

Carolina Vinegar-Based Pork BBQ

from Lilblueboo.com

Notes: Does taste like Carolina BBQ! I omitted the liquid smoke as I didn't have it on hand, but would be curious to taste the difference. Don't cook the first 6 hours inside the main part of your house if you can (smells like vinegar). I used a sweet BBQ sauce I already had opened and was great, not too sweet. I also halved the red pepper and cayenne. Was great that way (especially as Camilla enjoyed it) but would be great with a little more kick too (or just add pickled jalepeno peppers on top of your sandwich like Daniel).

Ingredients (takes about 9 hours):
4 lbs of pork roast (or I use 2 2lb pork roasts)
2 white or yellow onions, cut up coarsely
2 cups of apple cider vinegar
2 cups of apple juice
1 tsp of liquid smoke
1 tsp crushed red pepper flakes
1/2 tsp cayenne pepper
2 tsp brown sugar
1/2 a bottle of regular/classic BBQ sauce (about 9 oz)

Directions:
Place half the onions in the bottom of the slow cooker or crock pot. Place the pork roast in the slow cooker and top with the rest of the onions.

Mix together 1 cup apple cider, 1 cup apple juice and 1 tsp of liquid smoke and pour over the roast and onions.

Set the slow cooker to cook on low for approximately 6 hours. The roast should be ready to fall apart when you stick a fork in it. Remove the roast and remove the liquid and onions. (Note: You can strain the onions and add them back into the pot if you like….I prefer to discard them.)

Shred the roast and add it back to the slow cooker.

Mix 1 cup apple cider vinegar, 1 cup apple juice, red pepper flakes, cayenne pepper, brown sugar and half a bottle of BBQ sauce in a bow

Pour over the shredded pork and cook on low for another 2 hours. Transfer shredded BBQ to another container. I like to chop mine up a bit more before serving.

Serve by itself or on bread for sandwiches!

Slow Cooker Chile Verde Pork Tacos

from Mom

Ingredients

1 (2-3 lb) pork roast
1 onion, minced
3 cloves garlic, crushed
1 green pepper, finely chopped
2-3 tomatillos, husked and chopped
1 jalopeno, seeded and chopped, optional
1 (16 oz) jar green salsa
1 4 oz can green chilies
1 14 oz can diced tomatoes
1 tsp cumin
flour tortillas
taco toppings such as cheese, lettuce, avocado, tomato, sour cream

Directions:

Spray slow cooker with nonstick cooking spray. Place the roast in the slow cooker.

Add onion, garlic, green pepper, tomatillos, jalapeno, salsa, chilies, diced tomatoes, and cumin.

Cook on low 8-10 hours.

Pulled Pork Sandwiches

My Mom gave me this for a trip to the Outerbanks. She had gotten it from my Aunt Nan. Next time would definitely try to cook it all beforehand and pull it, then just freeze and reheat when you are serving. It just took more time in the kitchen than I had planned with the beach tantalizing us the whole time.

Ingredients:
2 1/2 lbs. boneless pork roast (or more) cut into chunks

2 med chopped onions

2 med green peppers, chopped

1 6 pz. tomato paste

1/2 c. brown sugar

1/2 c. water

1/4 c. cidar vinegar

3 T. chili powder

2 t. salt

2 t. worchestershire sauce

1 t. dry mustard

 

Directions:

Put in crock pot and cook all day.

Tear apart and shred with large forks. 

Serve on big kaiser or krusty rolls

Serves 10 6 in. hard rolls.

 

Mom's helpful notes: The green peppers really add alot of zing.  I usually don't put quite that many in.  Maybe even a little less onion also.

The other thing I do is much easier.  Just pour a bottle of Montgomery Inn barbeque sauce over boneless pork roast.  (This is also some sauce that I get from Nan but I hear you can get it online now.)

Island Pork Tenderloin

from Diana N.

(Best when prepared with rice recipe included. For Pork & Rice, prepare the pork as described, with the glaze. Prepare the rice-recipe below. Make a bed of rice on a platter, place the pork on the rice in it's 1/2 or 1 inch slices-pour some of the extra glaze on the pork, and garnish with mango cubes (from 2 mangoes).

Ingredients For Pork:
2 tsp salt
1/2 tsp black pepper
1 tsp ground cumin
1 tsp chili powder
1 tsp cinnamon
2 pork tenderloins (2 1/4 to 2 1/2 lb total)
2 T olive oil

For Glaze:
1 C packed dark brown sugar
2 T finely chopped garlic
1 T Tabasco

Prepare Pork:
Preheat oven to 350 F.

Stir together salt, pepper, cumin, chili powder, and cinnamon, then coat pork with spice rub.

Heat oil in an ovenproof 12-inch heavy skillet over moderately high heat until just beginning to smoke, then brown pork, turning about 4 min. total. Leave pork in skillet.

Make glaze and roast pork:
Stir together brown sugar, garlic, and Tabasco and pat onto top of each tenderloin. Roast in middle of oven until the thermometer inserted diagonally in center of each tenderloin registers 140 F, about 20 min. Let pork stand in skillet at room temp. 10 min.

Ingredients for Coconut Rice (makes about 6-8 main course servings):
1 1/2 C jasmine rice
2 C lite (or reg) coconut milk
3/4 C sugar
3/4 C milk

First rinse the rice with cold water until water runs clear. Put the rinsed rice in a sauce pan and combine milks and sugar.

Bring to boil and then turn the stove to low. Cover and cook for about 25 min. (may be 45 mi. depending on rice). Serve rice at room temp with sliced mango.

Mom's Chile Verde

from Mom

Ingredients:
3 lb. pork shoulder (or 1/2 Beef chuck)
2 T olive oil
1 med bell pepper, chopped
1 large clove garlic
2 large cans of diced tomatoes (1 lb. 12 oz size)
2 7 oz can green chilies
1/3 C chopped cilantro
1/2 tsp sugar
1/4 tsp ground cloves
2 tsp cumin
1 C dry red wine
1/4 C lemon juice
3/4 C beef broth

Directions:
Cut meat into chunks and brown in olive oil in 5-6 quart Dutch oven. Add bell pepper and garlic.

Add tomatoes and all seasonings. Bring to a boil and simmer for 20 minutes. Cover and simmer for 2 hours on stove.

Remove cover and simmer for 1 hour more or until meat is tender.

Serve with: black/pinto beans, rice, lettuce, cheese, salsa, sour cream, guacamole, and tortillas.

Recipe freezes well.

Emily's Ham Glaze

Notes: This is yummy and great for the holidays. I do want to try the sauce, possibly slightly less sugar and cornstarch for a version of sweet and sour chicken.

from Emily

Ingredients:
1 C brown sugar
1 T cornstarch
1/4 tsp salt
8 1/2 oz can crushed pineapple
2 T lemon juice
1 T mustard

In a small saucepan, mix brown sugar, cornstarch and salt. Stir in crushed pineapple, lemon juice and mustard. Cook over medium heat until thickened and boiling. Boil and stir one minute.
 Last hour of ham baking, score ham and add glaze. Baste ham (the butt portion has the most meat) every 15 minutes while baking.

Ham Crepes

from Jacqueline

Crepe, whip in a blender and let sit for a while:
1 C flour
2 eggs
1 C milk
1/2 tsp salt
3 T melted butter

Filling, saute in a little butter with a dash of pepper, add ham last:
1 C chopped onion
2 C diced celery
1/2 C chopped green pepper
2 C cubed ham

Sauce, add only a small part to the filling and save the rest for the top:
1 can cream of mushroom soup
1 C sour cream

Bake at 350 degrees for 20-30 minutes until warm. Add grated cheese the last 10 minutes of baking.

Cafe Rio Pork

(Here are 3 different recipes for "Cafe Rio Pork". Each is just a little different, but I put them together to make it easy to compare and adjust)


 from Tara F. (Roastmypig.blogspot.com)

Ingredients:

• 5-6 lb. Pork Roast (I've used 4 lbs too)
• 1 Tbsp. cumin
• 1 c. brown sugar
• 20 oz. bottle coke (I use caffeine free and we still like it)
• 12 oz. Red Taco Sauce

1. Place roast in crockpot and cover half way up with water. Cook roast in crockpot on low for 12 hours or overnight.
2. Drain liquid.
3. Add remaining ingredients to roast and cook for an additional 4 hours.
4. Take out roast and shred. Put back in sauce and cook for an additional 2 hours (Or until it tastes good!).

A few notes: Use a dark cut of pork, like a shoulder, butt, or picnic roast. Bone and skin are fine if you remove them after the first 12 hours in the crock pot - just note that there will be less meat in the total weight. These cuts of meat are typically cheaper than the white cuts (loin) as well. I've also substituted salsa for the taco sauce for a spicier version.


Cafe Rio Pork (#2)
from Ball family cookbook p. 209

Ingredients:
1 pork roast or pork loin
1 1/2 cans coca-cola classic
1 C sugar
1 (7oz) can Chipotle Chiles in Adobo sauce
1 tsp. dry ground mustard (heaping tsp)
1 tsp cumin (heaping tsp)
1 tsp garlic, minced

Remove the chiles from the can of adobo sauce. (If you leave some of in it it is much hotter). Add all ingredients except pork in a blender. Rinse can of adobo sauce with coca-cola to get all sauce out. Blend until well mixed.

Place pork in crock pot and pour sauce over it. If you use more pork, double the sauce recipe). Cook on low for 7-9 hours or until the pork pulls apart with a fork.


Cafe Rio Pork #3
from Favorite Family Recipes

Ingredients:
 2 pounds pork (we use boneless pork rib meat)
3 cans Coke (NOT diet)
1/4 c. brown sugar
dash garlic salt
1/4 c. water
1 can diced green chilies
3/4 (10oz) can red enchilada sauce (I use Old El Paso brand, medium spiciness but any will work)
1 c. brown sugar

Put the pork in a heavy duty ziploc bag to marinade. Add about a can and a half of coke and about 1/4 c. of brown sugar. Marinade for a few hours or overnight.

Drain marinade and put pork, 1/2 can of coke, water, and garlic salt in crock pot on high for about 3-4 hours (or until it shreds easily, but don't let it get TOO dry) or on low for 8 hours. Remove pork from crock pot and drain any liquid left in the pot. Shred pork.

In a food processor or blender, blend 1/2 can Coke, chilies, enchilada sauce and remaining brown sugar (about a cup, you can add a little more or less to taste..). If it looks too thick, add more Coke little by little.

Put shredded pork and sauce in crockpot and cook on low for 2 hours. That's it!

Cafe Rio Pork #4
from Lizzy Writes 
Just made this one (2/2013) and enjoyed it. Think it is more like the original than with the salsa but both are good.  Looks pretty similiar to recipe from Ball cookbook. Definitely didn't put any chilies from the Adobo sauce in. Used caffeine free Coke instead of Dr. Pepper as couldn't find any caffeine free Dr. Pepper (does that exist?). I did cook it overnight in water the night before to make it super soft.

5 - 6 pounds pork tenderloin (or roast)
21 ounces Dr. Pepper (do NOT use diet or generic)
1 cup brown sugar
3/4 cup white sugar
2 cloves garlic
1 (7 ounce) can chipotle chilies in adobo sauce
6 ounces medium red taco sauce
1 teaspoon dry mustard
1 teaspoon cumin
1/2 teaspoon salt
1/2 teaspoon pepper

Place pork in the crock pot and make sauce.

Here's the trick with the sauce: Remove chipotle chilies from the can and put in the measuring cup that you'll measure your Dr. Pepper with. Pour Dr. Pepper over them and remove the chilies (and throw away) just to get the sauce off and then continue pouring Dr. Pepper into the measuring cup until you reach the full 21 ounces. You'll also need to rinse out the chipotle can with the Dr. Pepper to get all the adobo sauce out. Do NOT use the chipotle peppers (I did this and it was killer hot). You can add 1 or 2 for a kick if you want.

Blend all ingredients together in either a blender or with an immersion blender until combined and pour over the pork. Cook on high for 5 hours or on low for 8 hours until the pork is easily shreddable. If you've never had a Cafe Rio Pork Salad, what you'll want to do to make this is take a flour tortilla and melt some cheese on it. From there, here's the layers:

Sharon's Barbecued Ribs (crockpot)

from Fix-it and Forget it p. 146

Ingredients:
3-4 lb. boneless pork ribs, cut into serving size pieces
1 cup barbecue sauce
1 cup Catalina salad dressing

Place ribs in crockpot.

Combine barbecue sauce and salad dressing and pour over ribs.

Cook on low 8 hours covered.

Variation:
Add 1 garlic clove sliced thin to top of sauce before cooking.

Jean's Pork Chops (crockpot)

from Fix-it and Forget-it p. 141

1/2 C. flour
1 Tbsp. salt
1 1/2 tsp. dry mustard
1/2 tsp. garlic powder
6-8 pork chops, 1 inch thick
2 Tbsp. oil
15 1/2 oz. can chicken and rice soup

Combine flour, salt, dry mustard, and garlic powder. Dredge pork chops in flour mixture.

Brown in oil in skillet and transfer to crockpot.

Add soup and cover. Cook on Log 6-8 hours, or on High 3 1/2 hours.

Variation:
For increased flavor, step up the dry mustard to 1 Tbsp. and add 1 tsp. pepper.

Pork Chop Supper- Crock pot recipe

from Cami Christensen's Family Cookbook

Ingredients:
6 pork loin or rib chops, 1/2 inch thick
6 medium new potatoes (about 1 1/2 lbs) cut into eighths
1 can (10 3/4 oz) cream of mushroom soup
1 can (4 oz.) mushroom pieces and stems, drained, or 1 carton fresh, sliced
2 Tbsp. apple juice
1/4 tsp. dried thyme leaves
1/2 tsp. garlic powder
1/2 tsp. Worcestershire sauce
3 Tbsp. flour
1 Tbsp. diced pimentos
1 package (10 oz) frozen green peas, rinsed and drained

Spray 10-inch nonstick skilled with Pam; heat over medium-high heat. Cook pork in skilled, turning once, until brown.

Place potatoes in 3 1/2 to 6 quart slow cooker.

Mix soup, mushrooms, juice, thyme, garlic powder, Worcestershire sauce and flour; spoon half of soup mixture over potatoes. 

Place pork on potatoes; cover with remaining soup mixture.

Cover and cook on low heat setting 6-7 hours or until pork is tender. Remove pork; keep warm.

Stir pimientos and peas into slow cooker. Cover and cook on low heat about 15 minutes or until peas are tender.