Crockpot BBQ Ribs


This is something my mother used to make when I was little. For a long time I wouldn’t make it, but then I’d be stationed in another state and get homesick, so I’d find myself making it. It’s always funny to me how you find yourself making things because you miss them, or you miss someone and that recipe reminds you of the good times. You suddenly just don’t feel so alone anymore. We’re home now, family lives close by. I still catch myself making this dish, because it brings back very fond memories.

This is the crockpot I use. I love this because I can program it and come back later. You should check this out guys!

BBQ sauce

Country style ribs

Add to the crockpot and cook on low for 8 hours.


Sausage and Potatoes


I totally used the bbq seasoning. Honestly, I thought it was going to be gross. I’m really weird about bbq. I ended up really liking the recipe. It was very good. My siblings who are the worlds most pickiest twin duo even liked it. To my surprise, they tried it. When they were babies, I was a teenager. I used to try to get them to eat new things, but they never would. So now every time they try something new and they like it I feel like I’ve just scored a huge win. This recipe is deemed picky eater approved. Try it!

2 packs of smoked sausage

1/2 teaspoon a1 mesquite rub or Montreal seasoning

4-5 potatoes

1/4 onion thinly diced

Olive oil

Heat a small amount of oil in a cooker. Add potatoes. Add seasoning. Add onion. Cover. Let cook. Slice Smoked Sausage in about 1/4 inch pieces. Throw in meat. Recover and cook until hot.


Best Country Pork Roast


If I post a pork recipe, you know that it has to be a good recipe.  I really liked this recipe. The only thing I’d do different with this is not use dried rosemary. I would use fresh and make sure it’s nicely chopped up. Otherwise you get hard pieces of rosemary and it’s just not great.  I really think that you will enjoy this recipe!

What you need:

2 cans Chicken broth

1/4 cup all purpose flour

1/2 medium onion

1 teaspoon salt

1/2 teaspoon pepper

3 Tablespoons salt

2 cloves garlic

Olive oil

1/2 teaspoon Rosemary

1/2 teaspoon Thyme

Add a little olive oil to pan and brown pork on all sides. Add sliced onions to the pan using the remaining olive oil. Remove onions. Add the spices and garlic and stir until fragrant. remove from pot. Add about 4 tablespoons of butter to the pot and add flour. Once you mix this stir until browned. Add the chicken broth until it makes a thinner gravy mixture. Add onions and spice mix. Once gravy mixture is finished place pork into a dish and cover in gravy. Cook at 350 degrees until pork is well done. Make sure to ladle with gravy every so often. Let rest for about 15 minutes before cutting. I served rice with mine and it was great!


Best Ribs ever


I love this recipe. This is another one of those recipes that I’m not quiet sure where I got it from. I had just wrote it down and threw it in my recipe folder with plans of trying it later. When I did try it later, it quickly ended up being a family favorite. I’ve made it a few dozen times. My family begs for this to be made in the summer months. I’ve already got requests to make it again soon!

3/4 cup apple juice

1/2 cup beer

1/2 cup olive oil

1/4 cup dark brown sugar

1 Tablespoon Worcestershire sauce

1 Tablespoon Garlic

1 teaspoon salt

1 teaspoon thyme

1 teaspoon pepper

1/2 teaspoon cayenne pepper

Add the brown sugar, olive oil, apple juice and canola oil to a bowl.

Add Worcestershire sauce.

Add salt. Add garlic.

Add thyme…

Add pepper.

Add cayenne.

Put in a baggy…

Add the meat. Make sure to rotate halfway through marinating process…YUM!

Pork, Uncategorized

Cantonese Spare Ribs


When we were stationed at Fort Leonard Wood I found a book in the library which had this recipe. I wish I could find this book. It had so many good recipes, but they were all lost except this one. This recipe is FANTASTIC! Please make sure you make it. It got me through some hard times. It was our first real duty station. I had no family, no friends…I was so alone. I dealt with it by taking my child to the library for story time and I’d grab a cookbook and go home and cook! It was a good memory.

4 lbs country ribs or spare ribs

1 cup orange marmalade

3/4 cup water

1/3 cup soy sauce

2 cloves garlic

1/2 teaspoon ginger

dash of pepper

In a roasting pan place ribs meat side down. Roast uncovered in a 450 degree oven for 30 minutes. Drain fat. Turn meat over to meat side up. Reduce oven temperature to 350 degrees and roast uncovered for 60 minutes. Drain fat. I generally remove the pork into a separate plate at this point to make mixing easier. Mix all ingredients in roasting pan and replace ribs and ladle juices over ribs. Roast uncovered for 30 minutes until tender. Make sure to spoon sauce over ribs often.

Pork, Uncategorized

Spicy Orange Glazed Pork Chops


When you see pork on my page, you know that I must like it. The reason for this is because I’m not a huge pork fan. I love sausage and ham, but any other kind of pork is just meh. I think it’s because pork can get dry really fast if you don’t cook it just right. Thirty extra seconds can be the difference between moist and dry. I have been really trying to broaden my horizons with pork. I don’t know exactly what it is about this recipe, but it just blends so well together.

4 pork chops
1 teaspoon plus 1 tablespoon oil
salt and pepper
1 teaspoon ground cumin
1/2 teaspoon sugar
2 garlic cloves, minced
1/8 teaspoon red pepper flakes
3/4 cup orange juice

Rub each pork chop with 1/4 teaspoon oil and sprinkle with salt, pepper and cumin.
Sprinkle one side of each pork chop with 1/8 teaspoon sugar. Place chops sugared side down in a large non stick skillet and press meat into pan. Cook without moving over medium heat until lightly browned. About 6 minutes. Turn and reduce heat to low. Cover and cook until center registers 145-150 degrees about 6 minutes.
Transfer pork to a plate and tent with foil while making the sauce. Add remaining oil, garlic, pepper flakes to the empty plan and cook about 30 seconds.
Add juice and let simmer until slightly thickened about 5 minutes.
Add juices from platter and cook an additional 1 minute.
Season with salt and pepper. Pour sauce over pork and serve.

Pork, Uncategorized

Morton Sea Salt Rub?


Today is the mother in law’s birthday….I had hubby ask her what she wanted for dinner and she said ribs. My go to recipe for ribs is a marinade that takes all day. I had two hours until dinner time. What’s a girl to do??

I decided to do a rub. Normally, I make the rub for it, but I just wasn’t feeling it today.  I wanted to do something easy enough. I spent five minutes looking at rubs and marinades. Finally I told the husband “we’ve never tried this before…let’s just do it!?” He agreed. So I bought this bad boy.

I’m shocked how good this rub is. I rubbed it on and threw it in the oven with my ribs covered. I did this for an hour or so. When I took them out they were so tender. I put on some BBQ sauce and put it back in under broil for literally 2 minutes. She LOVED it. Said it was better than most she’d eaten.

Happy birthday to my Mother in Law!18834312_10154643591760895_120238153_n