Fix-It and Forget-It Pink Cookbook (75 page)

¼ cup water

1 cup pineapple syrup (reserved from pineapple chunks)

¼ cup cider vinegar

1 Tbsp. soy sauce

2 cups pineapple chunks

1. Place pork strips in slow cooker.
   
2. Add green pepper, onion, carrots, and pickles.
   
3. In bowl, mix together brown sugar and cornstarch. Add water, pineapple syrup, vinegar, and soy sauce. Stir until smooth.
   
4. Pour over ingredients in slow cooker.
   
5. Cover. Cook on Low 5-7 hours. One hour before serving, add pineapple chunks. Stir.
   

Serve over
buttered noodles
with an additional dash of
vinegar
or
garlic
to taste.

Mrs. Paul Gray

Beatrice, NE

4-lb. country-style spareribs, cut into serving-size pieces

10¾-oz. can tomato soup

½ cup cider vinegar

½ cup brown sugar

1 Tbsp. soy sauce

1 tsp. celery seed

1 tsp. salt

1 tsp. chili powder

dash cayenne pepper

1. Place ribs in slow cooker.
   
2. Combine remaining ingredients and pour over ribs.
   
3. Cover. Cook on Low 6-8 hours.
   
4. Skim fat from juices before serving.
   

Betty Moore

Plano, IL

Renee Shirk

Mount Joy, PA

¾-1 cup vinegar

½ cup ketchup

2 Tbsp. sugar

2 Tbsp. Worcestershire sauce

1 garlic clove, minced

1 tsp. dry mustard

1 tsp. paprika

½ tsp. salt

¹
/
₈
tsp. pepper

2 lbs. pork spareribs

1 Tbsp. oil

1. Combine all ingredients except spareribs and oil in slow cooker.
   
2. Brown ribs in oil in skillet. Transfer to slow cooker.
   
3. Cover. Cook on Low 4-6 hours.
   

Michele Ruvola

Selden, NY

2 Tbsp. instant minced onion

1 tsp. crushed red pepper

½ tsp. ground cinnamon

½ tsp. garlic powder

3 lbs. pork loin back ribs, cut into serving-size pieces

1 medium onion, sliced

½ cup water

1½ cups barbecue sauce

1. Combine onion, red pepper, cinnamon, and garlic powder. Rub mixture into ribs. Layer ribs and onion in slow cooker. Pour water around ribs.
   
2. Cover. Cook on Low 8-9 hours.
   
3. Remove ribs from slow cooker. Drain and discard liquid. Pour barbecue sauce in bowl and dip ribs in sauce. Return ribs to slow cooker. Pour remaining sauce over ribs.
   
4. Cover. Cook on Low 1 hour.
   

Sara Harter Fredette

Williamsburg, MA

Colleen Konetzni

Rio Rancho, NM

Mary Mitchell

Battle Creek, MI

Audrey Romonosky

Austin, TX

Iva Schmidt

Fergus Falls, MN

Susan Tjon

Austin, TX

3-4-lb. baby back,
or
country-style, spareribs

½ tsp. salt,
optional

½ tsp. pepper,
optional

2 onions, sliced

16-24-oz. bottle barbecue sauce (depending upon how saucy you like your chops)

1. Brown ribs under broiler. Slice into serving-size pieces, season, and place in slow cooker.
   
2. Add onions and barbecue sauce.
   
3. Cover. Cook on Low 6 hours.
   

These are good served with
baked beans
and
corn on the cob
.

Variation:

Instead of broiling the ribs, place them in slow cooker with other ingredients and cook on High 1 hour. Turn to Low and cook 8 more hours.

Marcia S. Myer

Manheim, PA

¹
/
₃
cup orange marmalade

2 Tbsp. ketchup

1 tsp. ground ginger

1
or
2 garlic cloves, crushed and chopped

¼ cup light soy sauce

4 lbs. meaty spare,
or
country-style, ribs

1. Combine all ingredients except ribs in a bowl.
   
2. Brush mixture on both sides of ribs.
   
3. Place coated ribs in slow cooker.
   
4. Pour remaining sauce over ribs.
   
5. Cover. Cook 8-10 hours on Low, or until meat is fall-off-the-bone tender, but not dry.
   

Sharon Easter

Yuba City, CA

3-4-lb. boneless pork ribs, cut into serving-size pieces

1 cup barbecue sauce

1 cup Catalina salad dressing

1. Place ribs in slow cooker.
   
2. Combine barbecue sauce and salad dressing. Pour over ribs.
   
3. Cover. Cook on Low 8 hours.
   

Variation:

Add 1 garlic clove sliced thin to top of sauce before cooking.

Amymarlene Jensen

Fountain, CO

4-lb. boneless pork spareribs

½ cup brown sugar

¼ cup ketchup

¼ cup white vinegar

1 garlic clove, minced

1 tsp. salt

1 tsp. pepper

2 Tbsp. soy sauce

15-oz. can spiced cling peaches, cubed, with juice