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Simple Spare Ribs
These simple spare ribs will have everyone looking for seconds at the dinner table! You can double the recipe as many times as you need to, so it's a great way to feed a party.
Smoky Grilled Pork Chops
These tasty grilled pork chops are flavored with an easy homemade seasoning rub for a spicy, smoky flavor. They're quick to prep and always a favorite at BBQ parties.
Asian Style Country Ribs
This is a super slow cooker recipe for country ribs that is tasty, versatile, and EASY! Serve with sushi rice and your favorite stir-fry vegetables.
Chinese Five Spice Spare Ribs
An amazing blend of traditional Chinese five spice and other mixtures to create a wow-factored, Asian delicacy!
Slow Cooker Spare Ribs
Slow cooked pork spare ribs, or country style ribs, also great with boneless, skinless chicken breasts.
Meat-Lover's Slow Cooker Spaghetti Sauce
This crockpot spaghetti sauce creates a great, chunky, and very meaty spaghetti sauce. The longer it cooks in your slow cooker, the better it tastes! Boil up some pasta, and dinner tastes like you spent all day at the stove!
Jimmy Dean Sausage Cheese Balls
These cute sausage balls are easy to make for a fun appetizer. They can be prepared ahead and frozen uncooked. Just thaw and bake when you need them!
Baked Penne with Italian Sausage
This baked penne pasta recipe makes a hearty, filling meal that's full of flavor!
Caldo Gallego (Galecian Broth)
Warm, hearty caldo gallego is one of my family's favorite meals during the long winter months in Alaska. We like to serve it with chewy Cuban bread.
Dry Rub for Ribs
A dry rub for ribs that's super flavorful and simple to make. Works great on a slab of pork ribs as well as on chicken.
World's Best Pasta Sauce!
This pasta sauce is excellent in lasagna or as a meat sauce. I use it in my popular lasagna recipe, so I thought I'd share it on its own.
Chef John's Paper Pork Shoulder
This 'paper pork' was inspired by a technique for smoking beef brisket that involves wrapping the meat in parchment paper after a certain point in the cooking process, in an effort to keep the meat moist and succulent. I decided to try it for an oven-roasted pork shoulder, wrapping it from the beginning, and it came out so perfectly tender and juicy, I've been doing it that way ever since.
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