January 2016 - Page 3 of 6 - Garden Seeds and Honey Bees

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Sticky Pork Loin Country Style Ribs

*4-5 pounds Pork Loin Country Style Ribs

*1-2 13 ounce bottles Lemon Lime Soda, add 2 the bottles if you want extra sauce

*1 cup Ketchup

*1 13 ounce bottle Apricot Preserves

*1/8 teaspoon Red Pepper Flakes for extra heat, optional

*1/4 cup low sodium Soy Sauce

*1/4 cup Yellow Mustard

*4 large Garlic Cloves, peeled, pressed or minced

*1 tablespoon freshly grated Ginger Root

*2 Chipotle Peppers in Adobo Sauce, finely chopped, use only 2 unless you like it really spicy

*Kosher Salt and fresh ground black pepper to taste

**Favorite hot sauce, add after cooking ribs to the leftover sticky sauce for individual servings, optional

In a stock pot filled with water (2/3 full) on medium heat, add the pork loin country style ribs and bring to a boil and boil for 1-1 1/2 hours to remove excess fat. (Add extra water if needed to cover all ribs.)

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In a mixing bowl add: Ketchup, preserves, red pepper flakes, soy sauce, yellow mustard, garlic, ginger, chipotle peppers and salt and pepper to taste and mix together. Then place mixture into refrigerator until ready to add to the top of the boiled ribs in the crock-pot.

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Remove the ribs from the stock pot using tongs and place the ribs in a crock-pot (with liner for easy clean-up). Then add the lemon lime soda.

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Pour over the sticky sauce mixture onto the ribs in the crock-pot.

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Cook the ribs on low heat for 4-6 hours or until they are very tender almost ready to fall apart. Then using the tongs again place the crock-pot cooked ribs onto a foil covered half baking sheet spacing at least 1 inch apart.

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Note: Make a cornstarch slurry if needed to thicken rib drippings (3 tablespoons cornstarch to 3 tablespoons water mix in a small bowl). Remove the drippings from the crock pot into a skillet and add slurry as need to a slightly thicken sauce on medium low heat. I didn’t really need to do the slurry, mine was thick enough to baste/brush the ribs.

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Baste/brush the ribs with the some of the remaining sticky sauce and bake them in a pre-heated 375*F. oven for 15 minutes and then baste them again and bake for another 15 minutes. Repeat this process again if desired, twice was plenty for me.

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**With the remaining sauce, spoon the sauce into small dipping dishes for each person to dip their ribs. This is where you want to let each person add the hot sauce to their taste. Enjoy!!!

Recipe adapted from Food Network Ree Drummund

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Have a great day!

Lindy

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Peperoncini Beef Sandwiches

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*2 pound Chuck Roast, frozen and thawed in refrigerator

*1 16.9 ounce bottle Dr. Pepper

*1 can 14.5 ounce low sodium Beef Broth

*1-2 teaspoon Deverel’s seasoning or seasoned salt of your choice

*1/4 teaspoon Fresh Ground Pepper

*1 large or 2 medium Onions Red or White or Yellow, sliced in strips

*1 teaspoon freshly chopped rosemary or dried, to taste

*1 16 ounce jar Peperoncini (Peppers)

*6 Sub Sandwich Rolls, butter and toasted

Sea Salt to taste after cooking

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Note: Our roasts are usually always frozen, so we cook them this way quite often. Note: If concerened about safety thaw in refrigerator before cooking in crock pot.

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Place the above ingredients in a crockpot except for the rolls (set on low for 6-8 hours or on high for 4-6 hours or until fork tender) with liner for easy clean-up.

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Option: You can also sear the roast before cooking and sauté the onions in a couple of teaspoons of extra light olive oil in the pot you seared the beef and cook in the crockpot 6 hours on low for 4 hours or high or until for tender.

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Remove the cooked roast from the crockpot and shredded apart with two forks into bite sizes pieces. Then add back to the crockpot to keep to keep warm until ready to serve.

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On toasted rolls add slices of provolone cheese to the bottoms of each sub sandwich roll and add the cooked shredded beef, onions and peperoncini’s.

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Use some of the cooked juices from the beef drippings for dipping sandwiches your into, if desired.

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