BBQ Spareribs Recipe

INGREDIENTS:
2-1/2 to 3 pounds pork spareribs, cut into serving pieces
1 medium sweet onion, finely chopped
1 cup catsup
1 (6 ounces) can tomato paste
1/4 cup vinegar
3 Tbsp packed brown sugar
2 Tbsp lemon juice
1 Tbsp Worcestershire sauce
1 tsp salt
2 tsp dry mustard
1/4 tsp pepper

Place spareribs in a crockpot.
Whisk together sweet onion, catsup, tomato paste, vinegar, brown sugar, lemon juice, Worcestershire sauce, salt, dry mustard, and pepper until smooth.

Pour the barbecue sauce even over the spareribs and cover. Cook 6-8 hours or until done.

Country-Cured Ham Recipe

INGREDIENTS:
1 country ham
Water
Cloves
Brown sugar
Bread crumbs

PREPARATION:
A day or two before you plan to serve the ham, place in a very large oval kettle, sawing off hock, if necessary, to fit ham in.

If ham is very salty, salt crystals will be visible. Cover with cool water and let stand 24 hours at room temperature, changing the water 3 to 4 times. If ham is not salty, change soaking water 1 to 2 times. Next day, scrub ham well under running tepid water to remove any mold and pepper. Wash well again in tepid water. Place ham on a rack in the same large kettle, add cool water to cover, cover, and bring to a boil over high heat. Skim froth from surface, re-cover, adjust heat so water stays at a slow simmer and cook 25 to 30 minutes per pound or until fork tender and bone feels loose; cool ham in cooking liquid. Preheat oven to 350 degrees F. Lift ham from liquid, peel off rind, and trim fat to 1/2-inch. Score in a crisscross pattern and stud with cloves. Pat on a thick glaze (brown sugar and bread crumbs is the traditional glaze for Smithfield and Virginia ham). Place ham glaze side up on a rack in a shallow roasting pan and bake, uncovered, 45 minutes or until glaze is nicely browned. Transfer ham to serving platter and let cool at least 20 minutes before serving. In the South, these hams are served at room temperature (or chilled), but almost never hot. When carving, slice paper thin.

PORK SHOULDER STEAKS IN PAPRIKA SAUCE

2 lbs. pork shoulder steaks
1/2 c. all-purpose flour
2 tsp. salt
1 tsp. paprika
2 tbsp. butter
1/2 lb. sliced fresh mushrooms
1 c. beef broth or water
1 (16 oz.) can whole or wedged tomatoes with juice
1 c. sour cream

1. Coat pork with a mixture of 1/4 cup of flour, salt and paprika.
2. Heat butter in skillet. Brown meat on both sides. Remove to heavy casserole with cover as they are done.
3. Add mushrooms to pan. Cook until browned over medium heat. Pour over meat in casserole.
4. Add broth to skillet and scrap up brownings. Pour over meat.
5. Pour tomatoes over pork. Cover.
6. Bake at 300 degrees for 1 hour. check for tenderness. Return to oven for another 1/2 hour, if necessary.
7. Drain juices from meat. Mix 1/2 cup juices with remaining 1/4 cup flour. Stir until smooth. Mix with remaining juices, heat to boiling. Cook until thickened.
8. Add sour cream. Pour over meat. Serve immediately

Ham Hock and Beans

Recipe Summary:
Prep Time: 5 minutes
Cook Time: 2 hours 15 minutes
Yield: 8 to 10 servings

2 tablespoons vegetable oil
8 medium smoked ham hocks, about 4 ounces each
2 cups chopped onions
1 pound dried navy white beans
Freshly ground black pepper
2 bay leaves
10 cups water
Salt

In a medium Dutch oven with a lid, over medium heat, add the oil. When the oil is hot, sear the ham hocks in batches, until brown, about 4 to 6 minutes. Remove the ham hock and set aside. Add the onions. Season with pepper. Saute for 2 minutes. Stir in the beans and bay leaves. Season with pepper. Saute for 1 minute. Add the reserved ham hocks and water. Bring to a boil and reduce the heat to medium low and simmer for 2 hours, or until the meat falls of the bone and the beans are creamy. Remove the bay leaves and season with salt and pepper.

Pronto Saucy Pork Chops Pasta Skillet

Prep Time: 5 min

Total Time: 15 min

Makes: 4 servings

Take 1 can (14-1/2 oz.) diced tomatoes, undrained and 1/2 lb. (8 oz.) of your favorite uncooked bite-size pasta and mix & match your recipe from these options...

4 boneless pork chops (1 lb.)
1 cup peas, 1 cup sliced carrots (about 2 medium)
1/2 cup KRAFT Zesty Italian Dressing, divided, 1 cup KRAFT Shredded Cheddar Cheese

Then follow our 3 simple steps:
COOK pasta as directed on package.
MEANWHILE, cook meat in 2 Tbsp. of the dressing in large skillet 5 min. or until meat is browned on both sides, turning after 3 min. Stir in tomatoes, vegetables and remaining 6 Tbsp. dressing. Bring to boil. Reduce heat to medium; simmer 10 min. or until meat is cooked through and vegetables are crisp-tender.
TOP with cheese; cover. Let stand 2 to 3 min. or until cheese is melted. Serve over hot drained pasta.

KRAFT KITCHENS TIPS
Jazz It Up For a nice presentation, simply slide the meat, vegetables and sauce out of the skillet onto the cooked pasta.Make Ahead Get a head start on the next night's meal. Cook and drain 1 lb. of pasta. Use half for this recipe, then cool the remaining pasta and toss with a little olive oil. Store in a resealable plastic bag in the refrigerator to enjoy another night.