CROCK POT SWEET AND SOUR RIBS
This is so easy to do and it makes company quality ribs. I make the sauce the night before and just add it in the morning before work. You can also use chicken thighs or wings for this.
Provided by Fairy Godmother
Categories Chicken Thigh & Leg
Time 5m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Mix sugar and flour into saucepan.
- Add water, stir.
- Add next 5 ingredients.
- Heat and stir until it boils and thickens.
- Pour over ribs in crock pot.
- Cook on low 8-10 hours or high 4-5 hours.
SLOW COOKED PORK
Provided by Michael Chiarello : Food Network
Categories main-dish
Time 9h10m
Yield about 12 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 275 degrees F. If necessary, trim fat from top of pork, leaving a 1/8-inch thick layer of fat. Spread Roasted Garlic Rub all over pork and inside any cavities, concentrating on boned side.Put pork, fat side up, in a roasting pan and roast in middle of oven 6 to 8 hours. Transfer roast to cutting board and let stand 15 minutes. Pull shreds apart with tongs into chunks. Serve.
- Combine all ingredients in a food processor. Can also be mixed by hand in a bowl, but make sure to combine well.
SLOW-COOKER PORK STEW
Provided by Food Network Kitchen
Time 8h20m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Combine the potatoes, carrots, celery, garlic and ginger in a slow cooker. Toss in half of the flour and season with salt and pepper. Scatter the bay leaves over the vegetables.
- Season the pork generously with salt and pepper, sprinkle with the thyme and allspice and toss with the remaining flour to coat. Place the pork over the vegetables in the slow cooker. Add 2 cups water and the tomatoes, cover and cook on low 8 hours.
- Discard the bay leaves. Remove the pork roast and slice or pull the meat off the bone into large pieces. Serve in bowls with the vegetables and broth.
Nutrition Facts : Calories 634, Fat 29 grams, SaturatedFat 10 grams, Cholesterol 210 milligrams, Sodium 601 milligrams, Carbohydrate 30 grams, Fiber 5 grams, Protein 61 grams
SLOW-COOKED PORK RIBS WITH SWEET AND SOUR SAUCE
Jamie is the executive chef of Jamie Kennedy's Wine Bar and Restaurant in Toronto. These ribs were his choice of favourite comfort foods from 10 top Canadian chefs. Recipe adapted by the Chatelaine Test Kitchen. I like to add the grated rind of an orange to the sauce mixture. Prep time does not include marinating overnight.
Provided by Elly in Canada
Categories Pork
Time 2h25m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- At least a day before serving, in a large saucepan, stir tomato sauce with orange juice, onion, celery, vinegar, honey and ginger.
- Bring to a boil, stirring occasionally, over high heat. Reduce heat to medium-low. Simmer, uncovered, stirring occasionally to develop flavour, about 1 hour.
- Stir often near end of cooking. Cool slightly then puree.
- Working in batches, purée in a blender and pour into bowl or jar.
- Cover and refrigerate at least overnight or up to 3 days.
- Meanwhile, slice pork into four-rib portions and place in a very large bowl.
- Finely chop or mince garlic. Finely chop jalapeño including seeds.
- Place garlic and jalapeños in a small bowl.
- Stir in oil, paprika and salt. Rub over ribs. Cover and refrigerate overnight.
- About 3 hours before serving, preheat oven to 375F (190C).
- Place ribs in a very large roasting pan. Pour sauce overtop. Turn to evenly coat. It's ok if ribs overlap.
- Cover tightly with foil. Bake in centre of oven for 1 1/2 hours. Remove and discard foil. Turn ribs, spooning sauce overtop. Continue baking, turning ribs occasionally and basting, until very tender, from 1 to 11/2 hours.
- Remove pan to a heatproof surface. Place ribs on a platter. Spoon sauce in pan over ribs.
- For the ultimate comfort dinner, serve with baked or mashed potatoes and corn.
Nutrition Facts : Calories 1468.4, Fat 114.6, SaturatedFat 40.6, Cholesterol 367.4, Sodium 2222.7, Carbohydrate 30.3, Fiber 3.7, Sugar 19.3, Protein 76.5
SLOW COOKER PULLED PORK
Steps:
- 1. In a medium saucepan, stir together the ketchup, bourbon, ¼ cup brown sugar, and ½ teaspoon smoked paprika. Bring to a boil, then reduce the heat to simmer for 10 minutes. 2. Meanwhile, in a 5- to 6-quart slow-cooker bowl, combine the remaining ¼ cup brown sugar, 2 teaspoons smoked paprika, 1½ teaspoons salt, and 1 tablespoon freshly ground black pepper. Add the pork and rub the mixture all over the meat. Turn the pork fat side up. 3. Pour ¼ cup sauce and 1 cup water into the slow-cooker bowl. Refrigerate the remaining sauce for serving. Cover and cook as the manufacturer directs on the low setting until the meat is falling-apart tender, about 8 hours. 4. Carefully transfer the meat to a large bowl; discard the fat and skin. Using two forks, shred the meat into small pieces. Carefully pour the sauce from the slow cooker into fat separator. Pour the sauce over meat, leaving behind and then discarding the fat. Serve in the buns with the reserved sauce.
PLAIN BABY BACK RIBS FROM THE OVEN
I tried to find a recipe that was not too complicated, This was the result. I started with a very basic recipe from "Cooking with Chef Doug", and added some extra spices to it. It was delicious. Since neither of us likes BBQ sauce, this recipe is ideal for us.
Provided by Kayne
Categories Pork
Time 2h5m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat the oven to 300 degrees.
- Spray a baking dish with a non-stick spray.
- Remove the thin membrane from the bone side of the ribs. Using a paper towel to hold the membrane will make this easier.
- Mix dry ingredients together in a small bowl or dish.
- Rub the dry ingredients into each side of the slab(s) of ribs.
- Place ribs, bone side down, into baking dish. Cover with aluminum foil, cut two or three slits into the foil.
- Bake for one hour to one hour fifteen minutes, remove the foil. Cook for an additional hour, or until the meat is tender enough to pull apart easily.
- If desired, cover with favorite BBQ sauce.
Nutrition Facts : Calories 839.4, Fat 67, SaturatedFat 24.9, Cholesterol 267.5, Sodium 229, Carbohydrate 0.2, Sugar 0.1, Protein 55
SLOW COOKER RIBS RECIPE BY TASTY
It's been years since you got that slow cooker as a gift and well, outside of a hearty chili, you don't quite know what to do with it. Well get ready, because it's time to pull it back out and put together a barbecuing favorite: ribs. That's right. All you have to do is prep, and let the cooker do the work. With these baby back ribs, you won't even miss going to Chili's anymore.
Provided by Tasty
Categories Dinner
Yield 4 servings
Number Of Ingredients 11
Steps:
- Combine bbq sauce, brown sugar, cider vinegar, oregano, Worcestershire sauce, cayenne pepper, and chili powder in a small bowl.
- Salt and pepper the ribs. Place ribs in slow cooker, and cover in sauce.
- Cook low and slow for eight hours or high for four hours.
- After the ribs are done, spoon the bbq sauce in the slow cooker over the ribs before removing.
- Cut the ribs, serve with bbq sauce.
- Enjoy!
Nutrition Facts : Calories 1224 calories, Carbohydrate 68 grams, Fat 78 grams, Fiber 2 grams, Protein 52 grams, Sugar 55 grams
SLOW COOKER PORK STEW
This savory, one-pot, slow cooker pork stew is great in autumn with seasonal sweetness from fresh apples and yams. I came up with it years ago, and have perfected it over time. Serve hot in soup bowls with crusty bread, or serve in bread bowls for a special treat.
Provided by Tara Jill Emerson
Categories Soups, Stews and Chili Recipes Stews Pork
Time 6h20m
Yield 6
Number Of Ingredients 12
Steps:
- Mix flour, mustard powder, pepper, and salt together in a large bowl. Add pork and stir until fully coated.
- Heat 2 tablespoons oil in a large skillet over medium-high heat. Add some pork to the hot oil, making sure skillet is not overcrowded, and cook until browned, 3 to 4 minutes per side. Transfer to a slow cooker and repeat with remaining pork.
- Add remaining flour mixture to the skillet with a little more oil if needed. Cook and stir until lightly browned; transfer to the slow cooker.
- Add 2 cups vegetable stock to the slow cooker and stir until all flour lumps are gone. Add onions and wine.
- Cover and cook on High for 3 hours. Stir and season with salt and pepper, if necessary. Add more vegetable stock if too thick. Add carrots and yams and cook for another 2 hours. Add apples and cook until tender, 30 to 60 more minutes.
Nutrition Facts : Calories 462.2 calories, Carbohydrate 68 g, Cholesterol 49 mg, Fat 8 g, Fiber 10.6 g, Protein 22.7 g, SaturatedFat 1.3 g, Sodium 400.7 mg, Sugar 10.4 g
MELINDA'S SLOW ROASTED PORK CHOPS
Just got this from my friend Melinda back in Pennsylvania. She said to stand them up in a loaf pan to cook them. I used skewers to help hold them up.
Provided by CulinaryQueen
Categories Pork
Time 2h10m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 275F/135°C.
- In a shallow dish or bowl, mix the flour, garlic powder, salt and pepper.
- In another shallow dish or bowl, place the beaten egg.
- Put the breadcrumbs in another dish.
- Heat the olive oil in a large fry pan.
- Dredge each chop in the flour mixture, then the egg, then the breadcrumbs.
- Fry chops in oil about 2-3 minutes each side.
- Run a metal skewer through all chops and stand up in a loaf pan with the fat side of the chops facing up.
- Bake for 2 hours.
Nutrition Facts : Calories 397.2, Fat 26.1, SaturatedFat 6.8, Cholesterol 127.9, Sodium 296.3, Carbohydrate 12.8, Fiber 0.7, Sugar 0.8, Protein 26.2
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