#82 Slow Roasted Ribs

Dry Rub

Roaster

With fried potatoes and corn!

Dry Rub

1/4 cup brown sugar

1 teaspoon garlic salt

1 teaspoon onion salt

2 teaspoons paprika

1 teaspoon cumin

1 teaspoon oregano

1/2 teaspoon garlic powder

1/2 teaspoon pepper

1/2 teaspoon cayenne

Mix together in a small bowl.   Cut a rack of pork ribs into manageable pieces (about 3)  Rub the dry rub on both sides of the ribs and then refrigerate for a couple of hours.  Broil the ribs, both sides to brown.  Put in a roaster and roast in the oven at 225 degrees for about 4 or 5 hours.  Remove from oven and let it rest for about 10-15 minutes.  Brush on your favorite BBQ sauce and cut into serving sized pieces.

#51 Bread Dumplings

Never Fail Bread Dumplings

2 c. flour

2 tsp. salt

2 tsp. baking powder

2 eggs

1/2 c. milk

2 slices bread (cubed)

2 tsp. dried parsley (optional)

Stir together flour, salt and baking powder in a bowl.  Lightly whisk together eggs and milk in a seperate bowl.  Add dry ingredients and bread to wet ingredients.  Mix together until well blended.  Divide dough into halves and roll lightly in flour.  Set dough aside for one hour.  Cook in boiling water for 10 minutes on each side.  Slice and serve with gravy.

#34 Filled Ham & Cheese Rolls

Ingredients:

6 crusty sourdough sandwich rolls, split
Mayonnaise
2 cups chopped cooked ham
2 tablespoons sweet pickle, finely chopped
2 tablespoons sweet pickle juice
1 teaspoon prepared mustard
2 cups cheddar cheese
6 green onions, including some tender green tops, thinly sliced
2 tablespoons chopped black olives

Directions:

Ham Filling:
In a medium bowl combine Ham, pickle, pickle juice, mustard and 3 tablespoons mayonnaise.
Cheese Filling:
In a medium bowl combine cheese, green onions, olives and 3 tablespoons mayonnaise.

Preheat oven to 350 degrees. Spread cut sides of rolls lightly with mayonnaise. On bottom half of the rolls, spread a layer of ham filling, then a layer of cheese filling. Replace tops of rolls. Wrap sandwiches in aluminum foil and bake until warmed through, 15-20 minutes.

These were fabulous!!! Matt & I were so surprised by the awesome flavor. I did not use the sweet pickle or juice because Matt doesn't like it. You can probably use a little less Mayo if you want. I also used part cheddar and part colby jack.

#28 Shredded Pork Sandwiches

Ingredients:

1 bottle of BBQ Sauce
~3 lbs of pork (I used boneless ribs)

Directions:

Pour a small amount sauce on bottom of slow cooker. Add the pork and pour the rest of the sauce over top. Cook on low for 6-8 hours. When it is done shred the pork with a fork.

Put on hamburger buns with a slice of cheese. I also used more BBQ sauce on the buns. You could probably use less sauce in the slow cooker, it just depends on the amount of pork you have.

Best served with seasoned fries!

#8 Tasty Pork Ribs

8 bone-in country-style pork ribs (the big ones!)
1 cup ketchup
1 cup barbecue sauce
1/4 cup packed brown sugar
1/4 Worcestershire sauce
1 tablespoon balsamic vinegar
1 tablespoon molasses
1 garlic clove, minced
2 tablespoons dried minced onion
1 teaspoon Cajun seasoning
1 teaspoon ground mustard
1/2 teaspoon salt
1/4 teaspoon pepper

Place ribs in a 5-qt. slow cooker, Combine remaining incredients; pour over ribs. Cover and cook on low for 6-7 hours or until meat is tender. Yield: 8 servings.

**I let it cook longer and the meat was falling off the bones tender. It was very good, and Paul requested I make it again. Probably tomorrow.

From Taste of Home magazine Feb/March 2008