Recipes (210)
Ingredients
1 pork shoulder blade roast, boneless, about 2 lb / 1 kg, cut into 1½-inch / 3.75 cm cubes
2 Tbsp / 30 mL all-purpose flour
2 tsp / 10 mL ground cumin
1 tsp + ½ tsp / 7 mL EACH ground coriander and ground turmeric
¾ tsp / 4 mL ground cardamom
¼ tsp / 1 mL EACH ground cinnamon, salt and ground black pepper
2 Tbsp / 30 mL canola oil, divided
2 yellow onions, chopped
4 cloves garlic, minced
¼ cup / 50 mL white vinegar, divided
1 Tbsp / 15 mL grated ginger root
1 Tbsp / 15 mL prepared yellow mustard
¼ tsp / 1 mL red pepper flakes
2 cups / 500 mL chicken broth
2 bay leaves
Directions
- Place pork cubes in large bowl.
- Combine flour, cumin, coriander, turmeric, cardamom, cinnamon, salt and pepper. Sprinkle half over pork cubes; toss to coat well.
- In heavy-bottomed pot, heat 1 Tbsp oil over medium-high heat. Brown pork in batches; remove to a clean plate.
- Reduce heat to medium; add remaining oil to pot. Add remaining spice mixture, onion, garlic, 2 Tbsp vinegar, ginger, mustard and red pepper flakes. Cook and stir until onions are softened, about 5 minutes.
- Add remaining vinegar and broth. Bring to a boil, scraping up any browned bits from bottom of pot.
- Return pork and any juices to pot. Add bay leaves. Reduce heat, cover and simmer 45 minutes, stirring occasionally.
- Uncover; simmer until pork is fork tender and liquid has thickened, about 15 minutes.
- Remove bay leaves before serving.
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- Dish or Meal Type One pot & casseroles
- Cooking style Braise/stew
- Prep Time 45
- Cook Time 75
- Number of Servings 6
- Great Tastes of Manitoba Featured Recipes
Ingredients
1 pork shoulder roast, boneless, about 1 ½-2 lb / 0.75-1 kg, cut into 1” / 2.5 cm cubes
¼ cup / 50 mL all-purpose flour
2 Tbsp / 30 mL canola oil
½ cup / 125 mL beer
4 carrots, sliced
2 cups / 500 mL chopped yellow onion
2 cloves garlic, minced
1 rib celery, chopped
6 cups / 1.5 L sodium-reduced beef broth
¾ cup / 175 mL red lentils
1-19 oz / 540 mL can tomatoes, undrained
1 bay leaf
½ tsp / 2 mL EACH salt and ground black pepper
Chopped fresh parsley for garnish
Directions
- In shallow bowl, dust pork cubes with flour.
- In Dutch oven, heat 1 Tbsp oil over medium-high heat. Add pork cubes in batches. Brown on all sides, adding oil as required. Remove browned cubes to a clean plate.
- Deglaze pot with beer scraping up brown bits from bottom of pot.
- Add carrots, onion, garlic and celery; sauté 3 minutes.
- Return cubes to Dutch oven. Add broth, lentils, tomatoes, bay leaf, salt and pepper. Bring to a boil; reduce heat and simmer 1-1 ½ hours, or until pork is fork tender.
- Remove bay leaf.
- Ladle stew into bowls and garnish with chopped parsley.
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- Dish or Meal Type One pot & casseroles
- Cooking style Braise/stew
- Prep Time 30
- Cook Time 1.75 hrs
- Number of Servings 8
Ingredients
1 pork shoulder blade roast, boneless, about 2 lb / 1 kg
½ red bell pepper, cut into strips
¼ cup / 50 mL teriyaki sauce
2 Tbsp / 30 mL white wine vinegar
½ - 1 tsp / 2-5 mL cayenne pepper
2 cloves garlic, minced
¼ cup / 50 mL natural peanut butter
1 cup / 250 mL frozen green beans, thawed
Hot cooked rice or rice noodles for serving
2 Tbsp / 30 mL chopped unsalted peanuts for garnish
Directions
- In slow cooker, place pork, pepper strips, teriyaki sauce, vinegar, cayenne pepper and garlic. Stir to combine.
- Cover and cook on LOW for 7 ½ hours.
- Add peanut butter; stir until well-blended.
- Add green beans. Stir gently to combine. Turn slow cooker to HIGH; cover and cook for an additional 30 minutes.
- Serve stew over hot cooked rice or rice noodles.
- Garnish with chopped peanuts.
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- Dish or Meal Type One pot & casseroles
- Cooking style Slow cook
- Prep Time 15
- Cook Time 4.5 hrs
- Number of Servings 6
Ingredients
1 pork shoulder blade roast, boneless, about 2 lb / 1 kg, cut into 1-inch / 2.5 cm cubes
1 cup / 250 mL chopped yellow onion
2 cloves garlic, minced
3 large plum tomatoes, peeled, seeded and chopped
1 tsp / 5 mL EACH ground cumin and salt
½ tsp / 2 mL EACH curry powder, ground coriander, cayenne pepper, ground ginger and ground cinnamon
1 cup / 250 mL sodium-reduced chicken broth
2 Tbsp / 30 mL tomato paste
½ cup / 125 mL chunky peanut butter
1-14 oz / 398 mL can black-eyed peas, drained and rinsed
1 Tbsp / 15 mL lemon juice
¼ cup / 50 mL chopped blanched peanuts
Chopped fresh cilantro for garnish
Directions
- In slow cooker, combine pork cubes, onion, garlic and tomatoes.
- Add seasonings and spices. Stir to combine.
- Stir in chicken broth and tomato paste; mix well.
- Cover and cook on LOW until pork is tender, 6-8 hours.
- Stir in peanut butter and black-eyed peas. Cover and cook on HIGH, about 15 minutes more.
- Blend in lemon juice to refresh flavours.
- Ladle stew into individual bowls.
- Garnish with chopped peanuts and chopped cilantro.
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- Dish or Meal Type One pot & casseroles
- Cooking style Slow cook
- Prep Time 30
- Cook Time 6-8 hrs
- Number of Servings 6-8
- Great Tastes of Manitoba Featured Recipes
Ingredients
1 pork shoulder roast, boneless, about 2 ½ lb / 1.25 kg, cut into 1-inch / 2.5 cm cubes
¼ cup / 50 mL all-purpose flour
3 Tbsp / 45 mL canola oil for browning
1 cup / 250 mL finely chopped onions
2 cloves garlic, minced
2 cups / 500 mL sodium-reduced beef broth
1 cup / 250 mL red wine
2 Tbsp / 30 mL red wine vinegar
¼ cup / 50 mL tomato paste
2 Tbsp / 30 mL sweet Hungarian paprika
1 Tbsp / 15 mL caraway seeds
1 bay leaf
Salt and ground black pepper to taste
1 cup / 250 mL sour cream
Hot cooked egg noodles for serving
Chopped fresh parsley for garnish
Directions
- In shallow bowl, dust pork cubes on all sides with flour.
- In Dutch oven, heat about 1 Tbsp of oil over medium heat.
- Brown pork cubes in batches, adding more oil as needed. Remove browned cubes to a clean plate.
- Add onions and garlic, cooking until onions are softened, 3 minutes.
- Deglaze pot with broth, scaping up browned bits from bottom.
- Add wine, vinegar, tomato paste, paprika, caraway seeds and bay leaf. Stir to combine.
- Carefully return cubes and any accumulated juices to pot; cover and simmer until pork is tender, 1-1 ½ hours.
- Remove bay leaf. Season with salt and pepper according to taste.
- Just before serving stir in sour cream, or serve separately.
- Serve goulash over hot cooked egg noodles. Garnish with parsley.
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- Dish or Meal Type One pot & casseroles
- Cooking style Braise/stew
- Prep Time 20
- Cook Time 1.5-2 hrs
- Number of Servings 6
Ingredients
1 pork loin, centre roast, boneless, cut into 1” / 2.5 cm cubes
2 Tbsp / 30 mL canola oil
Marinade:
4 cloves garlic, minced
2 Tbsp / 30 mL whisky
1 Tbsp / 15 mL grated ginger root
1 Tbsp / 15 mL lemon juice
¾ tsp / 4 mL EACH salt and ground black pepper
¼ tsp / 1 mL cayenne pepper
Sauce:
1 cup / 250 mL lightly packed brown sugar
½ cup / 125 mL canned crushed tomatoes
¼ cup / 50 mL whisky
3 Tbsp / 45 mL molasses
2 cloves garlic, minced
Directions
- Place pork cubes in a resealable plastic bag. In small bowl, combine marinade ingredients. Pour over cubes. Seal bag and massage to coat cubes. Marinate refrigerator 4-24 hours.
- Remove pork from marinade; discard marinade. Pat pork with paper towels to remove excess marinade.
- In nonstick skillet, heat 1 Tbsp oil over medium-high heat. Brown pork in batches, adding remaining 1 Tbsp of oil as necessary.
- Meanwhile, in small saucepan, combine sauce ingredients over medium-high heat. Bring sauce to a gentle boil; cook until slightly thickened, 10-12 minutes.
- Preheat oven to 350°F. Transfer pork cubes to a casserole dish. Pour sauce over cubes; stir to coat. Cover and bake for 1 hour.
- Uncover and bake an additional 30-35 minutes, turning occasionally.
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- Dish or Meal Type Appetizers & snacks
- Cooking style Braise/stew, Roast/broil
- Prep Time 30
- Cook Time 2 hrs
- Number of Servings 6-8
- Great Tastes of Manitoba Featured Recipes
Ingredients
Roast:
1 Tbsp / 15 mL canola oil
1 pork loin, centre roast, boneless, about 3 lb / 1.5 kg
Salt and ground black pepper
½ cup / 125 mL sodium-reduced chicken broth
2 Tbsp / 30 mL chopped fresh rosemary
1 clove garlic, minced
Sauce:
2 ½ cups / 625 mL port
1 ¼ cups / 300 mL sodium-reduced chicken broth
8 dried figs, coarsely chopped
2 sprigs fresh rosemary
3 star anise
1 Tbsp / 15 mL liquid honey
3 Tbsp / 45 mL unsalted butter
Salt and ground black pepper to taste
Directions
For the roast:
- In large nonstick skillet, heat oil over medium-high heat.
- Season roast with salt and pepper. Brown roast on all sides; transfer to slow cooker.
- Add broth and sprinkle roast with rosemary and garlic. Cover and cook on LOW, 6-8 hours.
- Remove roast from slow cooker onto a cutting board. Carve roast into ¼-inch slices. Serve with sauce.
For the sauce:
- In medium saucepan, combine all sauce ingredients, except butter, salt and pepper.
- Boil over medium-high heat until reduced by half, about 30 minutes.
- Discard rosemary sprigs and star anise. Transfer mixture to a blender; puree until smooth.
- Blend in the butter. Season with salt and pepper according to taste. Sauce can be prepared in advance. Reheat prior to serving.
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- Dish or Meal Type Holidays & special occasions
- Cooking style Slow cook
- Prep Time 15
- Cook Time 6.5-8 hrs
- Number of Servings 8-10
Ingredients
2 cups / 500 mL broccoli florets, coarsely chopped
1 red bell pepper, cut into large chunks
4 green onions, trimmed and coarsely chopped
8 oz / 227 g light cream cheese
3 oz / 85 g crumbled blue cheese
1 Tbsp / 15 mL lemon juice
1 tsp / 5 mL Worcestershire sauce
8 oz / 227 g leftover cooked roast pork or deli roast pork, very thinly sliced
8 large red or green flour tortillas
½ cup / 125 mL chopped toasted almonds
⅓ cup / 80 mL chopped fresh parsley
Directions
- Place broccoli, bell pepper and green onion in food processor. Pulse until coarsely chopped. Remove and reserve.
- Process cream cheese, blue cheese, lemon juice and Worcestershire sauce to blend. Return reserved vegetables to food processor. Pulse just to mix.
- Spread one side of each tortilla with cheese mixture. Layer with equal amounts of pork.
- Sprinkle with almonds and parsley.
- Roll up tightly in plastic wrap. Refrigerate.
- To serve, slice each wrap into 6 equal pieces.
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- Dish or Meal Type Appetizers & snacks, Burgers / sandwiches / wraps
- Cooking style Roast/broil
- Prep Time 20
- Cook Time 0
- Number of Servings 48 pieces
- Great Tastes of Manitoba Featured Recipes
Ingredients
1 pork loin, centre roast, boneless, about 3 lb / 1.5 kg
4 cloves garlic, minced
1 tsp / 5 mL coarse salt
1 Tbsp / 15 mL dried rosemary leaves (or ¼ cup / 50 mL chopped fresh rosemary)
2 tsp / 10 mL Italian seasoning
Ground black pepper to taste
1 tsp / 5 mL canola oil
Directions
- With sharp knife, make a slit lengthwise through centre of pork loin. Create a hole by rotating the knife or inserting the handle of a wooden spoon into the opening.
- In small bowl, combine garlic, rosemary, salt, Italian seasoning and pepper. Stuff most of the garlic mixture into opening.
- Rub outside of roast with oil.
- With a sharp knife, make a crosshatch pattern on the top surface of the roast. Rub remaining garlic mixture over the surface, pressing into slits.
- Preheat oven to 325°F. Place roast on rack in shallow roasting pan. Roast, uncovered, until instant-read thermometer registers 155˚F, about 1 ½ hours.
- Remove roast from oven. Tent loosely with foil and let rest 10 minutes before carving.
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- Dish or Meal Type Mains
- Cooking style Roast/broil
- Prep Time 15
- Cook Time 90
- Number of Servings 8-10
Ingredients
1 pork loin, centre roast, boneless, about 4 lb / 2 kg
1 tsp / 5 mL salt
½ tsp / 2 mL garlic powder
¼ tsp / 1 mL ground black pepper
2 cups / 500 mL long grain rice, cooked according to package directions
1 ½ cups / 375 mL dried mixed fruit
1 cup / 250 mL chopped yellow onion
2 cloves garlic, minced
¾ cup / 175 mL finely chopped celery
½ cup / 125 mL chopped fresh parsley
2 tsp / 10 mL EACH chopped fresh sage and thyme
¼ cup / 50 mL slivered almonds
½ cup / 125 mL vegetable broth
5-7 slices bacon, partially cooked
Directions
- With sharp knife, slice roast down center lengthwise to within ½-inch of bottom. Open roast to lie flat. On each half, make another lengthwise slit down center to within ½-inch of bottom.
- In small bowl, combine garlic powder, salt and pepper. Sprinkle roast evenly with mixture.
- In large bowl, combine cooked rice, dried fruit, onion, garlic, celery, parsley, sage, thyme, almonds and broth. Mix well.
- Divide half the stuffing among the three slits. Roll up roast from long side. Tie with butcher string at 2-inch intervals.
- Place remaining stuffing in greased shallow baking dish*. Set aside.
- Preheat oven to 350°F. Place roast on rack in shallow roasting pan. Roast, uncovered, until instant-read thermometer registers 155˚F, about 2 hours.
- Remove roast from oven. Carefully remove butcher string.
- Place bacon strips over top of roast tucking ends underneath. Roast 30-45 minutes more or until instant-read thermometer registers 155°F. Tent loosely with foil and let rest 10 minutes before carving.
* To heat reserved stuffing: Cover. Bake 30 minutes or until heated through.
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- Dish or Meal Type Holidays & special occasions
- Cooking style Roast/broil
- Prep Time 20
- Cook Time 2.75 hrs
- Number of Servings 8-10
- Great Tastes of Manitoba Featured Recipes
Ingredients
1 pork loin, centre roast, boneless, about 1½ lb / 0.75 kg, cut into 1-inch / 2.5 cm cubes
¼ cup / 50 mL light soy sauce
2 Tbsp / 30 mL unseasoned rice vinegar
2 cloves garlic, minced
1 Tbsp / 15 mL grated ginger root
2 Tbsp / 30 mL chopped fresh cilantro
¼ tsp / 1 mL ground black pepper
1 bay leaf
Pinch EACH ground cloves and cayenne pepper
¼ cup / 50 mL EACH sweet & sour barbecue sauce and water
Directions
- Place pork cubes in a resealable plastic bag.
- In small bowl, combine soy sauce, vinegar, garlic, ginger, cilantro, black pepper, bay leaf, ground cloves and cayenne pepper; pour over pork cubes. Seal bag and marinate in refrigerator, 4-24 hours.
- Remove pork from marinade; discard marinade. Pat pork with paper towels to remove excess marinade.
- Thread pork loosely onto bamboo* or metal skewers; set aside.
- Meanwhile, in small bowl, combine barbecue sauce and water.
- Preheat barbecue on high; reduce heat to medium. Grill kabobs 5-6 minutes per side, turning occasionally.
- During the last few minutes of grilling, baste kabobs with sauce, turning a few times until pork is nicely browned.
*Soak bamboo or wooden skewers in water for about 30 minutes prior to placing food on skewers to minimize burning.
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- Dish or Meal Type Kabobs / skewers / satays
- Cooking style Grill
- Prep Time 30
- Cook Time 12
- Number of Servings 6
- Great Tastes of Manitoba Featured Recipes
Ingredients
1 Tbsp / 15 mL taco seasoning mix
2 Tbsp / 30 mL minced parsley
1 pork loin, centre roast, boneless, about 1 lb / 0.5 kg, cut into 1-inch / 2.5 cm cubes
2 tsp / 10 mL canola oil
½ cup / 125 mL bottled salsa
½ cup / 125 mL tomato juice
⅓ cup / 80 mL peach jam
Directions
- In medium bowl, combine taco seasoning mix and parsley. Add pork cubes and coat with mixture.
- In large nonstick skillet, heat oil over medium-high heat. Add pork cubes. Brown on all sides, turning occasionally.
- Add salsa, juice and jam to skillet. Cover, reduce heat and simmer until pork cubes are tender, about 15 minutes.
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- Dish or Meal Type Appetizers & snacks, One pot & casseroles
- Cooking style Braise/stew
- Prep Time 20
- Cook Time 20
- Number of Servings 4
- Great Tastes of Manitoba Featured Recipes
Ingredients
Pork:
1 pork loin, centre roast, boneless, about 3 lb / 1.5 kg
2 tsp / 10 mL canola oil
1 tsp + ½ tsp / 7 mL packed brown sugar
1 tsp / 5 mL EACH chili powder, ground cumin and ground allspice
½ tsp / 2 mL red pepper flakes
Salsa:
1 Tbsp / 15 mL canola oil
2 tsp / 10 mL lime juice
1-19 oz / 540 mL can chick peas, drained and rinsed
1 cup / 250 mL diced fresh pineapple
1 red bell pepper, seeded and diced
½ English cucumber, diced
¼ cup / 50 mL finely chopped red onion
Salt and ground black pepper to taste
Directions
For the roast:
- Trim roast of any unwanted fat.
- In small bowl, combine remaining ingredients to form a paste. Spread evenly over all sides of roast.
- Place roast in a disposable foil pan. Preheat barbecue on high; reduce heat to medium. Turn off one side of barbecue. With barbecue cover closed, cook roast over indirect heat (“off” heat side) for 1-1 ½ hours or until instant-read thermometer registers 155˚F.
- Remove roast from barbecue. Tent loosely with foil and let rest 5-10 minutes before carving into ¼-inch thick slices.
- Serve with a scoop of Caribbean Salsa and a side of whole grains like cooked brown rice or barley pilaf.
For the salsa:
- In large glass bowl, combine oil, lime juice, chick peas, pineapple, bell pepper, cucumber and onion.
- Season with salt and pepper according to taste. Refrigerate one hour or until ready to serve. Salsa can be refrigerated for up to 3 days.
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- Dish or Meal Type Mains
- Cooking style Grill
- Prep Time 30
- Cook Time 90
- Number of Servings 8
Ingredients
2 tsp / 10 mL canola oil
1 pork loin, centre roast, boneless, about 2 lb / 1 kg, cut into ¾-inch / 1.875 cm cubes
1 small yellow onion, chopped
1 tsp / 5 mL Italian seasoning
1-19 oz / 540 mL can no salt added diced tomatoes, undrained
3 cups / 750 mL sodium-reduced chicken broth
1-19 oz / 540 mL can romano or white kidney beans, drained and rinsed
8 oz / 227 g fresh spinach leaves, shredded
Salt and ground black pepper to taste
Directions
- In large saucepan, heat oil over medium-high heat. Brown pork cubes on all sides, turning occasionally.
- Add onion and Italian seasoning; stir to combine.
- Once onions have softened, add tomatoes, broth and beans. Stir to combine and bring mixture to a boil. Reduce heat to low and simmer for 20 minutes.
- Stir in shredded spinach; cook 2 minutes more.
- Season soup with salt, pepper and additional Italian seasoning according to taste.
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- Dish or Meal Type Athlete Approved, One pot & casseroles
- Cooking style Braise/stew
- Prep Time 20
- Cook Time 30
- Number of Servings 8-10
Ingredients
1 pork loin, centre roast, boneless, about 3 lb / 1.5 kg
⅓ cup / 80 mL canola oil
1 lemon, juiced
⅓ cup / 80 mL minced yellow onion
1 tsp / 5 mL EACH ground cinnamon, ground cumin, packed brown sugar and salt
½ tsp / 2 mL EACH ground ginger, ground black pepper and red pepper flakes
Directions
- Pierce roast all over with a fork and place into resealable plastic bag.
- In small bowl, combine remaining ingredients until well-blended. Pour over roast. Seal bag. Marinate in refrigerator 8-24 hours, turning occasionally.
- Remove roast from marinade; discard marinade.
- Place pork in disposable foil pan. Preheat barbecue on high; reduce heat to medium. Turn off one side of barbecue. With barbecue cover closed, cook roast over indirect heat (“off” heat side) for 1-1 ½ hours or until instant-read thermometer registers 155˚F.
- Remove roast from barbecue. Tent loosely with foil and let rest 5-10 minutes before carving into ¼-inch thick slices.
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- Cooking style Grill
- Prep Time 30
- Cook Time 75
- Number of Servings 8-10
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Ingredients
1 pork loin, centre roast, boneless, about 3 lb / 1.5 kg
3 cloves garlic
1 packet fresh rosemary
2 Tbsp / 30 mL canola oil
1 Tbsp / 15 mL balsamic vinegar
Salt and ground black pepper to taste
Directions
- Pierce roast all over with fork.
- Using a small electric food chopper or knife, coarsely chop garlic and rosemary.
- In small bowl, combine chopped garlic and rosemary with oil, vinegar, salt and pepper.
- Spread mixture on all sides of roast.
- Preheat oven to 325°F. Place roast on rack in shallow roasting pan. Roast, uncovered, until instant-read thermometer registers 155˚F, about 1 ½ hours.
- Remove roast from oven. Tent loosely with foil and let rest 10 minutes before carving.
Tip: Plan other meals with the leftovers – shaved leftover pork on a bun, strips for wraps, pitas or salads, diced pork for casseroles.
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- Dish or Meal Type Mains
- Cooking style Roast/broil
- Prep Time 10
- Cook Time 90
- Number of Servings 4-6
Ingredients
2 racks pork back ribs
Rub:
2 Tbsp / 30 mL EACH sodium-reduced soy sauce and Worcestershire sauce
1 Tbsp / 15 mL EACH coarse salt and chili powder
2 tsp / 10 mL ground paprika
1 tsp / 5 mL EACH garlic powder and dried oregano leaves
Apple Cider Mop:
1 cup / 250 mL apple juice
¼ cup / 50 mL EACH apple cider vinegar and prepared yellow mustard
Directions
For the ribs:
- Lift and peel membrane from the back of each rack of ribs.
- In small bowl, combine rub ingredients until well-blended.
- Massage ribs all over with rub. Cover loosely with plastic wrap and let stand at room temperature for up to 1 hour.
- Preheat barbecue on high; turn one burner off and reduce other burner to medium heat, temperature should read 300-325°F.
- Place ribs, meat side up, on a lightly oiled grill over unlit burner. Turn every 15 minutes for about 1 ½ hours, until ribs are tender. To check, lift rack from grill with tongs. If you see some cracking at the point where the tongs are grasping the ribs, they’re done. If not, they need a little more time.
- Mop ribs with sauce during last 15 minutes of cooking, turning and basting several times.
- Remove ribs from grill. Tent loosely with foil and let ribs rest 10 minutes before slicing between bones.
For the mop sauce:
- In small bowl, whisk together apple juice, vinegar and mustard until well-blended.
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- Dish or Meal Type Mains
- Cooking style Grill
- Prep Time 15
- Cook Time 90
- Number of Servings 4
Ingredients
2 racks pork back ribs
1 cup / 250 mL orange juice
½ cup / 125 mL light soy sauce
2 Tbsp / 30 mL unseasoned rice vinegar
1 Tbsp / 15 mL sesame oil
3 cloves garlic, minced
2 tsp / 10 mL red pepper flakes
¼ tsp / 1 mL ground ginger
¼ cup / 50 mL packed brown sugar
2 Tbsp / 30 mL cornstarch
2 Tbsp / 30 mL cold water
2 Tbsp / 30 mL sesame seeds, toasted
2 green onions, thinly sliced on a diagonal
Directions
- Lift and peel membrane from the back of each rack of ribs. Slice ribs into single rib portions.
- Set oven to broil. On foil-lined baking sheet, broil ribs until lightly browned, 8-10 minutes per side. Transfer ribs to slow cooker.
- In large measuring cup, combine orange juice, soy sauce, vinegar, oil, garlic, red pepper flakes and ginger. Stir in brown sugar until dissolved. Pour mixture over ribs.
- Cover and cook on LOW, 3-4 hours or until meat easily pulls away from bone without falling off. Stir halfway during cooking time to ensure exposed ribs are as tender as those immersed in sauce.
- Remove ribs from slow cooker. Keep warm.
- In small bowl, mix cornstarch with water until smooth; add to slow cooker, stirring continuously.
- Turn heat to HIGH. Cook, uncovered, until sauce is slightly thickened, about 15 minutes.
- Return ribs to slow cooker. Toss to coat with sauce. Garnish with toasted sesame seeds and green onion.
Tip: For a complete meal, add 1 ½ cups / 375 mL shredded carrot to sauce prior to thickening with cornstarch mixture. Serve ribs over white rice with sauce.
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- Dish or Meal Type One pot & casseroles
- Cooking style Slow cook
- Prep Time 30
- Cook Time 4.5-5.5 hrs
- Number of Servings 6
Ingredients
4 racks pork back ribs
Rub:
2 Tbsp / 30 mL paprika
1 Tbsp / 15 mL packed brown sugar
2 tsp / 10 mL EACH salt, chili powder, and coarse ground black pepper
1 tsp / 5 mL ground cumin
¼ tsp / 1 mL cayenne pepper
Kahlua Barbecue Sauce:
1 ½ cups / 375 mL tomato ketchup
1 cup / 250 mL apple juice
2 Tbsp / 30 mL EACH Kahlua, Worcestershire sauce, apple cider vinegar and molasses
1 Tbsp / 15 mL packed brown sugar
1 Tbsp / 15 mL Dijon mustard
1 tsp / 5 mL chili powder
Directions
For the ribs:
- Lift and peel membrane from the back of each rack of ribs.
- In airtight container with tight-fitting lid, combine all rub ingredients until well-blended.
- Rub spice mixture over both sides of each rack until evenly coated. Cover and refrigerate up to12 hours.
- Remove ribs from refrigerator 1 hour prior to roasting.
- Preheat oven to 350F°. On foil-lined baking sheet, roast ribs for about 1 ½ hours. Cover loosely with foil if ribs are browning too quickly.
- Preheat barbecue on high; reduce heat to medium-low. Grill ribs 6-8 minutes per side; basting frequently with warm sauce.
For the sauce:
- In a small saucepan, combine barbecue sauce ingredients. Bring sauce to a slow boil, stirring often.
- Reduce heat and let sauce simmer 30-40 minutes or until slightly thickened, stirring often.
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- Dish or Meal Type Mains
- Cooking style Grill
- Prep Time 30
- Cook Time 90
- Number of Servings 8-12
- Great Tastes of Manitoba Featured Recipes