Balsamic, Rosemary and Garlic Marinade

Here's one of my favorite marinades to use on our homegrown pork chops:

1/4 cup Olive Oil
1/4 cup Balsamic Vinegar
Salt
Pepper
Pinch of Rosemary (crush it up before you add it to your recipes to release more flavor if using dried)
2-3 Garlic cloves minced

Marinate over desired meat for 1 hr or more.  This is so delicious on pork chops, my kids think we are eating steak!  We had this last night for dinner, and I was going to take a picture after the chops were cooked, but our grill decided to go on high on it's own and left one side pretty charred!

Slow Cooker Pork with Brown Sugar, Apples and Carrots

Country Style Pork Ribs:

This recipe is not only very easy, it's so delicious!  The pork was so tender, and the carrots tasted like candied carrots from cooking with the brown sugar all day. 




Ingredients:

• pork loin roast, pork chops, country style pork ribs 2-3 lbs
• 2 clove garlic, halved
• salt and pepper
• garlic powder
• 1 1/3 cups brown sugar, divided
• 1 tablespoon Dijon mustard
• 1 tablespoon balsamic vinegar
• 1/2 apple, sliced
• 2 cups carrots

Directions:

1. Sprinkle with garlic powder, salt and pepper, then prick the roast all over with a fork or skewer.
2. In a cup or bowl, combine 1 cup of the brown sugar, the mustard, and vinegar. Rub all over the roast.
3. Place roast in the slow cooker on top of a bed of carrots and garlic cloves, cover and cook on LOW for 5 hours.
4. Take the remaining 1/3 cup brown sugar; Spread over the top of the roast. Place finely diced apple over atop the roast. Cover and continue cooking on LOW for 1 hour longer.

Kansas City Style Pork Ribs

 

Ingredients

• 2 slabs pork spare ribs, 3 pounds each
• Kansas City Barbeque Sauce, recipe follows

Dry Rub:

• 2 cups brown sugar
• 1/2 cup dry mustard
• 1 tablespoon cayenne pepper
• 1 tablespoon smoked paprika
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon salt
• 2 teaspoons freshly ground black pepper

Directions

Remove the thin white membrane off of the bone-side of the ribs. Mix together the brown sugar, dry mustard, cayenne, paprika, garlic powder, onion powder, salt and pepper in a small bowl. Massage the rub into the ribs and let sit for 1 hour or up to overnight.

If cooking on the grill, place the ribs meat-side down next to medium-hot coals that are about 225 degrees F. The indirect heat will cook them slower, making them tender. Allow to cook for 1 hour. Turn ribs every half hour and baste with the Kansas City Barbeque Sauce. Cook until the ribs are tender, about 3 to 4 hours.
If cooking indoors, place in a roasting pan with a rack. Slather the ribs with the Kansas City Barbeque Sauce and tent a piece of aluminum foil over them. In a preheated 350 degrees F. oven, place the ribs, basting with the sauce every 30 minutes and removing the foil for the last 30 minutes and cooking until fork tender, about 2 1/2 to 3 hours.

Kansas City Barbeque Sauce:

• 2 tablespoons vegetable oil
• 1 (about 2/3 cup)small onion, finely diced
• 3 cups water
• 1 cup (2 (6-ounce) cans) tomato paste
• 1/2 cup brown sugar
• 2/3 cup apple cider vinegar
• 1/4 cup molasses
• 1/2 teaspoon cayenne pepper
• 1/4 teaspoon smoked paprika
• 1 teaspoon salt
• 1 teaspoon freshly ground black pepper

In a small sauce pot on medium-high heat, heat the oil and add the onion, cooking until translucent.

Add the remaining ingredients in a large bowl and mix together. Add to sauce pan and let simmer for 30 to 45 minutes. Use to baste the pork spare ribs.
Yield: 3 cups

Recipe Courtesy of Food Network.