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Cherry Cola Pork Ribs
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Cherry Cola Pork Ribs
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Instructions
  1. Prepare a grill to medium heat (350 degrees)
  2. Starting at the bony underside of the rack, slip a small thin knife under the membrane on the bones. Loosen about 1 inch of the membrane.
  3. Grab the loosened membrane with a paper towel and pull along the length of the rack to remove the membrane. (You may have to do this a couple of times until most of the membrane is removed.)
  4. If needed for space on the grill, cut each slab in half between ribs.
  5. In a small bowl, mix chili powder, garlic salt, and 1 teaspoon chipotle.
  6. While grill is heating, rub mixture all over ribs and let stand for 15 to 30 minutes.
  7. Pour 1/4 cup of cola into a bowl.
  8. Place ribs bone-side-down on grill over indirect heat.
  9. Cover and cook for 1-1/2 to 1-3/4 hours, brushing ribs with cola on both sides about every 20 minutes, until meat shrinks to expose bones by about 1/2-inch at ends.
  10. Meanwhile, in a small saucepan, combine barbecue sauce with remaining 1/3 cup cola.
  11. On the stove, simmer over medium-low heat, 10 to 15 minutes, stirring occasionally, until reduced to 3/4 cup. Stir in remaining 1/2 teaspoon chipotle.
  12. Brush ribs with sauce and continue to cook 20 to 30 minutes, basting and turning often, until ribs are nicely glazed and tender.
  13. Let stand for 5 minutes on cutting board. Cut between bones and serve.
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Double Pork Party Sliders
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Double Pork Party Sliders
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Instructions
  1. Slice buns in half horizontally. If desired, toast or warm through. Spread cut sides of buns with butter.
  2. In a large skillet, cook bacon over medium heat for 1 minute or until there is enough bacon fat released to coat the bottom of the pan, stirring occasionally.
  3. Push bacon to side of the skillet and add the chops.
  4. Sprinkle chops with salt and pepper. Cook chops for 3 to 10 minutes or until lightly browned and internal temperature on a thermometer reads between 145 degrees (medium rare) and 160 degrees (medium), turning once halfway through.
  5. Remove chops and bacon, draining bacon on paper towels and resting chops for a minimum of 3 minutes.
  6. If using cocktail buns, cut each chop in half so you have 8 pieces. Place chops in buns.
  7. Top chops with steak sauce and bacon strips. These bacon-infused sandwiches are ideal for tailgating and
  8. cocktail parties.
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Sizzling Chili Pork Chops
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Sizzling Chili Pork Chops
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Instructions
  1. Stir together chili powder, paprika, garlic powder, red pepper flakes, and cumin in small bowl. Preheat oven to 350 degrees.
  2. Sprinkle chili mixture evenly on both sides of each pork chop, rubbing mixture into pork.
  3. Heat 1 tablespoon oil in a cast iron or oven-safe skillet over medium-high heat.
  4. Place pork chops in hot oil to brown, turning once after 3 to 5 minutes.
  5. Add remaining tablespoon of oil if needed. Remove skillet from burner and place skillet in preheated oven.
  6. Bake pork chops 15 to 20 minutes or until internal temperature on a meat thermometer reads 145 degrees. Remove chops to serving platter. Let stand 3 to 5 minutes before slicing.
  7. Add water to orange juice to measure 3/4 cup.
  8. Return skillet to range top. Stir flour into pan drippings, scraping any brown bits from bottom of skillet.
  9. Gradually stir in combined orange juice and water, cooking over low heat until mixture thickens.
  10. Remove from heat and serve with pork chops.
  11. Serve with stone-ground grits, simmered greens, or fried corn.
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Rain-or-Shine Pulled Pork and Pimento Cheese
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Rain-or-Shine Pulled Pork and Pimento Cheese
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Instructions
  1. In a medium bowl, combine ketchup, brown sugar, red pepper flakes, 1/2 cup of the vinegar, and 1/2 teaspoon salt, stirring to dissolve the sugar and salt.
  2. Pour vinegar mixture into a slow cooker and add pork. Cover and cook until pork is very tender, 6 to 8 hours on low or 4 to 5 hours on high, ideally turning the meat halfway through.
  3. Meanwhile, in a medium nonreactive bowl, combine remaining 3/4 cup of vinegar and remaining 1 teaspoon of salt, stirring to dissolve the salt.
  4. Stir in onion and set aside at room temperature, stirring occasionally, for 2 hours.
  5. Set aside in the refrigerator until ready to serve.
  6. For the pimento cheese: In the bowl of a food processor, combine cheddar cheese and cream cheese, pulsing to combine.
  7. Add pimentos and pulse to coarsely chop. Add salt and pepper to taste.
  8. Set aside in the refrigerator until ready to serve.
  9. Transfer the cooked pork to a cutting board and let rest 10 to 15 minutes.
  10. Use two forks to shred the meat into bite-sized pieces. Moisten/season with cooking juices, red pepper flakes, and salt, to taste.
  11. Drain onions, setting them aside and discarding the marinade.
  12. Spread the pimento cheese on the bottom halves of the rolls. Top with pork and onions and serve.
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Scalloped Potatoes
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Scalloped Potatoes
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Instructions
  1. Preheat oven to 375 degrees.
  2. Cover the bottom of a baking dish with a single layer of potato slices.
  3. Scatter diced onion over the potatoes, season with salt and pepper, sprinkle lightly with flour, and dot with butter.
  4. Repeat until potatoes and onions are used up.
  5. Pour milk over until it reaches about one inch from the top of the dish.
  6. Bake, uncovered, until a fork easily pierces the potato slices.
  7. Milk will be boiling, so when done, let stand to set before serving. (For a one-dish meal, cubes of ham and cheese can be scattered between the potato layers.)
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