Brown Country Style Pork Ribs in Margarine or Butter. Mix everything and cook in a Crock Pot on High for 3-4 hours. Reduce heat to low for the last hour.
Chicken can be used in lieu of Pork.
Use the sauce as gravy on mashed potatoes.
eaves, and peppercorns.
Add pork ribs and toss to coat.
Season pork ribs with salt and pepper. Set aside.
Mix condensed soup, Lipton soup mix (zaar wanted a size, but I'm not sure how much is in one envelope), and pork gravy in crock pot.
Place ribs in crock pot. Layer on whole carrots and sliced mushrooms.
Cover with lid and cook on low heat 8-10 hours.
I like to cook mine a long time so they fall apart in the crock pot.
Serve with brown rice and a green veggie.
In a large pot simmer pork ribs in water with 1 teaspoon of salt for 25 minutes to render the fat, remove and set aside.
In a skillet saute the chopped onion in olive oil until transluscent
Salt and pepper the ribs and put them with the onions in the crock pot.
Add the crushed tomatoes, sliced mushrooms, chopped celery, peas, and beans. Add the garlic powder, cumin, and bay leaf. Stir gently.
Cover and cook on low for 7-8 hours or high for 4 to 5 hours.
he marinade.
Trim the pork ribs and place in a sealable
nough Coca cola over the ribs. I use a vacuum sealer
f the pan. Sear the pork ribs on both sides until golden
arge roasting pan.
Place ribs on top of kraut and
Pat ribs dry, sprinkle with spices, then
ooker.
Remove pork and shred.
Return pork to cooker.
se for basting the ribs.
Let the ribs stand at room
f the grill.
Place ribs bone-side up on the
In a large pot boil ribs in pineapple juice for 45 minutes.
drain off juice, place rib`s in a 9x13 inch baking dish, baste with sauce.
put dish in oven and broil for 2-3 minutes.
then repeat the same process on other side.
baste and broil.
then they are ready to serve.
this serve`s six.
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!
While I boil the pork for 20-30 minutes to
Cut short style pork ribs between bones into pieces.
Mix 1 tablespoon five-spice powder, sugar, salt, msg, water, and potato starch.
Let stand in refrigerator for 5 hours.
Add 2 eggs; mix.
Dip in more potato starch then bread crumbs.
Deep fry in older oil 375 degrees Fahrenheit (as told) until dark spots of blood seep out of bones or until golden.
Dry on paper towels.
Spritz with lemon juice.
This was given to me by a cook who only makes 10 pounds at a time so adjust as needed.
Preheat oven to 325.
Place ribs meaty side up in an ungreased baking dish.
Sprinkle with garlic powder, salt, and pepper.
Cover with foil and bake for 2 hours.
Drain liquid.
Brush ribs generously with BBQ sauce.
Bake uncovered for an additional 30 minutes in oven or on the BBQ.
Add more sauce half-way through.
Preheat oven to 400 degrees F (200 degrees C).
Blend kiwis, sugar, vinegar, lime juice, salt, chili powder, cornstarch, and garlic in a blender until thickened into a sauce.
Place pork ribs on a baking sheet.
Drizzle blended kiwi sauce over ribs.
Loosely cover ribs with a sheet of aluminum foil.
Cook in preheated oven until tender, about 1 hour.
Place ribs in 6 quart or larger
The ribs need to be meaty.
The less bone the better.
Once washed, sprinkle salt and pepper or as I did tonite a lemon pepper all over the meat.
Gas grill.
Low heat.
Turn over several times for an hour or so.