Baby Back Ribs ~with a Crockpot Start

Baby Back Ribs

When preparing ribs,

allow approximately one pound per person.

Sprinkle a generous amount of pork rub onto the rack of ribs.

My advice is to smell the open container of seasonings...

if it smells good, it will taste good.

This summer I started precooking our ribs in my crockpot.

(Don't forget your liner!)

I stand the ribs upright and curl the rack to fit the crockpot.

I added about a fourth of an inch of water 

to the bottom of the crockpot so the ribs don't dry out.

Cook on high for 2 1/2 to 3 hours,

turn to low and continue to cook until tender, another 3 hours.

Since everyone's crockpot is a little different,

these times may vary slightly.

Lay flat on a baking sheet to transfer to your grill.

Brush on your favorite barbeque sauce.

Start with the meaty side up and grill for 5 to 7 minutes.

Brush on more sauce to taste.

Turn and grill 5 more minutes.

Cook to your desired degree of doneness.

Some of you may recall my post for Bar-be-Que Ribs from 

four years ago.

I had pre-cooked the ribs in the oven instead of the crockpot.

Click here to check out that option.

Pork Carnitas

Pork Carnitas

1 bone-in pork roast, 6 to 8 pounds

1 tbsp. coarse salt

1 tbsp. ground cumin

1 tbsp. ground black pepper

1 tbsp. dried oregano

2 tsp. ground cinnamon

1 tsp. cayenne pepper

6 to 8 cloves garlic, smashed

1 can diced tomatoes

2 cups liquid, beef stock, juice, or beer

Trim excess fat from the pork.

Remember to prepare your slow cooker with a liner.

Mix the herbs and spices.

Place all ingredients in the slow-cooker. Cook on low for 8+ hours.

The meat is done when it falls off the bone.

Let the roast cool enough to handle.

Shred the meat.

For Carnitas Tacos

Tortillas

Sour Cream

Cilantro

Radishes

Pineapple

Red Onion

Lime wedges

Prepare accompaniments.

Warm tortillas.

I used a little olive oil in my skillet.

Assemble with shredded pork and toppings of your choice.

Weekend Brunch~Biscuits and Gravy

Old Farmhouse Sausage Gravy

12 oz. pork sausage

1/3 cup all purpose flour

1/2 tsp. salt

1/4 tsp. black pepper

3 cups milk

Break up the pork sausage and 

cook over medium heat until no pink remains.

When making a roux, 

have everything measured and ready to go.

Here we are making a double batch, so I'm adding some butter.

Remove the browned sausage,

prepare the roux,

and return sausage to the pan.

Homemade Biscuits are the best.

Serve Sausage Gravy over Biscuits.

It's a perfect weekend brunch.

Danish Meatloaf

from my Dining with the Danes cookbook

Meatloaf

2 lb. ground pork

3 tbsp. dried bread crumbs

1/2 tsp. pepper

1/2 tsp. ground ginger

1/2 tsp. mustard powder

1 egg

2 tbsp. minced onion

1/4 cup chicken stock

8 slices bacon

1 cup  chicken stock

1/2 cup heavy cream

Preheat the oven to 450 degrees.

Mix the ground pork with the bread crumbs,

 the spices, egg, onion and 1/4 cup chicken stock.

Shape the meat mixture into an oblong loaf 

and place in a greased baking dish.

Cover with the bacon slices.

Brown the loaf in the oven for 15 minutes.

Reduce the temperature to 350 degrees. 

Pour the stock and cream over the meatloaf.

Roast for another 40-45 minutes.

Suggested accompaniment:

Hasselback potatoes, applesauce and jelly.

Today is the Grand Opening day of the Old Farmhouse team's

Spring Celebration.

Click here to see all of their new creations.