BBQ Baby Back Ribs

Ingredients

3 rack of baby-back pork ribs

salt and pepper (can use seasoning salt)

2 cups of prepared barbecue sauce (recipe below)

RIB SAUCE

2cups ketchup

1 small onion, minced

1 tablespoon minced fresh garlic

4 cups water

1 cup cider vinegar

2 tablespoons paprika

1 tablespoon honey

1/4 cup dark brown sugar

/4 cup chili powder

1/4 cup fresh lemon juice

3 tablespoons worcestershire sauce

1-2 teaspoon liquid smoke (to taste) (optional)

black pepper

Instructions:

Prepare this sauce a day ahead and chill overnight. In a saucepan combine all ingredients and bring to a slow boil, stirring occasionally to prevent from scorching (about 30-35 minutes). You can strain the sauce if desired to remove the onion and garlic, that is optional. Cool to about room temperature; cover and chill overnight or up to 2 days.

Sprinkle ribs with salt and pepper, then let the ribs sit out for 30 minutes at room temperature before baking.

Set oven to 350 degrees.

Grease a large baking sheet/s. Place the ribs (meat side up) on baking sheet. Bake the ribs for 30 minutes. Remove the ribs and brush on about 1/4 cup prepared sauce over each rack of ribs; return to oven and continue to bake for 20 minutes longer. After 20 minutes, remove and brush another 1/4 cup over each rack, place back in the oven for another 20 minuters. Repeat again using 1/4 cup sauce this time for about 25-30 minutes (100 minutes baking time in total).

Cut the ribs into thirds and arrange on a serving platter; rub a bit more sauce over the top of the ribs and serve!

Pork Roast w/Orange Marianate

Ingredients

1 pork loin rib roast

1 cup orange juice

4 cloves garlic, finely minced

2 tablespoons spicy brown mustard

dash Worcestershire sauce

2 tablespoons honey

Instructions:

Wash roast and pat dry. Combine remaining ingredients in a large food storage bag. Add the pork roast and seal. Marinate for at least 2 hours or overnight. Heat oven to 350°. Line a roasting pan with foil. Place the roast on a rack or atop onion slices in the prepared roasting pan.

Grilled Pork Chop

Ingredients:

6 oz of pork, cut to bout 1.5" thick slices

and pepper to marinate pork (marinate for 10mins)

1 egg

1 cup of flour

2 tablespoon of oil for frying

Instructions

Dip the pork in egg, and then on the flour. Heat up the oil. And fry the pork. Served with brown sauce (or other dips that you like)

Breaded Baked Pork Chop

Ingredients:

4 boneless pork chops

1 cup Italian breadcrumbs

1/4 cup parmesan cheese

1 tablespoon oregano

1/2 tablespoon sage

1 teaspoon rosemary

1 teaspoon cracked black pepper

1/8 teaspoon salt

4 tablespoons butter or margarine

Instructions:

Preheat oven to 375 degrees. Melt butter and keep warm in large bowl.

Combine Italian bread crumbs, parmesan and spices in a large bowl. Dip pork chops into butter mixture and then into bowl containing the bread crumbs and coat thoroughly.,/p>

Bake at 375 degrees for 35 minutes or until browned, depending on the thickness of the chops.

Cranberry Glazed Ham

Yield: Makes 10 to 12 servings 1(5- to 6-pound) fully cooked spiral sliced ham half.

Ingredients:

3/4cup cranberry sauce or cranberry chutney

1/4cup Dijon or hot Dijon mustard

1teaspoon ground cinnamon

1/4teaspoon ground allspice

Instructions:

Preheat oven to 300°F. Place ham in large roasting pan lined with heavy-duty aluminum foil. Combine cranberry sauce, mustard, cinnamon and allspice; mix well. Spread half of mixture evenly over top of ham (glaze will melt and spread as it cooks).

Bake 1 hour; spread remaining cranberry mixture over top of ham. Continue to bake until internal temperature of ham reaches 140°F, about 1 hour. Transfer ham to carving board; let stand 5 minutes before serving.

Ham and Spinach AuGratin

Ingredients

3 tablespoons Butter or margarine

1 cup Frozen chopped onions - thawed and drained

3 Garlic cloves - minced

3 tablespoons All-purpose flour

1 1/2 teaspoons Dry mustard

2 cups Lowfat milk

1 cup Shredded Cheddar cheese - (4 oz) (or Swiss, or Monterey Jack cheese)

10 oz Frozen chopped spinach - (1 pkg) - thawed and drained

1/4 teaspoon Black pepper

20 oz Refrigerated shredded potatoes - (1 pkg) (or frozen hash browns, thawed)

1 lb Baked or boiled ham - cut into 1/2" cubes

Instructions

Preheat the oven to 375 degrees. Melt the butter in a medium-size saucepan over moderate heat. Add the onions and saute, stirring occasionally, for 2 to 3 minutes or until pale golden. Add the garlic and saute, stirring occasionally, 2 to 3 minutes more.

Blend in the flour and mustard, then gradually whisk in the milk. Cook, stirring constantly, until thickened and smooth -- 3 to 5 minutes. Add the cheese, stir until melted, remove from the heat, and mix in the spinach and pepper.

Arrange half the potatoes in a lightly greased 12- by 7- by 2-inch baking dish, pour on half the spinach mixture, and scatter ham on top. Top with the remaining potatoes and spinach mixture.

Cover with foil, set on a baking sheet, and bake for 30 minutes. Remove the foil and bake 15 minutes longer or until the potatoes are tender. This recipe serves 4 to 6.

Honey Glazed Ham

Ingredients

5 pounds ready-to-eat ham

1/4 cup whole cloves

1/4 cup dark corn syrup

2 cups honey

2/3 cup butter

Instructions

Preheat oven to 325 degrees F (165 degrees C).

Score ham, and stud with the whole cloves. Place ham in foil lined pan. In the top half of a double boiler, heat the corn syrup, honey and butter. Keep glaze warm while baking ham. Brush glaze over ham, and bake for 1 hour and 15 minutes in the preheated oven. Baste ham every 10 to 15 minutes with the honey glaze. During the last 4 to 5 minutes of baking, turn on broiler to caramelize the glaze. Remove from oven, and let sit a few minutes before serving.

Pineapple Glazed Picnic Ham

Ingredients:

1 country style smoked ham

2 c. water

20 - 30 whole cloves

one (16 ounce) can sliced pineapple rings

1 cup Maraschino cherries, cut into halves

1 cup brown sugar

2 tablespoons flour

sprinkling of garlic powder

sprinkling of onion powder

sprinkling of black pepper

olive oil spray

Instructions:

Place ham in roaster. Add 2 cups water, and cover roaster. Bake in a 325°F oven, allowing about 21 minutes per pound for a large ham, about 25 minutes per pound for a smaller (up to 12 pounds) ham or half ham. If the ham has an exposed bone, cover this with foil. Keep an eye on the ham as it cooks and spray occasionally with olive oil during the first part of the cooking. Continue roasting until a thermometer inserted in center reads 160°F. Be sure thermometer is not touching bone

When ham is done, remove from oven. Lift off rind. Using a sharp knife, score fat surface crosswise (into intersecting squares) and dot with cloves at each intersection. To prepare the ham coating, combine brown sugar and flour. Rub this mixture over the scored ham. Sprinkle over lightly with garlic powder, onion powder, and black pepper. Place a pineapple slice on the ham so that one of the cloves will be in the center of the circle. Cover the clove with a Maraschino cherry half. Each cherry half should be placed in the center of a pineapple slice.

Continue until ham is covered decoratively with pineapple slices and cherries. Brown, uncovered, for 20-25 minutes in a 400°F oven or until ham takes on a beautiful glazed coloring.

Note: Cut any remaining pineapple slices into halves and use to decorate around the ham at the bottom of the serving plate, alternating with sprigs of parsley or kale for garnish.

Pork Osso Bucco

Ingredients:

1 pork fillet, cut in to strips.

1 lb tbsp soy sauce

2 tsp rice wine

1 tsp sesame oil

2 tsp cornflour

3 cloves garlic

8 oz pineapples, cut in to cubes

2 tsp sugar

1 tbsp soy sauce

Black pepper

Marinate meat:

1 tbsp soy sauce, 2 tsp rice wine,

1 tsp sesame oil

2 tsp corn flour.

Instructions:

Saute garlic in the wok. Add in the meat and stir. Add the pineapples, 2 tsp sugar and 1 tbsp soy sauce. Continue to stir until it is cooked. Season with black pepper.

Alyah Nonya Pork

Ingredients:

1 onion, finely chopped

1/2 cup butter

4 pork shanks (2-1/2 to 3 inches thick

8 slices of pancetta, thinly sliced

Flour for dusting

3/4 cup sliced shiitake mushrooms

3/4 cup sliced crimini mushrooms

2 oz. dried porcini mushrooms, reconstituted in 1 cup of warm water/li>

1 carrot, thinly sliced

1 celery stalk, thinly sliced

Salt and pepper to taste

1/4 cup fresh sage, chopped

1/2 cup red wine

3 cups tomatoes, peeled

3 cups chicken broth

Instructions

Wrap the pork shanks with 2 slices of pancetta and tie with cotton string around the pork to secure the pancetta. Dust the pork shanks with flour, and fry in skillet using 1/2 the butter in the skillet, turning several times until they are golden on all sides.

Remove the shanks and set aside. Add the onion to the skillet and cook until soft and golden. Put the pork shanks back into the pan, standing them on their side to prevent the marrow in the bones from slipping out during cooking.

Drain the porcini mushrooms and reserve the liquid. Add all the mushrooms, celery, carrots, and season with salt and pepper. Add sage and simmer for 4 minutes. Add the wine and let evaporate. Add the tomatoes and chicken broth and simmer gently for about 1 hour, or until cooked and tender. Add more wine if sauce reduces too quickly. Serve over corn and lima bean salad or with a side bacon and apple brussel sprouts

Spare Ribs in Pork Sauce

Ingredients:

2 pounds por loin back ribs

1-12-ounce bottle stout

1/2 cup chopped onion

3 cloves garlic minced

1 teaspoon carawa seed

Salt and pepper

Fresh sage leaves (optional)

Grilled sweet onion wedges(optional>

Iinstructions

Place ribs in a 1-gallon sealable plastic bag set in a shallow dish. For the marinad stir together the stout, onion, honey mustard, garlicand caraway seed. Pour the marinade over ribs. Close the bag. .Marinade ribs in the refrigerator for 6 to 24 hours, turning bag occasionally.

Drain the ribs, reserving marinade. Sprinkle ribs with salt and pepper. Pour marinade into a small saucepan. Bring to boiling; reduce heat. Simmer, uncovered about 15 minutes or until the Marinad is reduced by about half.

Meanwhile, prepare for grilling. Test for medium heat above the drip pan. Place ribs, bone side down, on the lightly oiled grill rack over the drip pan. Cover and grill for 45 to 55 minutes or until juices run clear, brushing ribs frequently with marinate during the last 10 minutes of grilling Discard any remaining marinade. Garnish with fresh sage leaves and serve with grilled sweet onion, pork sauce and onion wedges, if desired. Makes 4 servings.

In large sauce pan, add all pork scraps, marinate and bones with onions, celery and carrots. Add 2 cups water and cook for 30 minutes. Strain and return to pan. Add 1/2 oz. corn starch until tightened. Pour over bones and serve.

Pork Loin w/Cranberry-ginger chutney

Instructions:

1/2 cup sake

1/4 cup beer, preferably a light ale tablespoon honey

A pinch of ground cinnamon

Two 12-ounce pork tenderloins, trimmed

Kosher salt

1 1/2 tablespoons vegetable oil

For the chutney:

2 cups fresh cranberries

12 dried apricots, coarsely dice

1/3 cup dried currants

1/2 cup packed light brown sugar

2/3 cup sake

1/4 cup orange juice

2 tablespoons minced fresh ginger

1/2 teaspoon ground cinnamon

1/8 teaspoon cayenne pepper

A generous pinch of kosher salt

Instructions:

The day before, combine the sake, light ale, honey, and cinnamon in a small saucepan over low heat until dissolved. Cool completely and fill a syringe with the mixture and inject equally and evenly into the pork tenderloins. You will probably have to fill the syringe several times. Transfer the tenderloins onto a large plate or platter, cover well with plastic wrap, and refrigerate overnight.

To make the chutney, in a medium saucepan, combine all of the chutney ingredients. Cook over medium heat for about 3 minutes, stirring occasionally. Increase to higher heat and boil slowly, 5 minutes more. Let stand at room temperature until serving. (If making ahead of time, refrigerate in an airtight container for up to 3 days.)

Preheat the oven to 400°F. Pat the tenderloins dry and season well with kosher salt. Heat the vegetable oil in a large nonstick ovenproof skillet over moderately high heat until hot but not smoking. Add the tenderloins and brown on all sides, about 5 minutes total. Transfer the skillet to the oven and roast for about 15 minutes or until a meat thermometer inserted into center of meat registers 155°F. Transfer to a platter, loosely cover with aluminum foil, and let stand at room temperature for about to minutes. To serve, slice the tenderloins into 1/2-inch-thick pieces and arrange artistically on plate with a bit of the chutney alongside.

Serves 4

Pork, Cashew and Green Bean Stir-fry

Ingredients:

1/4 cup low-sodium soy sauce

2 teaspoons cornstarch

1 pound pork tenderloin, cut into 1/4-inch-thick slices

4 cups (2-inch) cut green beans (about 1 pound)

2 teaspoons dark sesame oil

Cooking spray

1 to 2 tablespoons minced peeled fresh ginger

2 garlic cloves, minced

1/4 cup fat-free, less-sodium chicken broth

2 cups hot cooked rice

1/4 cup chopped unsalted cashews, toasted

Instructions:

Combine the soy sauce and cornstarch in a medium bowl, and add pork, stirring to coat. Cover and chill.

Place beans in a large saucepan of boiling water, and cook 5 minutes. Drain beans; plunge into ice water. Drain.

Heat oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add ginger and garlic; sauté 1 minute. Add pork mixture; stir-fry 1 1/2 minutes. Stir in green beans; stir-fry 1 1/2 minutes or until pork is done. Stir in broth; reduce heat, and simmer 2 minutes. Serve over rice; sprinkle with cashew.

Pepper Crusted Pork Tenderloin with Cherry Reduction:

Ingredients

pork tenderloin (mine was about 1 1/2 pounds)

salt to taste

coarsely ground black pepper

1 clove garlic, finely chopped

1/3 cup white (or other) vinegar

1 cup chicken broth

1/2 cup cherry (or other) preserves

2 tbsp butter (I forgot this part. It was fine without it)

Instructions

heat the oven to 375F.

Trim any big bits of fat off the tenderloin - small bits don't matter. Also, if you want the roast evenly cooked from one end to the other, you can flip up the tapered tip and tie it with cooking string.

Prep the Tenderloin

At this point you can salt the meat now. Next, rub the coarsely ground black pepper all over the meat. Don't put too much! DON'T make the pepper absolutely cover the meat; it will OVERWHELM you. If it looks like it will be too much, it will be. Trust your instinct! Now that you've got a nicely not-too-lightly-not-too-heavily peppered tenderloin, it's time to sear it. Heat up some olive oil in a skillet, and brown each side well. It'll help crust-up the meat. Now, stick it in the oven; transfer the pork to a baking dish. It'll cook for about 30 minutes. Either in the same dish or use the same skillet you used to sear the meat. It's time to make the sauce.

Sauce

If you have a little liquid in the skillet, cool. If not, heat a little bit of olive oil (little bit, tsp or less). Add the garlic and let it cook for a moment or two; don't let it brown. Next, add the vinegar, broth, and preserves. Stir well, but don't worry if the preserves don't immediately start to blend. It's okay; it'll work out. Simmer over a medium heat until reduced by half. At this poind, turn off the heat and whisk in the 2 tbsps butter. The reduction is potent, so perhaps set your pork in a little pool of it. Or drizzle a bit on top. Just, go slow. Take your time.. You can always add more later, but it's rare that you can take it back.

Pork Verde

Ingredients

4 pounds pork butt or shoulder, trimmed of fat and cut into 2-inch cubes

2 teaspoons salt

1 teaspoon freshly ground black pepper

Flour for dredging

1

/4 cup vegetable oil

3 yellow onions

2 green bell peppers, cut into 1-inch cubes

2 Anaheim or Poblano chiles, cut into 1-inch cubes

2-3 jalapenos, seeds removed, and finely chopped

3garlic cloves, peeled and finely chopped

1 1/2 pounds tomatillos, roasted, peeled and chopped

1 tablespoon dried oregano

2 teaspoons ground cumin

2 tablespoons coriander seeds, crushed and soaked in a scant amount of water

2 bay leaves

1 bunch cilantro leaves, cleaned and chopped

4

cups chicken stock

Instructions:

Season the pork meat generously with salt and pepper, lightly flour. Heat oil in a heavy-bottomed skillet over medium high heat and brown pork chunks well in small batches, on all sides. Lift pork out of pan and place in a wide soup pot. Discard fat and place the onions and peppers in the same skillet and sweat over moderate heat, stirring occasionally until limp, about 5 minutes. Add all of the chiles and cook an additional 3-4 minutes, then add the garlic and cook 1-2 minutes more.

Add the Sauteed vegetables, chopped tomatillos, dried herbs and cilantro to the meat, cover with the chicken stock and bring up to a boil and reduce to a slight simmer

.

Cook for 2-3 hours uncovered or until the pork is fork tender.

Adjust the seasoning to taste with salt and pepper. Serve with red rice for a delightful contrast.

Oven Baked BBQ Pork Ribs

Ingredients:

Pork ribs (any variety)

1 bottle barbeque sauce (I Prefer Sweet Baby Rays, but any will do)

1 c. Orange Juice Mix together Barbeque Sauce and orange juice.

Instructions

Lay ribs in a baking pan and pour BBQ mixture over the top. The ribs should be nearly submerged in the BBQ mix. Cover pan with foil and set oven to 250. Option 1: Cook for aprox. 3 hrs (depending on amount of meat). Remove from pan and serve.

The meat will be juicy and delicious and it should literally fall right off the bone. If you cook them this way they are EXCELLENT but its nearly impossible to eat them with your hands.

Option 2: Cook meat for about 2 hrs, remove from oven and transfer to hot grill. While on grill, continue to brush with BBQ mix from pan. They should only need a few minutes on each side. The BBQ sauce should get a bit crispy, and although the meat isnt quite as tender this way, will still be quite tasty and much easier to serve and eat.

Pork Chop with Apricot Scented Onions

Ingredients

3-4 boneless center cut pork chops, about 1/2'' thick

2 sweet onions, finely sliced

2 tbsp olive oil

1/8 tsp salt

1/4 cup apricot preserves

salt and pepper, to taste

Instructions:

Preheat oven to 350 degrees. Heat 1 tbsp oil in a large skillet over medium low heat. Add the onions, and stir in oil to coat. Turn the heat down to low, and let "sweat" until the onions caramelize. (This will take a good 45-50 minutes, at least! So, plan accordingly.) Meanwhile, season pork with salt and pepper, on both sides. In an oven safe skillet, heat up 1 tbsp olive oil, and cook pork over medium high heat about 3-4 minutes on each side. Place entire skillet in oven and cook an additional 25 minutes, or until fully cooked through. Right before service, add apricot preserves to your caramelized onions, and heat through, stirring until preserves "melt" into the onions. Serve onion mixture on top of the cooked pork, and enjoy!

Pork Milanese

Ingredients

1 cup panko (Japanese bread crumbs)

1/2 cup finely grated Parmesan

2 large eggs

6 boneless pork loin chops, pounded thin to 1/3 inch-thick (1 1/2 pounds total)

Salt and freshly ground black pepper

1/4 cup plus 3 tablespoons olive oil

6 lemon wedges

Instructions:

Preheat the oven to 200 degrees F.

Coarsely crush the panko into a large shallow bowl. Stir the cheese into the panko. Lightly beat the eggs in another large shallow bowl. Sprinkle the pork generously with salt and pepper. Dip the pork, 1 piece at a time, in the egg, allowing the excess to drip off, then dredge the pork in the crumb mixture, patting to coat completely. Place the pork on a small baking sheet.

Heat 1/4 cup of oil in a heavy large skillet over medium-high heat. Add half of the pork to the hot oil and cook until golden brown and just cooked through, about 3 minutes per side. Transfer to paper towels to drain, then transfer them to a clean baking sheet and keep them warm in the oven. Add the remaining 3 tablespoons of oil to the skillet and fry the remaining pork

.

Transfer the pork to plates and serve with lemon wedges.

           Sweet and Sour Pork

Ingredients:

1 1/2 pounds boneless pork loin, sliced 1/2-inch thick

1 tablespoons vegetable oil

1 can (20 ounces) pineapple chunks in juice

3/4 cup water
1/4 cup vinegar

1 tablespoon soy sauce

1/4 cup brown sugar

1/2 teaspoon salt

2 tablespoons cornstarch

2 tablespoons water

1/2 cup thinly sliced onion

1 green pepper, cut in thin strips

2 cups hot cooked rice

Instructions: for sweet and sour pork

Cut pork slices into strips about 3 inches long and 1/2 to 1 inch wide. Sauté pork strips in hot oil over medium heat until lightly browned; drain. Drain pineapple; reserve juice.

Combine pineapple juice, 3/4 cup water, vinegar, soy sauce, brown sugar, and salt; pour over pork in skillet. Cover and simmer 1 hour, or until meat is tender. In a cup, combine cornstarch and 2 tablespoons water; stir until smooth. Add cornstarch mixture to pork mixture. Cook over low heat, stirring constantly, until mixture is thickened and bubbly. Add pineapple chunks, onion and green pepper. Cover and simmer sweet and sour pork for 10 minutes longer, or until vegetables a tender. Serve sweet and sour pork over rice. Serves 4 to 6.

Linguini with Ham

Ingredients

4 oz. linguini (may use narrow egg noodles)

4 oz. spinach linguini

1/2 c. butter

1/2 lb. fully cooked ham, cubed (about 1 1/2 c.)

1 c. sliced fresh mushrooms

1 (8 oz.) carton cream (1/2, coffee or whipping)

2 egg yolks, well beaten

1 c. grated Parmesan cheese, may vary with Mozzarella and/or Colby

Instructions:

In 6 quart Dutch oven, cook pasta according to package directions. Drain and return to Dutch oven with butter, ham and mushrooms. In small bowl, beat egg yolks and add cream. Beat well. Add cheese (after saving some to put on top), egg and cream mixture to Dutch oven. Cook over medium heat until thickened, stirring gently. Put in serving dish and garnish with cheese.