1. Apple Country Ribs Ingredients: apple juice, canned or bottled, unsweetened, without added ascorbic acid alcoholic beverage, beer, regular, all oil, olive, salad or cooking sauce, worcestershire spices, garlic powder salt, table spices, thyme, dried spices, pepper, black spices, pepper, red or cayenne pork, fresh, loin, country-style ribs, separable lean only, raw Directions: In small bowl combine the first 10 ingredients. Pour 1 1/2 Cups marinade into a large resealable plastic bag and add the ribs. Seal bag to coat and refrigerate for at least 5 hours or overnight, turning once. Cover and refrigerate remaining marinade for basting. Prepare grill for indirect heat. Drain & discard marinade. Grill ribs, covered, over indirect medium heat for 10 minutes on each side. Baste with some of the reserved marinade. Grill 20-25 minutes longer or until juices run clear and meat is tender, turning and basting occasionally. Source Archive
2. sweet glazed pork roast Ingredients: pork, fresh, loin, tenderloin, separable lean only, raw marmalade, orange apple juice, canned or bottled, unsweetened, without added ascorbic acid Directions: Preheat the oven to 375 degrees. In a small bowl, mix marmalade/preserves with apple juice. Spray a (n) 9x13 pan with Pam, and coat the bottom of the pan with some of the glaze. Place the tenderloin in the pan, and pour the rest of the glaze over the tenderloin. Cover the pan loosely with foil, and cut several small slits in the foil to allow the steam to escape. Bake for 30 minutes per pound (90 min total for a 3 pound roast), basting every 30 minutes. Remove the foil after the last basting, and cook uncovered for the last 30 minutes. For well done pork, the thermometer should read 170 degrees. Source Archive
3. Big John's BBQ Ribs and Dry Spice Rub Ingredients: spices, chili powder spices, garlic powder spices, onion powder spices, cumin seed salt, table salt, table pork, fresh, loin, country-style ribs, separable lean only, raw tomato sauce, canned, no salt added sugars, brown tomatoes, red, ripe, raw, year round average sauce, worcestershire onions, raw soy sauce made from soy (tamari) water, bottled, generic Directions: In a small bowl or jar, mix together chile powder, dried minced garlic, onion powder, cumin, salt and seasoning salt. Place rib roast on a medium baking sheet. Rub vigorously with 1/2 the chile powder mixture. Cover and refrigerate 4 to 6 hours. In a medium saucepan, mix together 1/2 the chile powder mixture, tomato sauce, brown sugar, tomato, Worcestershire sauce, dried onion flakes, soy sauce and water. Cook 3 to 5 hours, stirring occasionally, over low heat. Prepare an outdoor grill for indirect heat. Lightly oil grate. Cook ribs covered on the prepared grill 3 to 5 hours, or to desired doneness. Brush with the sauce mixture from the medium saucepan during the last minutes of cooking. Serve with remaining sauce mixture. Source Archive
4. Almond Poppy Noodles! Ingredients: egg substitute, powder butter, without salt nuts, almonds spices, poppy seed Directions: Cook noodles according to package directions. In large skillet, melt 1 tablespoon butter and lightly brown almonds. Stir in remaining butter, noodles and poppy seeds; heat through. Serve, if desired with pork roast. Source Archive
5. Ginger Rum Pork Roast Ingredients: pork, fresh, loin, tenderloin, separable lean only, raw salt, table spices, pepper, black spices, garlic powder spices, paprika sugars, brown orange juice, raw butter, without salt mustard, prepared, yellow vinegar, cider spices, ginger, ground Directions: Preheat oven to 350 degrees. Combine salt, pepper, garlic pwdr and paprika and rub all over the pork. Place pork in roasting pan and bake for 1 hr 15 minutes. In small saucepan heat brown sugar, rum or O. J. ,butter, mustard, vinegar and ginger; simmer whisking until consistency of jam and reduced to 1/4 cup. Brush glaze over roast during last 15 minutes of cooking time. Let stand about 10 minutes before you slice it. Source Archive
6. Mom's Barbecue Ribs Ingredients: pork, fresh, loin, country-style ribs, separable lean only, raw oil, olive, salad or cooking onions, raw catsup water, bottled, generic lemon juice, raw sauce, worcestershire mustard, prepared, yellow sugars, granulated salt, table spices, pepper, black Directions: Mix all ingredients except rice. Bring to a rolling boil. Reduce to simmer. Simmer uncovered for 1 hour, stirring occasionally. Drain any remaining oil from top. Boil ribs covered for 15-30 minutes. Remove from water, save rib stock. Brush ribs with sauce and grill over medium heat for about 15 minutes, turning once. I like to boil a couple of cups of rice in the rib stock and serve the ribs on a bed of rice with extra sauce on the side. Source Archive
7. Tasso Cajun Style Ingredients: pork, fresh, loin, tenderloin, separable lean only, raw salt, table spices, pepper, red or cayenne spices, pepper, black spices, pepper, black spices, paprika spices, cinnamon, ground spices, garlic powder Directions: Trim the pork of all excess fat and cut it into strips about 1 inch thick and at least 4 inches long. Mix together the seasonings and place in a shallow pan. Roll each strip of pork in the seasoning mixture and place on a tray. Cover with plastic wrap and refrigerate overnight (preferable a couple of days). Prepare a smoker. Place the pork strips on the grill or rod (whichever your smoker uses) and smoke until done, 5 to 7 hours. Dont let the smoker get too hot. Remove the meat and let it cool completely, then wrap well in plastic and foil. The tasso will keep well in the refrigerator for up to 10 days, and it also freezes very well. Source Archive
8. Kale with Garlic and Cranberries Ingredients: pork, fresh, loin, country-style ribs, separable lean only, raw spices, garlic powder oil, olive, salad or cooking cranberries, dried, sweetened Directions: Cook kale in a 6-quart pot of boiling salted water (1 1/2 tablespoons salt for 4 quarts water), uncovered, until almost tender, 5 to 7 minutes. Drain in a colander, then immediately transfer kale to an ice bath to stop cooking. When kale is cool, drain but do not squeeze. Cook garlic in oil in same pot over medium heat, stirring, until fragrant, about 30 seconds. Add kale, dried cranberries, 3/4 teaspoon salt, and 1/8 teaspoon pepper and cook, tossing frequently with tongs, until kale is heated through and tender, 4 to 6 minutes. Source Archive
9. Bailey's Original Irish Cream Recipe Ingredients: pork, fresh, loin, country-style ribs, separable lean only, raw tomato sauce, canned, no salt added tomatoes, red, ripe, raw, year round average sugars, brown sauce, worcestershire onions, raw soy sauce made from soy (tamari) corn, sweet, white, raw Directions: Rub ribs well with some of the Dry Spice Rub and chill, covered, for 4 to 6 hrs. In a saucepan combine tomato sauce, tomato, sugar, Worcestershire sauce, onion, soy sauce, water, and 1/2 c. Dry Spice Rub and cook over very low heat for 3 hrs. Preheat a grill or possibly smoker over low heat till warm. Add in ribs and cook, covered, for 3 to 5 hrs. Brush with sauce during last min of cooking. Serve with remaining sauce, coleslaw, and corn. Dry Spice Rub:1 c. chili powder1 Tbsp. garlic granules1 tsp. onion powder1/2 tsp. cumin1 1/2 tsp. salt2 Tbsp. seasoned salt In a jar combine all ingredients well and store in a dry place, covered, till ready to use. Source Archive
10. Crockpot Baked Beans Ingredients: beans, snap, green, raw bacon, meatless onions, raw water, bottled, generic salt, table sugars, brown mustard, prepared, yellow molasses Directions: Wash beans and soak overnight. Add some more water if it's all been absorbed. Put in the crock pot with the pork product of choice, onion, brown sugar, mustard, molasses & seasoning. Cook in the crockpot till done. (Low 8-12 hours, high 2-4). Source Archive
11. Italian Sausage Sweet II Ingredients: pork, fresh, loin, tenderloin, separable lean only, raw salt, table spices, fennel seed spices, pepper, black sugars, granulated water, bottled, generic Directions: To prepare casings: Let casings soak in cool water about five minutes to remove salt on outer surface (no longer, or they will become too tender to stuff) and flush salt from the inside by placing one end on faucet nozzle and turn on cold tap water (if you see holes or water leaking, cut and discard). Remove casing from faucet and gently squeeze out water; cover rinsed casings and refrigerate until ready to use. Mix all ingredients very well in a large bowl (you're looking for a moist but not runny mixture). Fill the casings with the mixture and make links by twisting the sausage where you wish the links to be. Four inches is a good size for a regular serving, smaller links may be made for appetizer servings. Place the sausage in large saucepan or dutch oven in a single layer; cover and heat over high heat to a low simmer. Reduce heat to maintain low simmer (sausages may burst if cooked at too high a heat) until the sausage is heated through, approximately 15 minutes. Drain and let rest for about 15 minutes before slicing; serve while warm. Source Archive
12. Braised Pork Roast with Paprika, Capers and Caraway Ingredients: lard pork, fresh, loin, tenderloin, separable lean only, raw onions, raw carrots, raw soup, chicken broth or bouillon, dry wheat flour, white, all-purpose, unenriched cream, sour, cultured capers, canned Directions: In a 4-quart casserole, heat the lard until a light haze forms over it. Add the pork and over high heat brown it on all sides. About 10 to 15 minutes. Remove and set aside. Preheat oven to 350F (180C). Pour off all but a thin film of the fat and add the onions. Cook them about 8 minutes over medium heat or until they are lightly colored. Add the carrots and cook 2 to 3 minutes longer. Off the heat, stir in the paprika. Continue to stir until the vegetables are coated. Pour in the stock and bring it to a boil, stirring in any brown bits that cling to the bottom and sides of the pan. Return the pork to the pan, fat side up, salt and pepper it, and bring the liquid to a boil again. Cover tightly and braise the pork in the middle of the oven for 1 1/2 hours, or until thoroughly cooked and tender. Baste it occasionally with pan juices. Transfer the pork to a heated platter. Pour the contents of the pan into a sieve set over a saucepan, pressing down hard on the vegetables before discarding them. Skim off as much of the surface fat from the pan liquid as possible and bring the sauce to a simmer on the stove. With a wire wisk, beat the flour and sour cream together in a bowl, then beat the mixture into the pan. Bring the sauce to a simmer once more and add the parsley, capers and caraway seeds. Taste for seasoning. Carve pork into 1/4 to 1/2 inch slices and serve with some of the sauce poured over them and the rest passed separately in a sauce boat. Source Archive