'Secret's in the Sauce' BBQ Ribs

  2 racks pork baby back ribs            

     (about 4-1/2 lbs.)

  1-1/2 tsp. pepper

  2-1/2 c. barbecue sauce

  3/4 c. cherry preserves

  1 T. Dijon mustard

  1 garlic clove, minced

Directions

Cut ribs into serving-size pieces; sprinkle with pepper. Place in a 5- or 6-qt. slow cooker. Combine the remaining ingredients; pour over ribs. Cover and cook on low for 6-8 hours or until meat is tender. Serve with sauce. Yield: 5 servings.

  Source: Taste of Home

Calgary Ribs

  4 lbs. pork back ribs, cut into serving-

     size pieces

  3 garlic cloves, minced

  1 T. sugar

  1 T. paprika

  2 tsp. each salt, pepper, chili powder

     and ground cumin

BARBECUE SAUCE:

  1 small onion, finely chopped

  2 T. butter

  1 c. ketchup

  1/4 c. packed brown sugar

  3 T. lemon juice

  3 T. Worcestershire sauce

  2 T. cider vinegar

  1-1/2 tsp. ground mustard

  1 tsp. celery seed

  1/8 tsp. cayenne pepper

Directions

Rub ribs with garlic; place in a shallow roasting pan. Cover and bake at 325° for 2 hours. Cool slightly. Combine the seasonings and rub over ribs. Cover and refrigerate for 8 hours or overnight. In a small saucepan, saute onion in butter until tender. Stir in the remaining ingredients. Bring to a boil. Reduce heat; cook and stir

until thickened, about 10 minutes. Remove from the heat; set aside 3/4 cup. Brush ribs with some of the remaining sauce. Grill, covered, over medium heat for 12 minutes, turning and basting with sauce. Serve with reserved sauce. Yield: 4 servings.

  Source: Taste of Home

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Sweet & Sour Pork Chops

  1 can (8 oz.) crushed pineapple,

     undrained

  1 c. honey barbecue sauce

  1/3 c. finely chopped onion  

  2 T. chili sauce

  4 bone-in pork loin chops (3/4" thick

     and 8 oz. each)

Directions

In a small bowl, combine the pineapple, barbecue sauce, onion and chili sauce. Pour half into a greased 3-qt. slow cooker. Top with pork chops and remaining sauce. Cover and cook on low for 4-1/4 to 5-1/4 hours or until meat is tender. Yield: 4 servings.

  Source: Taste of Home

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Savory Beer Chops

  4 boneless pork loin chops (3/4"thick

     and 4 oz. each)

  1/2 tsp. salt

  1/2 tsp. pepper

  1 T. canola oil

  3/4 c. beer or nonalcoholic beer

  3 T. ketchup

  2 T. brown sugar

Directions

Sprinkle both sides of pork chops with salt and pepper. In a large skillet, brown pork in oil on both sides over medium heat. Combine the beer, ketchup and brown sugar; pour over pork. Bring to a boil. Reduce heat; simmer, uncovered, for 18-20 minutes or until a meat thermometer reads 160°. Yield: 4 servings.

  Source: Taste of Home

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Pork Chop with Ginger Maple Sauce

  1 medium onion, chopped

  4 tsp. canola oil, divided

  1 T. minced fresh gingerroot

  1 tsp. chili powder

  1/2 tsp. salt

  1/2 tsp. pepper

  1/2 tsp. ground cinnamon

  4 bone-in pork loin chops (6 oz. each)

  1/2 c. reduced-sodium chicken broth

  1/4 c. maple syrup

  2 c. hot cooked rice

Directions

In a small skillet over medium-low heat, cook onion in 2 teaspoons oil until golden brown and very tender, about 10 minutes. Add ginger; cook and stir 2 minutes longer. Meanwhile, combine the chili powder, salt, pepper and cinnamon; rub over both sides of pork chops. In a large skillet over medium heat, brown chops in remaining oil for 2-3 minutes on each side. Add the broth, syrup and onion mixture. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until meat is tender. Remove chops and keep warm. Bring broth mixture to a boil; cook, uncovered, until liquid is thickened and reduced to 1/2 cup. Serve chops with rice and sauce. Yield: 4 servings.

  Source: Taste of Home

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Slow-Cooked Pork Tacos

  1 boneless pork sirloin roast (2 lbs.),

     cut into 1" pieces

  1-1/2 c. salsa verde

  1 medium sweet red pepper, chopped

  1 medium onion, chopped

  1/4 c. chopped dried apricots

  2 T. lime juice

  2 garlic cloves, minced

  1 tsp. ground cumin

  1/2 tsp. salt

  1/4 tsp. white pepper

  Dash hot pepper sauce

  10 flour tortillas (8"), warmed

  Reduced-fat sour cream, thinly sliced  

     green onions, cubed avocado,

     shredded reduced-fat cheddar cheese

     and chopped tomato, optional

Directions

In a 3-qt. slow cooker, combine the first 11 ingredients. Cover and cook on high for 4-5 hours or until meat is very tender. Shred pork with two forks. Place about 1/2 cup pork mixture down the center of each tortilla. Serve with toppings if desired. Yield: 10 tacos.

  Source: Taste of Home

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