Late summer is still grilling season with all kinds of bbq options available.  We see both beef and pork ribs on sale for bargain prices quite regularly making this favorite easy on the budget. 

Pork ribs come a few different ways.  One being spareribs and another being baby back ribs.  Spareribs are flatter in shape and have a higher fat to meat ratio.  Baby back ribs are curved and are meatier and leaner.  When baby backs are on sale, it is great to stock up and freeze them. They come in racks that are about 12-14 inches long averaging about 2 – 2 1/2 pounds in weight.

The thing to know about cooking ribs is that they require at least a few hours on a medium grill in order to be tender enough to eat.  I have also found that cooking them on low for 5-6 hours in the crock pot gets them nice and tender and doesn’t require a lot of attention.  At this point, you can finish them on your grill or you can freeze them for another occasion and finish them just before serving.  If you do not have access to a grill for finishing, then place them in a 450 F. oven on a rimmed baking tray for about 15 minutes, adding the sauce the last 5 minutes.  The sauce burns easily so adding it just long enough to heat and slightly brown is the best option. 

This recipe doesn’t require a lot of ingredients.  If this Asian variation of bbq sauce doesn’t appeal to you, feel free to use your favorite bbq sauce only with this simple cooking method.     

2  racks of baby back pork ribs, thawed
Salt and pepper
2/3  cup Asian salad dressing
1/3  cup of your favorite bbq sauce
1  teaspoon ground ginger

Cut racks of ribs in half.  Season both sides with salt and pepper.  Place in a 6 quart crock pot.  Add 1 cup water and set on low.  Cook for 5-6 hours or until ribs are fork tender. At this point, you may wish to refrigerate or freeze to serve at a later time.  To serve, preheat grill to medium high.  Combine Asian salad dressing, bbq sauce and ground ginger.  Remove ribs from the crock pot.  Place on the grill allowing them to get slightly crispy.  About 4-5 minutes per side.  (If ribs are cold, cook approx. 8-10 minutes per side.)  Brush with bbq sauce and heat through additional 1-2 minutes as sauce will burn easily.  Cut into individual ribs if you choose.  Makes 4-6 Servings. Enjoy!    

Boneless Pork Chops have been on sale recently for about $2.99 a pound which is about half of the regular price. These are great simply seasoned and grilled by them selves or with a sauce. In recent years, it has become safe to eat pork that is cooked to medium, 140-145 F. If, however, you more comfortable cooking pork completely, then by all means cook to 160 F. These boneless chops are succulent and a quick and easy fix for supper. I have also noticed salad dressings on sale as people are eating lighter with the warm weather. Kraft has a Light Asian Toasted Sesame dressing that combined with a sauteed or grilled pork chop is delicious. There, of course, are other Asian salad dressings available, please use your favorite. Feel free to put the pork on a bed of mixed greens with additional dressing or serve it with steamed veggies and rice. I think you will be surprised at how quickly this goes together and how tasty it is.

4  boneless pork chops, averaging 6 oz. each
a small amount of cooking oil or pan spray (for sauteing)
your favorite grilled meat seasoning or simply salt and pepper
1/2  cup of your favorite Asian salad dressing + more for dipping if you like

Preheat grill or saute pan to medium high, season pork on both sides. Add a small amount of oil to a saute pan, if using. Grill or saute pork until browned on both sides and 140 F. or higher in the center, turning once, approximately 3-5 minutes per side. Remove from heat. Drizzle about 2 tablespoons dressing over each pork chop and serve. Makes 4 Servings. Enjoy!

Often we will see a family pack of assorted pork chops on sale for a very decent price, anywhere from $.99 to $1.49 a pound. Because these packages are assorted, the pork chops vary in type and size. This of course, can cause havoc with certain recipes that call specifically for a certain cut of pork. I am here to share a cooking method allowing you to use these assorted pork chops and go easy on your budget. Using the crock-pot, you will be surprised at how tender this pork will become in spite of the size and thickness. So, if you have a favorite recipe with a sauce that you like and it will adapt to slow cooking, go for it and save a few bucks in the process.

3  pounds assorted pork chops, fat trimmed away
salt and pepper
cooking oil or pan spray for sauteing

2  tablespoons butter or cooking oil
1  cup chopped onion
2  apples, chopped
1/2  teaspoon caraway seed
1  tablespoon brown sugar
1 –  14 ounce can sauerkraut, rinsed and drained

Sprinkle pork chops with salt and pepper. Lightly brown on both sides in a saute pan over medium heat. Add to the crock-pot with 3 cups water. Set on low and cook for 6-8 hours or until pork breaks apart easily with a fork.

10-15 minutes before serving, saute onion and apples in butter for 2-3 minutes. Sprinkle with caraway seed and brown sugar. Add sauerkraut, heat through. Serve with pork. Also, you may add the recipe, Roasted Sweet Potatoes for a balanced meal. Makes 4 Servings. Enjoy!

It seems that this simple peasant dish has been getting a lot of attention lately. Eggs are on sale regularly and are the main economical ingredient in this dish. A frittata is an Italian omelet that has its ingredients mixed right in with the eggs. It is cooked over low heat and may be finished in a hot oven or under a broiler. It is traditionally round and served in wedges rather than folded like a traditional French Omelet. Frittatas are quick and easy to make. They are light and a great use of leftovers or your favorite meat, seafood and vegetables. Once the eggs are about 1/2 way cooked, the frittata goes into a hot (500 F.) oven or under a broiler and finishes in just a few minutes. You may not have an ovenproof skillet or saute pan in which case, you can gently pour the ingredients into a lightly oiled pie plate to finish in the oven. While this is an additional use for leftover ham, chicken, bacon, or seafood would be great options here as well.

8  eggs
1/2  cup milk
1/4  teaspoon each salt, pepper and garlic powder
1  teaspoon dried Italian seasoning
2  cups of your favorite shredded cheese, divided

2  tablespoons butter or olive oil
1/2  cup chopped onion
1/2  cup chopped green pepper
1  cup cubed ham

Preheat broiler or oven to 500 F.  Combine eggs through 1 cup of cheese in mixing bowl and blend well.  Melt the butter in a skillet over medium high heat, sauté the onion, green pepper and ham. Reduce heat to medium, add egg mixture and gently stir until slightly more than 1/2 way done.  If using an ovenproof skillet at this point, top with cheese and place in oven to finish, 3-5 minutes depending on your oven or broiler.  The frittata will puff up on the edges and be set in the middle.  If using a baking dish, lightly oil and gently pour mixture into dish, topping with cheese.  Place in oven or under broiler for 5-8 minutes or until puffy on the edges and center is set.  Makes 4-6 Servings.  Enjoy!   

Talk about an American tradition. I don’t know anyone who doesn’t like BBQ one way or another. BBQ sauces vary from region to region in the United States. For instance, Kansas City BBQ is traditionally a thick tomato based sauce that is slightly sweet and smoky. St. Louis BBQ sauce is a bit thinner and has more tang than the Kansas City sauce. Carolina BBQ sauces are vinegar and mustard based. In Alabama, they do a white BBQ sauce using mayonnaise as a base. This particular sauce gets added at the end to prevent separating from too much heat. People love BBQ Chicken, BBQ Beef, and even BBQ Shrimp. This recipe is for BBQ Pork.

With family pack of pork chops being on sale for anywhere from $.99 to $1.49 a pound, it is easy to do your own BBQ pork. A dinner like this becomes a bargain compared to eating out at BBQ restaurants across the country. I love to serve it with Soft Polenta that goes together very quickly.

3  pounds assorted pork chops, fat trimmed away
Salt and pepper
Cooking oil or pan spray for sauteing
1  cup of your favorite BBQ sauce or more if you like.

Creamy Polenta

3  cups water, brought to a boil in 2 quart sauce pan
1  teaspoon salt
2  tablespoons butter
1  cup coarse corn meal or grits (like Bob’s Red Mill in the natural baking section of your grocery store)
2  tablespoons sour cream

Sprinkle pork chops with salt and pepper. Lightly brown on both sides in a saute pan over medium heat. Add to the crock-pot with 3 cups water. Set on low and cook for 6-8 hours or until pork breaks apart easily with a fork. 15 minutes before serving, remove chops from slow cooker. Reserve 1/2 cup of cooking liquid. Remove bones and any excess fat from the chops. Cut or tear into bite size pieces. Mix BBQ sauce in with the drippings, turn the slow cooker to high and stir in the pork pieces to coat well. Allow to heat through.

To make the polenta, add salt and butter to boiling water and gently stir in corn grits. Reduce heat to medium, still stirring occasionally for about 5 minutes. Cover the pan and let sit for 2 minutes. Just before serving, stir in the sour cream. Serve with BBQ Pork. Makes 4 servings. Add your favorite coleslaw for a complete meal. Enjoy!