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Pork Recipes

Baby Back Ribs

2 pounds pork baby back ribs
1 (18 ounce) bottle barbecue sauce

Tear off 4 pieces of aluminum foil big enough to enclose each portion of
ribs. Spray each piece of foil with vegetable cooking spray. Brush the ribs
liberally with barbeque sauce and place each portion in its own piece of
foil. Wrap tightly and refrigerate for at least 8 hours, or overnight.
Preheat oven to 300F. Bake ribs wrapped tightly in the foil for 2 1/2 hours. Remove from foil and add more sauce, if desired.

Baked Pork and Beans

2 (15 ounce) cans baked beans with pork
1/2 cup packed brown sugar
1/2 onion, chopped
1/2 cup ketchup
1 tablespoon prepared mustard
1 teaspoon Worcestershire sauce
1 teaspoon red wine vinegar
salt and pepper to taste
2 slices bacon

Preheat oven to 350F. In a 9x9 inch baking dish, combine the pork and beans, brown sugar, onion, ketchup, mustard, Worcestershire sauce and vinegar and season with salt and pepper to taste. Top with the bacon slices. Bake at 350F for 1 hour, or until sauce is thickened and bacon is cooked.

Baked Pork Chops

6 pork chops
1 teaspoon garlic powder
1 teaspoon seasoning salt
2 egg, beaten
1/4 cup all-purpose flour
2 cups Italian-style seasoned bread crumbs
4 tablespoons olive oil
1 (10.75 ounce) can condensed cream of mushroom soup
1/2 cup milk
1/3 cup white wine

Preheat oven to 350F. Rinse pork chops, pat dry, and season with garlic powder and seasoning salt to taste. Place the beaten eggs in a small bowl. Dredge the pork chops lightly in flour, dip in the egg, and coat liberally with bread crumbs.
Heat the oil in a medium skillet over medium-high heat. Fry the pork chops 5 minutes per side, or until the breading appears well browned. Transfer the chops to a 9x13 inch baking dish, and cover with foil. Bake in the preheated oven for 1 hour.
While baking, combine the cream of mushroom soup, milk and white wine in a medium bowl. After the pork chops have baked for an hour, cover them with the soup mixture. Replace foil, and bake for another 30 minutes.

Barbecue Ribs

4 pounds pork spareribs
1 cup brown sugar
1/4 cup ketchup
1/4 cup soy sauce
1/4 cup Worcestershire sauce
1/4 cup rum
1/2 cup chile sauce
2 cloves garlic, crushed
1 teaspoon dry mustard
1 dash ground black pepper

Preheat oven to 350F. Cut spareribs into serving size. Wrap ribs in double thickness of foil and bake for 1 1/2 hours. Unwrap and drain drippings. Combine in a bowl: brown sugar, ketchup, soy sauce, Worcestershire sauce, rum, chile sauce, garlic, mustard and pepper. Pour over ribs. Marinate at room temperature for 1 hour or refrigerate overnight. Bake for 30 minutes, basting with sauce or grill for 30 minutes, 4 inches above coals turning and basting.

Barbeque Pork

2 1/2 pounds pork shoulder
1/2 cup chopped onion
1 clove garlic, minced
1/4 cup brown sugar
1 teaspoon dry mustard
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 cups ketchup
1/4 cup Worcestershire sauce

Cut boneless pork shoulder crosswise into 1/4 inch slices. Partially
freezing it will make slicing easier. To cook on a stove top: In Dutch
oven or large saucepan combine pork, onion, garlic, brown sugar, dry
mustard, salt, pepper, ketchup and Worcestershire sauce; mix well. Bring to
boil and reduce heat. Cover and simmer, stirring occasionally, 2 1/2 to 3
hours, or until pork is tender. To cook in a slow cooker: Combine pork,
onion, garlic, brown sugar, dry mustard, salt, pepper, ketchup and
Worcestershire sauce; mix well. Cover and cook on low setting, stirring
occasionally, for 6 to 8 hours or until the meat is tender.

Fruity Grilled Pork Tenderloin

1 pound pork tenderloin
6 ounces black cherry soda
1/3 cup packed brown sugar
1/4 cup soy sauce
1/3 cup plum jam

Combine soy sauce, brown sugar and jam in saucepan over low heat; cook
until well combined. Set aside 1/4 cup of mixture to use as a baste (to
thicken add more jam) place remaining sauce in a zippered plastic bag with
the soda and pork tenderloin. Marinade in the refrigerator for at least 4
hours or overnight. Prepare grill for medium heat. Oil grate, and place
tenderloin on grill . Cook for 15 to 20 minutes, until caramelized, basting
with the reserved sauce. Let meat rest for 5 minutes and then slice into 1/4
inch thick medallions and serve.

Herbed Pork And Apples

1 teaspoon dried sage
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 teaspoon dried marjoram
salt and pepper to taste
6 pounds pork loin roast
4 tart apples - peeled, cored, cut into 1 inch chunks
1 red onion, chopped
3 tablespoons brown sugar
1 cup apple juice
2/3 cup real maple syrup

In a small bowl, combine the sage, thyme, rosemary, marjoram, salt and
pepper. Rub over roast. Cover, and refrigerate roast for 6 to 8 hours, or
overnight. Preheat oven to 325F.
Place roast in a shallow roasting pan, and bake in the preheated oven for 1 to 1 1/2 hours. Drain fat. In a medium bowl, mix apples and onion with brown sugar. Spoon around roast, and continue to cook for 1 hour more, or until the internal temperature of the roast is 160F.
Transfer the roast, apples and onion to a serving platter, and keep warm.
To make the gravy, skim excess fat from meat juices. Pour drippings into a medium heavy skillet. Stir in apple juice and syrup. Cook and stir over medium-high heat until liquid has been reduced by half, about 1 cup. Slice the roast, and serve with gravy.

Honey Garlic Ribs

4 pounds pork spareribs
1/2 cup honey
1/4 cup soy sauce
1/4 cup distilled white vinegar
2 cloves garlic, minced
2 tablespoons brown sugar
1 teaspoon baking soda
1 teaspoon garlic salt

Preheat oven to 375F. Slice the ribs into individual pieces. In a large bowl, combine the honey, soy sauce, vinegar, garlic and brown sugar. Stir until honey and sugar are completely dissolved, then stir in the baking soda. The mixture will begin to foam. Transfer ribs to the bowl, and turn to coat.
Cover a cookie sheet with foil, and arrange the ribs meat side up on the sheet. Pour excess sauce over all, and sprinkle with the garlic salt.
Bake for 1 hour, turning every 20 minutes.

Pork Roast With Thyme

5 pounds pork roast, trimmed
3 cloves garlic, sliced
1 teaspoon salt
1/2 tablespoon ground black pepper
3 bay leaves
1/2 cup cider vinegar
1 teaspoon dried thyme

Preheat oven to 325F. With a small knife, pierce top of roast. Force garlic slices into the cuts. Sprinkle the roast with salt and pepper. Place bay leaves in the bottom of the roasting pan, and set roast on top of bay leaves, fat side up. Mix vinegar and thyme in a small bowl, and pour over the top of the roast. Bake in the preheated oven 3 hours, or until an internal temperature of 160F is reached. Using a baster or spoon, baste the drippings over the roast
frequently while it is cooking. Let the roast rest for 10 minutes when done
before slicing.


1 lemon, juiced
1/4 cup olive oil
1/4 cup soy sauce
1 teaspoon dried oregano
3 cloves crushed garlic
4 pounds pork tenderloin
2 green bell pepper, cut into 1 inch pieces
2 yellow onions, cubed

In a large plastic or glass bowl, mix together lemon juice, olive oil, soy
sauce, oregano, and galic. Add pork, onions, and green pepper; stir to coat.
Cover, and refrigerate for 2 to 3 hours. Preheat grill for medium high
heat. Slide pork, pepper, and onion onto skewers. When a fine gray ash
covers the coals, begin grilling the kabobs. Cook about 10 to 15 minutes
total; turn the skewers frequently.

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