An easy no fuss soup for your crockpot or on the stovetop.
Pork chops in Dijon mustard sauce with tarragon and sour cream, served over egg noodles. A quick French-inspired skillet dinner with a creamy, tangy pan sauce.
Italian-style pork tenderloin roasted and marinated in balsamic vinegar, rosemary, sage, and pink peppercorns. A make-ahead dish that gets better up to 3 days in the fridge.
Pork loin braised in tangy tomatillo and serrano chili sauce with nopalitos and fresh cilantro. A traditional Mexican-style green chili stew with bright, herby heat.
Ribbe is Norway's traditional Christmas Eve pork roast: a slab of belly ribs scored, salted overnight, then roasted slowly to crackling crisp skin and tender meat.
Three-step BBQ pork spareribs: broiled, slow-cooked upright 8 hours in the crockpot, chilled overnight, then basted with sauce and grilled. Fall-off-the-bone tender with a sticky finish.
Pecan wood smoked BBQ pork ribs rubbed with seasoning and slow-smoked at 220 degrees for 3 to 4 hours. Basted with barbecue sauce only in the last 20 minutes for a sticky glaze.
Six-hour smoked pork ribs basted with tangy barbecue sauce, vinegar, and sparkling water for tender meat with caramelized edges.
Honey-wine smoked ribs glazed with a reduced Madeira wine, honey, Dijon mustard, and Worcestershire sauce. Pre-smoked pork ribs finished on the grill with a sticky, caramelized coating.
Czarnina is a traditional Polish duck soup: a dark, sweet-and-sour broth of duck or goose with pork ribs, dried prunes and cherries, soured with vinegar and enriched with cream. Served with egg noodles or dumplings.
Grilled lamb rib chops with a port and blackberry reduction sauce spiced with cardamom, clove, and jalapeno. An elegant dinner with a sweet-heat berry glaze.
This is a great drink for quenching your thirst on a hot summer night. Goes well with pork ribs.
Hickory-smoked pork ribs marinated in cider vinegar and garlic salt, grilled over charcoal, then dunked in a warm BBQ-and-steak sauce with molasses. Backyard classic.
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