Hawaiian Style Country Pork Ribs

I found the idea for this recipe on the internet, but it was for chicken and the only thing in my recipe that's the same is the can of pineapple! We had pork country ribs in the freezer and I was looking for something different that our usual way of cooking them.

I cooked the peppers separately because not everyone in our household likes them. I think the roasted peppers were way better than they would have been cooked in the pot. If you want to add them to the pot, I'd add after the pressure cook when it's set to sauté, so they don't turn into mush. Different colored peppers would add a pretty touch! I took this picture before I mixed mine in.

We absolutely loved this and will definitely make it again - maybe even with chicken!

Ingredients

2 lbs. boneless country pork ribs, cut in bite size chunks

1 can pineapple tidbits with juice

1/3 c soy sauce

3 cloves garlic, minced

2 t ginger, minced

1 small onion, diced (1/2 large)

1 T rice vinegar

1/2 cup barbeque sauce

1 T cornstarch

1 large bell pepper, cut in large chunks

Instructions:

Sauté onions and garlic in the Instant Pot with 1 T olive oil for 5 minutes; add meat and saute for 5 more minutes.

Add all remaining ingredients EXCEPT cornstarch and peppers. Mix well so meat is thoroughly coated.

Pressure cook for 20 minutes - quick release, then set on sauté with lid off.

Meanwhile, toss the pepper chunks with 1 T olive oil. Roast in oven for 10-15 minutes, turning halfway through. 

In a small bowl,  whisk the cornstarch with about 3 T of the hot liquid from the pot. Add to the pot and stir constantly for one minute until thickened. Turn pot off.

We served with riced cauliflower. Delicious!

Country Pork Rib Stew

I'm not good at making meal plans, in spite of my best effort. Many days I pull something out of the freezer and hope for the best - I have no idea what to do with it and half the time I don't know for sure until it's done! Sometimes the result is good, and sometimes it's not. Tonight, the result was amazing. We just finished dinner, and the kids have shooed me into the computer room to type out what I did. They want me to make it again!

When I create, I don't measure, so it's really difficult to type it out. I'll try to guess, but if anyone else happens on this and wants to try it, adapt it for your own. Those of you who need exact recipes - I'm sorry! 

Country Pork Rib Stew

1 onion, sliced

1/2 green pepper, diced

3 cloves garlic, minced

1 Tbsp olive oil

Saute the vegetables in a dutch oven on medium high heat until soft. Add :

2 lbs. boneless country pork ribs, cut into stew sized pieces

1 tsp salt

1 tsp garlic and herb seasoning

Stir and cook on medium high until lightly browned.. Add:

1 cup chicken broth

1/2 cup V-8 juice

1/4 cup sherry wine

1 tomato, diced (canned would be fine too)

Bring to a boil and reduce heat. Simmer, covered, for 3 hours, stirring occasionally.  About 30 minutes before dinner time, remove cover and raise the heat slightly. Mix 2 Tbsp flour with 1/2 cup water until very smooth. Stir slowly into stew and mix well. Simmer, uncovered, for 10-15 minutes, stirring occasionally.

Taste and adjust seasonings as needed.

Just before serving, I added a small can of green beans and a small can of mixed peas and carrots, just to stretch it out a little. It was a good fit!

Serve over rice or mashed potatoes.

The sauce was SO delicious, the kids and I (we're all soup lovers) ate it in a bowl, over rice, like soup! 

** Feel free to add whatever vegetables you like. I wish I'd added some celery and potatoes or turnips.

** I think this would also be great for the crock pot.

These quantities served 8 people, but we all ended up wanting more. I'm going to double it next time.

Beefy Tacos

My sister-in-law posted this the other day and I had to try it. I made a triple recipe, due to the size of my crew. I had ground turkey and pork so I used that instead of beef (so they weren't all that "beefy" I guess! LOL!). Everyone loved it, even the one that was initially not sure about the beans. It was the perfect meal to serve on our busiest weeknight. It made great leftovers, too! Definitely a keeper. 

1 pound lean ground meat (beef, pork or turkey, or a mix) 

1 onion, finely chopped 

4 cloves garlic, chopped 

1 can (16 ounces) refried beans 

1 jar (16 ounces) salsa 

1 cup shredded cheddar 

 12 small tortillas 

garnishes: whatever you typically like on your tacos (sour cream, shredded cheese, lettuce, tomatoes, olives, onions, jalapenos, etc) 

 In a large skillet over medium-high heat, stir beef and onion until brown and cooked through, about 6 minutes. Add garlic, stirring frequently, 1 minute. Drain excess oils and transfer to a slow cooker. Stir in beans, salsa, and cheddar. Cover and let simmer until mixture is cooked through and bubbling, 3 to 4 hours on high, or 5 to 6 hours on low. Stir and serve over warmed tortillas; top with your choice of fixings.