BBQ'd Ribs

got ribs?

4 lbs loin back ribs
4 cloves garlic

The day before:  Place ribs on rack in a shallow roasting pan. Scatter 4 cloves of sliced garlic over ribs. Cover and bake at 300 for 2 1/2 hours. 

1 TB sugar
1 TB paprika
2 tsp salt
2 tsp pepper
2 tsp chili powder
2 tsp cumin

Remove ribs from oven and cool slightly. While they're cooling, mix together the above in a small bowl.  Rub  spices over cooled ribs. Cover and refrigerate overnight.

The day of: 

1/2 cup dark brown sugar
1/2 cup cider vinegar
1/4 cup chili sauce
1/4 cup Worcestershire sauce
1 TB lemon juice
2 TB chopped onion
1/2 tsp dry mustard
1 clove crushed garlic

In small sauce pan mix together above ingredients. Simmer over medium-low heat for one hour, uncovered, stirring occasionally. Reserve small amount for basting; the remainder is dipping sauce.

Grill on medium heat for 12 minutes covered. Baste with sauce during grilling. Should be nicely browned and glazed.

BBQ'd Country Ribs

2/3 cups flour
1/2 tsp garlic powder
1/2 tsp salt
1/4 tsp pepper
3 lbs country style ribs cut into 2 inch chunks

2 TB vegetable oil

Combine in a separate bowl:
2 cups hot water
1 cup ketchup
1/2 tsp chili powder
1/4 tsp hot pepper sauce

1 large onion, halved and sliced

In large ziploc bag, mix first 5 ingredients; shake to coat meat.

In pressure cooker, brown meat on all sides in oil; drain.

Add ketchup mixture. Add onions.

Secure lid. Bring to full pressure over high heat. Reduce heat to medium-high and cook for 20 minutes. Allow pressure to drop on it's own. Skim fat from sauce if necessary. Serve sauce over ribs.

recipe can be halved (cook for 15 minutes), this makes a LOT

Pork Chop Dinner

6-8 pork chops depending on size
1 cup water
1 onion
6 potatoes, peeled and cut in big hearty chunks
4 carrots, cut in big chunks
3 TB of steak sauce or Worcestershire sauce
1/4 cup butter
salt and pepper

Prepare onion, carrot and potatoes.

Melt butter in bottom of pressure cooker. Season chops with lots of salt and pepper. Brown chops on both sides in butter and remove to a plate.

Dump onions into pork fat and butter. Top with carrots and potatoes. Place chops on top of veggies. Mix steak sauce with water. Pour over top of chops.

Put lid on pressure cooker lock it. Bring to high pressure. Cook for 15 minutes. Use normal release method and enjoy!

Chili Verde

5 lbs boneless pork (Center cut pork chops-ask your butcher to cube)
½ cup oil
4 T flour
5 cups beef broth
1 chopped onion
6 cloves garlic
32 oz diced green chilies, drained
2 T ground cumin
Fresh or bottles Jalapeno peppers to taste
4 tsp chili powder
3 tsp salt
2 tsp pepper
2 tsp dried oregano

Sauté pork and onion in oil to brown.

Puree broth with garlic, green chilies, jalapenos and flour. Add pork

Add cumin, chili powder, salt, pepper, and oregano to pork mixture and simmer on low heat until pork is tender, about 4-6 hours.

(I put mine in the crock-pot on high for 5 hours)

Sour Cream Pork Chops

6 pork chops
salt and pepper to taste
garlic powder to taste
1/2 cup flour
1 large onion, sliced 1/4 inch thick
2 cubes chicken bouillon
2 cups boiling water
2 tbls flour
1 (8 oz) tub sour cream

Season pork with salt, pepper, adn garlic powder, and then dredge in 1/2 cup flour. In a skillet, brown chops in oil.

Place chops in slow cooker and top with onion slices. Dissolve bouillon cubes in boiling water and pour over chops. Cover, and cook on LOW 7-8 hours.

After chops have cooked, remove meat only and put in warm over to keep warm. Be careful, they will fall apart.

In a bowl, blend 2 tbls flour with the sour cream. Mix into meat juices. Cook in slow cooker on HIGH for 15-30 minutes or until suace in thickened slightly. Serve sauce over chops and noodles or rice (our favorite is egg noodles).