Pork Recipes

  • 2 racks pork baby back ribs (our favorite are baby back ribs, but this works well with St. Louis style ribs too)
  • 1 cup barbecue sauce

Low & Slow Oven Baked Ribs - Super Simple!


Author: Januarybride

This Is Truly The Only Rib Recipe You Will Ever Need. Ribs Simply Don't Get Any Better Than This! You'll Need A Fork And Knife To Eat These, As They Will Fall Off The Bone. . .tastier Than You Can Imagine. And They Couldn't Be Easier, Just Throw Them In The Oven And You Are Good To Go. . .just Make Sure You Have Some Of Your Favorite Bbq Sauce On Hand!

Time: 4h20m

Yield: 1/3 rack of ribs, 4-6 serving(s)

Number Of Ingredients: 2

  • Preheat oven to 225 degrees.
  • Season your ribs with Dale's marinade, your favorite rib rub, grill seasoning, or simply salt and pepper.
  • Place ribs, meat side down, in baking dishes.
  • Cover the baking dishes with aluminum foil and place in the oven.
  • If you are using small baby back ribs, take out after 3.5 hours. If you are using regular baby back or St. Louis style ribs, then take out after 4 hours.
  • Drain off the drippings. Flip the ribs over using two spatulas (and an extra set of hands if you have them) so the meat side is up. Be careful, as they may be so tender they fall apart.
  • Put a layer of BBQ sauce on the ribs and return to the oven uncovered for an additional 20-30 minutes.
  • Remove from oven and serve them up with a side of potato salad and some baked beans.
Nutrition Facts:

  • 2 ½ quarts water
  • 6 cloves garlic, crushed
  • ½ onion, chopped
  • 2 bay leaves
  • 1 teaspoon red pepper flakes
  • 1 tablespoon Chinese five-spice powder
  • 2 tablespoons kosher salt
  • ½ cup rice vinegar
  • 1 (2 pound) slab baby back ribs, cut into individual ribs
  • 1 ½ tablespoons soy sauce
  • 1 ½ tablespoons rice vinegar
  • 1 ½ tablespoons sambal oelek chili paste
  • 1 ½ tablespoons Dijon mustard
  • 1 ½ tablespoons ketchup
  • 1 ½ tablespoons honey
  • 1 ½ tablespoons brown sugar
  • ½ teaspoon Chinese five-spice powder

Boiled & Baked Ribs

Meat and Poultry Recipes , Pork , Pork Rib Recipes , Baby Back Ribs

Author: Chef John

These Aren't Meant To Replace, Or Even Compete With, A Traditionally Barbecued Version. This Is Simply A Fast And Tasty Alternative Method For Having A Nice Stack Of Ribs Appear On Your Snack Table.

Time: 2h10m

Yield: 4

Number Of Ingredients: 17

  • Mix together water, garlic, onion, bay leaves, red chili flakes, Chinese five-spice, salt, and rice vinegar in a large pot. Bring to a boil, turn to low, and simmer for 15-20 minutes.
  • Place ribs in the simmering broth. Return to a simmer, turn heat to low, and cook for 1 hour.
  • Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with a silicone baking mat, or coat with cooking spray.
  • Whisk together soy sauce, rice vinegar, sambal oelek chili paste, Dijon mustard, ketchup, honey, brown sugar, and Chinese five-spice powder in a large bowl.
  • Remove the ribs from the broth and transfer them to the bowl with the soy sauce glaze. Toss to coat.
  • Transfer glazed ribs to the prepared baking sheet. Reserve extra glaze for brushing.
  • Bake ribs in preheated oven for 15 minutes. Turn the ribs and brush with more glaze. Cook 15-20 more minutes, brushing occasionally with remaining glaze if desired. Remove and serve.
Nutrition Facts:

Calories 466.2 calories, Carbohydrate 24.1 g, Cholesterol 117.1 mg, Fat 30.6 g, Fiber 0.9 g, Protein 25.4 g, SaturatedFat 11.3 g, Sodium 3592.1 mg, Sugar 15.2 g

  • ½ cup ancho chile powder
  • ¼ cup white sugar
  • ¼ cup brown sugar
  • ¼ cup salt
  • 2 tablespoons freshly ground black pepper
  • 1 tablespoon ground cumin
  • 1 teaspoon dry mustard
  • 1 teaspoon ground cayenne pepper
  • ½ teaspoon ground dried chipotle pepper
  • 1 rack baby back pork ribs
  • 1 cup barbeque sauce

Baked Bbq Baby Back Ribs

Meat and Poultry Recipes , Pork , Pork Rib Recipes , Baby Back Ribs

Author: Chef John

If You're In The Mood For A Little Virtual Trip Into Summer, Give This Technique A Try. This Works With Literally Any Dry Rub And Barbecue Sauce Combo.

Time: 3h20m

Yield: 4

Number Of Ingredients: 11

  • Preheat oven to 250 degrees F (120 degrees C).
  • Mix ancho chile powder, white sugar, brown sugar, salt, black pepper, cumin, dry mustard, cayenne pepper, and chipotle pepper in a small bowl until combined.
  • Place ribs meat-side down on aluminum foil. Prick back of rib rack several times with a knife.
  • Generously apply coating of dry rub to all sides of rib rack.
  • With rib rack meat-side down, fold foil around it to create a tight seal. Transfer to sheet pan.
  • Bake in preheated oven until tender and cooked through, about 2 hours. Remove and cool 15 minutes.
  • Increase oven temperature to 350 degrees F (175 degrees C).
  • Open foil, drain and discard any accumulated juices and fat. Brush barbeque sauce on all sides of rack.
  • Place rack meat-side up and return to oven, leaving foil open. Bake for 10 minutes, remove from oven, and brush another layer of barbeque sauce on meat-side only. Repeat baking and brushing with sauce 4 more times, for a total of 50 minutes baking time.
  • Cut rack into individual rib segments and serve with more barbeque sauce.
Nutrition Facts:

Calories 488.4 calories, Carbohydrate 51.8 g, Cholesterol 87.6 mg, Fat 22.9 g, Fiber 1.5 g, Protein 18.9 g, SaturatedFat 8.2 g, Sodium 782.3 mg, Sugar 42.2 g

  • 4 -5 lbs pork ribs
  • 3 tablespoons dry rub seasonings (use your favorite, I use Rustic Spice Rub (Bulk))
  • 1 cup barbecue sauce (use your favorite, I use BBQ Sauce: Sweet and Spicy)

Easy Oven Baked Ribs


Author: Rosie316

When I Can Keep Hubby From Charring (burning) Some Ribs On The Grill, I Make Them In The Oven. These Are So Moist And Tender, You Will Probably Never Want To Grill Them Again. I've Used Many Types Of Ribs... Baby Backs, Spare Ribs (st. Louis), Or Country Style (which Are Not Really "ribs" As They Are Cut From The Shoulder). My Favorite Rub To Use Is Recipe #510906 And Hubby Loves My Recipe #510968 On Them, But Use Whatever Your Family Favs Are Of Both. If You Decide To Use Either Of My Rub Or Sauce Recipes, Please Feel Free To Add A Review To Those Recipes, As Well. This Recipe Is Just Basically A Technique To Baking Ribs Indoors. I Hope You Enjoy These Easy, No Fuss Ribs. *note: Ribs, Rub & Sauce Measurements Are Only Estimates... I Just Buy Them, Rub Them, Sauce Them And Eat Them! :)

Time: 3h45m

Yield: 4 serving(s)

Number Of Ingredients: 3

  • Pre-heat oven to 250* F.
  • Season all sides of the ribs with your favorite rub.
  • Using a 13x9x2 baking dish (or most likely a larger 15x11x2), place the ribs into the pan, do not over crowd. If using Baby Back slabs, place bone side facing up. If using individual Country Style (St. Louis), lay on their side.
  • Cover the baking dish with foil and place on center rack of pre-heated oven. Bake for approximately 2 1/2 - 3 hours (depending on the size of the ribs you are using).
  • Remove the ribs from oven and drain any grease from dish; reserving the foil for later use (waste not, want not). Flip the ribs over (meaty side up) and slather with your favorite BBQ sauce and return the dish to the oven (un-covered) for an additional 30 minutes.
  • Once done, remove the ribs to a platter, loosely tent the platter with the reserved foil, and allow to rest for 10 minutes. (This step is important -- the resting period gives the ribs time to re-distribute their juices, just like a steak would).
  • Enjoy!
Nutrition Facts:

BABY BACK RIBS Ingredient:
  • 2 pounds pork baby back ribs
  • 1 (18 ounce) bottle barbecue sauce

Baby Back Ribs

Meat and Poultry Recipes , Pork , Pork Rib Recipes , Baby Back Ribs

Author: Kheffn

These Are Tender And The Meat Falls Right Off The Bone. Generally, People Think Of Baby Back Ribs As A Meal They Would Only Order When At A Restaurant, But They Are So Easy To Make At Home. This Recipe Could Not Be Any More Simple.

Time: 10h30m

Yield: 4

Number Of Ingredients: 2

  • Tear off 4 pieces of aluminum foil big enough to enclose each portion of ribs. Spray each piece of foil with vegetable cooking spray. Brush the ribs liberally with barbeque sauce and place each portion in its own piece of foil. Wrap tightly and refrigerate for at least 8 hours, or overnight.
  • Preheat oven to 300 degrees F (150 degrees C).
  • Bake ribs wrapped tightly in the foil at 300 degrees F (150 degrees C) for 2 1/2 hours. Remove from foil and add more sauce, if desired.
Nutrition Facts:

Calories 696.9 calories, Carbohydrate 45.7 g, Cholesterol 170.1 mg, Fat 37.4 g, Fiber 0.8 g, Protein 43.2 g, SaturatedFat 13.6 g, Sodium 1607.2 mg, Sugar 32.8 g

  • 1/2 cup all purpose flour
  • 1/4 cup cornstarch
  • 1/2 teaspoon garlic salt
  • 4 7-ounce center-cut pork loin rib chops (each about 3/4 inch thick)
  • Vegetable oil (for frying)

Pan-fried Pork Chops

Fall , Peanut Free , Tree Nut Free , Soy Free , Dinner , Bon Appétit , Winter , Pork , Fry , Pork Chop , Pan-Fry , Sugar Conscious , Dairy Free , No Sugar Added

An Easy Pan-fried Pork Chops Recipe.

Yield: Makes 4 servings

Number Of Ingredients: 5

  • Mix flour, cornstarch and garlic salt in medium bowl. Sprinkle pork chops with salt and pepper. Dredge pork chops in flour mixture (do not shake off excess).
  • Pour enough vegetable oil into heavy large skillet to reach depth of 1 inch. Heat oil to 350°F. Fry pork chops in oil until golden brown and cooked through, about 5 minutes per side
Nutrition Facts:

  • 1/2 cup all-purpose flour
  • 1/4 cup cornstarch
  • 1/2 teaspoon garlic salt
  • 4 center-cut pork chops, apprx 3/4 inch thick
  • vegetable oil (for frying)

Pan Fried Pork Chops

main-dish , Pork

Author: Marie

I Have Been Searching For Years For A Foolproof Method Of Cooking Pork Chops And Finally Found It. These Are Wonderfully Moist And Very Tasty. This Is A Bon Appetit Recipe And I Found It On The Epicurious Web Site.

Time: 25m

Yield: 4 serving(s)

Number Of Ingredients: 5

  • Mix flour, cornstarch and garlic salt.
  • Sprinkle pork chops with salt and pepper.
  • Dredge chops in flour mixture and shake off excess.
  • Pour enough oil into large skillet to reach depth of 1/2" to 1".
  • Heat oil to 350 degrees.
  • Fry chops in oil until golden about 5 minutes per side.
  • Note: I found they cooked much quicker.
  • Avoid overcooking or they will be dry.
Nutrition Facts:

Calories 541.2, Fat 25.4, SaturatedFat 9.2, Cholesterol 151.5, Sodium 137.8, Carbohydrate 19.5, Fiber 0.5, Sugar 0.1, Protein 54.5

  • 1 tablespoon olive oil
  • 1 pound (1/2-inch thick) pork chops
  • kosher salt to taste
  • freshly ground black pepper
  • 1 cup barbeque sauce
  • ½ cup brown sugar
  • 2 limes, juiced
  • 1 teaspoon garlic powder
  • 1 tablespoon chopped parsley, or to taste

Pan-fried Pork Chops With Sweet Bbq Sauce

Main Dish Recipes , Pork , Pork Chop Recipes , Pan Fried

Author: Terryhongzs

Pork Chops Are Cool Again And This Version Is Addictive And Ready In 15 Minutes.

Time: 15m

Yield: 2

Number Of Ingredients: 9

  • Heat olive oil in a large skillet over medium heat. Season pork chops on both sides with salt and pepper. Add pork chops to hot oil in the skillet in a single layer and cook until golden, 2 to 3 minutes per side.
  • Meanwhile, whisk barbecue sauce, brown sugar, lime juice, and garlic powder together in a bowl for the 'crack' sauce. Pour sauce over golden pork chops and bring to a boil. Reduce heat to medium, cover, and simmer until pork shops are cooked through, 4 to 5 minutes. Garnish with parsley.
Nutrition Facts:

Calories 796 calories, Carbohydrate 107.8 g, Cholesterol 130.3 mg, Fat 18.3 g, Fiber 3 g, Protein 50.8 g, SaturatedFat 4.7 g, Sodium 1698.7 mg, Sugar 87.4 g

  • 2 tablespoons olive oil
  • 8 ounces pancetta or thick bacon, diced
  • 4 large eggs, at room temperature
  • 1 cup (2 1/2 ounces) freshly grated Parmigiano-Reggiano cheese
  • 1 teaspoon freshly ground black pepper
  • Kosher salt
  • 1 pound spaghetti

Spaghetti Alla Carbonara

Gourmet , Egg , Winter , main-dish , Pork , Pasta , Quick & Easy , Pasta Sides , Sauté , Parmesan

Author: Marc Murphy

Time: 20m

Yield: 4 to 6 servings

Number Of Ingredients: 7

  • In a large saute pan, heat the oil over medium heat until shimmering. Add the pancetta and cook until it is browned and the fat has rendered, about 5 minutes. Reduce the heat to the lowest setting and keep warm.
  • In a large bowl, mix together the eggs, cheese, and pepper until uniform. Set aside.
  • Fill a large pot with water and add enough salt so the water tastes like seawater. Bring the water to a boil. Add the pasta and cook according to the directions on the package until al dente. Reserve 1 cup of the pasta cooking liquid.
  • Drain the pasta, transfer to the bowl with the egg mixture and add the pancetta, along with all the fat from the pan. Toss the pasta with the egg-cheese mixture and the pancetta until the eggs are cooked and the pasta is coated and creamy, about 1 minute. Serve immediately.
Nutrition Facts:

  • 4 slices bacon
  • 1 (8 ounce) package cream cheese, softened
  • 1 cup mayonnaise
  • 8 ounces Swiss cheese, shredded
  • 2 green onions, finely chopped
  • 4 buttery round crackers, crushed

World's Best Bacon Cheese Dip

Meat and Poultry Recipes , Pork , Cheese , Appetizers , Bacon

Author: Kamryn

Hot Delicious Dip Is Always A Hit. Makes Your Taste Buds Go Crazy! Serve Warm With Your Choice Of Crackers.

Time: 25m

Yield: 16

Number Of Ingredients: 6

  • Place bacon in a large skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside.
  • In a small bowl, mix the cream cheese with mayonnaise until smooth. Stir in Swiss cheese, onions, and bacon. Place bowl in microwave, and cook 2 minutes. Remove, and stir well. Return to microwave, and cook 2 to 4 minutes more. Sprinkle crushed crackers on top. Serve warm with crackers.
Nutrition Facts:

Calories 238.6 calories, Carbohydrate 2.3 g, Cholesterol 38.4 mg, Fat 23.1 g, Fiber 0.1 g, Protein 5.9 g, SaturatedFat 8.3 g, Sodium 213.4 mg, Sugar 0.5 g

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