CRIS BBQ PORK CHOPS
CRIS BBQ PORK CHOPS
Yield: 4 servings
4 – 1” bone-in pork chops
S & P TT (to taste)
Cumin
Chili powder
Onion powder
Garlic powder
½ c coffee, brewed – cold or hot
BBQ Sauce – your favorite
METHOD
Salt and pepper both sides of pork chops and set aside. Heat a med sized saucepan on med high heat. Put a small amount of oil in the pan and put pork chops in pan; do not crowd pan and let LIGHTLY brown on both sides. Remove from pan and set on a plate; season with cumin (lightly), chili powder, and garlic and onion powders on one side only. Pour coffee into pan and loosen browned ‘bits’ in the bottom of the pan. Place chops in pan, 1 at a time and put a small amount of the BBQ sauce on each chop while layering in pan. Cover and cook on top of stove for 1 hour or place in the oven and cook at 350 degrees for 45 minutes or until tender done. Enjoy ~!
Source: SBC Recipes
Plasing: Lucy Valensky / WATERTAND RESEPTE VIR OUD EN JONK
CRIS BBQ PORK CHOPS
Yield: 4 servings
4 – 1” bone-in pork chops
S & P TT (to taste)
Cumin
Chili powder
Onion powder
Garlic powder
½ c coffee, brewed – cold or hot
BBQ Sauce – your favorite
METHOD
Salt and pepper both sides of pork chops and set aside. Heat a med sized saucepan on med high heat. Put a small amount of oil in the pan and put pork chops in pan; do not crowd pan and let LIGHTLY brown on both sides. Remove from pan and set on a plate; season with cumin (lightly), chili powder, and garlic and onion powders on one side only. Pour coffee into pan and loosen browned ‘bits’ in the bottom of the pan. Place chops in pan, 1 at a time and put a small amount of the BBQ sauce on each chop while layering in pan. Cover and cook on top of stove for 1 hour or place in the oven and cook at 350 degrees for 45 minutes or until tender done. Enjoy ~!
Source: SBC Recipes
Plasing: Lucy Valensky / WATERTAND RESEPTE VIR OUD EN JONK
GOLDEN BAKED PORK CUTLETS
Pork Tender loin cut into cutlets (sure any pork chops will work too)
3/4 cup dry breadcrumbs
1 teaspoon sugar
3/4 teaspoon paprika
1/2 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
2 tablespoons canola oil
1 large egg white, lightly beaten
4 teaspoons cornstarch
Preheat oven to 200°C
In a shallow dish, combine breadcrumbs, sugar, paprika, onion powder and salt.
Drizzle oil over mixture and mash together with a fork until completely incorporated.
In another shallow dish, lightly beat egg white with a fork.
Sprinkle cornstarch over the pork slices and pat to coat evenly on both sides.
Dip the pork into the egg, then press into the breading mixture until evenly coated on both sides.
Place a baking sheet coated with nonstick spray in the oven for 5 minutes to heat up.
Remove the hot baking sheet and carefully place the pork on.
Place back in the oven and bake until just barely pink in the center (around 140 to 145 degrees on a meat thermometer), about 13 to 16 minutes.
Bron: welcome Home
Plasing: Henriette Wessels
3/4 cup dry breadcrumbs
1 teaspoon sugar
3/4 teaspoon paprika
1/2 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
2 tablespoons canola oil
1 large egg white, lightly beaten
4 teaspoons cornstarch
Preheat oven to 200°C
In a shallow dish, combine breadcrumbs, sugar, paprika, onion powder and salt.
Drizzle oil over mixture and mash together with a fork until completely incorporated.
In another shallow dish, lightly beat egg white with a fork.
Sprinkle cornstarch over the pork slices and pat to coat evenly on both sides.
Dip the pork into the egg, then press into the breading mixture until evenly coated on both sides.
Place a baking sheet coated with nonstick spray in the oven for 5 minutes to heat up.
Remove the hot baking sheet and carefully place the pork on.
Place back in the oven and bake until just barely pink in the center (around 140 to 145 degrees on a meat thermometer), about 13 to 16 minutes.
Bron: welcome Home
Plasing: Henriette Wessels
CHILLI SPICED PORK CHOPS
Ingredients:
3/4 cup seasoned bread crumbs
3 tablespoons chili powder
1/2 teaspoon seasoned salt
1 egg
1/4 cup fat-free milk
6 bone-in pork rib chops
Directions:
In a shallow bowl, combine the bread crumbs, chili powder and seasoned salt.
In another shallow bowl, combine the egg and milk.
Dip chops in egg mixture, then coat with crumbs.
Transfer to a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray.
Bake at 350°(180°C) for 20-25 minutes or until meat thermometer reads 160°. Yield: 6 servings.
Bron: Texas Recipe
Plasing: Henriette Wessels
3/4 cup seasoned bread crumbs
3 tablespoons chili powder
1/2 teaspoon seasoned salt
1 egg
1/4 cup fat-free milk
6 bone-in pork rib chops
Directions:
In a shallow bowl, combine the bread crumbs, chili powder and seasoned salt.
In another shallow bowl, combine the egg and milk.
Dip chops in egg mixture, then coat with crumbs.
Transfer to a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray.
Bake at 350°(180°C) for 20-25 minutes or until meat thermometer reads 160°. Yield: 6 servings.
Bron: Texas Recipe
Plasing: Henriette Wessels
PORK CURRY WITH BANANA TOPPING
Serves 4 - 6
30 ml olive oil
about 850 g pork cubes
1 large onion, coarsely chopped
2 cloves garlic, crushed
20 ml finely grated root ginger
20 ml medium curry powder
400 g can chopped tomatoes
250 ml coconut milk
15 ml chopped coriander leaves
salt and freshly ground black pepper to taste
20 ml cake flour
BANANA TOPPING:
200 ml (110 g) Snowflake cake flour
5 ml baking powder
1 ml salt
125 ml cooking oil
125 ml milk
1 extra-large egg
1 large banana, sliced
1. Heat oil in a heavy-based saucepan and fry pork until golden brown.
2. Add onion, garlic and ginger and sauté for about 2 minutes until soft. Add curry powder and fry for a few minutes until soft.
3. Add tomatoes, coconut milk, coriander leaves and seasoning. Simmer for about 15 minutes. Make a paste from cake flour and little water and thicken the sauce. Spoon into a medium ovenproof dish.
4. Topping: Sift flour, baking powder and salt together. Whisk oil, milk and egg, add to dry ingredients and whisk until smooth. Pour topping over pork mixture and bake in a preheated oven of 180 °C for about 20 – 25 minutes. Serve warm.
Bron: Snowflake
Plasing: Rista Greyvenstein / WATERTAND RESEPTE VIR OUD EN JONK
30 ml olive oil
about 850 g pork cubes
1 large onion, coarsely chopped
2 cloves garlic, crushed
20 ml finely grated root ginger
20 ml medium curry powder
400 g can chopped tomatoes
250 ml coconut milk
15 ml chopped coriander leaves
salt and freshly ground black pepper to taste
20 ml cake flour
BANANA TOPPING:
200 ml (110 g) Snowflake cake flour
5 ml baking powder
1 ml salt
125 ml cooking oil
125 ml milk
1 extra-large egg
1 large banana, sliced
1. Heat oil in a heavy-based saucepan and fry pork until golden brown.
2. Add onion, garlic and ginger and sauté for about 2 minutes until soft. Add curry powder and fry for a few minutes until soft.
3. Add tomatoes, coconut milk, coriander leaves and seasoning. Simmer for about 15 minutes. Make a paste from cake flour and little water and thicken the sauce. Spoon into a medium ovenproof dish.
4. Topping: Sift flour, baking powder and salt together. Whisk oil, milk and egg, add to dry ingredients and whisk until smooth. Pour topping over pork mixture and bake in a preheated oven of 180 °C for about 20 – 25 minutes. Serve warm.
Bron: Snowflake
Plasing: Rista Greyvenstein / WATERTAND RESEPTE VIR OUD EN JONK
PORK CHOP AND BAKED APPLE CASSEROLE
6-8 boneless pork chops, (I used a boneless pork loin roast, sliced in 1/2 inch thick chops.
2 tablespoons olive oil
1 tablespoon butter
1 can apple pie filling
1 box Stove Top original stuffing mix
Salt and pepper to taste
In a 9 x 13 inch greased baking dish, spread apple pie filling.
Melt two tablespoons of olive oil and 1 tablespoon of butter in a heavy skillet over medium high heat until sizzling.
Sprinkle both sides of the pork chops liberally with salt and pepper and sear both side quickly...about 2 minutes per side until brown and crusty.
Place pork chops over apples.
Prepare stuffing according to package directions and place over top of the chops.
Cover and bake in a 400°F (200°C) oven for about 30 minutes.
Then uncover and bake another 15 minutes until done.
Bron: Country Life
Plasing: Henriette Wessels
2 tablespoons olive oil
1 tablespoon butter
1 can apple pie filling
1 box Stove Top original stuffing mix
Salt and pepper to taste
In a 9 x 13 inch greased baking dish, spread apple pie filling.
Melt two tablespoons of olive oil and 1 tablespoon of butter in a heavy skillet over medium high heat until sizzling.
Sprinkle both sides of the pork chops liberally with salt and pepper and sear both side quickly...about 2 minutes per side until brown and crusty.
Place pork chops over apples.
Prepare stuffing according to package directions and place over top of the chops.
Cover and bake in a 400°F (200°C) oven for about 30 minutes.
Then uncover and bake another 15 minutes until done.
Bron: Country Life
Plasing: Henriette Wessels
FRENCH ONION PORK CHOP'S
Ingredients
4 boneless pork chops
2 packs of French onion soup mix
1/2 cup breadcrumbs
2 eggs
Directions
Preheat oven to 400 ° F (200°C).
In one pan, crack the egg and beat it. In another mix together the breadcrumbs and soup mix.
Coat the pork chops with the beaten egg, and then with the breadcrumb mixture; take care to coat
both sides.
Place pork chops on a baking sheet and bake for 20 minutes, flipping after 10 minutes
Bron: Country Style
Plasing: Henriette Wessels
4 boneless pork chops
2 packs of French onion soup mix
1/2 cup breadcrumbs
2 eggs
Directions
Preheat oven to 400 ° F (200°C).
In one pan, crack the egg and beat it. In another mix together the breadcrumbs and soup mix.
Coat the pork chops with the beaten egg, and then with the breadcrumb mixture; take care to coat
both sides.
Place pork chops on a baking sheet and bake for 20 minutes, flipping after 10 minutes
Bron: Country Style
Plasing: Henriette Wessels
PORK ROAST & CRISPY CRACKLING
PORK ROAST & CRISPY CRACKLING
serves 8
3kg leg of pork
3 tablespoons olive oil
2 tablespoons sea salt
DIRECTIONS:
Preheat oven to 220°C/400F.
Place the pork into a large roasting pan, rind side up. Using a sharp knife, score the rind at 1-cm intervals, cutting deeply almost into the fat layer.
Rub 2 tablespoons of the olive oil into the rind of the pork.
Rub the salt into the scored skin, getting into the slits of the score marks.
The fat under the skin reacts with the salt, making it puff up and crisp up. Drizzle the remaining 1 tablespoon oil in the pan and roast for 20 minutes.
Reduce the heat to 180°C/350F and cook for another 2 hours (or half hour per 500g).
Optional: For a great crackling, look for a good coverage of fat and rind. Pork cuts that are suitable for roasting include leg, rack, rolled loin and rolled shoulder.
Bron & Foto: 4 Ingredients
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
PORK ROAST & CRISPY CRACKLING
serves 8
3kg leg of pork
3 tablespoons olive oil
2 tablespoons sea salt
DIRECTIONS:
Preheat oven to 220°C/400F.
Place the pork into a large roasting pan, rind side up. Using a sharp knife, score the rind at 1-cm intervals, cutting deeply almost into the fat layer.
Rub 2 tablespoons of the olive oil into the rind of the pork.
Rub the salt into the scored skin, getting into the slits of the score marks.
The fat under the skin reacts with the salt, making it puff up and crisp up. Drizzle the remaining 1 tablespoon oil in the pan and roast for 20 minutes.
Reduce the heat to 180°C/350F and cook for another 2 hours (or half hour per 500g).
Optional: For a great crackling, look for a good coverage of fat and rind. Pork cuts that are suitable for roasting include leg, rack, rolled loin and rolled shoulder.
Bron & Foto: 4 Ingredients
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
GAMMON & APRICOT SAUCE
GAMMON & APRICOT SAUCE
INGREDIENTS:
1.5 kg Boneless Gammon
300 ml Red Wine
75 ml Honey
2 Bay Leaves
425 g Canned Apricots (Drained)
METHOD:
Place gammon in a dish.
Blend the wine and 30 ml of honey.
Add the bay leaves and pour over the gammon.
Cover and refrigerate for 360 minutes, turning occasionally.
Preheat the oven to 180° C.
Drain the marinade and set aside.
Wrap the gammon in a double layer of foil.
Place gammon in roasting dish and cook for 90-100 minutes.
Remove gammon from foil and leave to cool.
Remove the rind from the gammon and using a sharp knife cut a diamond pattern into the fat.
Increase oven temperature to 210° C.
Stud each diamond with a clove.
Spoon over the remaining honey.
Return the gammon to the oven for 40 minutes until brown.
Blend the apricots with 60 ml of water, place in a sauce pan and bring to boil.
Serve the gammon hot with the apricot sauce.
Bron: Eskort Limited
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
INGREDIENTS:
1.5 kg Boneless Gammon
300 ml Red Wine
75 ml Honey
2 Bay Leaves
425 g Canned Apricots (Drained)
METHOD:
Place gammon in a dish.
Blend the wine and 30 ml of honey.
Add the bay leaves and pour over the gammon.
Cover and refrigerate for 360 minutes, turning occasionally.
Preheat the oven to 180° C.
Drain the marinade and set aside.
Wrap the gammon in a double layer of foil.
Place gammon in roasting dish and cook for 90-100 minutes.
Remove gammon from foil and leave to cool.
Remove the rind from the gammon and using a sharp knife cut a diamond pattern into the fat.
Increase oven temperature to 210° C.
Stud each diamond with a clove.
Spoon over the remaining honey.
Return the gammon to the oven for 40 minutes until brown.
Blend the apricots with 60 ml of water, place in a sauce pan and bring to boil.
Serve the gammon hot with the apricot sauce.
Bron: Eskort Limited
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
HONEY MUSTARD GLAZED HAM
HONEY MUSTARD GLAZED HAM
INGREDIENTS:
1 (5kg) smoked, bone-in ham
1 cup honey
1/4 cup whole-grain mustard
1/4 cup packed dark brown sugar
4 tablespoons
unsalted butter (1/2 stick)
DIRECTIONS:
Heat the oven to 350°F (180°C) and arrange a rack in the lower third.
Remove any plastic packaging or netting from the ham.
Trim any excess fat from the ham, leaving about a 1/4-inch layer all over.
Set the ham aside to rest at room temperature for 30 minutes.
Line a baking sheet with several sheets of aluminum foil (it will make cleanup a lot easier).
Place the ham, cut side down, on the baking sheet and cover with a piece of parchment paper.
Tightly cover the ham and parchment paper with aluminum foil and bake for 45 minutes.
Meanwhile, combine remaining ingredients in a small saucepan over medium-low heat, stirring occasionally, until butter melts and brown sugar is completely dissolved, about 3 minutes.
Set aside and let cool to lukewarm (the glaze should be the consistency of room-temperature honey).
When the ham is ready, remove it from the oven and increase the oven temperature to 425°F (220°C) .
Discard the foil and parchment paper, and, using a sharp knife, score a 1-inch-wide diamond pattern (don’t cut more than 1/4 inch deep) over the entire ham.
Brush the ham with 1/4 of the glaze (about a generous 1/3 cup), return it to the oven, and bake uncovered for 15 minutes.
Remove from the oven, brush with another 1/4 of the glaze, and repeat every 15 minutes until all of the glaze has been used and a dark golden-brown crust has formed, about 55 to 60 minutes total.
Let the ham rest 20 to 30 minutes before slicing.
Bron: Texas Recipe
Plasing: Henriette Wessels
INGREDIENTS:
1 (5kg) smoked, bone-in ham
1 cup honey
1/4 cup whole-grain mustard
1/4 cup packed dark brown sugar
4 tablespoons
unsalted butter (1/2 stick)
DIRECTIONS:
Heat the oven to 350°F (180°C) and arrange a rack in the lower third.
Remove any plastic packaging or netting from the ham.
Trim any excess fat from the ham, leaving about a 1/4-inch layer all over.
Set the ham aside to rest at room temperature for 30 minutes.
Line a baking sheet with several sheets of aluminum foil (it will make cleanup a lot easier).
Place the ham, cut side down, on the baking sheet and cover with a piece of parchment paper.
Tightly cover the ham and parchment paper with aluminum foil and bake for 45 minutes.
Meanwhile, combine remaining ingredients in a small saucepan over medium-low heat, stirring occasionally, until butter melts and brown sugar is completely dissolved, about 3 minutes.
Set aside and let cool to lukewarm (the glaze should be the consistency of room-temperature honey).
When the ham is ready, remove it from the oven and increase the oven temperature to 425°F (220°C) .
Discard the foil and parchment paper, and, using a sharp knife, score a 1-inch-wide diamond pattern (don’t cut more than 1/4 inch deep) over the entire ham.
Brush the ham with 1/4 of the glaze (about a generous 1/3 cup), return it to the oven, and bake uncovered for 15 minutes.
Remove from the oven, brush with another 1/4 of the glaze, and repeat every 15 minutes until all of the glaze has been used and a dark golden-brown crust has formed, about 55 to 60 minutes total.
Let the ham rest 20 to 30 minutes before slicing.
Bron: Texas Recipe
Plasing: Henriette Wessels
HONEY & MUSTARD PORK CHOP'S
HONEY & MUSTARD PORK CHOPS
6 pork chops
salt and black pepper
60ml honey
60ml wholegrain mustard
60ml soya sauce
45ml lemon juice
10ml crushed fresh garlic
5ml dried crushed chillies
30ml oil
Season the pork chops with
salt and pepper.
DIRECTIONS:
Mix the honey, mustard, soya sauce, lemon juice, garlic and chillies together.
Place the chops into a dish suitable for marinating and pour the honey and mustard mixture over.
Marinate the chops for at least 30 minutes but preferably 24 hours.
Heat the oil and brown the chops on both sides.
Reduce the heat and pour half of the remaining marinade over the chops, turn around and cook on low heat for 5 minutes.
Pour the other half of the marinade over the chops, turn around and cook for another 5 minutes.
Serve immediately with cooked vegetables
Bron: PinkPolkaDot
Plasing; Henriette Wessels 29/05/2013
6 pork chops
salt and black pepper
60ml honey
60ml wholegrain mustard
60ml soya sauce
45ml lemon juice
10ml crushed fresh garlic
5ml dried crushed chillies
30ml oil
Season the pork chops with
salt and pepper.
DIRECTIONS:
Mix the honey, mustard, soya sauce, lemon juice, garlic and chillies together.
Place the chops into a dish suitable for marinating and pour the honey and mustard mixture over.
Marinate the chops for at least 30 minutes but preferably 24 hours.
Heat the oil and brown the chops on both sides.
Reduce the heat and pour half of the remaining marinade over the chops, turn around and cook on low heat for 5 minutes.
Pour the other half of the marinade over the chops, turn around and cook for another 5 minutes.
Serve immediately with cooked vegetables
Bron: PinkPolkaDot
Plasing; Henriette Wessels 29/05/2013
SMOTHERED PORK CHOPS
SMOTHERED PORK CHOPS
1 cup flour
2 Tbsp onion powder
2 Tbsp garlic powder
1 tsp red pepper
1 tsp salt
1/2 tsp black pepper
4 thin pork chops
2 Tbsp bacon fat
2 Tbsp
olive oil
2 cups buttermilk
DIRECTIONS:
Chopped fresh parsley or green onions, for garnish, optional
Mix together flour, onion powder, garlic powder, red pepper, salt, and black pepper in a pie plate.
Coat pork chops in flour mixture; shaking off the excess.
Over medium heat in cast iron skillet, melt bacon fat and oil together well.
Gently lay pork chops in skillet; fry about 5 minutes on each side until golden brown.
Remove pork chops from skillet.
Mix ½ cup flour mixture and buttermilk together well; pour into skillet, stir into hot fat; bring gravy to boil then reduce heat to simmer until nice and thick, stirring often.
Return pork chops to skillet; cover with gravy.
Simmer for 5 minutes or so until pork chops are cooked through.
Season with salt and pepper; garnish with chopped parsley or green onions if using, before serving.
Variation: May sauté onions and or mushrooms with pork chops and add to gravy mixture.
Bron: Granny's Favourite Cookbooks
Plasing & Foto: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
1 cup flour
2 Tbsp onion powder
2 Tbsp garlic powder
1 tsp red pepper
1 tsp salt
1/2 tsp black pepper
4 thin pork chops
2 Tbsp bacon fat
2 Tbsp
olive oil
2 cups buttermilk
DIRECTIONS:
Chopped fresh parsley or green onions, for garnish, optional
Mix together flour, onion powder, garlic powder, red pepper, salt, and black pepper in a pie plate.
Coat pork chops in flour mixture; shaking off the excess.
Over medium heat in cast iron skillet, melt bacon fat and oil together well.
Gently lay pork chops in skillet; fry about 5 minutes on each side until golden brown.
Remove pork chops from skillet.
Mix ½ cup flour mixture and buttermilk together well; pour into skillet, stir into hot fat; bring gravy to boil then reduce heat to simmer until nice and thick, stirring often.
Return pork chops to skillet; cover with gravy.
Simmer for 5 minutes or so until pork chops are cooked through.
Season with salt and pepper; garnish with chopped parsley or green onions if using, before serving.
Variation: May sauté onions and or mushrooms with pork chops and add to gravy mixture.
Bron: Granny's Favourite Cookbooks
Plasing & Foto: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
RIBS:
BAD TO THE BONE RIBS
INGREDIENTS:
2 racks (5 to 6 lbs total) pork back ribs
3 tablespoons sweet paprika
1 tablespoon plus 1 tsp onion powder
1 1/2 teaspoons salt
1/4 teaspoon pepper
1 tablespoon unsalted butter
1 head garlic, cloves removed, peeled and minced
1 1/4 cups ketchup
1/4 cup honey
2 tablespoons molasses or sugar
2 tablespoons Worcestershire sauce
1 tablespoon cider vinegar
1 tablespoon Dijon mustard
DIRECTIONS:
1. Pat ribs dry with paper towels. Combine paprika, 1 tbsp of the onion powder, the salt and pepper in a small bowl. Rub onto both sides of ribs. Place meaty side up on a baking sheet fitted with a wire rack. Cover tightly with aluminum foil and refrigerate overnight.
2. Heat oven to 150 deg C. Transfer foil-wrapped ribs directly to oven and bake at 150 degrees C for 3 to 3 1/2 hours or until fork-tender.
3. Meanwhile, melt butter in a small pot over medium-low heat. Add garlic and cook 2 minutes or until softened. Stir in ketchup, honey, molasses/sugar, Worcestershire, vinegar, mustard and remaining 1 tsp onion powder. Simmer 15 minutes until sauce thickens. Cover and set aside (see Note).
4. Remove ribs from oven. Increase temperature to 200 degrees C. Remove foil and brush ribs with 1 cup of the sauce. Return to oven, uncovered, and bake at 200 degrees for 10 to 15 minutes until sauce is bubbly.
5. Slice ribs and serve with remaining sauce alongside.
NOTE:
Sauce can be made a day ahead and refrigerated. Yield is approximately 1 2/3 cups.
Bron: Family Circle
Plasing : Petra Pretorius / WATERTAND RESEPTE VIR OUD EN JONK
INGREDIENTS:
2 racks (5 to 6 lbs total) pork back ribs
3 tablespoons sweet paprika
1 tablespoon plus 1 tsp onion powder
1 1/2 teaspoons salt
1/4 teaspoon pepper
1 tablespoon unsalted butter
1 head garlic, cloves removed, peeled and minced
1 1/4 cups ketchup
1/4 cup honey
2 tablespoons molasses or sugar
2 tablespoons Worcestershire sauce
1 tablespoon cider vinegar
1 tablespoon Dijon mustard
DIRECTIONS:
1. Pat ribs dry with paper towels. Combine paprika, 1 tbsp of the onion powder, the salt and pepper in a small bowl. Rub onto both sides of ribs. Place meaty side up on a baking sheet fitted with a wire rack. Cover tightly with aluminum foil and refrigerate overnight.
2. Heat oven to 150 deg C. Transfer foil-wrapped ribs directly to oven and bake at 150 degrees C for 3 to 3 1/2 hours or until fork-tender.
3. Meanwhile, melt butter in a small pot over medium-low heat. Add garlic and cook 2 minutes or until softened. Stir in ketchup, honey, molasses/sugar, Worcestershire, vinegar, mustard and remaining 1 tsp onion powder. Simmer 15 minutes until sauce thickens. Cover and set aside (see Note).
4. Remove ribs from oven. Increase temperature to 200 degrees C. Remove foil and brush ribs with 1 cup of the sauce. Return to oven, uncovered, and bake at 200 degrees for 10 to 15 minutes until sauce is bubbly.
5. Slice ribs and serve with remaining sauce alongside.
NOTE:
Sauce can be made a day ahead and refrigerated. Yield is approximately 1 2/3 cups.
Bron: Family Circle
Plasing : Petra Pretorius / WATERTAND RESEPTE VIR OUD EN JONK
STICKY ASIAN SPICED PORK RIBS
Serving: 4 | Prep: 15 min | Cooking: 25 min
Ingredients:
Pork Ribs 800 g
1 teaspoon Oil
1.5 teaspoons Chinese 5 Spice Powder
100 g Brown Sugar
1 tablespoon Tomato Puree
3 tablespoons Worcestershire Sauce
3 Garlic Cloves
4 Spring Onions
Method:
1 . Preheat the oven to 240°C/gas mark 9
2 . Combine the oil, one teaspoon of five-spice and one teaspoon of salt in a bowl
3 . Using clean hands, rub the mixture into the pork ribs. Season with pepper
4 . Slice between the bones to divide the pork into three pieces. Place each piece of pork, rind side up, in a roasting tray
5 . Put in the oven for 10 minutes or until rind starts to crackle
6 . Reduce oven to 200°C/gas mark 6 and cook for 15 minutes or until pork is just cooked through
7 .Meanwhile, add the sugar, remaining five spice, tomato puree, Worcestershire sauce, garlic and a 100ml of cold water in a saucepan and put on
a low heat
8 . Cook, stirring, for five minutes or until the sugar has dissolved
9 . Then increase the heat to high and bring to the boil. Simmer for 5-8 minutes, or until thickened
10 . Remove the pork ribs from the oven, drizzle with the marinade and the spring onions
11 . Place back in the oven or onto the braai for five minutes and serve sprinkled with the spring onions
Bron: Sasha Simpson
Plasing: Henriette Wessels
Ingredients:
Pork Ribs 800 g
1 teaspoon Oil
1.5 teaspoons Chinese 5 Spice Powder
100 g Brown Sugar
1 tablespoon Tomato Puree
3 tablespoons Worcestershire Sauce
3 Garlic Cloves
4 Spring Onions
Method:
1 . Preheat the oven to 240°C/gas mark 9
2 . Combine the oil, one teaspoon of five-spice and one teaspoon of salt in a bowl
3 . Using clean hands, rub the mixture into the pork ribs. Season with pepper
4 . Slice between the bones to divide the pork into three pieces. Place each piece of pork, rind side up, in a roasting tray
5 . Put in the oven for 10 minutes or until rind starts to crackle
6 . Reduce oven to 200°C/gas mark 6 and cook for 15 minutes or until pork is just cooked through
7 .Meanwhile, add the sugar, remaining five spice, tomato puree, Worcestershire sauce, garlic and a 100ml of cold water in a saucepan and put on
a low heat
8 . Cook, stirring, for five minutes or until the sugar has dissolved
9 . Then increase the heat to high and bring to the boil. Simmer for 5-8 minutes, or until thickened
10 . Remove the pork ribs from the oven, drizzle with the marinade and the spring onions
11 . Place back in the oven or onto the braai for five minutes and serve sprinkled with the spring onions
Bron: Sasha Simpson
Plasing: Henriette Wessels
FALL OFF THE BONE OVEN BAKED PORK SPARE RIBS
HOME MADE SWEET & SPICY BBQ SAUCE
1 rack of pork spareribs or baby back ribs
Commercial or homemade barbecue sauce (recipe at the bottom)
Dry Rub
•1 teaspoon garlic salt
•1 teaspoon cumin
•20 turns of the pepper grinder
•1 teaspoon paprika
•1 teaspoon chili powder
•1 teaspoon oregano
•1/4 teaspoon of white pepper
•1/4 cup of brown sugar
Instructions
Preheat oven to 250°F (120°C). Ribs will cook for a total time of 4 hours.
Combine all of the dry rub ingredients in a small bowl.
Prepare the rack by removing the membrane from the back of the ribs and cutting away that extra little flap of tough meat across the top - just discard that or save for another use.
Line a baking pan with aluminum foil.
On the bottom side of the ribs, sprinkle on a generous amount of the dry rub and rub it in.
Set the ribs on the baking pan with the seasoned side down, and apply the remaining dry rub on the top side.
Roast uncovered at 250°F (120°C) for 2 hours.
After the ribs have cooked for 2 hours, remove them and pour some of the sauce over the top of the ribs.
Using a brush, gently spread the sauce all over the ribs.
Cover the entire pan tightly with aluminum foil and return to the oven, baking for an additional 2 hours, or until the meat begins to pull away from the bone.
If you like, unwrap, brush with a bit of sauce and finish under the broiler for a minute or so.
When ready to serve, brush a little extra sauce on each serving but definitely serve with a side of sauce for dipping
HOME MADE BARBECUE SAUCE
Ingredients
•1 x 470gr can of tomato sauce
•1 tablespoon of tomato paste
•1/3 cup of Tomato Sauce
•3/4 cup of brown sugar
•10 turns of the pepper grinder
•1/2 teaspoon of McCormick Far East Sesame Ginger blend, optional
•1/2 teaspoon of Cajun seasoning
•1/2 teaspoon of cayenne pepper
•1/4 teaspoon of dry mustard
•1/4 teaspoon of turmeric
•1/4 teaspoon of onion salt
•1/4 teaspoon of garlic salt
•1/2 teaspoon of yellow mustard
•1/2 teaspoon of hot sauce
•1/2 teaspoon of Kitchen Bouquet
•1/2 teaspoon of Worcestershire sauce
•1/2 teaspoon of Liquid Smoke
•1 teaspoon of soy sauce
•2 tablespoons of pure cane syrup
Instructions
Combine all of the ingredients together and whisk to blend.
Cook's Note Add two tablespoons to 1/4 cup of Maker's Mark or Jack Daniels, for variety.
Can substitute pure maple syrup, sorghum syrup, or molasses, loosened with a bit of corn syrup.
Bron: Deep South Dish
Plasing; Henriette Wessels
1 rack of pork spareribs or baby back ribs
Commercial or homemade barbecue sauce (recipe at the bottom)
Dry Rub
•1 teaspoon garlic salt
•1 teaspoon cumin
•20 turns of the pepper grinder
•1 teaspoon paprika
•1 teaspoon chili powder
•1 teaspoon oregano
•1/4 teaspoon of white pepper
•1/4 cup of brown sugar
Instructions
Preheat oven to 250°F (120°C). Ribs will cook for a total time of 4 hours.
Combine all of the dry rub ingredients in a small bowl.
Prepare the rack by removing the membrane from the back of the ribs and cutting away that extra little flap of tough meat across the top - just discard that or save for another use.
Line a baking pan with aluminum foil.
On the bottom side of the ribs, sprinkle on a generous amount of the dry rub and rub it in.
Set the ribs on the baking pan with the seasoned side down, and apply the remaining dry rub on the top side.
Roast uncovered at 250°F (120°C) for 2 hours.
After the ribs have cooked for 2 hours, remove them and pour some of the sauce over the top of the ribs.
Using a brush, gently spread the sauce all over the ribs.
Cover the entire pan tightly with aluminum foil and return to the oven, baking for an additional 2 hours, or until the meat begins to pull away from the bone.
If you like, unwrap, brush with a bit of sauce and finish under the broiler for a minute or so.
When ready to serve, brush a little extra sauce on each serving but definitely serve with a side of sauce for dipping
HOME MADE BARBECUE SAUCE
Ingredients
•1 x 470gr can of tomato sauce
•1 tablespoon of tomato paste
•1/3 cup of Tomato Sauce
•3/4 cup of brown sugar
•10 turns of the pepper grinder
•1/2 teaspoon of McCormick Far East Sesame Ginger blend, optional
•1/2 teaspoon of Cajun seasoning
•1/2 teaspoon of cayenne pepper
•1/4 teaspoon of dry mustard
•1/4 teaspoon of turmeric
•1/4 teaspoon of onion salt
•1/4 teaspoon of garlic salt
•1/2 teaspoon of yellow mustard
•1/2 teaspoon of hot sauce
•1/2 teaspoon of Kitchen Bouquet
•1/2 teaspoon of Worcestershire sauce
•1/2 teaspoon of Liquid Smoke
•1 teaspoon of soy sauce
•2 tablespoons of pure cane syrup
Instructions
Combine all of the ingredients together and whisk to blend.
Cook's Note Add two tablespoons to 1/4 cup of Maker's Mark or Jack Daniels, for variety.
Can substitute pure maple syrup, sorghum syrup, or molasses, loosened with a bit of corn syrup.
Bron: Deep South Dish
Plasing; Henriette Wessels
FINGERLICKING HONEY GARLIC PLUMBED RIBS
3.250kg pounds pork baby back ribs
1 teaspoon dried thyme
2 teaspoons
dried oregano
2 teaspoons garlic powder
2 tablespoons salt
1 tablespoon ground black pepper
Sauce
Ingredients:
1 teaspoon dry mustard
2 tablespoons Worcestershire sauce
2 tablespoons soy sauce
2 tablespoons distilled white vinegar
1/2 cup steak sauce
3 tablespoons white wine
2 cloves crushed garlic
2 teaspoons ground black pepper
8 tablespoons plum sauce
360ml jar gourmet honey
3 tablespoons molasses or brown sugar
Method:
Set the ribs in a large pot with water and add the thyme, oregano, garlic powder, salt and pepper.
Cover the pot and bring to a boil and allow to it simmer for 40 minutes.
Remove the pot from the heat and set aside until the grilling is ready to commence.
Now mix together the sauce ingredients and blend well.
Remove ribs from its liquid and generously brush both sides with the sauce.
Barbecue the ribs 8 inches from the coals for about 20 minutes or until brown and crisp.
Continue to baste frequently while grilling.
Serve the meal with remaining sauce on top and whatever side dishes you would enjoy.
Bron: Signing off and pigging out
Plasing: Henriette Wessels
1 teaspoon dried thyme
2 teaspoons
dried oregano
2 teaspoons garlic powder
2 tablespoons salt
1 tablespoon ground black pepper
Sauce
Ingredients:
1 teaspoon dry mustard
2 tablespoons Worcestershire sauce
2 tablespoons soy sauce
2 tablespoons distilled white vinegar
1/2 cup steak sauce
3 tablespoons white wine
2 cloves crushed garlic
2 teaspoons ground black pepper
8 tablespoons plum sauce
360ml jar gourmet honey
3 tablespoons molasses or brown sugar
Method:
Set the ribs in a large pot with water and add the thyme, oregano, garlic powder, salt and pepper.
Cover the pot and bring to a boil and allow to it simmer for 40 minutes.
Remove the pot from the heat and set aside until the grilling is ready to commence.
Now mix together the sauce ingredients and blend well.
Remove ribs from its liquid and generously brush both sides with the sauce.
Barbecue the ribs 8 inches from the coals for about 20 minutes or until brown and crisp.
Continue to baste frequently while grilling.
Serve the meal with remaining sauce on top and whatever side dishes you would enjoy.
Bron: Signing off and pigging out
Plasing: Henriette Wessels