We've made ribs many different ways; grill, bake, slow cook and alos used many different rubs, sauces, marinades, salts and wood-smokes. I have to say, this recipe is not only mostly "hands-off" but, has to be so far - the best ribs I've ever made!!!!! It's the apple cider vinegar that helps breakdown any tought sinew. The spices bring a richness to the ribs. I hope you at least give these a try as written then make adjustments after trying these. Enjoy! Diane
My Best Crock Pot Baby Back Ribs!! Ingredients: 2 Cups Original Sweet Baby Rays BBQ Sauce 4 Tablespoons Apple Cider Vinegar 1/4 C Brown Sugar 1 Tablespoon Worcestershire 1 Tablespoon Chili Powder 2 teaspoons Dried Oregano 1/8 teaspoon Cayenne powder Salt & Pepper to taste 3-4 pounds Baby Back Ribs *one large rack Directions: Peel silver skin off back of ribs (using a paper-towel to hold the skin in one hand and pull skin down length of rib helps a lot). Cut ribs in 2 bone pieces. Salt and pepper each rib and place in crock pot. Mix together all remaining ingredients in a bowl and pour over ribs (use a large spoon or tongs to toss ribs a bit in the sauce and make sure all the rib meat is submerged in sauce.) Place crock pot on HIGH for 1 hour and then lowered to LOW for 6 hours. Remove ribs from crockpot and place on a foil lined baking sheet. Lightly brush on your favorite BBQ sauce (I used my homemade Honey BBQ sauce) and bake for 15-20 mins in a 350F preheated oven. One large rack serves: 2 Adults
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I've made egg rolls before but, always baked them and wanted to try frying them! I love the combinations of flavors that you can use for filling. In this recipe - you can substitute the pork with any ground meat mixture you prefer. I suggest making this recipe first to get the idea of the whole process before changing things up later on. These egg rolls were super tasty and a welcome addition to our freezer! Yep, you can bake these now and then vacuum seal and freeze in portions for enjoying later!
Hope you enjoy them as much as we do! Diane Homemade Egg Rolls 1 package (18 ounces) Twin Dragon Egg Roll Wrappers from the refrigerated section *usually found near the fresh produce. Filling: 1 (16 ounce)tube jimmy dean pork sausage - crumbled, cooked well and drained on paper towels. 1 large carrot, sliced thin 1 small onion, finely diced 1 bag (14 ounce bag) shredded coleslaw mix Sauce for Filling: (Mix together and set aside) 1/2 teaspoon sugar 1/2 teaspoon salt 1 teaspoon toasted sesame oil 1 Tablespoon soy sauce 1 Tablespoon sherry 1 Tablespoon water 1 Tablespoon corn starch Directions:
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Recipe Credit: I'd like to thank Lynn over at Southern With a Twist for sharing her egg roll recipe! I used the sauce from her recipe *adding in some toasted sesame oil. She has a few tasty looking egg roll recipes - make sure to stop by and check out her site as well!! This recipe goes from slow cooker to finishing off in the oven for an all day BBQ grill taste! Great for busy days or weekends. Enjoy! Diane
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This meal is one of the 10 'freezer to crock pot meals' that I've prepared. I did add the pineapple when adding everything to the crock pot as I didn't have any on hand when I prepared all the freezer meals. I loved the end result of this dish. The pork was so tender and flavorful. I do suggest that if you can, thicken the sauce a bit in the last hour or so of cooking with a cornstarch/cold water slurry. I admit that my favorite part was eating the pineapple with the pork - it MADE this dish ~Enjoy! Diane
Cantonese Sweet & Sour Ingredients: 2 lbs pork (or chicken), cubed 1 can pineapple chunks 4 carrots, sliced thin 1 large sweet bell pepper, sliced thick 1 Tbs Vegetable oil 1 onion, thin sliced 8 oz tomato sauce 3 Tbs brown sugar 1 ½ tsp white vinegar 1 Tbs Worcestershire 1 Tbs light soy sauce Directions: If freezing ahead of time: Combine all the ingredients (omitting the vegetable oil) into a gallon freezer bag, label and store in freezer. Defrost in fridge overnight. If I am home for the first hour, I set my crock pot to cook for one hour on High, and then switch over to Low for 6-8 hours total cook time (or until the meat is tender.) Chicken tends to cook faster (6 hours) and Beef/Pork tend to cook the full 8 hours. If making the day of cooking: Brown the pork (or chicken) in the vegetable oil and transfer to the crock pot, then add remaining ingredients, stir and let cook. While this isn't a necessary step it helps decrease the amount of fat in your final dish and renders the pork or chicken even more flavorful. Serve over hot cooked rice (I seasoned my rice with a touch of light soy sauce) Recipe and Photos by: Diane Baker for Canning and Cooking at Home I thought maybe some of you might like to see how I examine a recipe and change it over for Pressure Canning.
I made a Pork Green Chile Stew in my Slow-cooker yesterday and my husband just won't stop raving about it. He's grown up on Authentic "Mexican Pork Green Chile" using Hatch Chile's from New Mexico. Believe me - when I first moved to Colorado and my company had a "Chili Cook-off" I was SO SURPRISED that almost 95% of the entries weren't what I ever thought of as CHILI!!!!!!!!!!!! They were all GREEN!!! LOL I grew up on what is technically called Chili Con Carne (a red tomato sauce with ground meat!) their entries were spicy pork and GREEN CHILES (I don't think I even knew what a green chile was back then!) WELLLLLLL - fast forward 20 years and I've finally found a recipe that rivals any decent Green Chili Recipe in Colorado!! (yay me LOL) sooo....Authentic Mexican Pork Green Chile (Chile Verde) is up for Canning... Want to see how I 'vett' a recipe?? Don't worry - the FINAL recipe and instructions are at the bottom of the page ~Enjoy! Diane My 6 Steps to 'Vett' a Recipe (my: Pork Green Chile Recipe - for Pressure Canning): 1) Does the recipe contain meat? YES (then I will be Pressure Canning) 2) Since Meat is involved: I prefer a HOT PACK and meat timings are 75 min Pints and 90 mins Quarts (half-pints get Pint timing) HOT Pack means cooking ingredients and not raw or cold packing items. 3) Are there vegetables or ingredients in the recipe that don't stand on their own as a separate cannable item with the NCHFP? If so, omit 4) Are there any 'thickeners" in the recipe? such as cornstarch, flour, tapicoa? if yes, these must be omitted. You could add in cook type clear jel as a thickener OR wait until reheating/eating food and add your choice of thickener then. 5) What is the best fill method for this recipe? You want proper head-space, and enough room for all the ingredients to be able to be penetrated by heat, if packed too solidly, you run the risk of the items in the middle and center of jars to go under-processed. Following Ball's Beef Stew AND NCHFP's Chili Con Carne: Fill Hot Chile into clean, hot jars, 1"inch head-space is needed here, Remove air bubbles, adjust head-space, and process with fresh lids/bands. *************************************************** HERE IS THE ORIGINAL RECIPE AS WRITTEN FOR CROCKPOT (non cannable) WHAT IS YOUR BEST GUESS ON VETTING THIS? I have given SOME clues above...and below... MY ADDITIONS WERE: tomatillos and anaheim salsa as well as 1/2 cup tomato sauce, omitting flour and most the oil. Original Green Chile Pork Stew Recipe 2 Tbs Olive oil 2 Tbs Flour 3/4 C chopped onion 2 (4oz) cans green chiles 2 tsp chopped jalapenos 1 (10oz) can diced tomatoes (with spice if you prefer heat) 3/4 Cup Chicken Broth 1 Tbs Cumin 1/2 tsp garlic powder Brown pork in 2 Tbs oil, salt & pepper. Add all ingredients to slow-cooker, cook on Medium 7-8 hours, you can skip browning pork (I did skip and it was still great tasting!) ***************************************************** 6) The next step: spell it all out in timing so you don't overlook something - you can the timing for the item that lists the longest (being the meat in this case): Diane's Pork Green Chile Sauce *for Pressure Canning INGREDIENT TIMINGS: 2 lbs Boneless Pork loin roast or shoulder, fat chopped off & cubed *Pork timing: 75/90 mins 1 Large Yellow Onion, diced *onion timing: 40 mins 2 (4 oz) cans Green Chilies (or 3 fresh Anaheim chilies, diced) *Peppers timing: 35 mins 1/2 Cup Tomato Sauce *tomato sauce PC timing: 25 mins 2 tsp fresh Jalapeno, fine dice Peppers timing: 35 mins 10 oz can Fire Roasted diced Tomatoes (spicy if preferred) Tomato timing: 25 mins 16 oz can crushed tomatillos tomatillo timing: 10 mins 3/4 Cup Chicken Broth broth timing: 20/25 mins Spices: free from timing 1 Tbs Cumin 1/2 tsp Garlic Powder Kosher Salt and Pepper to taste Final Recipe: Diane's Pork Green Chile *for Pressure Canning Ingredients: 2 lbs Boneless Pork loin roast or shoulder, fat removed & cubed 1 Large Yellow Onion, diced 2 (4 oz) cans Diced Green Chilies 1/2 Cup Tomato Sauce 10 oz can Fire Roasted diced Tomatoes 16 oz jar 505 Southwestern Hatch Green Chile & Tomatillos Salsa 3/4 Cup Chicken Broth 1 Tbs Cumin 1 tsp Garlic Powder Kosher Salt, to taste Ground Black Pepper, to taste 1/2 Tbs Canola Oil Directions: Saute diced onion and pork in 1/2 Tbs Canola Oil with salt & pepper, to taste. Add in all remaining ingredients, bring to a medium boil, lower heat and simmer 20-30 minutes. Prepare Jars and Pressure Canner for Canning. Fill Jars with chunks of pork as best you can to half full and top off with remaining vegetables and liquids. Fill to 1" inch Head-Space, De-bubble and adjust head-space. Process in Dial Gauge Pressure Canner according to your altitude, 75 mins for halfpint/pints and 90 mins for quarts. Recipe & Photos by: Diane Baker for Canning and Cooking at Home |