Bar-B-Que Spareribs

5-6 lbs. spareribs

Salt & Pepper

1 onion, sliced

1 c. packed brown sugar

2 (10.75 oz) cans tomato soup

1 (8 0z) can tomato sauce

1/4 c. vinegar

1 T. Worcestershire sauce

3/4 c. water

2 t. cinnamon

1 t. chili powder

Place meat in a 9 x 13" pan; sprinkle with salt and pepper.  Place onion slices on top and sprinkle brown sugar over the onion.  In a large saucepan, combine soup, tomato sauce, vinegar, Worcestershire sauce, water, cinnamon, and chili powder; hear just until warm.  Pour over meat and bake at 350 Degrees for

3-4 hours.

This was a pretty soupy mixture, so don't think of it as a thick gooey BBQ type of ribs.  They were still really good though.  My family all commented on how they like the hint of cinnamon.

Smothered Sweet Pork Burritos

2 1/2 lb pork (boneless, any cut)
salt & pepper to taste
garlic salt to taste
1 (10 oz.) pkg. flour tortillas
2 (15 oz.) can mild green enchilada sauce, dicided
1 c. brown sugar
1 (15 oz.) can black beans
1 bunch cilantro, chopped
1/3 lb. monterey jack cheese

Garnishes:
tomatoes
salsa
lettuce
sour cream
guacomole

Cut pork into large cubes and place in slow cooker with 1/3 c. water. Season with salt, pepper & Garlic salt. Cook on high for 4 hours or low for 8 hours. Remove from cooker and drain. Shred meat and place in bowl. Stir in 1 cup enchilada ssauce and brown sugar. Heat oven to 350 degrees. Pour 1/2 c. enchildad sauce into pan. Place 1/3 c. meat mixture down the middle of each tortilla. Sprinkle 1-2 T. black beans and some chopped cilantro on top. Roll burrito. Repeat. Pour remaining enchilada sauce over burritos and sprinkle with cheese. Cover and bake 25-30 minutes.

Mike's Secret Recipe: BBQ Shredded Pork Sandwiches

Please remember amounts are estimations. He didn't have exact measurements.

2 lbs. boneless spareribs

1 c. brown sugar

2 T. Smoked paprika

2 T. Montreal Steak Seasoning

1 t. cinnamon

1/4 t. cayenne

1 bottle hunts BBQ sauce

Add ingredients in crockpot. Drain liquid after cooked.

Add 1/2 bottle Sweet Baby Rays BBQ Brown Sugar & Honey.

Shred with fork. Serve with Ciabatta bread, or favorite rolls.

Mike made these for dinner tonight. It was fabulous!

I loved the hint of cinnamon.

Killer BBQ Pulled Pork Sandwiches

Follow the recipe HERE for the Pork
Follow the recipe HERE for the Homemade buns
1 Bottle of the best BBQ sauce you can find! (We love Spencers Brand from Oklahoma)

Start with making the homemade buns. Then follow the recipe for the pork. Since this recipe makes so much pork, I divide it into thirds. So I use the 1/3 of the pork for these babies! Then I dump my bottle of BBQ sauce and stir to mix. Then add it to the buns. Yummo!

I could eat these all day! They were amazing! I do think the sauce added the special touch. It had a kick of sweetness and spice!

Corn Bread Pork Casserole

(We doubled this recipe for our family)

2 boneless pork loin chops (4 ounces each)
1/2 pound sliced fresh mushrooms
2 tablespoons all-purpose flour
1/2 cup reduced-sodium chicken broth
1/2 cup reduced-fat sour cream
1 tablespoon shredded Parmesan cheese
2 garlic cloves, minced
Pepper to taste
1/2 cup crushed corn bread stuffing (we pre-made our corn bread stuffing according to the box directions.)

Directions
In a large skillet coated with cooking spray, brown pork chops on both sides; set aside. In the same skillet, saute mushrooms until tender. Transfer mushrooms to a 1-1/2-qt. baking dish coated with cooking spray.
In a small bowl, combine flour and broth until smooth. Stir in the sour cream, Parmesan cheese, garlic and pepper; pour over mushrooms. Top with pork chops. (We layered the sauce, then the pork chops, then the pre-made stuffing)
Cover and bake at 350° for 25 minutes. Sprinkle with stuffing. Bake 10 minutes longer or until meat juices run clear. Yield: 2 servings.

Kalua Pork

(Recipe From My Kitchen Cafe)

10-12 pounds pork shoulder butt roast (don't substitute a leaner cut of pork or it will be dry)
1 bottle liquid smoke
2 tablespoons sea salt (or hula salt if you can find it)
1 1/2 cups water

Preheat oven to 375 degrees.

Trim roast of large pockets of fat (but leave some fat on there to help the pork stay tender while cooking). Place pork in large roasting pan (the aluminum, deep roasting pans you can buy at the grocery store work great if you don't own a heavy-duty roasting pan). Rub 2-3 tablespoons of sea salt into pork. Pour the bottle of liquid smoke over and around the pork. Pour the water around the pork. Cover roasting pan TIGHTLY with two layers of aluminum foil.

Bake for 5-7 hours (don't uncover while baking - let the steam and heat work it's magic!).

Shred with two forks and serve with rice.

Um, can you say FABULOUS? I don't know where this recipe has been all my life! We bought a big old pork shoulder butt roast from Sams and we weren't quite sure what to do with it. All I know is that is was on a great deal! I am sooo glad I found this recipe. Since cooking this we have gone on to make our cafe rio meat, smothered BBQ sauce over the top for shredded BBQ pork sandwiches, and eaten with cooked cabbage and rice. Yum!

*You may need to cut this recipe in half depending on the size of your roast!

Erika's Pork Chops

This is inspired by my moms "Sunday Pork Chops", but revised by me.

4 boneless porkchops
1/2 c. flour
1 1/2 Tbls. garlic salt

Gravy:
1/8 tsp. pepper
2 Tbls. reserved flour and garlic salt mixture
2 chicken bouillon cubes
1 2/3 c. milk
1 can cream of mushroom soup
1/2 c. milk

Wash pork chops. Coat the porkchops in the flour and garlic salt mixture. Spray skillet with pam.Brown the pork chops on each side. Put pork chops in the crockpot.
add the reserved flour and garlic salt mixture to skillet with any pork chop drippings. Add 1 1/3 cups milk and chicken bouillon. Stir with a wire wisk until smooth and thickened. add cream of mushroom soup to 1/2 c. milk. Stir. Add gravy mixture to crockpot. Cook on low for 6 hours, or until done.

*Serve with rice.

I love this dish. My mom used to make something similar to this growing up. Hunter isn't a big fan of pork, but he absolutly LOVES this dish.

Chops With Fruit Stuffing

6 boneless pork chops (1/2 " thick)

1 Tbls. vegetable oil

1 pkg. (6 oz.) stove top stuffing mix

2 celery ribs, chopped

1 medium tart apple, peeled and chopped

1 c. craisins

1/2 c. chopped onion

1 can chicken broth

14 c. butter, melted

In a large skillet, brown pork chops in oil on both sides. In a large bowl, combine the remaining ingredients. Place half of the stuffing mixture in a crock pot. Top with pork and remaining stuffing mixture. Cover and cook on low for 3 hours or until meat thermometer read 160.

This is a EASY dish to fix. (We all like those right?) The aroma is wonderful! The stuffing was a twist to the traditional stuffing we usually eat. My kids loved it. However, they are a little picky when it comes to pork chops.

Home Style Ribs

I know this picture looks gross, but it really was good, I promise!

3 lbs. boneless pork spareribs

1 medium onion, thinly sliced

1 c. ketchup

1/2-3/4 c. water

1/4. c. packed brown sugar

1/4 c. cider vinegar

2 Tbls. worcerstershire sauce

2 tsp. ground mustard

1 1/2 tsp. salt

1 tsp. paprika

Place half of the ribs in a slow cooker. Top with half of the onion. Repeat leayers. Combine remaining ingredients. Pour over all. Cover and cook on low for 8 to 9 hours or until ribs are

tender.

At first the ribs looked gross because the oil/fat and water were separated and it looked gross. I pulled out some store bought BBQ sauce expecting to need to add to the flavor, but with one bit I decided it didn't need a thing! They really were good!

Sweet & Sour Sausages

1 pkg. (12 oz) uncooked sausage links, cut into bite size pieces
1 c. sugar
3 Tbls. cornstarch
1 c. water
1/2 c. white vinegar
1/2 c. ketchup
1 (8 oz) can crushed pineapple, drained

In a skillet, cook sausage until it's no longer pink. Mix ingredients in a pan, add sausage. Cook until hot & thickened.

*Excellent served over rice

*This recipe was given to me from a friend (Kelly Seeley) when we lived in Price.