Barbecued Ribs Recipe

Barbecued Ribs Recipe

This barbecued ribs recipe is simple and simply delicious. The sauce is great but you can cut even more prep time by using a “store bought” barbecue sauce.

This ribs recipe is sure to become a favorite.

Simply Delicious Barbecued Ribs


3 pounds pork spareribs
2 tablespoons cooking oil
1 medium onion, chopped
1 cup ketchup
1 cup hot water
2 tablespoons vinegar
1 tablespoon Worcestershire sauce
1 teaspoon dry mustard
1/2 teaspoon salt
1 tablespoon brown sugar
1/4 teaspoon cayenne pepper
1/4 teaspoon pepper


Preheat your oven to 450 degrees F.

Place the pork spare ribs on a jelly roll pan. Cover the pan tightly with aluminum foil and bake at 450 degrees F for 45 minutes or until tender. Drain off the fat.

In a saucepan combine all the remaining ingredients and bring to a boil.

Pour the barbecue sauce over the spare ribs.

Reduce the heat to 350 degrees F. and bake, uncovered, for 1 hour, basting with the sauce frequently.

If you’ve never cooked ribs before this is the recipe to start with. It’s really easy, super delicious and everybody will love it.

Barbecued Pork Chops – Inexpensive, Quick Barbecue Pork Chop Recipe

Barbecued Pork Chops - Inexpensive Quick Barbecue Pork Chop RecipeThese braised Barbecued Pork Chops make a hearty meal in not a lot of time and with not a lot of money. It’s a barbecue pork chop recipe that takes advantage of pantry staples like ketchup and brown sugar.

Celery, onions and bell pepper add flavor and crunch and is the essence of these barbeque pork chops. Everything can be cooked and served in one pan.

I love barbecue on the grill but it’s hard to beat these barbequed pork chops done in the oven!

Prep Time: 15 minutes
Cook Time: 30 minutes
Ready In: 45 minutes

Barbecued Pork Chops – Inexpensive, Quick Barbecued Pork Chop Recipe


4 pork loin chops (6 ounces each), bone in
1 large red or green bell pepper
3 stalks celery, chopped
1 medium yellow onion, chopped
1 cup ketchup
1/4 cup golden brown sugar, packed
2 tablespoons chili powder
1 tablespoon olive oil
1/2 cup chicken broth
Kosher salt and ground black pepper


Season the pork chops with the kosher salt and black pepper. Heat the olive oil in a large skillet and brown the chops on each side.

Remove them to a platter and hold.

Saute the onion, bell pepper and the celery in the same skillet until they are soft but not browned.

Return the pork chops to the skillet.

Whisk together the ketchup, brown sugar, chili powder and the chicken broth. Pour the mixture over the pork chops and vegetables.

Bring the pan to a boil, then lower the heat and cover the pan. Simmer over low heat for about 30 minutes until the pork chops are cooked through. This is the barbeque pork chops sauce.

Place the pork chops on a warmed platter or individual dinner plates. Spoon some of the barbeque pork chops sauce over each chop.

Good To Know – This is a forgiving barbecued pork chop recipe. The skillet can go into the oven at 350F if you would prefer to finish the cooking in the oven rather than the stove.

Bring the skillet to a boil, then cover the pan and bake the chops for about 30 minutes, or until they are cooked through.

Food For Thought – Make these Mediterranean – replace the ketchup with tomato or marinara sauce, omit the brown sugar and use balsamic vinegar. Now you have a completely different barbecued pork chop recipe!

Instead of the chili powder, use a combination of rosemary, basil and sage, fresh or dried. Keep the chicken broth if you prefer, but a good dry white wine would add the perfect touch.

Yield = 4 Servings

If you enjoy quick and inexpensive Barbecued Pork Chops you should certainly give this recipe a try. Especially if you can find pork chops on sale!

Baked Stuffed Pork Chop

Baked Stuffed Pork ChopThis Baked Stuffed Pork Chop will be a surprise to friends and family. It’s pork chops stuffed with baby spinach and smoked Gouda cheese.

Gouda is the popular Dutch cheese that comes wrapped in bright red plastic.

The smoked variety is a full flavored cheese that will go well with many other dishes, so don’t worry about having some left over.

These pork chops are coated in a mixture of horseradish and mustard, and then crusted with panko breadcrumbs and oven-baked.

Panko are Japanese style crumbs made from dried white bread. They are lighter than regular breadcrumbs and get crispier, but you can certainly use day-old breadcrumbs for this recipe.

Gouda and Spinach Baked Stuffed Pork Chops


4 thick cut pork chops, about 6 ounces each
8 thin slices of smoked Gouda cheese
1/2 pound fresh baby spinach, cleaned
1 1/2 tablespoons Dijon mustard
1 1/2 tablespoons prepared horseradish
1 cup panko breadcrumbs
Kosher salt and ground black pepper
Seasoning salt, such as Lowery’s
Cooking spray


Preheat the oven to 400F. Coat a 9 x 13 baking dish with the cooking spray.

Lay the pork chops on a cutting board and with the tip of a sharp knife, cut a pocket into each one. Make the opening for the pocket in the edge of the chop that is parallel to the bone running the length of the chop.

Stuff each pocket with 2 slices of the smoked Gouda and some of the baby spinach. Mix together the Dijon mustard and horseradish, and then spread a little of the mixture over both sides of each pork chop.

Dip the coated pork chops into the panko breadcrumbs and sprinkle them with some of the seasoning salt.

Layer the pork chops in the prepared baking dish and bake for 45 minutes, until they are browned and crispy. Serve hot.

Serves 4

Good To Know – You can use any firm cheese for the stuffing, such as Edam or gruyere. Cheeses such as cheddar or Swiss would melt too much and get runny.

On Your Own – You might want to spice up the pork chops a little with Cajun or blackening spices. Zatarains makes a Creole seasoning that goes really well on the pork chops.

On the other hand, if you’re not too fond of spiciness, you can eliminate the horseradish from the coating mixture and substitute mayonnaise.

Either way you’re going to fall in love with these Baked Stuffed Pork Chops.

Baked Pork Tenderloin Recipe

Baked Pork Tenderloin Recipe

This baked pork tenderloin recipe could become your family’s favorite of all pork recipes. The pork tenderloin is baked to perfection with a complement of a jazzy applesauce.

Family Favorite Pork Tenderloin Recipe


1/3 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon pepper
2 (1 pound) pork tenderloins
2 tablespoons butter or margarine
1 cup chopped onion
1 garlic clove, minced
2 cups unsweetened applesauce
1/4 cup packed brown sugar
1/4 cup soy sauce
1/4 cup apple juice
1/2 teaspoon ground ginger


Preheat your oven to 350 degrees F.

In a shallow bowl combine the flour, salt if desired and the pepper.

Cut each pork tenderloin into six pieces and flatten to about 1-in. thickness.

Melt the butter in a large skillet. Dip the pork tenderloin into the flour mixture. Shake off any excess flour and add the tenderloin to the skillet and brown on both sides.

After browning place the tenderloin in an ungreased 11-in. x 7-in. x 2-in. baking pan.

In the same skillet you browned the tenderloin in saute the onion and garlic until tender. Add the remaining ingredients and bring the mixture to a boil.

Pour the mixture over the pork tenderloin. Cover the baking pan and bake at 350 degrees F for 1 hour or until the juices run clear and a meat thermometer reads 160 degrees F.

I like to serve this tenderloin with roasted potato wedges and brussels sprouts. It’s one of my favorite dishes. In my opinion you just can’t find another tenderloin recipe that will beat this baked pork tenderloin recipe.

Baked Pork Chop Recipe

Baked Pork Chop Recipe

This baked pork chop recipe is really easy. It’s based on common pantry ingredients. The second is a baked pork chop recipe with apple and cranberry stuffing and an apple glaze.

Oven Baked Pork Chop Recipe


6 pork loin chops
1 teaspoons garlic powder
1 teaspoon Lawry’s seasoning salt
2 eggs, beaten
1/4 cup all-purpose flour
2 cups Italian-style seasoned breadcrumbs
4 tablespoons olive oil
1 (10.75 ounce) can condensed cream of mushroom soup
1/2 cup milk
1/3 cup white wine


Preheat your oven to 350 degrees F.

Rinse the pork chops, pat dry and season with the garlic powder and the lawrys seasoning salt to taste.

Place the beaten eggs in a small bowl. Dredge the pork chops lightly in flour, dip in the egg, and coat liberally with the Italian-style breadcrumbs.

Heat the oil in a medium skillet over medium-high heat. Fry the pork chops 5 minutes per side or until the breading appears well browned. Transfer the chops to a 9×13 inch baking dish and cover with foil.

Bake in the preheated oven for 1 hour. While the pork chops baking combine the cream of mushroom soup, milk and white wine in a medium bowl. After the pork chops have baked for an hour cover them with the soup mixture. Replace the foil and bake for another 30 minutes.

This baked pork chop recipe does not yield crunchy pork chops. The breading and frying is for color and flavor.

Here’s another baked chop recipe that has a delicious apple and cranberry stuffing and a glaze consisting of an apple reduction.

Baked Stuffed Pork Chop Recipe


2 tablespoons butter
1/8 yellow onion, minced
1 Granny Smith apple – peeled, cored and diced
2 stalks celery ribs, finely chopped
1/4 cup dried cranberries
1 teaspoon kosher salt
5 (1 inch thick) boneless pork chops
1 cup apple juice
1 tablespoon cornstarch
2 tablespoons brown sugar
1 teaspoon freshly ground black pepper


Preheat oven to 350 degrees F.

In a Dutch oven melt 1 tablespoon butter over medium heat. Cook the onion in the butter until the onions are very soft and begin to brown. Remove from the heat. Stir in the apple, celery, and dried cranberries. Season the mixture with salt.

Lay each chop flat on cutting board, and with a sharp knife held parallel to the board, cut a pocket into the pork, leaving three sides intact. Stuff each chop with apple-cranberry mixture.

Melt the remaining butter in the Dutch oven over medium heat. Pan-fry the chops in butter for two minutes on each side. Cover, and bake in preheated oven for 45 minutes.

Transfer the chops from pan to a plate and cover with foil. Place the Dutch oven back on the stovetop over medium heat.

In a small bowl or measuring cup, stir together the apple juice, cornstarch, and brown sugar; pour into the Dutch oven. Reduce the liquid volume by half, stirring frequently. Season to taste with black pepper.

Serve the apple glaze over the pork chops.

You’ll have a family pleasing meal whether you choose the baked stuffed pork chop recipe or the baked pork chop recipe.

Baked Ham Recipe

Baked Ham Recipe

This baked ham recipe features a ham glaze of pineapple juice, honey and orange juice. The ham is covered with the glaze and then baked for just one hour, which makes it an easy ham recipe.

Baked Ham with Honey and Brown Sugar Glaze


1 (5 pound) fully cooked sliced ham
1/4 cup whole cloves
1 cup pineapple juice
1 cup brown sugar
1/2 cup honey
2 oranges, juiced


Preheat your oven to 350 degrees F.

Place the ham in a roasting pan and dot with the cloves.

In a saucepan combine the pineapple juice, brown sugar, honey and orange juice. Stir and simmer over medium-low heat until the mixture thickened, about 10 minutes. Pour the glaze over the ham.

Bake the ham uncovered for 1 hour in the preheated oven.

This is a delicious baked ham and could become your only recipe for baked ham. In the unlikely event you have leftovers use them for this baked ham quiche recipe.

Leftover Baked Ham Hash Brown Quiche

This is a delicious baked ham quiche recipe with a hash brown potato crust.


3 cups shredded hash brown potatoes
1/3 cup butter, melted
seasoning salt to taste
1 cup diced cooked ham
1/4 cup chopped onion
1 cup shredded Cheddar cheese
2 eggs
1/2 cup milk
salt and pepper to taste


Preheat oven to 425 degrees F.

Press the hash brown potatoes onto the bottom and sides of a 9 inch pie dish. Drizzle the potatoes with melted butter, and sprinkle with seasoning salt. Bake the hash browns in a preheated oven for 20 minutes, or until the potatoes begin to brown.

In a small bowl, combine the diced leftover baked ham, onion and shredded cheese.

In a separate bowl, whisk together the eggs, milk, salt, pepper, and a little seasoning salt. When the crust is ready, spread the ham mixture on the bottom and then cover with the egg mixture.

Reduce the oven temperature to 350 degrees F. Bake the baked ham quiche in the preheated oven for 20 to 25 minutes, or until the filling is puffed and golden brown.

This is a quick ham quiche recipe when you don’t want to make a traditional quiche crust. It’s great for breakfast or brunch or even breakfast in bed for that special someone.

Feature your baked ham at the special event and then create another special event with the quiche recipe from the leftover baked ham recipe.

Baked Ham Glaze Recipes

Baked Ham Glaze Recipes

Baked ham glaze recipes are the crowning glory for that holiday ham. Baked ham is usually not served often. These ham glaze recipes don’t require you to bake a ham in order to try them, however.

Just make up the glaze and give it a try. Heck you could just taste it with a spoon!

If you want the ham flavor along with the ham glaze try glazing a ham slice. Who knows? You just might discover a new favorite ham glaze recipe.

Mango Chutney Ham Glaze

Mango chutney and orange juice makes this an unusual ham glaze recipe but the flavors work really well together.


1/2 cup brown sugar
3 cloves garlic
1/2 cup mango chutney
2 teaspoons orange zest
1/8 cup orange juice
1/4 cup Dijon mustard


Combine the brown sugar, garlic, mango chutney, orange zest, orange juice, and mustard in the work bowl of a food processor. Process the mixture until it’s smooth.

Cherry Ham Glaze

This ham glaze recipe gives a sweet and yet slightly tart taste to your holiday ham.


3 tablespoons water
1/4 cup white vinegar
2 tablespoons light corn syrup
1 (12 ounce) jar cherry preserves
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg

Directions Stir together the water, vinegar, corn syrup, preserves, cinnamon, cloves, and nutmeg in a saucepan over medium-high heat. Bring the mixture to a boil and then reduce the heat to low and simmer for 2 minutes. Brush 1/4 to 1/3 cup of this glaze over your ham 30 minutes before it is finished. Stir the ham drippings into the remaining glaze and serve along side the sliced ham.

Honeyed Ham Glaze

This honey ham glaze recipe is quick, sweet and very easy to make.


1 cup honey
1/2 cup ketchup
1/4 cup yellow mustard
1 tablespoon Worcestershire sauce
1 tablespoon dried minced onion
1/4 teaspoon ground cloves
1/8 teaspoon ground ginger


Mix the honey, ketchup, mustard, Worcestershire sauce, minced onion, cloves and ginger together in a bowl. How easy is that for a ham glaze?

To me all three of these recipes are definite keeper baked ham glaze recipes.

Baked Breaded Pork Chop Recipe

Baked Breaded Pork Chops

This baked breaded pork chop recipe has Italian roots. The pork chops are breaded with Italian seasoned breadcrumbs and Parmesan cheese, browned in a skillet and then baked in the oven.

Italian Breaded Pork Chop Recipe

Prep time: About 15 Min.
Cook time: About 30 Min.
Total time: 45 min


3 eggs, lightly beaten
3 tablespoons milk
Small Amount of Flour for Coating
1 1/2 cups Italian seasoned bread crumbs
1/2 cup grated Parmesan cheese
2 tablespoons dried parsley
2 tablespoons olive oil
4 cloves garlic, peeled and chopped
4 pork chops


Preheat your oven to 325 degrees F.

In a small bowl, beat together the eggs and milk. In a separate small bowl, mix the breadcrumbs, Parmesan cheese, and parsley.

Heat the olive oil in a large, ovenproof skillet over medium heat. Stir in the garlic, and cook until lightly browned. Remove the garlic, reserving for other uses.

Flour each pork chop and then dip into the egg mixture and then into the breadcrumb mixture coating the pork chops evenly. Place the coated pork chops in the skillet and brown about 2 minutes on each side.

For an even thicker breading you can do the egg wash/breadcrumb dip twice.

Note: Coating the pork chops with flour before placing in the egg mixture binds the egg and keeps the coating on better. This works for anything that is to be breaded before cooking.

Place the skillet and pork chops in the preheated oven, and cook 25 minutes, or to an internal temperature of 160 degrees F.

For a less greasy breaded baked pork chop you can remove the pork chops from the skillet and place on a rack in a roasting pan for the baking.

I like to serve these baked breaded pork chops with buttered noodles, a salad and crusty bread. Love it!

Yield: 4 Servings


Bacon Wrapped Shrimp

Bacon Wrapped ShrimpThis bacon wrapped shrimp recipe calls for large shrimp. Be careful because shrimp will get rubbery if overcooked.

With just a little care you shouldn’t have any trouble with this recipe because the bacon wrapping and cooking on the grill will minimize overcooking.

Bacon Wrapped Shrimp

Prep time: About 15 Min.
Cook time: About 5 Min.
Total time: 20 min


20 large shrimp
10 slices bacon (Regular sliced, not thick cut!)


Peel and devein the large shrimp.

Prepare your grill and preheat it for medium heat.

Cut each bacon slice in half. Microwave the bacon for 2 or 3 minutes. Wrap the shrimp in the bacon and secure with toothpicks.

Lightly oil the grate of your grill and arrange the shrimp on the grill. Cook the shrimp for 3 to 4 minutes, turning once. The shrimp will be done when the bacon is fully cooked.

Yield: 6 Appetizer Servings

Barbecue Bacon Wrapped Shrimp Recipe

This recipe is wonderfully delicious. Spiced up just like the popular restaurant version. It’s baked in the oven so a careful watch is necessary to have the bacon and the shrimp both done at the same time.


16 large shrimp, peeled and deveined
8 slices bacon
Barbeque seasoning, to taste


Preheat your oven to 450 degrees F.

Wrap the shrimp with 1/2 slice of bacon and secure with a toothpick. Be sure and use the large shrimp–the cooking time for the shrimp and the bacon is similar.

Line a jellyroll pan with extra heavy-duty aluminum foil and place the baking rack in the pan. Place the shrimp on the rack and sprinkle heavily with the barbecue seasoning, turn and sprinkle second side. Let the shrimp sit for 15 minutes. The bacon will turn from creamy white to a little opaque, and the seasonings will soak in.

Cook the bacon for 10 to 15 minutes. The rack keeps the shrimp from sitting in the draining bacon fat.

Choose either of the recipes. They are both soooo good. You just can’t go wrong with bacon and shrimp.

Bacon Quiche Recipe

Bacon Quiche Recipe

This bacon quiche recipe has texture and taste that you won’t believe.

The almond topping sets it apart from any other quiche recipe. The dish takes time but one taste and you’ll know it’s worth it.

Old Fashioned Breakfast Bacon Quiche Recipe

Prep time: About 45 Min.
Cook time: About 30 Min.
Total time: 1 hour 15 min


4 cups all-purpose flour
1 tablespoon white sugar
1 teaspoon baking powder
2 teaspoons salt
1 3/4 cups shortening
1/2 cup cold water
1/2 cup cold water
1 egg
1 tablespoon vinegar

Filling Ingredients

8 slices bacon
1 tablespoon butter
1/2 cup chopped onion
1/3 cup finely diced smoked ham
3 cups heavy cream
8 eggs, beaten
1/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon nutmeg
3 tablespoons finely chopped fresh basil
1 tablespoon fresh thyme, minced
1 (3 ounce) package cream cheese, diced
1/2 cup shredded Cheddar cheese
1/2 cup shredded Monterey Jack cheese
1 bunch green onions, chopped
1/3 cup sliced almonds


Mix together the flour, sugar, baking powder and salt. Cut in the shortening until the mixture resembles coarse crumbs.

Add the water, egg, and vinegar. Mix together but do not work too much. Divide the pastry into two pieces, cover and chill for 30 minutes.

Preheat your oven to 350 degrees F.

Form each piece of the dough into a round and roll out the crusts on a lightly floured surface. Carefully fit the crusts into two 10-inch tart pans.

Blind bake the tart shells in the preheated oven until golden brown. Set aside and allow them to cool.

Place the bacon in a large, deep skillet preheated to medium high and cook until evenly brown. Drain the bacon, crumble, and set aside.

Saute the onion in the butter until translucent. Divide the ham, bacon and onion into two equal portions and sprinkle over the bottom of the tart shells.

Whisk together cream and beaten eggs. Add the salt, pepper, nutmeg, basil, and thyme, and stir well. Pour the egg mixture over bacon mixture.

Sprinkle the cream cheese cubes and the grated Cheddar and Monterey Jack cheeses over the top of each filled tart. Sprinkle the green onions over the cheese, followed by sliced almonds.

Bake in preheated 350 degrees F. oven for 30 to 40 minutes. Let the quiche cool slightly, then cut and serve.

This is a dish like one that you would get at a high quality restaurant or bed and breakfast. Save it for special occasions if you must but don’t alter it for the sake of saving some time.

Believe me you won’t be disappointed with this bacon quiche recipe.

Yield: 8 Generous Servings