Pork Rack ‘O Ribs

I made some awesome ribs last night. By accident. So I didn’t take any pictures or write anything down. They were juicy. They were tender. Fall off the bone. The sauce was finger licking amazing. And yeah, I didn’t write any of it down. My amounts on my recipe are approximate, you can adjust anything to meet your tastes. Remember, it’s more important for it to taste good than to be exactly what the recipe says it should be. ūüôā

Pork Rack ‘O Ribs

1 rack of pork ribs

1 tablespoon old bay seasoning
1 tablespoon garlic powder
1 teaspoon freshly ground black pepper

1 cup ketchup
1/2 cup brown sugar
1/4 worcestershire sauce
3 tablespoons balsamic vinegar
1/4 cup chopped fresh or dried onion (the dried gives you a sweeter flavor)
1 tablespoon garlic powder
juice from ribs, fat removed

Preheat oven to 450. Lay down a couple sheets of foil on a baking sheet. Remove silver skin from the bone side of the ribs with your fingers by working the back of a spoon under the skin and pulling it up and off. Place ribs bone side down on foil and sprinkle with the seasoning mix. Cover with foil and seal up tight. Put ribs in oven for an hour and a half.

While ribs are baking start the sauce by combining everything but the juice from the ribs in a sauce pan and bring to a simmer stirring frequently until it starts to thicken up. After the ribs have baked for an hour and a half carefully open one end of the foil package and drain the juice/fat into a gravy separator or a bowl where you can skim off the fat. Add the juice to the sauce. Lower the oven to 300 and take the top layer of foil off the ribs and put them in for 10 minutes while the sauce thickens up again. When the sauce is as thick as bbq sauce normally is brush it on the ribs and leave them in the oven for another 10 minutes. Remove ribs from oven and let them sit for about 15 minutes. Cut ribs apart and toss them with the rest of the sauce and serve.

Quick Pork Fried Rice

Quick Pork Fried Rice


  • 2¬† ¬† eggs, lightly beaten
  • 1¬† box (5.2 ounces)¬† Asian-flavored rice mix
  • 1¬† pound¬† pork roast, cut into 3/4-inch cubes (about 21/2 cups)
  • 1¬† bag (16 ounces)¬† frozen Asian stir-fry vegetables, thawed
  • 1¬† can (8 ounces)¬† sliced water chestnuts
  • 2¬† tablespoons¬† light soy sauce
  • 1¬† tablespoons¬† hoisin sauce (or ketchup)
  • 2¬† teaspoons¬† sesame oil
  • 2¬† ¬† scallions, chopped
Directions1. Add eggs to a large nonstick skillet. Cook until set and remove to a plate. Cut into strips. Wipe out skillet; prepare rice mix in it following package directions.

2. During last 7 minutes, add pork, vegetables, water chestnuts, soy and hoisin. Stir in egg and cook, covered, for remaining 7 minutes.

3. Remove from heat and stir in sesame oil. Let stand, covered, for 5 minutes before serving. Garnish with scallions.

Original Link:  http://www.parents.com/recipe/pork/quick-pork-fried-rice/

Lemon-Ginger Pork Stir-Fry

Lemon-Ginger Pork Stir-Fry


  • 8¬† oz.¬† angel hair pasta
  • 1¬† lb.¬† pork tenderloin
  • 1¬† Tbs.¬† cornstarch
  • 1¬† Tbs.¬† vegetable oil
  • 1/4¬† tsp.¬† salt
  • 1/8¬† tsp.¬† pepper
  • 6¬† oz.¬† sugar-snap peas
  • 1¬† ¬† sweet red pepper cut into 1/4-inch wide slices
  • 1/2¬† cup¬† fresh lemon juice
  • 2¬† Tbs.¬† bottled chili sauce
  • 1¬† tsp.¬† grated lemon rind
  • 1¬† tsp.¬† grated fresh ginger
Directions1. Cook 8 ounces angel hair pasta following package directions. Drain; rinse with cold water; set aside.

2. Cut 1 pound pork tenderloin into 1/4-inch-thick slices. Combine pork, 1 tablespoon cornstarch, 1 tablespoon vegetable oil, 1/4 teaspoon salt, 1/8 teaspoon pepper in large bowl. Trim 6 ounces sugar-snap peas; cut 1 sweet red pepper into 1/4-inch-wide strips.

3. Heat 1 tablespoon oil in large skillet over high heat. Add pork; stir-fry 3 minutes, until browned. Add peas, pepper strips; stir-fry 3 minutes. Remove to large bowl.

4. In same skillet, boil 1/2 cup sugar and 1/4 cup fresh lemon juice 3 minutes or until caramel colored. Add another 1/4 cup lemon juice, 2 tablespoons bottled chili sauce, 1 teaspoon grated lemon rind and 1 teaspoon grated fresh ginger. Add pork, vegetables and pasta; heat through. Sprinkle with 1/4 cup chopped scallions.

Original Link:  http://www.parents.com/recipe/pork/lemon-ginger-pork-stir-fry/

Pork Verde

This is totally my version of this. No recipe used, just trying out an idea. And it turned out great!

1 pound pork*
2 cups water
1 chicken bullion cube
2 small cans diced green chiles
1 small onion, diced
2 bell peppers, red and green, cut into short strips
2 cups cooked rice
1 cup grated cheese
1 avocado, diced
1 tomato, diced
sour cream
lime, cut into wedges

In the crock pot put the pork, water and chicken bullion cube. Cook on high for 4 hours or low for 6-8 hours. 1 hour before pork is done cooking, using 2 forks, shred pork and add onion and bell peppers. Once the pork and veggies are done cooking drain all but 1/2 cup of the cooking liquid and discard. Put the 1/2 cup of cooking liquid along with the diced green chiles into the pork and veggies. Mix together. Serve over rice with cheese, avocado, tomatoes and sour cream on top, lime wedge on the side.

Corn Chowder

Corn Chowder

1 tablespoon vegetable oil
2 medium-size carrots, finely chopped
1 stalk celery, finely chopped
1 small onion, finely chopped
1 large Idaho potato (about 1 pound), peeled and cut into 1/2-inch cubes
3 cups low sodium chicken broth
1 bay leaf
3/4 teaspoon dried thyme
1/8 teaspoon paprika
4 cups frozen corn kernels
2 cups milk
3 tablespoons cornstarch
2 tablespoons white wine
1 tablespoon fresh thyme, chopped
3/4 teaspoon salt
5 slices ready-to-serve bacon (such as Oscar Meyer), prepared according to package directions and crumbled

1. Place oil in a 4- to 6-quart stovetop-safe slow-cooker bowl over medium-high heat on stovetop. Cook carrot, celery and onion for 7 minutes or until softened.
2. Transfer to slow-cooker base and add potatoes to bowl. Pour broth over top and add bay leaf, dried thyme and paprika. Cover and cook on HIGH for 1-1/2 hours or LOW for 3 hours, or until potatoes are cooked through.
3. Stir in corn and milk; cover and cook for 1 hour or until heated through.
4. In a small bowl, stir together cornstarch and wine and whisk into soup; cook an additional 10 minutes. Stir in fresh thyme and salt.
5. Using a potato masher, gently mash the soup until slightly thickened. Sprinkle each serving with a generous 1/2 tablespoon crumbled bacon and serve immediately.

Original Link

Slow-Cooker Cajun Pork Sandwiches

Slow-Cooker Cajun Pork Sandwiches

1 boneless pork butt or shoulder (about 2-1/2 pounds), trimmed
1-1/2 tablespoons sodium-free steak seasoning blend (such as Mrs. Dash)
1 large onion, chopped
3 ribs celery, sliced
1/4 cup plus 2 tablespoons red wine vinegar
2 tablespoons corn starch
2-1/2 tablespoons Cajun seasoning blend (such as McCormick)
6 tablespoons light mayonnaise
6 whole-wheat hamburger buns
1. Rub pork with steak seasoning.
2. Place pork in slow cooker bowl. Scatter onion and celery around pork and pour 1/4 cup of the vinegar over top. Cover and cook on HIGH for 6 hours or LOW for 8 hours.
3. Remove pork from slow cooker and cut into chunks. Let stand until cool enough to handle.
4. While pork is cooling, strain contents of slow cooker over a fat separator, setting vegetables aside. Pour defatted liquid into a small saucepan.
5. In a small bowl, stir together remaining 2 tablespoons vinegar with cornstarch. Bring defatted liquid to a boil over medium-high heat. Whisk in vinegar mixture and 1 tablespoon of the Cajun seasoning. Boil 1 minute, or until thickened.
6. Using two forks or your hands, pull pork into shreds, discarding excess fat. Place meat in a bowl and stir in vegetables. Add thickened liquid and toss to combine.
7. Stir together remaining 11/2 tablespoons Cajun seasoning and mayonnaise. To serve, place 1/2 cup pork mixture on each bun and top with 1 tablespoon spiced mayo.

Original Link

Slow-Cooker Mediterranean Pork Roast

Slow-Cooker Mediterranean Pork Roast

2 fennel bulbs, trimmed and sliced
1 boneless pork loin roast (about 3 pounds), trimmed
4 teaspoons Greek seasoning mix (such as McCormick)
4 plum tomatoes, chopped
1/3 cup plus 2 tablespoons low-sodium chicken broth
3/4 teaspoon salt
1/2 teaspoon black pepper
2 tablespons cornstarch
1-1/2 teaspoons Worcestershire sauce
1/4 cup chopped black olives (optional)
1. Place fennel in slow cooker bowl. Rub pork with 1 teaspoon of the Greek seasoning and place in bowl on top of fennel.
2. Scatter tomatoes around pork. Pour 1/3 cup of the broth in bowl; top with 2 teaspoons Greek seasoning, 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Cook 3 hours on HIGH or 6 hours on LOW.
3. Blend remaining 2 tablespoons broth, the cornstarch and Worcestershire. Remove pork to a serving platter; keep warm. Strain liquid from slow cooker into a small saucepan; place vegetables around pork.
4. Bring liquid to a boil over medium-high heat. Whisk in cornstarch mixture, remaining 1 teaspoon Greek seasoning and 1/4 teaspoon each salt and black pepper; cook 1 minute. Spoon sauce over pork. Sprinkle with olives, if desired.

Original Link