Pineapple Glazed Pork Ribs

Fall off the bone, tender, extremely flavorful and different from your normal barbecue ribs.

Ingredients:
Baby Back Ribs, brushed with sesame oil and salt and pepper, sprinkle LIGHTLY with chinese 5 spice.

Pineapple Glaze:
2 TBSP. unsalted butter
1 pineapple, peeled and cubed
1 cup soy sauce
1/2 cup teriyaki sauce
1/4 cup hoisin sauce
1/4 cup chili sauce
3 TBSP. rice wine vinegar
1/4 cup brown sugar
1 red chili, thinly sliced (or 1 TBSP. red chili paste)
2 tsp. minced garlic
2” piece of ginger, peeled and chopped

Arrange the ribs in a single layer in a pan.  Cover with oil and sprinkle spices.  Cover with tinfoil and bake at 300 for 3 hours.

In the last 30 minutes of roasting time, baste the ribs with some of the glaze.  When the ribs are done, the pork will pull away from the bone.  Before serving, baste the ribs with more glaze and place them under the broiler for a few minutes to give it a crust.

For the glaze:  In a saucepan over medium heat, melt the butter and add the pineapple chunks; saute for 3 minutes.  Add remaining ingredients.  Bring to a slow simmer and cook, stirring until thickened, about 20 minutes.  Once it is thick, pour the glaze into a blender and puree until smooth.

To serve, sprinkle w/sesame seeds and chopped cilantro, if desired.

Sweet and Sour Pork

Sweet and Sour is always a hit. Who doesn't like it? After all, it's like eating candy! My kids aren't a huge fan of peppers, but covered in the sauce they eat everything!2 lb. pork, cut into bite size chunks

2 tsp. salt

1/2 tsp. sugar

2 tsp. soy sauce

2 eg whites

4 green onions, chopped

1 cup cornstarch

Cut up the pork and place all the ingredients and the pork in a ziploc bag. Coat the meat really well. Refrigerate meat mixture at least 1 hour. Then add 1 cup cornstarch to the bag and coat the meat evenly. Let sit for 10 minutes to absorb some of the coating. Brown in oil in a frying pan until browned and meat is fully cooked. Do not overcook.

6 stalks celery, cut in chunks

2 medium green bell peppers

2 medium red bell peppers

Sugar to taste (approx. 1/2 tsp.)

salt to taste (approx. 1/4 tsp.)

1 tbsp. oil

Add oil to frying pan and saute the vegetables until crisp tender. Add meat and pour sauce mixture over the top. Add cornstarch and water mixture and simmer until thickened. Serve over rice.

Sauce:

2 cups water

1/2 tsp. salt

1 1/2 cups sugar

2/3 cup apple cider vinegar

1/2 cup ketchup

1 tsp. soy sauce

16 oz. can pineapple chunks, undrained

4 TBSP. cornstarch

1/2 cup water

Combine sauce ingredients (except the cornstarch and water) and bring to a boil. Pour over the meat and vegetables. Combine the water and cornstarch and slowly add to the meat and vegetables and simmer until thickened.

Glazed Pork

This is a great tasting glaze! We followed the instructions as they are written here, but I have to tell you, for me the flavor wasn't quite strong enough. So I actually took the pork chops and dumped the glaze on top in a pan and covered it with tinfoil and baked it in the oven on low heat 225 for an hour just to tenderize it further and soak up more of the glaze. It was delicious. Next time I'm just going to dump it right in my crockpot and cook it over a pork roast. I think it would be great on chicken too. Ingredients:
1 cup brown sugar, firmly packed
1 cup apple juice
8 tablespoons vegetable oil
2 tablespoon soy sauce
1 teaspoon ground ginger
salt and pepper to taste
4 teaspoons cornstarch
1 cup water
6 boneless pork chops

Directions
1. Preheat an outdoor grill for high heat.
2. In a small saucepan, combine brown sugar, apple juice, oil, soy sauce, ginger, salt , and pepper. Bring to boil. Combine water and cornstarch in small bowl, and whisk into brown sugar mixture. Stir until thick.
3. Brush grate lightly with oil before placing pork chops on the grill. Cook over hot coals for 10 to 12 minutes, turning once. Brush with sauce just before removing chops from grill. Serve with remaining sauce.

Tortelini Soup

This isn't actually a "new" recipe for our family, but it is a well-loved one. I was going to grill something for dinner, but with all the clouds and rain, it just seemed more of a soup day. And this sounded good and good it was! We love it served with scones, but I was too lazy to make them tonight, so we just had garlic bread from the grocery store.1 pkg. three cheese tortelini
1 1/2 pkg. Jimmy Dean Sausage - sage flavor
1 medium onion, chopped
1 zucchini, chopped and quartered
4 carrots, chopped
5 1/2 cups water
5 tsp. chicken bouillon paste or 5 cubes
1 tsp. basil
1 bay leaf
1 big can crushed tomatoes, undrained
2 small cans diced tomatoes, drained
1/2 tsp. salt
Pepper to taste

Instructions:
Brown the sausage and saute the onion. Pour all ingredients (except the tortelini) in a pan. Add sausage and onion. Put the tortelini in about 10 minutes before serving. Make sure the soup mixture had come to a boil, then put the tortelini in and turn the soup down.

Sweet Glazed Pork

INGREDIENTS:

2 TBSP. olive oil
2 lb. pork tenderloin, cut into 3/4" thick slices
4 cloves garlic
Green onions, sliced
2 cans Campbells condensed Golden Mushroom Soup
2 cans (15oz.) sliced peaches in juice, drained, reserving the juice
6 TBSP soy sauce
4 TBSP. honey
1/2 cup pecan halves, toasted and broken into large pieces
Hot cooked rice

Heat oil in skillet. Add pork and cook until well browned on both sides. Add garlic and onions to skillet and cook and stil until tender. Stir in soup, peach juice, soy sauce and honey and bring to a low boil. Cook 5 minutes until soup mixture is slightly reduced. Turn heat to low and simmer until pork is tender. Stir in pecans. Serve pork and sauce with rice. Sprinkle with additional green onion if desired.