Spare or Baby Back Ribs
Van Roehling Sweet Piggy Seasoning™
Van Roehling Jalapeno Red Plum Sauce™
Daddy's Mopping Sauce (recipe in 'Appetizers')
Cooking Over Direct Heat:
Pat the ribs dry with paper towel and put on a coat of Van Roehling Sweet Piggy™. You want a solid coat with the ribs covered with product on both sides. This is not a caking coat that is layered. Place ribs on the grill and cover. Depending on the heat of the fire, I turn every 12-15 minutes (the hotter the fire, the sooner I flip). AFTER the seasonings are seared on, I begin mopping the ribs with Daddy's Mopping Sauce. I use a brush or small mop and moisten the entire slab of ribs (both sides). Mop one side of ribs, cook up to 15 minutes, turn and then mop that side. Keep flipping and mopping until ribs are done and tender. Just before the ribs are finished, I glaze with Van Roehling Jalapeno Red Plum Sauce™. I put this on the top side, then close the lid and allow it to caramelize for about 4-5 minutes. Then repeat on the other side. You'll know your ribs are done when the meat starts pulling off the bone ½ inch when you give it a little pull. Of course depending on your desired tenderness, you'll want to cook more or less.
Cooking with Indirect Heat - Smoking
*If you desire to cook your ribs over indirect heat and smoke them, everything is the same as above except I flip every 30 minutes. AFTER the seasonings are seared on I begin mopping every time I flip. Just before the ribs are finished, I glaze with Van Roehling Jalapeno Red Plum Sauce™
. I put this on the top side, then close the lid allow it to caramelize for about 15-20 minutes. Then repeat on the other side.
Daddy's Moppin' Sauce
1 Bottle Van Roehling Daddy's German BBQ Sauce
5 c white vinegar
1/2 c lemon juice
1/2 c worcestershire sauce
2 jalapenos, chopped (optional)
4Tbsp Van Roehling Campfire Dust Rub
2 sticks butter or margarine
1 large onion, diced
Combine all ingredients, except butter in a large pan.
Heat over medium heat until onion and jalapeno
are soft. Add butter, allow to melt, stir and remove
from heat. Brush on meat with pastry brush.
This recipe is enough for 2 briskets.
Perfect for pork ribs and chicken, also.
Slow Cooker Pulled Pork Sandwiches
Van Roehling Sweet Piggy Seasoning™
One boneless or bone-in pork shoulder (also known as pork butt) - around 4 lbs
1 cup water
2 cups Van Roehling Jalapeno Red Plum or Sweet Chipotle Sauce™
Buns, for serving
Rub seasoning all over pork, then place in the slow cooker. Add water, cover and cook on high 7 hours or low for 10 to 12 hours, checking after 10 hours for tenderness. Remove the meat and shred. Return the shredded pork to the slow cooker and add the Van Roehling Jalapeno Red Plum Sauce™ and mix well. Serve on a bun and enjoy! Sometimes folks will add coleslaw to the top.
Van Roehling Cheezy Italian Seasoning™ (about 2 tablespoons)
Van Roehling OMGarlic Seasoning™ (about 2 tablespoons)
2 Tbsp olive oil (extra light)
1 1/2 lb Pork Tenderloin
¼ cup butter
Preheat oven to 350˚F with the rack in the middle. Line a baking sheet or casserole dish with aluminum foil. Trim tenderloin of fat and any silver skin and pat dry with a paper towel. Season with the OMGarlic Seasoning. Heat oil over med-high heat in a large pan. Once oil is hot, add pork and brown on all sides (about 6 minutes total). Transfer to the foil covered baking sheet. Season all over with the Cheezy Italian Seasoning and place pats of butter on top of the tenderloin. Wrap the foil around the tenderloin, sealing it in and bake until center of pork registers at least 150˚F. Then remove from oven and let rest for 5 minutes to lock in juices. Slice into rings and serve immediately.
3 (28 ounce) cans of prepared pork and beans
1 cup packed brown sugar
3⁄4 cup Van Roehling Daddy’s German Sauce
5 slices of crispy cooked bacon (crumbled)
Combine all ingredients and place in greased 3 quart baking dish.
Bake uncovered@ 300 degrees for 2 hours.
Creamy Hashbrown Casserole
1 10 3/4 - ounce can reduced-fat and reduced-sodium condensed cream of chicken soup
1 8 - ounce carton light sour cream
1/2 30 - ounce package (about 4 cups) frozen shredded hash brown potatoes
1 cup diced cooked ham
4 ounces shredded cheddar cheese
1/4 cup chopped onion
2 teaspoons Van Roehling OMGarlic Seasoning
1 cup cornflakes
3 tablespoons butter, melted
Preheat oven to 350 degrees F. In a large bowl, combine soup and sour cream. Stir in frozen potatoes, ham, cheese, onion, and seasoning. Transfer mixture to an ungreased 2-quart square baking dish. In a small bowl, combine cornflakes and melted butter. Sprinkle over potato mixture.
Bake, uncovered, for 50 to 55 minutes or until bubbly. Let stand for 10 minutes before serving. Makes 6 servings.
Slow Cooker Pork Loin and Sauerkraut
6 white potatoes, peeled and quartered
Van Roehling OMGarlic Seasoning
1 (3 pound) boneless pork loin roast
Van Roehling Sweet Piggy Seasoning
1 (32 ounce) jar sauerkraut with liquid
Add potatoes to slow cooker and season with Van Roehling OMGarlic Seasoning. Season pork loin generously with Van Roehling Sweet Piggy Seasoning then lay it on top of the potatoes. Pour sauerkraut over the roast. Cover and cook on low 8-10 hours.
Oven BBQ Pork Chops
1 1/2-1 3/4 pounds bone-in, 3/4-inch-thick pork rib chops, trimmed of fat
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
3 teaspoons canola oil, divided
1 medium onion, diced
1 clove garlic, minced
1/3 cup orange juice
1/2 cup Van Roehling Sweet Chipotle Grilling Sauce™
Preheat oven to 400°F. Sprinkle pork chops with salt and pepper. Heat 2 teaspoons oil in a large ovenproof skillet over high heat. Add the pork chops and cook until beginning to brown, 1 to 2 minutes per side. Transfer to a plate. Add the remaining 1 teaspoon oil to the pan. Add onion and cook, stirring, until softened, 3 to 4 minutes. Stir in garlic and cook, stirring, until fragrant, 30 seconds. Add orange juice and cook until most of the liquid has evaporated, 30 seconds to 1 minute. Stir in Van Roehling Sweet Chipotle Grilling Sauce™. Return the pork chops to the pan, turning several times to coat with the sauce. Transfer the pan to the oven and bake until the pork chops are barely pink in the middle and an instant-read thermometer registers 145°F, 6 to 10 minutes. Serve the sauce over the pork chops.
Glazed Honey Jalapeno Baked Ham
4-5 lb. fully cooked boneless cured ham
Van Roehling Sweet Piggy Rub
1 1/2 c. Van Roehling Honey Jalapeno Glaze & Grilling Sauce™
Heat oven to 350. Season ham all over with Van Roehling Sweet Piggy Rub then place in 9x13" baking pan. Pour Van Roehling Honey Jalapeno Glaze & Grilling Sauce™ over ham. Bake, basting every 15 minutes with sauce juices, for 60-70 minutes. Serve carved ham with pan juices.
Glazed Pork Tenderloin
2-3 lb. pork tenderloin
1 1/2c Van Roehling Jalapeno Red Plum Grilling Sauce™
1 c water (if preparing in oven)
To Prepare on Grill: Place tenderloin on grill over indirect heat. Cover and cook for 2-3 hours or until internal meat temperature is 170F. Brush on Van Roehling Jalapeno Red Plum Grilling Sauce™ and continue to grill about 10 min., turn and brush glaze on second side. Grill about 10 min, until nicely glazed. To serve: transfer to cutting board, cut in thin slices and serve with additional sauce.
To prepare in oven: Cover meat with Van Roehling Jalapeno Red Plum Grilling Sauce™. Wrap tightly in foil, place in a baking dish with 1 c. water in the bottom. Bake @ 350F for 2-3 hours.
Serve with baked or grilled potatoes and a green vegetable.