Quick Note: Try it. You won't regret it.
Ingredients
4 lbs of ribs (beef or pork)
2 T garlic powder
2 T salt
2 T black pepper
3 lemons, juiced
Preparation
Cut the ribs to fit your slow cooker. Combine the dry ingredients in a small bowl. Rub the rack of ribs with the dry mix, covering all sides. If you have extra rub, pour it over the ribs in the slow cooker.
Squeeze the lemons over the ribs.
Cover and cook on low for 7-10 hours or on high for 5 hours. The meat will be more tender if cooked on low heat.
Source: A Year of Slow Cooking Blog
Showing posts with label Pork. Show all posts
Showing posts with label Pork. Show all posts
Thursday, February 3, 2011
Wednesday, June 17, 2009
Barbecue Pork Chops and Potatoes
Quick Note: You have to like BBQ sauce to like this dish. We use Stubbs spicy BBQ sauce. It certainly has a kick! Serve with a salad or other green veggies.
4 pork chops
4 potatoes, peeled and cut into pieces
1 bottle BBQ sauce
1/2 onion, diced
salt and pepper
Brown pork chops in skillet. Drain grease. Put in potatoes and onion. Mix BBQ sauce with water half and half enough to cover potatoes. Salt and pepper to taste. Cover and simmer 45 minutes or until potatoes are done.
Source: cooks.com
4 pork chops
4 potatoes, peeled and cut into pieces
1 bottle BBQ sauce
1/2 onion, diced
salt and pepper
Brown pork chops in skillet. Drain grease. Put in potatoes and onion. Mix BBQ sauce with water half and half enough to cover potatoes. Salt and pepper to taste. Cover and simmer 45 minutes or until potatoes are done.
Source: cooks.com
Pork Chops with Cran-Apple Sauce and Parsley Potatoes
Quick Note: Sugar snap peas are a recommended side for this dish. Kevin and I prefer steamed spinach. Also, I used gala apples instead of McIntosh.
4 center cut pork loin boneless chops, each about 3/4 inch thick
Drizzle of EVOO
Grill seasoning blend or course salt and pepper
5 McIntosh apples, peeled and chunked
1/2 cup dried sweetened cranberries
1 cup concentrated canned cran-apple juice
1 1/2 lbs small red skinned potatoes, halved
2 T butter
Handful of flat-leaf parsley, chopped
Preheat a nonstick skillet over medium high heat. Drizzle chops with extra virgin olive oil, just enough to lightly coat the meat on both sides. Place the chops in a hot pan and cook 6 to 7 minutes on each side under a loose tin foil tent. The tent will reflect heat back into the pan while allowing steam to escape.
Once the chops are turned, season with seasoning blend or coarse salt and pepper, to your taste. After the chops are cooked through remove from heat and let stand for 5 minutes for juices to redistribute before serving.
In a medium saucepan, working over medium to medium high heat, combine apples, sweetened dried cranberries, and cran-apple juice concentrate. Cook apples into a chunky sauce, about 10 minutes. Remove the cran-apple sauce from heat and let it settle.
Simmer potatoes in just enough water to cover them for 10 minutes or until fork tender. Drain ad return potatoes to hot pot to dry them out. Toss potatoes with butter, parsley, and a little salt.
Source: foodnetwork.com/Rachel Ray (Thanks Nicole!)
4 center cut pork loin boneless chops, each about 3/4 inch thick
Drizzle of EVOO
Grill seasoning blend or course salt and pepper
5 McIntosh apples, peeled and chunked
1/2 cup dried sweetened cranberries
1 cup concentrated canned cran-apple juice
1 1/2 lbs small red skinned potatoes, halved
2 T butter
Handful of flat-leaf parsley, chopped
Preheat a nonstick skillet over medium high heat. Drizzle chops with extra virgin olive oil, just enough to lightly coat the meat on both sides. Place the chops in a hot pan and cook 6 to 7 minutes on each side under a loose tin foil tent. The tent will reflect heat back into the pan while allowing steam to escape.
Once the chops are turned, season with seasoning blend or coarse salt and pepper, to your taste. After the chops are cooked through remove from heat and let stand for 5 minutes for juices to redistribute before serving.
In a medium saucepan, working over medium to medium high heat, combine apples, sweetened dried cranberries, and cran-apple juice concentrate. Cook apples into a chunky sauce, about 10 minutes. Remove the cran-apple sauce from heat and let it settle.
Simmer potatoes in just enough water to cover them for 10 minutes or until fork tender. Drain ad return potatoes to hot pot to dry them out. Toss potatoes with butter, parsley, and a little salt.
Source: foodnetwork.com/Rachel Ray (Thanks Nicole!)
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