Barbeque Ribs

Ingredients:
3 slabs sm. to med. size pork ribs
1/2 c. lemon juice
1/3 c. Louisiana Hot Sauce
1 c. Worcestershire sauce
1 c. A-1 steak sauce
1 c. Kraft Barbeque Sauce
1/3 c. liquid Hickory Smoke
1 1/2 tsp. garlic salt
3 tsp. onion salt
2 tsp. black peppers

Directions:
Use 7 lbs. charcoal briquettes and 1 lb. of wet hickory chips.  Wash – rinse ribs. Place in large pan. Sprinkle garlic, onion salt, pepper evenly. Cover with lemon juice and hot sauce. Let set in cool place several hours or overnight in refrigerator.

Heat grill, preferably with charcoal briquettes – hickory wood. Wait for coals to turn white. Place meat on grill, turn often. If flare-up of flame douse with clear water. The meat should cook slowly with a cover to absorb ample flavor.

Mix all sauces in bowl. When ribs begin to get tender, brush ribs on both sides. When meat begins to pull away from bone, remove from heat. Preserve remaining sauce.

1 (4.2-ounce) package long grain garden vegetable rice
1/3 cup diced onion
1/3 cup diced, dried apricots
1/2 cup apricot preserves
2 cloves garlic, finely minced
1 (5-pound) boneless center cut pork roast*
1 (16-ounce) can Ocean Spray® Whole Berry Cranberry Sauce
1/3 cup sherry

1. Preheat oven to 350ºF.
2. Combine rice, onion and apricots; cook as directed on rice package. Combine apricot preserves and garlic in a small glass mixing bowl. Heat in microwave for 1 minute on high. Remove and stir until smooth. Lay roast out lengthwise. Spread preserves, then rice, evenly over meat. Roll roast and secure with cooking string or T-pins. Place in pan seam side down. Cook for 1 hour or until meat is no longer pink or registers 1600 on a meat thermometer. Combine cranberry sauce and sherry in a medium glass mixing bowl.
3. Heat in microwave for 2 minutes on high. Serve over meat.

Makes 6-8 servings.

*Ask the butcher to prepare roast for stuffing.

Recipe provided courtesy of Ocean Spray Cranberries, Inc.

INGREDIENTS:

• 1 pkg. crescent rolls
• 1 lb. sage sausage, browned and drained
• shredded hash browns
• 1 pkg. mozzarella cheese, shredded
• 1 pkg. cheddar cheese, shredded
• 5 – 6 eggs, beaten

DIRECTION:

1. Press crescent rolls in bottom of a 9 x 13 pan.
2. Sprinkle with browned and drained sausage.
3. Layer with some of the cheddar and mozzarella cheeses.
4. Add frozen hash browns and top with cheeses. 
5. Beat eggs slightly and pour over dish.
6. Bake at 375 degrees for 25 – 30 minutes until eggs are set.

INGREDIENTS

* 4 (3/4 inch) thick pork chops
* 1 teaspoon vegetable oil
* 2 tablespoons brown sugar
* salt and pepper to taste
* 1/8 teaspoon ground cinnamon
* 1/8 teaspoon ground nutmeg
* 2 tablespoons unsalted butter
* 2 tart apples – peeled, cored and sliced
* 3 tablespoons pecans (optional)

DIRECTIONS

1. Preheat oven to 175 degrees F (80 degrees C). Place a medium dish in the oven to warm.
2. Heat a large skillet over medium-high heat. Brush chops lightly with oil and place in hot pan. Cook for 5 to 6 minutes, turning occasionally, or until done. Transfer to the warm dish, and keep warm in the preheated oven.
3. In a small bowl, combine brown sugar, salt and pepper, cinnamon and nutmeg. Add butter to skillet, and stir in brown sugar mixture and apples. Cover and cook until apples are just tender. Remove apples with a slotted spoon and arrange on top of chops. Keep warm in the preheated oven.
4. Continue cooking sauce uncovered in skillet, until thickened slightly. Spoon sauce over apples and chops. Sprinkle with pecans.

Serves 4

Blackened Pork Chops With Pineapple Salsa

I make this meal frequently, my husband LOVES it!

Ingredients:

• 4 boneless pork chops, 3/4-inch thick
• 1 cup chopped fresh or canned pineapple
• 1 medium red or green bell pepper, chopped
• 1 tablespoon finely chopped onion
• 1 tablespoon lime juice
• 1 teaspoon chili powder
• 1/2 jalapeño pepper, finely chopped
• 1/8 teaspoon ground cumin
• 1/8 teaspoon cayenne
• Salt and pepper
• 2 teaspoons chili powder
• 1 teaspoon ground coriander
• 1/2 teaspoon ground cumin
• 1/2 teaspoon paprika
• 1/2 teaspoon pepper
• 1/4 teaspoon salt
• 1 teaspoon vegetable oil

First you should make the salsa.  Normally, I make the salsa earlier on in the day so it sits for a while, thus becoming more flavorful.

To Prepare Salsa:

To prepare salsa, in a medium bowl combine pineapple, red pepper, onion, lime juice, 1 teaspoon chili powder, jalapeño pepper, 1/8 teaspoon cumin and cayenne. Season to taste with salt and pepper. Let set.

There is a seasoning mixture you will make and rub on the pork chops. Again, I do this early on in the day and allow them to sit for a while before cooking.

To Prepare Seasoning Mixture:

In a small bowl combine 2 teaspoons chili powder, coriander, 1/2 teaspoon cumin, paprika, 1/2 teaspoon pepper and 1/4 teaspoon salt. Stir in 1 teaspoon oil. Rub the mixture all over the pork chops.

To Make:

Heat a large heavy skillet over medium-high heat. Cook chops for 5-6 minutes, turning occasionally, until evenly browned on both sides, and chops are just done. Serve chops with the salsa.

Serves 4