It is surely feeling like fall here. Not only in the sense that it is hunting season but the fact that the fireplace is going everyday, I'm wanting to bake everyday, soup is back on the dinner menus and it is by oldest birthday. The hubby is strange in the fact that he only wants or will eat soup and stew during the fall and winter. Me I could eat a big bowl of chili any night of the week!
So just what has been cooking in the kitchen? Today is brownies and Crock-pot pork ribs. It is my oldest daughter's 14th birthday today. She requested her favorite of BBQ pork ribs cooked in the Crock-pot and I was all ready to share with you photos of all the steps, but the camera went with the hunters today and has not returned. I'm hoping that means that they have a buck down and will be coming home with pictures and meat!
So I will give you the recipe and you will just have to use your imagination for the picture part.
Easy Crock-pot BBQ Pork Ribs
1 rack of ribs (around 5 lbs)
salt and pepper to taste
2 tablespoons liquid smoke
BBQ sauce
To keep the ribs from making a mess in the crock pot, line it with aluminum foil. Put in two pieces of aluminum foil cross wise and this will keep everything from sticking in the pot and make clean up a breeze.
After that split the rack of ribs in half, salt and pepper to taste, put in the crock pot pour in the liquid smoke and a small amount of BBQ sauce and cook on high heat for 3 hours. After 3 hours turn to low heat and continue to cook until the meat is just ready to fall off the bones.
Now you can finish the ribs in different ways. If the weather is warm and nice I fire up the propane grill and baste them with the BBQ sauce that way. However if the weather is like it is today I put the ribs on a cookie sheet spread the BBQ sauce all over them and put them in under the broiler for no more than 15 min or until the BBQ sauce is cooked on the ribs.
Serve this with your favorite rib side dishes and don't worry about the clean up, because you lined the pot with aluminum foil.
Stop by the linky party with Fresh from the Farm recipe swap for even more great recipes.
Showing posts with label pork. Show all posts
Showing posts with label pork. Show all posts
Wednesday, November 9, 2011
Saturday, April 30, 2011
What's for dinner
Yes I live on a cattle ranch, but beef is not what is for dinner in this recipe!
As much as we all love beef in all its forms, I love pork and chicken even more (don't tell my husband!) This set of recipes is for a dinner set around a pork tenderloin. If you do not have a tenderloin don't worry; pork chops, pork shoulder steaks, chicken breasts, thighs or legs will work. Heck I'm sure this would work with lamb also, but seeing as I have never cooked lamb in any form I can not make that comment with any amount of accuracy.
Pork Tenderloin w/ Mustard sauce
1 trimmed pork tenderloin sliced in 1" thick pieces
salt, pepper and garlic
1 cup sliced mushrooms
1/2 cup chopped onion
3 tbsp Dijon mustard
2 tbsp Worcestershire sauce
1 tbsp cooking Sherry
1/4 cup whiskey ( you can use beef broth instead and it is just as good)
Season the meat with salt, pepper and garlic and cook in a cast iron skillet until cooked through.
In a small sauce pan melt butter and cook mushrooms and onion until soft. Combine all other ingredients and heat through and serve over the meat.
I normally serve this with a pasta salad, steamed spinach and sourdough rolls.
The pasta salad is easy to fix and can even be done the day before as I think it gets better after sitting in the fridge for a day.
Pasta Salad
1 box garden rotini (or your favorite)
1 bell pepper chopped
1/2 onion chopped
1/2 cup mushrooms sliced in small pieces
1/4 cup black olives sliced
1 can quarter artichoke hearts, drained and rinsed
shredded parmesan cheese
Basil Balsamic vinaigrette dressing (can also use regular Italian dressing)
Cook the pasta until just done, make sure not to over cook. Drain and run under cold water until cooled.
Add the next 5 ingredients, mix well. Pour on the dressing and toss until everything is coated, using as much dressing as you like for the taste.
Top with cheese just before serving.
Sourdough Rolls
I use a bread machine to make the dough and then shape into rolls and raise and this recipe is written for that. You can use the same recipe just mix by hand and let rise for 1 hour or until doubled in size and then shape into rolls
1 cup sourdough starter
1/2 cup water
3 cups flour
1 tbsp sugar
1/2 tsp salt
1 package active yeast
Mix ingredients in bread machine according to your makes directions and set on the dough setting.
When the dough is done on the dough setting remove from machine and turn out onto a floured surface. Pinch off dough in 2" balls, shape and place on a greased baking sheet. Cover and let raise for 30-45 minutes until doubled in size.
Bake at 375 for 20-25 minutes or until top is golden brown.
Really hope you enjoy these recipes.
As much as we all love beef in all its forms, I love pork and chicken even more (don't tell my husband!) This set of recipes is for a dinner set around a pork tenderloin. If you do not have a tenderloin don't worry; pork chops, pork shoulder steaks, chicken breasts, thighs or legs will work. Heck I'm sure this would work with lamb also, but seeing as I have never cooked lamb in any form I can not make that comment with any amount of accuracy.
Pork Tenderloin w/ Mustard sauce
1 trimmed pork tenderloin sliced in 1" thick pieces
salt, pepper and garlic
1 cup sliced mushrooms
1/2 cup chopped onion
3 tbsp Dijon mustard
2 tbsp Worcestershire sauce
1 tbsp cooking Sherry
1/4 cup whiskey ( you can use beef broth instead and it is just as good)
Season the meat with salt, pepper and garlic and cook in a cast iron skillet until cooked through.
In a small sauce pan melt butter and cook mushrooms and onion until soft. Combine all other ingredients and heat through and serve over the meat.
I normally serve this with a pasta salad, steamed spinach and sourdough rolls.
The pasta salad is easy to fix and can even be done the day before as I think it gets better after sitting in the fridge for a day.
Pasta Salad
1 box garden rotini (or your favorite)
1 bell pepper chopped
1/2 onion chopped
1/2 cup mushrooms sliced in small pieces
1/4 cup black olives sliced
1 can quarter artichoke hearts, drained and rinsed
shredded parmesan cheese
Basil Balsamic vinaigrette dressing (can also use regular Italian dressing)
Cook the pasta until just done, make sure not to over cook. Drain and run under cold water until cooled.
Add the next 5 ingredients, mix well. Pour on the dressing and toss until everything is coated, using as much dressing as you like for the taste.
Top with cheese just before serving.
Sourdough Rolls
I use a bread machine to make the dough and then shape into rolls and raise and this recipe is written for that. You can use the same recipe just mix by hand and let rise for 1 hour or until doubled in size and then shape into rolls
1 cup sourdough starter
1/2 cup water
3 cups flour
1 tbsp sugar
1/2 tsp salt
1 package active yeast
Mix ingredients in bread machine according to your makes directions and set on the dough setting.
When the dough is done on the dough setting remove from machine and turn out onto a floured surface. Pinch off dough in 2" balls, shape and place on a greased baking sheet. Cover and let raise for 30-45 minutes until doubled in size.
Bake at 375 for 20-25 minutes or until top is golden brown.
Really hope you enjoy these recipes.
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