I almost didn't want to share this ribs recipe because this is one of the dishes that I make that keep my sons coming back home! These can be done with baby back or regular pork ribs. I have also made split chickens this way. The ribs are tender, moist and just slide off of the bone. I know that your family will love them just as much as my family does.
I noticed that some are unable to find hickory smoked salt. You can use smoked paprika or just brush the ribs with liquid smoke before applying the rub. The smoke flavor is nice because it helps give the ribs a cooked-on-the-grill flavor.
Also, the easiest way to remove the membrane is to work a spoon, or I use the tips of my kitchen shears, into the bottom center of the membrane, work it back and forth to form a "pocket," then I slide my thumbs in and work the membrane off from the center outward to the ends.
Carnitas is a very famous Mexican dish. It does involve a lot of cooking time, so I make it when I have time. Serve with fresh homemade corn tortillas, guacamole, cheese and pico de gallo with cilantro.....yum.
After not being able to find restaurant ribs that satified my hot sweet appetite, I carefully attempted various combinations of flavors until I found one that I and my family thought was perfect. Hope you enjoy them too.
Throw it in the crock pot on New Year's Eve before you go out, and dinner the next day will be ready; all you have to do is fix the mashed potatoes. Slow, low cooking makes a roast that is very tender. Delicious!! I used to manage a doctor's office, and our Blue Cross rep told me that her family made this every year for New Year's.
This is an easy but really tasty pork chop dish --- purchase the thicker size pork chops or you may use 2-3 larger pork steaks, the thinner chops tend to fall apart when baked as they bake too fast, if desired you can top with shredded cheddar cheese the last 15 minutes of baking, also chopped fresh garlic may be added also to the bean mixture -- this may also be cooked in a crockpot, just brown the chops firstly in a skillet.
This is a classic Southern recipe for Easter or Christmas. The sweetness of the honey and molasses is cut by the bourbon and orange juice, making for a perfect glaze. Once the ham is cool and chilled, be sure to remove the fat from the drippings to save and serve with the leftovers...that is one of the best parts of the recipe!
Fresh is just so much nicer then the pre-packaged kind that uses picnic bacon and tastes like cardboard. These fry quickly and you don't have to crumble the slices after frying them. There is no need to separate the pieces. They will separate during cooking. Use these in any recipe calling for crumbled bacon or bacon bits. Perfect for salads and baked potato toppings or twice baked potatoes.
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