bowl.
Rub the pork butt all over with the
Wash boneless ribs and place in Pyrex baking dish.
Pour barbecue sauce over ribs.
Cover with foil and bake in 350\u00b0 oven for approximately 1 hour or until tender.
Place pork ribs in a large dutch oven. Add water and salt. Boil covered on simmering low heat for approximately 1 hour 15 minutes until fork tender. While ribs are boiling prepare sauce.
SAUCE: Saute chopped onion and celery in olive oil in a small saucepan.
Add ketchup, brown sugar, lemon juice, worcestershire sauce and water. Simmer for one minute. Spoon on top of pork ribs which have been placed on a serving dish.
Enjoy!
Cut steaks into 1-inch long strips.
Mix together the barbecue sauce and jam.
Marinate strips in sauce mixture all day. Brown in skillet (about 4 minutes on each side).
In a larege resealable plastic bag place BBQ sauce, pineapple juice, worcestershire sauce, garlic salt and brown sugar; mix well.
Add pork chops.
Marinate pork chops for 24 hours in refrigerator.
Remove chops from marinade
On medium high heat, grill chops on each side for about 6 minutes or until done. Baste chops with sauce while grilling.
Place pork roast in crock pot.
Add onion and Worcestershire sauce.
Cover roast with water.
Crock on low for 8 hours.
Remove roast and onions and place in a large bowl, discarding the cooking water.
Fork-shred the pork, discarding any fat (if necessary).
Return shredded meat and onions to crock pot.
Dump the sauce over it and crock an hour or so on low until heated thoroughly.
Serve on toasted buns.
Mix barbecue sauce and marmalade.
Place meat into crock pot and cook on low 8 to 10 hours.
(I cooked mine overnight).
Remove meat and shred.
(I placed crock pot in fridge and let the fat congeal then removed it).
Reheat sauce, add meat and mix until coated.
Serve on buns with mayo if desired.
Split rolls and arrange on a plate. Fill each roll with warm meat filling and top with small portion of coleslaw. Serve.
In a 9 x 13-inch glass baking dish, combine brown sugar, soy sauce, garlic powder and reserved pineapple juice; mix well. Place pork chops in marinade, turning to coat all sides. cover and refrigerate 6 to 8 hours, turning chops once. When ready to barbecue, drain pork chops. Reserve marinade. Place pork chops on grill 4 to 6-inches from medium-high coals. Cook 20 to 30 minutes or until fork tender and no longer pink, turning once and brushing frequently with marinade.
Brown pork chops in hot oil; add onion and saute.
Mix the next 5 ingredients
in separate bowl.
Pour over pork chops and simmer approximately 45 minutes or until tender.
Serve over rice or mashed potatoes.
or an hour.
Baste Pork and Roast for 1 3
BQ Sauce:
To prepare barbecue sauce, pour cold coffee, chicken
o 325\u00b0F.
Season pork. Heat oil in a large
Tie pork with kitchen string at 1/2-inch intervals. Combine barbecue sauce
ight before you cook the pork, combine all the ingredients in
til well cooked and the pork shreds easily, 6 to
Score skin and underside of pork at 1/2 inch intervals,
n top.
Combine ground pork, onion, garlic, mushrooms, herbs, eggs
he pork roast into the slow cooker; pour in the barbecue sauce
p olive oil. Sprinkle the pork generously with salt and brush