BBQ Country Style Ribs (Crock Pot)

We are busily cleaning up broken branches and bushes from our 12+ inch snowstorm, so I decided to do something easy for dinner today.  Yesterday was the last day of our farmers market (*sigh*) so I stocked up on meat and winter squash (they were less than $1 each which I thought was a great deal).  Here's what's in the crock pot:

1 package Pork Country Style Ribs (it was about 1.5 lbs)
1 small bottle of BBQ sauce
Water - 1/2 of BBQ bottle (super scientific)
1/2 of one onion
1 tbsp Worcestershire sauce
Salt & pepper

I placed 1/2 of the BBQ sauce and onion on the bottom, added the ribs, and then added everything else.  I put it on high for 2 hours and then low for the remainder (total of about 6 hours).  Also, the pork was still pretty frozen but I don't think that makes much of a difference.

We are having sweet potato fries on the side.  Yum!

Sandra's Barbecue Brisket & Hashbrown Casserole

This is another recipe from my family's yearly beach vacation. My aunt Sandra makes this and I look forward to it every year! It's great for a crowd and it's not too expensive. She usually serves it with cooked broccoli and/or a salad.

Oven Barbecued Brisket

5-6 lb brisket (first cut - has the fat cut off but you may need to trim it some more)

3 oz. liquid smoke

Celery salt

Onion salt

Garlic salt

Salt and pepper

Worchestershire sauce

6 oz. barbeque sauce

2 T. flour

1/2 c. water

1. Remove fat before cooking. (Bettie's brisket comes in 2 lb. and 4 lb. packages. The 4 pounder was really lean. I had to trim the 2 pounder for what seemed like forever and still couldn't get it all!)
2. Pour liquid smoke over brisket placed in baking dish. Sprinkle meat on both sides with celery salt, onion salt, and garlic salt to tenderize. Salt generously, but not too generously! Place in fridge overnight.
3. Next morning allow 5 hrs. for cooking, 1 hr. to bake with barbeque sauce, and a final cooling period of 1 hr. When ready to bake in a 275 degree oven, sprinkle both sides of meat with salt and pepper and a little Worchestershire. Cover pan tightly with aluminum foil.
4. After 5 hrs. uncover the meat and pour on barbeque sauce. Continue baking 1 more hour.
5. Remove meat to a platter and let sauce cool. Remove fat. (Since I remove fat before cooking, I don't worry about fat in sauce.) Pour sauce into small pot, add the flour and water and cook til thickens a little. Add more barbeque sauce to taste. Serve sauce hot. Serves 10.

Hash Brown Potato Casserole

2 lb. bag frozen has brown potatoes

Melt 1 stick butter or margarine in 9 X 13 dish and place potatoes over the butter. Mix and spread on top of potatoes:

2 c. shredded sharp cheddar cheese

8 oz. carton sour cream

1 can cream of chicken soup

1/4 c. chopped onions

1 t. salt

1/4 t. pepper

Melt 1/2 stick butter and mix with 2 c. crushed corn flakes. Spread over top and bake at 325 to 350 for 45 min. Remove from oven 15 min. before serving.

Slow-Cooked Pulled Pork

Ingredients
Serves: 12 (I actually doubled this whole recipe and cooked about 8 lbs. of pork)
1 medium onion, chopped
1/2 cup(s) ketchup
1/3 cup(s) cider vinegar
1/4 cup(s) packed brown sugar
1/4 cup(s) tomato paste
2 tablespoon(s) sweet paprika
2 tablespoon(s) Worcestershire sauce
2 tablespoon(s) yellow mustard
1 1/2 teaspoon(s) salt
1 1/4 teaspoon(s) ground black pepper
Red pepper flakes (optional)
Garlic Powder (optional)
4 pound(s) boneless pork shoulder blade roast (fresh pork butt), cut into 4 pieces

Directions
1. In 4 1/2- to 6-quart slow-cooker pot, stir onion, ketchup, vinegar, brown sugar, tomato paste, paprika, Worcestershire, mustard, salt, and pepper until combined. Add pork to sauce mixture and turn to coat well with sauce.
2. Cover slow cooker with lid and cook pork mixture on low setting as manufacturer directs, 8 to 10 hours or until pork is very tender.
3. With tongs, transfer pork to large bowl. Turn setting on slow cooker to high; cover and heat sauce to boiling to thicken and reduce slightly. (I actually reduced the sauce in a pan to make it go more quickly. I also added some red pepper flakes, garlic powder, and more brown sugar while reducing. )
4. While sauce boils, with 2 forks, pull pork into shreds. Return shredded pork to slow cooker and toss with sauce to combine. Cover slow cooker and heat through on high setting if necessary. Reserve some sauce for topping sandwiches.
5. Serve sandwiches with potato chips & cole slaw.

Recipe adapted from Good Housekeeping