MAPLE COUNTRY RIBS

3 lbs country-style pork ribs
1 cup pure maple syrup
1/2 cup applesauce
1/4 cup ketchup
3 tbs freshly squeezed lemon juice
1/4 tsp salt
1/4 tsp pepper
1/4 tsp paprika
1/4 tsp garlic powder
1/4 tsp cinnamon

place ribs in a large kettle or dutch oven. cover with water; bring to a boil. reduce heat & simmer 10 minutes. drain. place ribs in a greased 13"x9"x2" baking pan. combine remaining ingredients; pour half over ribs. bake, uncovered, at 325° for 1 1/2 hours or until meat is tender, basting often with remaining sauce.

4 servings

BARBECUED SPARERIBS

6 lbs spareribs
3 cloves garlic, chopped
1 med onion, coarsely chopped
3 lbs plum tomatoes, coarsely chopped
1 stick unsalted butter
1/4 tsp cumin
1/2 tsp chili powder
1 tbs chopped parsley
1/2 tsp cayenne pepper
3/4 tsp black pepper
1 tbs red wine vinegar
2 tbs freshly squeezed lemon juice
1 (6 oz) can tomato paste
1/3 cup liquid brown sugar OR dark cane syrup
1/3 cup dry red wine

prepare the grill.

arrange the ribs in a single layer on the grill. barbecue the ribs, turning often, for 20 minutes, or until the ribs lose their raw look.

meanwhile, in a lg saucepan, combine the garlic, onion, tomatoes, butter, cumin, chili powder, parsley, cayenne pepper, black pepper, vinegar & lemon juice. bring to a simmer over low heat; cover & cook, stirring occasionally, for 15 minutes.

uncover the pan & add the tomato paste, liquid brown sugar or dark cane syrup, & wine. return to a simmer & cook, stirring, for 5 minutes, or until the mixture is thick & smooth. remove from the heat.

pour the sauce into a blender, 2 cups at a time, & blend until smooth, about 45 seconds. transfer the sauce to a large mixing bowl. repeat the process until all of the sauce has been pureed. 

with a long-handled basting brush or wooden spoon, baste the ribs with barbecue sauce, turning frequently, until the ribs are crusty with sauce & have turned a dark brick-red color, another 25 minutes.

transfer the ribs to a platter & serve.

4 servings

CRANBERRY SPARERIBS

4 pounds spareribs
1 (16 oz) can whole-berry cranberry sauce
1 (10 oz) can beef gravy
1/2 cup orange marmalade
1/4 cup lemon juice
1/8 teaspoon ground cinnamon
1 teaspoon vinegar

cut ribs into serving-size pieces; place in a dutch oven or large kettle. cover with water; bring to a boil. reduce heat; cover and simmer 45 minutes. meanwhile, in a medium saucepan, combine cranberry sauce, gravy, marmalade, lemon juice and cinnamon. bring to a boil. reduce heat; simmer for 10-15 minutes or until thickened, stirring occasionally. remove from heat; stir in vinegar. drain ribs; place with meat side up in a greased 13"x9"x2" baking dish. pour 2 1/2 cups of sauce over ribs. cover and bake at 400° for 20 minutes. uncover and bake 15-20 minutes or until meat is tender, basting every 5 minutes with remaining sauce.

6 servings

CHICKEN-FRIED CHOPS

1/2 cup flour
2 teaspoons salt
1 1/2 teaspoons ground mustard
1/2 teaspoon garlic powder
6 pork loin chops (3/4" thick), trimmed
2 tablespoons vegetable oil
1 can cream of chicken soup
1/3 cup water

in a shallow bowl, combine flour, salt, mustard and garlic powder; dredge pork chops. in a skillet, brown the chops on both sides in oil. place in a slow cooker. combine soup and water; pour over chops. cover and cook on LOW 6-8 hours or until meat is tender. if desired, thicken pan juices and serve with the pork chops.

6 servings

SESAME PORK RIBS

3/4 cup packed brown sugar
1/2 cup soy sauce
1/2 cup ketchup
1/4 cup honey
2 tablespoons cider OR white wine vinegar
3 cloves garlic, minced
1 teaspoon ground ginger
1 teaspoon salt
1/4-1/2 teaspoon crushed red pepper flakes
5 pounds country-style pork ribs
1 medium onion, sliced
2 tablespoons sesame seeds, toasted
2 tablespoons chopped green onions

in a large bowl combine the first 9 ingredients. add ribs and turn to coat. place onion in a 5 quart slow cooker; arrange ribs on top. cover and cook on LOW 5-6 hours or until a meat thermometer reads 160°-170°. place ribs on a serving platter; sprinkle with sesame seeds and green onions.

6 servings

TANGY HAM STEAK

1/3 cup spicy brown mustard
1/4 cup honey
1/2 teaspoon grated orange peel
1 fully cooked ham steak (about 2 lbs)

in a small bowl, combine mustard, honey and orange peel. brush over one side of ham. broil or grill, uncovered, over medium-hot heat for 7 minutes. turn; brush with mustard mixture. cook until well glazed and heated through, about 7 minutes.

6-8 servings

APPLE-MUSTARD GLAZED HAM

1 cup apple jelly
1 tablespoon prepared mustard
1 tablespoon freshly squeezed lemon juice
1/4 teaspoon ground nutmeg
1 fully cooked bone-in ham (5-7 pounds)
whole cloves
spiced apple rings, optional

in a small saucepan, combine jelly, mustard, lemon juice and nutmeg; bring to a boil, stirring constantly. remove from heat; set aside. score the surface of the ham, making diamond shapes 1/2" deep; insert a clove in each diamond. place ham on a rack in a shallow roasting pan. bake at 325° for 20 minutes per pound or until a meat thermometer reads 140°. during the last 30 minutes of baking, brush with glaze twice. garnish with apple rings if desired.

8-10 servings

HAM LOAF

HAM LOAF:
3 pounds ground ham and pork
1 cup saltine crumbs (20 crackers)
1 cup milk
2 eggs (beaten)
salt
pepper

SAUCE:
1/2 cup vinegar
1 cup brown sugar
1/2 cup water
1 teaspoon prepared mustard

mix ham loaf ingredients well and put in 13"x9" pan. mix sauce ingredients well and pour over ham loaf. bake at 350 degrees for 1 1/2 hours, basting every 30 minutes with sauce.

CITY CHICKEN

2 pounds boneless pork, cut into cubes
1/2 cup flour
1/2 teaspoon garlic salt
1/4 teaspoon pepper
1/4 cup butter OR margarine
3 tablespoons oil
1 envelope onion soup mix
1 (14 1/2 oz) can chicken broth
1 cup water

thread pork on small wooden skewers. combine flour, garlic salt and pepper on a plate; roll kabobs in flour mixture until coated. in a large skillet, heat butter and oil over medium-high heat. brown kabobs, turning frequently; drain. sprinkle with soup mix. add broth and water. reduce heat; cover and simmer for 1 hour or until tender. remove kabobs and keep warm. if desired, thicken the pan juices and serve over mashed potatoes.

4-6 servings

ELEGANT PORK CHOPS

2 pork loin chops (1" thick)
1 tablespoon cooking oil
1 can cream of mushroom soup
3/4 cup milk
3/4 cup uncooked instant rice
1/8 teaspoon onion powder
1/8 teaspoon garlic powder
dash pepper

in a skillet over medium heat, brown the pork chops in oil; set aside. in an ungreased 8" square pan, combine soup, milk, rice and seasonings; mix well. top with pork chops. cover and bake at 350 degrees for 45 minutes or until meat is tender. uncover and bake 5 minutes longer. let stand 10 minutes before serving.

2 servings

BREADED PORK CHOPS

pork coating mix (below)
4 pork chops
1/4 cup milk

PORK COATING MIX:
2 tablespoons yellow cornmeal
2 tablespoons whole wheat flour
1 teaspoon salt
1 teaspoon ground sage
1/2 teaspoon onion powder
1/2 teaspoon sugar
1/2 teaspoon paprika

prepare pork coating mix. dip chops into milk. shake each pork chop in pork coating mix, coating both sides. cook on rack in shallow roasting pan in 425 degree oven until done and brown, 30-35 minutes.