Recipe Journal
 PORK
|
Ingredients
|
Dry Rub:
10 tablespoon Black pepper
10
tablespoon Paprika
5 tablespoons Chili powder
5 tablespoons Red pepper
5 tablespoons Garlic powder
3 tablespoons Celery salt
1 tablespoon
Dry mustard
Finish Sauce:
32 ounces Hunt's Ketchup
8 ounces Soy
sauce
4 ounces Worcestershire sauce
1 tablespoon Garlic powder
8
ounces Apple cider vinegar
4 ounces Apple juice
1 tablespoon White
pepper or to taste |
|
Directions
|
Mix dry rub ingredients. Rub into pork ribs.
Seal and Put rubbed ribs into the refrigerator for 4 to 10 hours before
cooking.
Bring sauce ingredients to a boil. Then add i finely grated onion,
1 grated medium Golden Delicious apple and 1/4 grated small bell pepper.
Cook until desired thickness.
Cook prepared ribs for about 5 1/2 to 7 hours over charcoal kept at 180
to 200 degrees.
Baste occasionally with warm apple juice.
Use soaked applewood chips in the fire to create a sweet flavor.
About 30 minutes before serving, brush ribs with finish sauce.
Right before serving, sprinkle on dry rub. Serve sauce on the side.
TIP: Don't rush the cooking process.
|
|
Ingredients
|
8 tablespoons light brown sugar, tightly
packed
3 tablespoons kosher salt
1 tablespoon ancho chile powder
1/2
teaspoon ground cumin
1/2 teaspoon dried oregano
1/2 teaspoon garlic
powder
1/2 teaspoon ground black pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon jalapeno seasoning
1/2 teaspoon Old Bay Seasoning
1/2
teaspoon thyme, rubbed between the fingers
1/2 teaspoon onion powder
|
|
Directions
|
In a bowl, combine all dry ingredients and mix well.
Place each slab of baby back ribs on a piece of heavy-duty aluminum foil,
shiny side down, or plastic wrap.
Sprinkle each side generously with the dry rub.
Pat the dry rub into the meat.
Refrigerate the ribs for a minimum of 1 hour (overnight is much better)
. |
| Pork Tenderloin Sandwiches |
|
Ingredients
|
3/4 pound pork tenderloin
1/4 cup all-purpose flour
1/4 teaspoon onion powder or garlic powder
1/4 teaspoon pepper
1
beaten egg
1 tablespoon milk or water
1 cup finely crushed rich round
crackers (about 24) or 3/4 cup fine dry bread crumbs
1 tablespoon cooking
oil
4 hamburger buns or kaiser rolls, split and toasted
Mustard, catsup,
onion slices, dill pickle slices, and/or roasted red sweet peppers (optional)
|
|
Directions
|
1. Cut pork crosswise into 4 slices.
With a meat mallet, pound each pork slice between plastic wrap to 1/4-inch
thickness.
2. In a shallow bowl combine flour, onion or garlic powder, and pepper.
In another shallow bowl combine egg and milk or water.
In a third bowl place crushed crackers or bread crumbs.
Dip each pork slice into the flour mixture, coating well, then into the
egg mixture, and then into the crumbs to coat.
3. In a large skillet cook 2 pork slices in hot oil over medium heat for 6 to 8 minutes or until pork is done, turning once. (Or cook on a well-greased griddle.)
Remove from skillet; keep warm. Repeat with remaining slices, adding more oil, if necessary.
4. Place on buns. If desired, serve with mustard, catsup, onion,
pickle, and/or peppers. Makes 4 servings.
|
THIS IS A PUBLIC SERVICE ANNOUNCEMENT
................................................... Project Safekids Amber Alert
|