"A delicious variety for your traditional ribs recipe. It uses a savory blend of seasonings that will ensure zero leftovers."

INGREDIENTS

6 pounds pork spareribs
2 medium onions, cut into wedges
1 medium onion, finely chopped
6 tablespoons soy sauce
1/4 teaspoon ground black pepper
6 whole star anise pods
1 tablespoon vegetable oil
1 tablespoon grated fresh ginger
1/2 cup honey
2 tablespoons brown sugar
1 tablespoon Worcestershire sauce
1 tablespoon lemon juice

• In a 5 to 6 quart stock pot, put the ribs along with the 2 wedged onions, 4 tablespoons of the soy sauce, pepper and star anise. Heat until boiling. Adjust heat to allow simmering for about 75 minutes. Stir from time to time.
• In a medium skillet, heat oil and saute the chopped onion until soft. Stir in the ginger, honey, sugar, Worcestershire sauce, lemon juice and remaining 2 tablespoons of soy sauce. Cook and stir often until combined. Remove from heat.
• Transfer the ribs into an 11 x 16-inch baking dish. Brush with honey mixture evenly and bake for about 30 minutes in a 400 degrees F (200 degrees C) preheated oven.
• Makes 10 to 12 servings

"This recipe brings smile to everyone’s faces and satisfaction during meal time."

INGREDIENTS

4 pounds pork spareribs
2 quarts apple juice
3 cups barbecue sauce
1/2 cup prepared horseradish
3 tablespoons Worcestershire sauce
1 teaspoon garlic salt

• In a stock pot, place the ribs and cover with apple juice. Cook until boiling. Adjust heat to allow simmering for about 2 hours.
• In a medium bowl, stir together the barbecue sauce, horseradish, Worcestershire sauce and garlic salt. Mix in 3 tablespoons of the apple juice from the ribs.
• Spread 1/3 of the sauce onto the underside of the ribs. Turn and set onto a roasting pan. Use the remaining sauce to spread onto the top.
• Bake in a 350 degrees F (175 degrees C) preheated oven for about 35 minutes. Brush with sauce from time to time.
• Makes 4 servings

"Delicious BBQ ribs that makes the perfect serving during picnics or special dinner gatherings."

INGREDIENTS

2 cups sliced onions
2 cups ketchup
2 cups water
4 teaspoons salt
1/4 cup Worcestershire sauce
1/2 cup white vinegar
1/2 cup dark brown sugar
4 teaspoons dry mustard
4 pounds pork spareribs

• Mix the onions, ketchup, water, salt, Worcestershire sauce, vinegar and mustard into a large bowl. Cut the ribs between the bones, splitting the ribs at the center.
• Cook the ribs in a large skillet with hot oil set over medium-high heat. Cook in batches until evenly seared.
• Arrange the ribs onto two baking pans or casserole dishes. Add half of the sauce onto the ribs. Bake in a 350 degrees F (175 degrees C) preheated oven for about 3 hours. Use the remaining sauce to baste the ribs when turning the meat every 20 minutes.
• Makes 4 to 8 servings

"If expecting a bunch for dinner, make sure to make enough servings to go around. It sells out like hot pancakes."

INGREDIENTS

8 pounds pork spareribs
3 cups ketchup
1 cup barbeque sauce
1 cup brown sugar
2 1/2 tablespoons lemon juice
2 teaspoons Worcestershire sauce
1 dash hot pepper sauce, or to taste
3 tablespoons steak sauce, (e.g. Heinz 57)
2 cloves garlic, minced

• In a large stock pot, put the ribs and cover with water. Cook until boiling over medium-high heat for 60 minutes.
• Turn the oven on to 350 degrees F (175 degrees C).
• Place ketchup, barbeque sauce, brown sugar, lemon juice, Worcestershire sauce, hot pepper sauce, steak sauce and garlic into a medium saucepan. Mix well and cook over medium heat for about 20 minutes.
• Remove the ribs from the pot and cut them between the bones. Put them back into the pan and cover it with sauce. Cook for another 1/2 hour. Discard the foil and cook for 1/2 hour.
• Makes 8 servings

"For sure, everyone will be requesting for this breakfast recipe as much as possible. Who could possibly resist the thought of crispy pizza serving in the morning?"

INGREDIENTS

1 (8 ounce) can refrigerated crescent rolls
1 pound bulk pork sausage
1 cup frozen shredded hash brown potatoes, thawed
1 cup shredded Cheddar cheese
3 eggs
1/4 cup milk
1/4 teaspoon pepper
1/4 cup grated Parmesan cheese

• Roll out the crescent dough and line them onto a 12-inch greased pizza pan. Press to close the seams and bring the sides up, forming a crust.
• Cook the sausage in a skillet over medium heat until evenly browned. Drain well and set aside to cool.
• Top the crust with sprinkling of sausage, hash browns and cheddar cheese.
• Whisk eggs with milk and pepper. Add onto pizza and sprinkle with Parmesan cheese.
• Place this into the oven and bake for about 1/2 hour at 375 degrees F. Leave it for 10 minutes to cool and slice into wedges.
• Makes 6 to 8 servings

"If you want a break from the usual flavors of your grit servings, this recipe will present you with an extra spice you’ll surely love."

INGREDIENTS

1 pound bulk spicy pork sausage
4 cups water
1 cup quick-cooking grits
4 ounces shredded Gouda cheese
3 tablespoons butter
1/4 teaspoon hot pepper sauce
3 eggs, beaten

• Turn the oven on to 375 degrees F (190 degrees C).
• In a large skillet, cook sausage over medium-high heat. Stir often until the sausage are slightly browned. Drain excess grease and transfer the browned sausage into a bowl.
• In a large saucepan with boiling water, mix in the grits and adjust heat to medium-low. Cook for about 5 minutes, stirring often.
• Combine the sausage, cheese, butter, hot pepper sauce and eggs. Add the grits and stir until combined. Transfer mixture into a small non-greased casserole dish. Place it into the oven to bake for about 40 minutes.
• Makes 6 cups