Years ago it was really a difficult process to make a set of tender pork ribs. We used to pare boil, then smoke them slowly on the barbecue and yet they still didn’t come out tender.
But all of that has changed. These days there is nothing to making a tender rack of ribs at home – even in your oven as we are doing here. Simple season the ribs with your favorite seasoning and bake for an hour at 350° F. Test for doneness with a thermometer in center of meat and it should be 165° F. For a visual check, the meat should be just beginning to pull from the bones. But do use the thermometer for your food safety.
Ingredients:
- 1 Rack Baby Back Pork Ribs (we cut in half for 2 servings)
- 1-2 tbsp McCormick Mesquite Grill Seasoning (or your other favorite smoked seasoning)
Directions:
- Preheat oven to 350° F.
- If desired, cut rack of ribs in half
- Place ribs in a shallow baking pan and sprinkle seasoning evenly over them.
- Bake for 1 hours (or until internal temperature is 165° F.
Serve with cole slaw and/or potato salad.
We like to have breakfast sausage every once in a while. Yet often the brands at the grocer are laden with fat. We do know of 
We started our homemade breakfast patty sausage using store bought ground pork. According to the nutrition facts on the pork, the amount of fat per 1/4 pound of ground pork is 22g which is 34% of the daily value. Readers might think that value is high, but that amount is for a 4 ounce serving. The typical fat content of packaged breakfast sausage is 22g per 2 oz serving, so the fat in our homemade pork sausage is about half of the fat in prepared sausage. The proof of this is in the picture above of our sausage cooking in the skillet. Take a look closely and you’ll see that there is no excess fat around the sausage. Keep in mind too, that we’re using store bought ground pork and the butcher just can’t resist the opportunity to get $4.00 a pound for fat. If we ground our own pork, and removed all of the visible fat then we could easily have cut the fat in half again.
The name scrapple was derived from the the word scraps. Originally scrapple was created to make use of the scraps of hog left over after butchering and certainly it still is. It’s made by boiling neck bones in seasoned water along with other odd parts of the hog for a few hours until the meat falls off of the bones. The meat is chopped up, and then mixed with seasoned cornmeal mush, and baked until firm. Here’s a 
Some folks are turned off by thinking about what goes into scrapple, and consider it nasty food. But nothing could be further from the truth. It’s a tasty meat dish that makes for change of taste in your breakfast meals. The official ingredient list on the package of Rapa Scrapple lists: Pork Stock, Pork Livers, Pork Fat, Pork Snouts, Corn Meal, Pork Hearts, Wheat Flour, Salt and Spices. It is not a low fat food though and like sausages needs to be eaten in moderation. According to the Nutrition Facts, each serving of scrapple contains 8g or 12% daily value of fat. That’s not lean, but is only a fraction of the fat found in fat dogs (hot dogs) which many labels state the daily value of fat at 38% [and don’t even look at the label on a package of bacon if you’re concerned about the fat in scrapple].That said, I try to eat right, and so I may eat scrapple only once every 2 to 3 months.
Scrapple can’t be rushed, nor cooked in the microwave. It needs to be pan fried until the bottom has browned, and turned only once, and cooked until the bottom on the other side has browned too. If you turn the scrapple too early, then the slice with fall apart (it is made with corn meal so will be a rather mushy mess in this case). If you cook scrapple too long, then the outside will be hard, and the inside will be mushy which makes it difficult to eat. Our picture here of the cooked scrapple shows the right level of browning. The outside is brown, and yet still soft enough to cut with a fork.
Want something that’s quick to make on a weeknight, and yet has great flavor and nutrition; then try this recipe for Cajun Seasoned Pork Chops. In only takes about 20 minutes to cook the chops, and meanwhile you’re making the pasta salad, which is a jiffy when made with 
Enjoying a delicious Hawaiian flavored pork ribs recipe on a cold winters night congers memories of warm tropical nights in the islands. Flavored with pineapple, ginger and garlic, these ribs are very tasty and it is a simple recipe for a weeknight as long as the ribs are thawed.
For some reason when December comes around our thoughts turn to cooking slow cooked foods for dinner. Some of our favorite slow cooked foods are beef stew, beef vegetable soup, chicken soup, and chuck roast and we make those all of the time. We wanted to make something different, and there were some very nice boneless pork ribs at the grocery store this week. We bought the boneless pork ribs with the idea of grinding up the pork to make pork meatballs. Since the grocer is too often tempted to get some value from the waste fat and toss extra fat into the grinder, we try to grind our own meat, as we are sure to leave out as much fat as possible. As it turns out, when we got home the ribs were just too nice to be turned into meatballs and we decided to make Country Boneless Pork Ribs with them instead.
If you’re looking for a simple recipe, that cooks fast, and is tasty, consider this recipe for Italian Mustard Pork Chops. It’s so easy to make, and they’re something to enjoy. Honestly, before someone told us to try this recipe, we had never considered seasoning pork chops with mustard or Italian seasoning. But the flavor of these is simply delicious. We grilled our pork chops, but these could either be pan fried or broiled instead.
Today we felt like slow cooking on the barbecue, and decided to make a genuine Carolina Pork Loin. We chose a 3 pound pork loin for our roast — instead of the typical pork butt [pork shoulder] roast most typical of this recipe. Our choice of a pork loin over pork butt was mostly because of the lower fat in the pork loin. The pork butt will shred better, but as you can see below the pork loin made a great pulled pork sandwich. Chose the roast the suits your taste and diet. We lean toward the leaner cuts of meat.
Chop the pork roast into 1/2″ to 3/4″ size chunks using a heavy meat cleaver. A cleaver is the best method of doing this task.