Tag Archives: pork

Teriyaki Baby Back Ribs

Ribs, ribs and more ribs. Okay, so you may be wondering how many rib recipes can there possibly be in the world. Well, the short answer is a lot! Granted, my family does not eat ribs often but when we do I like to try different sauces instead of using bbq sauce all of the time.

Teriyaki Back Back Ribs are a new favorite flavor whenever we get tired of traditional bbq and don’t feel like firing up the grill. Ribs can taste great whether you char them on the grill or bake them in the oven. One is just less time consuming to prepare. Baking ribs means you can do minimal work up front then stick them in the oven to bake low and slow. After that you can move on to doing something else productive like blogging.

If you like Asian flavors, you will enjoy Teriyaki Baby Back Ribs. P. F. Chang has become my  favorite teriyaki sauce because of the subtle hint of garlic, the slight tang of ginger and the sweetness of brown sugar. I use it as a marinade, glaze for pork, chicken or salmon and for a teriyaki brown rice side dish I recently made.

Whatever brand of teriyaki sauce you decide to use you cannot go wrong making a rack of ribs with a teriyaki twist.

Teriyaki Baby Back Ribs

Ingredients:

1 rack pork baby back ribs sliced
1 bottle P.F. Chang Teriyaki sauce
1 small onion sliced
1 cup water
2 tbsp vegetable oil
1 tbsp worcestershire sauce
1 tbsp salt
1 tsp ground black pepper
1 tsp smoked paprika
1 tsp garlic powder
1 tsp onion powder

Preheat oven to 325 degrees.

Season ribs with seasonings. Heat vegetable oil over medium high heat in a non stick frying pan. Brown ribs on all sides. Place ribs and onions in dutch oven. Add water then pour teriyaki sauce over the ribs. Cover and back for 1 ½ – 2 hours until ribs are tender and cooked through.

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Roasted Pork Tenderloin

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I have to say on the day I prepared this recipe I was really stopped up and couldn’t enjoy the normal aromas surrounding me when I cook. But, the Roasted Pork Loin smell came through loud and clear. The pork smelled heavenly with the onions and jalapeno peppers I added to the dish. All of a sudden I felt my mouth watering and I realized it was because of the delicious smell coming from the oven. It is nice when good food evokes that kind of reaction. The smell is great, your mouth waters and you just cannot wait to eat!

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Not everyone enjoys pork but if you are willing to serve it to family and friends this will be a crowd pleaser. Pork loin is a tender piece of meat but like with any meat it can dry out if you are not careful. I think surrounding the pork loin with lots of onions and peppers along with a little water then wrapping it up tight helps to lock in the juices and the flavors.

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Roasted Pork Loin is excellent as a sandwich or paired with fried apples and mashed potatoes. No matter what you decide to make as a side dish the Roasted Pork Loin with be the star on your table. “Mr. DeMille, I’m ready for my close-up”.

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Roasted Pork Loin

Ingredients:
1 – 2 pork loins
1 large onion sliced
1 jalapeno pepper sliced
1 cup of water
1 tbsp salt
1 tbsp black pepper
1 tsp onion powder
½ tsp ground ginger
paprika

Preheat oven to 350 degrees.

Season pork loins with all seasonings and place in a roasting pan. Cover with onions and jalapeno peppers. Pour water into the pan and wrap tightly with foil. Bake for 1 ½ hours until cooked and tender. Slice for a meal or sandwiches.

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Pork and White Bean Stew

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I spotted some nice country style ribs at the grocer while shopping this week. They looked so good and were on sale so I couldn’t pass them up. I was sure I could come up with a new recipe to include the country style ribs so they landed in my cart.

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Country style ribs are thick and meaty and are great in chili, stew or all by themselves. I am not sure if I should classify my Pork and White Bean Stew as a stew or a chili dish. I will leave that up to others. For now I will call it a stew. I just liked the idea of the pork with white beans and a few fresh veggies. Plus, one pot dishes are at the top of my list when it comes to cooking. Who wants to clean a lot of pots and pans when you can toss everything into one pot? Definitely, not me. In the case of my Pork and White Bean Stew I did use two pots. I used a pressure cooker to speed up the process of making the pork nice and tender. If you are not comfortable using a pressure cooker I would stick to cooking the pork a little longer to make sure it is tender. Just don’t over cook the meat or it will be dry and chewy.

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The flavors of the pork were amazing with the white beans. At the last minute, I decided to throw some fresh chopped tomatoes from our garden into the pot to give the dish a pop of color. The smell of the home grown tomatoes hit my nose before I could even take a bite of the stew. Wow, what a difference between home grown tomatoes and hot house tomatoes. Home grown beats out store bought tomatoes every time.

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Stew or chili? I am still not sure which one describes this dish the best. Whatever you decide to call it, I know you will like it.

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Pork and White Bean Stew

Ingredients:
4 – 6 thick country style ribs cubed
2 15oz cans cannellini beans (do not rinse/drain)
1 can green chiles
2 small tomatoes large dice
1 small onion diced
1 small green pepper diced
1 clove garlic minced
3 cups chicken broth
2 cups water
1tbsp cilantro
1 tbsp salt
1 tbsp ground black pepper
1 tsp cumin
1 tsp nutmeg
1 tsp parsley chopped
½ tsp cayenne (optional)
1 pkg whit chicken chili dry mix

Place pork in a large bowl and sprinkle with salt, pepper and cayenne. Toss until well coated. If comfortable with using a pressure cooker, place pork in pressure cooker with water and cook for 30 minutes to tenderize meat. Then place pork and remaining ingredients in a large pot along with 1 cup of juice from pressure cooker. Skim off grease. Cook for 1 hour. If not comfortable with using a pressure cooker, place all ingredients in a large pot and cook for 2 hours over medium high heat until meat is tender.

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Fried Spare Ribs

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Last Christmas my brother “O” insisted on making Fried Spare Ribs as an appetizer. I will admit I was skeptical for two reasons. One, because he wanted to make ribs as an appetizer prior to a big Christmas dinner. Two, because he wanted to fry the ribs. I had never heard of fried spare ribs and could not imagine what they would look like or how they would taste.

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Usually, when I fix ribs it takes hours in the oven or on the grill. I figured that frying ribs would make them tough. Well, I was wrong. I was surprised at how tender the ribs were and even more surprised at how everyone gathered in the kitchen waiting for the ribs  drooling. As fast as as the ribs came out of the pot they were gobbled up.

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Compliments to my brother “O” for giving me a new idea for ribs even if he did not share his exact recipe. Of course, since I am a decent cook it didn’t take much for me to figure out how to make my own delicious Fried Spare Ribs. I can say with confidence that once you try fried ribs you may not look at BBQ ribs the same way any more.

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Fried Spare Ribs

Ingredients:
2 pkgs baby back ribs or 1 slab of ribs cut up
4 cups vegetable oil
1 ½ cups flour
1 tbsp seasoned salt
1 tbsp black pepper
1 tbsp Adobo seasoning
1 tbsp salt
1 tbsp onion powder
1 tbsp smoked paprika

Heat oil in a large dutch oven over medium high heat until lightly smoky.

Combine flour, Adobo seasoning, onion powder, seasoned salt and paprika in a large plastic zip lock bag then shake to mix ingredients.

Season ribs with salt and black pepper. Drop 5 – 6 ribs into the plastic bag then shake to coat ribs. Shake off excess flour and gently drop ribs into hot oil. Cook for 10– 15 minutes turning ribs mid-way through cooking process. Drain on paper towels and serve immediately.

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Slow Cooked Pork

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Slow and steady wins the race when fixing slow cooked pork. I know most of my recipes are designed to be quick and easy but this one is just easy.

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After you season the meat and stick it in the oven you can go about your business and not fuss over what to do next. Once the pork is fork tender and pulls apart easily the dish is almost complete.

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Pork, apples and pears. I have always thought the combination of these three foods was a match made in heaven. Add some fennel and it is out of this world. The apples, pears and fennel can be served warm with the pork or as a cool side salad. Depending on which one you choose the seasonings used with the fruit will be a little different. I like making the warm version in the fall and winter and the cool version during hotter weather. Pork? I can eat it any way any time of the year.

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In this case, I will let you be the judge. Try making both the warm and cool version and see which one you like best. You may just be surprised.  Another great way to serve the pork is in chili.  I have a wonderful recipe for Chili with Slow Cooked Pork at dmariedining.com.

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Slow Cooked Pork

Ingredients:
1 small pork shoulder
1 large onion sliced
1 large green pepper sliced
1 tbsp thyme
1 tbsp salt
1 tbsp black pepper
1 tbsp Adobo seasoning
1 tsp onion powder
1 tsp basil
1 tsp parsley

Preheat oven to 325 degrees.

Layer onions and green peppers in the bottom of a roasting pan. Sprinkle with a little salt. Sprinkle pork with seasonings and place on top of onions and peppers. Pour 1 cup of water into pan. Cover with foil and cook for 3 hours until pork is fork tender and easily pulls apart.

Chili with Slow Cooked Pork

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Chili is one of those dishes that packs in everything you need in a meal. Meat, veggies and protein. How can you can wrong? Usually, I make chili using ground turkey but I decided to shake things up a bit and added slow cooked pork instead. My original plan for the pork was to make shredded BBQ pork sandwiches but my family was not in the mood for BBQ. So I figured I would try the pork in a pot of chili to see how it would taste.

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After trying chili with slow cooked pork I am not sure I will ever make chili with ground turkey again. The tenderness of the pork combined with the beans and chili seasonings turned the chili into a delicious flavorful meal. Sports fans would love this chili after any “big” game especially with a side of cornbread.

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Chili with Slow Cooked Pork

Ingredients:
1 small pork shoulder cooked and shredded (see recipe below)
1 28 oz can black beans undrained
1 14 oz can small white beans undrained
1 14 oz can cannellini beans undrained
1 14 oz can fire roasted tomatoes
1 12 oz bottle beer
1/2 cup chicken stock
1 tbsp salt
1 tbsp black pepper
1 tsp garlic powder
1 packet chili seasonings
½ tsp cayenne pepper

Add all ingredients to a large pot and let simmer for 1 hour on medium heat. Stir occasionally. Serve with corn bread.

Slow Cooked Pork

Ingredients:
1 small pork shoulder
1 large onion sliced
1 large green pepper sliced
1 tbsp thyme
1 tbsp salt
1 tbsp black pepper
1 tbsp Adobo seasoning
1 tsp onion powder
1 tsp basil
1 tsp parsley

Preheat oven to 325 degrees.

Layer onions and green peppers in the bottom of a roasting pan. Sprinkle with a little salt. Sprinkle pork with seasonings and place on top of onions and peppers. Pour 1 cup of water into pan. Cover with foil and cook for 3 hours until pork is fork tender and easily pulls apart.