Caribbean Spiced Ribs

These tasted so good! My only mistake was that I bought beef ribs instead of pork so they were really fatty. That kind of grossed me out but it definitely won't keep me from making this again. (Next time with pork of course)

3 lb. pork loin back ribs
2 tablespoons instant minced onion (I substituted onion powder)
1 teaspoon ground mustard
1 teaspoon crushed red pepper
1/2 teaspoon ground allspice
1/2 teaspoon ground cinnamon
1/2 teaspoon garlic powder
1 medium onion, sliced (I omitted)
1/2 cup water
1 1/2 cups BBQ sauce

1. Spray inside of a 5- 6-quart slow cooker with cooking spray

2. In small bowl, mix instant minced onion, mustard, red pepper, allspice, cinnamon and garlic powder, Rub mixture into ribs. Cut ribs into 4-inch pieces. Layer ribs and sliced onions in slow cooker. Pour water over ribs.

3. Cover and cook on Low heat setting 8 to 9 hours.

4. Remove ribs from cooker; drain and discard liquid from cooker. Pour barbecue sauce into shallow bowl; dip ribs into sauce. Place ribs in cooker. Por any remaining sauce over ribs. Cover and cook on Low heat setting 1 hour.

- from Betty Crocker Cookbook pg. 158

Pork Roast with Italian Dressing

This was incredible! It was so tender and juicy. Although Nick won't take full credit, he actually made it.

Pork Shoulder (Mine was 5.5 lbs.)
Italian Dressing (16 oz. bottle)

Put pork in crock-pot and smother with entire bottle of Italian dressing. We cooked it on high for 8 hours. I served it with Mary B's Buttertaste biscuits (these are found in the frozen food section of Wal-Mart and they are fabulous!), mashed potatoes and green beans. It was the perfect home-cooked, conuntry meal.

BBQ Pork

This was so incredibly easy. My very sweet husband said that this was the best BBQ he has ever had.

1 Hormel Mesquite BBQ pre-seasoned pork tenderloin
1 bottle Kraft Thick and Spicy BBQ sauce

Put the tenderloin in a crock pot on high. Pour a little water over the tenderloin to keep it moist. Let it cook for several hours. (I'm sorry I don't know the exact amount of time) When it is no longer pink, pour the bottle of BBQ sauce in with the pork. Fill the empty bottle half-way with water and pour in the crock-pot. Serve as a sandwich on garlic bread.

Fried Pork Chops

A southern tradition and one of my very favorite dishes!

To be completely honest...I am not sure if the measurements are right in this recipe. It was one of my experimental meals and I didn't measure anything. The recipe is more or less a guideline. It's hard to mess up so just have fun with it!

3-4 boneless pork chops
1 egg
2 cups flour
1 tsp. white pepper (or to taste)
1 tsp. red pepper (or to taste)
salt (again...or to taste)
black pepper (you guessed it! Add more or less according to your taste)
vegetable oil

Soak the pork chops in a container of salt water for at least 30 minutes. They can be soaked overnight if desired. Pour vegetable in a shallow skillet and allow to get hot. Mix flour, salt and peppers. Whisk a single egg. Roll the pork chops in the egg and then coat with the flour mixture. Spread a couple of paper towels on a plate. Place the pork chops in the skillet. When the breading starts turning brown and center of the pork chops are white they are ready! Remove from oil and place on the paper towel lined plate.