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18
SPARE RIBS
4-6 pounds pork loin country-style ribs
1 cup ketchup
1
⁄
3
cup vinegar
1
⁄
2
cup brown sugar
1
⁄
3
cup honey
1
⁄
4
cup soy sauce
1 teaspoon ground mustard
1 teaspoon salt
1
⁄
2
teaspoon garlic powder
1
⁄
4
teaspoon pepper
Bake spare ribs in 500° F oven for 30 minutes, turning halfway through
cooking. Drain grease and place spare ribs in slow cooker. Mix all other
ingredients to make a sauce. Pour sauce over spare ribs. Cover and cook
on low for 9-10 hours or until tender.
Yield: 4-6 servings
BAKED HAM
1 6-pound boneless ham
1
⁄
4
cup currant jelly
1
⁄
2
tablespoon vinegar
1
⁄
4
teaspoon ground mustard
1
⁄
8
teaspoon ground cinnamon
10 whole cloves
Place ham in slow cooker. Cover and cook on auto for 6-7 hours or until
hot. Melt currant jelly, vinegar, mustard and ground cinnamon in a sauce
pan. Remove ham. Score ham and stud it with whole cloves. Place ham
back in slow cooker. Pour sauce over ham. Cover and cook on high for
30-60 minutes.
Yield: 18-20 servings
SPAGHETTI SAUCE WITH MEAT BALLS
1 pound Italian sausage
1
⁄
2
medium onion, chopped
3 cloves garlic, minced
1 egg
1
⁄
2
teaspoon salt
1
⁄
4
teaspoon pepper
1
⁄
2
cup bread crumbs
2 ounces Parmesan cheese, grated
1
⁄
2
pound fresh mushrooms, sliced