CIDER GLAZED ANCHO CHILI RUBBED BABY BACK RIBS

SLOW BAKED is the key to this flavorful, tender, falling off the bone recipe.

CIDER GLAZED ANCHO CHILI RUBBED BABY BACK RIBS

Prep Time: 15 minutes         Cook Time: 3 hours 26 minutes

RIBS
2-3 pounds baby back ribs, patted dry
FRESH ground sea salt and black pepper, to taste

  • Preheat the oven to 275°.
  • Line large baking sheet with 2 layers of heavy duty foil. I line it in both directions.
  • Remove the fat membrane from the ribs.

RUB
1 tablespoon ancho chile powder
1 tablespoon brown sugar
2 teaspoons smoked paprika
2 teaspoons garlic powder
1 teaspoon mustard powder, optional we eliminate this since I’m deathly allergic
½ teaspoon onion powder

  • Combine all the rub ingredients in a bowl. Set aside 2 teaspoons.
  • Season the ribs all over generously with salt and pepper, then rub with the remaining spice rub.

  • Place the ribs on the baking sheet.
  • Cover with foil and bake until cooked through and JUST until the meat starts to fall from the bones, 2 ½ to 3 hours.

GLAZE
1 cup apple cider
2 tablespoons brown sugar
2 tablespoons maple syrup
2 teaspoons apple cider vinegar


  • Whisk together the cider, sugar, maple syrup, vinegar, reserved spice rub and ¼ teaspoon fine sea salt.
  • Bring to a boil over medium-high heat.
  • Cook 15-20 minutes, stirring occasionally, until the sugar has dissolved and the mixture has thickened and reduced by half.
  • Pour into a bowl.

  • Remove the ribs from the oven and carefully uncover.
  • Carefully brush the ribs all over with the glaze.
  • You can do this next step one of two ways. A) Broil, turning once or twice with tongs, until the sauce begins to caramelize, 2 to 3 minutes (watch carefully to prevent burning). OR B) return the rack uncovered to the oven for another 20-30 minutes. This second method is actually our favorite way.
  • Let rest for 5 minutes.
  • Cut in-between the bones, brush the meat with some of the glaze that fell onto the sheet pan, and serve.


HONEY LEMON (or ORANGE) PORK CHOPS

HONEY LEMON (or ORANGE) PORK CHOPS – serves 4

4 boneless pork chops
1 orange or lemon sliced ¼” thick
½ cup orange or lemon juice
¼ cup QUALITY honey
3 cloves garlic, minced
2 tablespoons butter
1 tablespoon FINELY chopped thyme or rosemary
FRESH ground sea salt and black pepper

  • GENEROUSLY season both sides of pork chops with the FRESH ground sea salt and black pepper .
  • Preheat sauté pan on medium heat, and add butter.
  • Once butter is melted, sauté both sides pork chops for 5 minutes per side.
  • Remove pork chops from pan and set aside.
  • Using the same pan, sauté garlic, thyme or rosemary and orange or lemon slices for 2 minutes.
  • De-glaze pan with juice and honey and simmer for 3 minutes.
  • Return pork chops and any liquid from resting period to sauté pan
  • Baste chops for 3 minutes, or until meat thermometer inserted into thickest part reads 145°F.

PORK BELLY on CARAMELIZED PEARS

A couple years ago one of my favorite restaurants had a starter plate of Pork Belly Lollipops with sliced pears and gochujang caramel dipping sauce. I’ll tell you when you ate that it was like the scene in the deli with Meg Ryan from When Harry Met Sally because they were just that good! This recipe comes pretty close to being equally as good. Unfortunately, the picture could have been better 🙁 I guess I’ll just have to make them again.

PORK BELLY on CARAMELIZED PEARS adapted from So Delicious

When pork belly is cooked right it is so soft that it literally melts in your mouth. Add the perfect fruit and sauce, well you’re in heaven!

1 pound pork belly, thin slices
1/2 tablespoon avocado oil
FRESH ground sea salt and black pepper

1/2 teaspoon garlic powder
1/2 + 2 tablespoons butter
2 tablespoons Bragg’s liquid aminos
1/4 cup water
1 pear, sliced thin
2 tablespoons gochujang

1 heaping tablespoon brown sugar

¼ cup QUALITY brandy

  • Heat the avocado oil and 1/2 tablespoon butter in a skillet and add the pork belly slices.
  • Season with salt, pepper, and garlic powder.
  • Add pork belly pieces fat side down.
  • When the pork belly pieces start to sizzle, add the liquid aminos. or soy sauce
  • Stir, cook for 1-2 minutes, then add the water.
  • Cook until the pork belly is cooked through and the sauce reduces.
  • Take another skillet and melt the remaining butter on high heat.
  • Add the pear slices, gochujang, brown sugar, and cognac, whisking together.
  • When the liquid starts to simmer, remove the pan from the flame and quickly (so the pears don’t absorb too much alcohol) light it using a long barbecue lighter.
  • Cook for 2 more minutes, then set aside.
  • Serve immediately drizzling extra sauce over top.
PORK BELLY LOLLIPOPS FROM MCMENIMANS

SWEET & SOUR 1000 ISLAND PORK CHOPS ~ S3 SWEET, SALTY & STICKY PORK CHOPS

S3 SWEET, SALTY & STICKY PORK CHOPS – SWEET & SOUR 1000 ISLAND PORK CHOPS adapted from With A Blast

Are these pork chops tender? Tangy? Sweet? Sour? Salty?  Nope, they are ALL these adjectives making them PERFECT!

1000 Island Tangy Pork Chops are the most delicious, tender and tangy Pork Chops around ! The  Dressing gives the chops a wonderful sweet-salty taste with a delicious stickiness.

Prep Time 10 minutes Bake Time 1 hour 30 minutes Total Time 1 hour 40 minutes

1 packet Lipton Onion Soup Mix, ground to dust
FRESH ground sea salt and black pepper
6 Pork Chops, trimmed of excess fat
2 tablespoons QUALITY Avocado Oil
1/2 cup Apricot Jam, (not chunky)
1/3 cup 1000 Island Salad Dressing
1-2 cloves garlic, minced
1 teaspoon Mustard Powder (optional)

  • Preheat oven to 350°.
  • Spray a large baking dish non-stick cooking spray.
  • Mix the soup mix with a generous amount of FRESH ground black pepper.
  • Dredge the pork chops in the soup mix.
  • Heat the oil and brown the Pork Chops on both sides.
  • Transfer the Chops to the prepared oven dish.
  • Combine the apricot jam, 1000 Island dressing, garlic and Mustard Powder (if using) in a small mixing bowl.
  • Pour over the pork chops.
  • Cover with lid .
  • Bake 1 – 1 1/2 hours or until the pork chops are tender and cooked through. Turn chops half way through the cooking time.

NOTE:

  • I list the mustard as optional because of a life threatening allergy, but am told it really makes the dish 😀
  • Tart red cherry or Pineapple jam or even orange marmalade work also for a flavor change!

HONEY BUTTER GARLIC PORK LOIN

There is no better was to describe this dish except DELICIOUS. It melts in your mouth and soothes your taste buds with its sweet, sour, sticky, ooey gooey sauce. Don’t mind the kitchen twine in the picture – unfortunately I thought I bought a WHOLE tenderloin, but ended up with 2 halves. 😀

HONEY BUTTER GARLIC PORK LOIN

RUB
2 teaspoons paprika
1 teaspoon brown sugar
1 teaspoon each garlic powder and onion powder
1/2 teaspoon red chili flakes, ground fine
FRESH ground sea salt and black pepper

PORK LOIN
3 pound pork loin roast, trimmed
1 + 1/2 tablespoons avocado oil
Rub mixture from above
1/2 cup beef or chicken broth
1/2 cup water

  • Pat pork DRY.
  • Combine 1 tablespoon of oil with rub ingredients.
  • Rub mixture into the meat, completely coating.
  • Heat remaining 1/2 tablespoon of oil in a large pan or skillet over medium heat.
  • Quickly sear pork all over until golden browned, rotating the pork around to avoid spices burning.
  • Place seared/browned seasoned pork in a roasting pan.
  • Preheat oven to 350°.
  • Prepare sauce, as above.
  • Reserve 1/2 cup sauce for basting.
  • Pour remaining sauce over pork.
  • Add in 1/2 cup stock and 1/2 cup water around the pork.
  • Cover with foil and roast for 20 minutes.
  • Baste with half of the reserved sauce and continue roasting, uncovered, for another 15 minutes. 

  • Baste again and roast another 10-15 minutes, until a meat thermometer registers 14
  • Transfer pork onto serving plate and baste with pan juices.
  • Tent loosely with foil and let rest for 10-15 minutes.

HONEY GARLIC BUTTER SAUCE
1/2 cup QUALITY honey
1/2 cup unsalted butter
6 cloves garlic, FINELY minced or mashed
3 tablespoons Bragg’s liquid aminos
2 tablespoons rice apple cider vinegar

  • Melt butter in the same pan the pork was seared in in while scraping up any leftover bits in the pan.
  • Add garlic and sauté for 1 minute until fragrant.
  • Stir in remaining sauce ingredients; bring to a rapid simmer for 1 minute.
  • Add FRESH ground sea salt and black pepper to taste.

1/4 cup water
1/4 cup chicken stock

4 teaspoons cornstarch

  • Scrape up any browned bits leftover in the pan blending them with the pan juices.
  • Pour juices into a saucepan.
  • Whisk in cornstarch, stock and water mixture and bring to a simmer.
  • Add another 1/4 cup if needed, until reaching a honey-like consistency.
  • Slice pork and drizzle with Honey Garlic Butter Sauce.

NOTE:

  • Homemade bone broth is the MOST flavorful!
  • Sauce will thicken as it cools.


HOT ITALIAN SANDWICHES

HOT ITALIAN SANDWICHES
1 package King’s Hawaiian sweet rolls
1/2 cup QUALITY mayonnaise
2 tablespoons Classico tomato pesto
6 slices provolone cheese
6 slices Tavern ham
6 slices Hard Salami
6 slices oven roasted turkey
6 slices Pastrami
1 cup giardiniera, chopped small
1/2 cup shredded Parmesan cheese
1 cup FRESH basil leaves
1/2 SMALL red onion, sliced thin
1/4 cup River House Parmesan Herb dressing (or a zesty Italian)
Pepperoncinis, garnish
Giardiniera, garnish

  • Preheat oven to 350.
  • Slice the rolls horizontally in half.
  • Lightly spray a 11×7 baking dish with non-stick cooking spray.
  • Whisk together the mayonnaise and pesto until well blended.
  • Spread mayonnaise mixture over the cut rolls.
  • Place roll bottoms in baking dish.
  • Layer the provolone cheese followed by the meats in an even layer.
  • Add basil in a single layer followed by the red onion slices and giardiniera.
  • Sprinkle with Parmesan cheese.
  • Place roll tops over the ingredients.
  • Gently press to flatten.
  • Bake 10 minutes.
  • Remove from oven and and brush with dressing.
  • Bake another 5 minutes.
  • Cool slightly before slicing.
  • Serve with pepperoncinis and giardiniera.

PORK TONKATSU with WATERMELON TOMATO SALAD

TONKATSU basically means breaded with seasoned Panko bread crumbs and fried – traditionally deep fried though I pan fry.

PORK TONKATSU with WATERMELON TOMATO SALAD
PORK
4 boneless center cut pork chops, pounded thin
4-6 tablespoons avocado oil (or other neutral oil)
2 cups Panko bread crumbs
FRESH ground sea salt and black pepper, to taste
2 LARGE eggs, lightly beaten
1 tablespoon mayonnaise

  • Whisk together the eggs and mayonnaise in a shallow bowl.
  • Add Panko crumbs to a similar shallow bowl.
  • Heat 3 tablespoons of oil in large skillet over medium heat.
  • Season egg mixture with FRESH ground sea salt and black pepper.
  • Season pork chops with FRESH ground sea salt and black pepper.
  • Dip each pork chop in egg mixture and then dredge in Panko crumbs.
  • Add pork chops to skillet and cook on both 2-3 minutes per side until golden, adding more oil as necessary.

SALAD
2 cups 1/2″ watermelon cubes
2 cups grape tomatoes, halved
1/3 cup chopped red onion
1/2 cup CHOPPED, FRESH Italian leaf parsley
1/4 cup avocado oil
1 tablespoon mayonnaise
1 teaspoon apple cider vinegar
Juice of 1 LARGE lemon
FRESH ground sea salt and black pepper, to taste

  • Toss the watermelon cubes, tomato halves, red onion pieces and parsley together. Set aside.
  • Whisk together avocado oil, mayonnaise, vinegar and lemon juice.
  • Season to taste with FRESH ground sea salt and black pepper. Set aside.
  • Just before serving pour dressing over the salad and gently toss.

HASH BROWN TOPPED MEATLOAF

HASH BROWN TOPPED MEATLOAF
Your favorite meatloaf recipe
12 ounce package refrigerated hash browns, frozen is okay but need thawed
1 LARGE egg, lightly beaten
FRESH ground sea salt and black pepper, to taste

  • Toss hash browns with FRESH ground salt and pepper in a large bowl.
  • Add beaten egg and toss until well coated.
  • Place hash browns evenly on top of meatloaf.
  • Bake 1 hour and 15 minutes until cooked through and hash browns are crispy.

Pampered Chef KANSAS CITY RUB Grilled Pork Chops

Pampered Chef KANSAS CITY RUB Grilled Pork Chops
This isn’t as much a recipe as a it is a testament to Pampered Chef’s new Kansas City Rub.

I rubbed these thick pork chops on Friday afternoon and covered them for the refrigerator. I rubbed them again on Saturday and by Sunday they were PERFECT for grilling.

The flavor was absolutely amazing! AND they were so tender you could almost cut them with your fork 😀

BARNYARD PIE

This is a wonderful hearty, savory yet tangy breakfast pie.

BARNYARD PIE
1 pie dough – homemade or store bought
4-5 leftover buttermilk biscuits, broken into pieces
1 LARGE bunch green onions, chopped
1/3 cup SMALL chopped red onion
12 ounces bacon, diced and cooked crumbly
6 LARGE eggs, beaten
1 cup half and half
FRESH ground sea salt and black pepper
1 teaspoon red pepper
4 ounces cream cheese, softened at room temperature
1/2 cup FINELY grate pepper jack cheese
3 tablespoons tart cherry or pepper jelly

  • Preheat oven to 400°.
  • Roll pie dough into a large 12-13 inch round.
  • Place pie dough into a 10 inch pie plate, trim and crimp edges.
  • Prick bottom with a fork once or twice.
  • Parbake pie shell 8-10 minutes.
  • Scatter broken biscuit pieces into the bottom of the pie shell.
  • Sprinkle green onions over biscuits followed by the bacon pieces.
  • In a medium mixing bowl cream the cream cheese.
  • Whisk together the eggs, half and half, FRESH ground sea salt and black pepper and red pepper flakes.
  • Pour into cream cheese and mix together well.
  • Pour into the pie shell making sure NOT to fill over the bottom of the crimped edge of the pie.
  • Sprinkle with the pepper jack cheese.
  • Microwave the jelly for 30 seconds.
  • Quickly spread the jelly over top, using a spatula to spread evenly.
  • Bake 20 minutes.
  • Reduce heat to 375°.
  • Turn pie pan 180 degrees.
  • Bake another 10-15 minutes until the top is golden and egg mixture is set firm.
  • Let cool slightly before slicing and serving.

GRILLED SPICY LIME PORK CHOPS


GRILLED SPICY LIME PORK CHOPS

4-6 bone-in pork chops
1 cup Italian salad dressing
1/2 cup pear apple sauce
1/2 cup Worcestershire sauce
1/4 cup Frank’s original hot sauce
1 LARGE lime juiced
FRESH ground sea salt and black pepper

  • Whisk together all ingredients except pork chops in large bowl.
  • Place pork chops flat in large container with a lid (like a Tupperware marinader).
  • GENEROUSLY season with FRESH ground sea salt and black pepper.
  • Pour marinade over chops and put lid on.
  • Let chops marinate over night (at least 8 hours), inverting ever couple hours if you can.
  • Pre-heat grill to medium and oil grate.
  • Remove chops from marinade.
  • Pour marinade into sauce pan and heat over medium heat to SLOW boil.
  • Let marinade boil for at least one minute then remove from heat
  • Place chops on grill and baste occasionally.
  • Grill for about 5-6 minutes per side until seared, cooked through and no longer pink.

49er CHILI & CHILI DOG CASSEROLE

Like most men, my husband LOVES chili dogs. But, we don’t eat much bread these days. So, when I saw Sandra’s recipe for Chili Dog Casserole it was right up our alley! The only thing I did different was make a batch of 49er Chili! 49er chili is an OLD scrap of a recipe I found on one of our recipe box searches in antique stores. This casserole really is like having your chili dog and fries, all in one spot and gets rave reviews from everyone. It’s perfect for picnics, BBQs, church potlucks or backyard get togethers.

CHILI DOG CASSEROLE
6 hot dogs your favorite brand, sliced into small pieces
15 ounce can chili or 1 1/2 cups homemade
14.5 ounce can diced tomatoes, drained WELL (I used spicy seasoned)
1 cup shredded or very thinly sliced, carrots (optional – hubby didn’t care for them)
12 ounces crinkle cut French fries, frozen
1 cup shredded cheddar cheese

  • Preheat oven to 450°.
  • Spray a 9 x 13” baking dish with cooking spray and set aside.
  • In a medium sized skillet, saute the sliced hot dogs until nice and fragrant and seriously browned. We like them really charred 😀
  • In a medium bowl, add the hot dogs, chili, tomatoes, and carrots.
  • Stir until evenly combined.
  • Pour this mixture into the prepared baking dish.
  • Evenly arrange French fries in a single layer on top of the hot dog mixture.
  • Bake for 30 minutes.
  • Evenly sprinkle the cheese on top of the fries, and bake an additional 3-5 minutes, or until the cheese is melted.

Chile is one of the oldest dishes around and dates back to the Aztecs in Mexico. I assume this one received its name after an old gold miner’s recipe. I have revamped it a little as time went by, but we love it.

49er CHILI
2 pounds SMALL lean beef pieces or ground beef
1 clove garlic, FINELY minced
1 medium white or yellow onion, FINELY chopped
2 teaspoons chile powder
FRESH ground black pepper, to taste
2 cups tomato sauce/puree
3/4 cup room temperature beer
1/4 teaspoon red pepper flakes
1/2 teaspoon paprika
1/2 teaspoon ground cumin
1 tablespoon sugar

  • Combine the beef, onions and garlic in a large dutch oven and brown SLOWLY.
  • Drain off any excess grease.
  • Return meat mixture to pan and add remaining ingredients and simmer for 30 minutes.

1 LARGE can chili beans (optional)

  • Stir in beans if using and and simmer 15 minutes more.

2 tablespoons corn flour
1/4 cup water

  • Whisk corn flour and water together.
  • Stir corn flour mixture into chile.
  • Simmer 20-30 minutes more.

Shredded cheese
Chopped onions
Sour cream

  • Serve HOT with topping of choice.