COUNTRY RIBS

1 large onion, peeled, sliced and separated into rings

3-4 lbs country-style pork ribs

1 cup vegetable cocktail

1 cup tomato juice

2 tablespoons molasses

1 teaspoon Worcestershire sauce

3 tablespoons balsamic vinegar

1 teaspoon Dijon mustard

1/2 teaspoon poultry seasoning

1/4 teaspoon black pepper

Place onion rings in the bottom of a 3-1/2 quart crockpot, place ribs on top of the onions.

Make sure the ribs are trimmed of all excess fat. In a small bowl, whisk together the remaining ingredients, reserve 1 cup for sauce, cover this reserved portion and refrigerate. Pour remaining tomato mixture over ribs, cover pot. Cook at high setting for 5 to 6 hours, drain ribs, discarding cooking liquid.  In a small saucepan, simmer reserved sauce for 10 minutes, serve over cooked ribs on heated 

4 servings 16 carbs

BARBECUED PORK ROAST

3 onions, divided

1 (4 to 5 pound) pork roast

6 whole cloves

2 cups water

1 (16 ounce) bottle barbecue sauce

Slice 2 of the onions and put half in the bottom of a crockpot. Add meat, cloves and water with remaining sliced onions on top. Cover and cook overnight for 8 to 12 hours on low.

After cooking the pork, remove bone and fat from meat. Put meat back into crockpot. Chop remaining onion and add with barbecue sauce. Cover and cook additional 1 to 2 hours on HIGH or 4 to 5 hours on LOW, stirring two or three times.

Serve on buns.

Per Serving: calories: 260; protein: 26 grams; total fat: 14 grams; saturated fat: 14 grams; cholesterol: 92 mg; sodium: 314 mg; carbohydrate: 6 grams; dietary fiber: 0.2 gram

CHALUPAS

1 (3 pound) pork loin roast

1 teaspoon salt

Pepper to taste

3 cloves garlic, sliced

1 (16 ounce) package dried pinto beans, soaked several hours

1 teaspoon oregano

1 teaspoon ground cumin

1 tablespoon chili powder

1 (7 ounce) can chopped green chiles, drained

2 to 3 chipotle peppers en adobo, minced

Rub roast with salt and pepper. Cut small slits in roast; insert garlic slices. Place on rack in broiler pan. Broil for 15 minutes. Place roast in crockpot. Rinse pinto beans; drain. Add to crockpot. Add oregano, cumin, chili powder, green chiles and enough water to cover. Cook, covered, on LOW for 8 or 9 hours, stirring occasionally.

Add the chipotles. Cook, uncovered, for 1 hour longer. Skim off fat; discard bones.

Serve on a bed of corn chips with shredded cheese, chopped green onions, tomatoes, cucumbers, lettuce, avocado, salsa and sour cream.

Suggestion: Add a can of diced tomatoes or Ro-Tel to leftovers and serve over rice.

CREOLE CROCKPOT RIBS

Juicy, falling off the bone tender ribs in a very flavorful sauce.

3 lbs country-style pork ribs, cut in serving size pieces

1 cup water

1 cup cider vinegar

2 tablespoons butter or margarine, melted

2 tablespoons brown sugar

2 tablespoons Worcestershire sauce

2 tablespoons catsup

1 small onion, chopped

3 stalks celery, sliced

1 teaspoon lemon, zest of

1 bay leaf

1 teaspoon salt

1 teaspoon cayenne pepper

1 teaspoon celery seed

1/4 teaspoon garlic powder

1/2 teaspoon dry mustard

1/4 teaspoon pepper

Place ribs in crockpot. Mix all remaining ingredients. Pour over ribs. Cover and cook on low for 8 hours.

HONEY RIBS AND RICE    

2 lbs. lean spare ribs

1 can condensed beef bouillon

1/2 cup water

2 tbl. maple syrup

2 tbl. honey

3 tbl. soy sauce

2 tbl. barbecue sauce

1/2 tsp. dry mustard

Bake ribs at 350 degrees for 1 hour (1/2 hour per side) or broil for 15 to 20 minutes to remove fat. Cut into single servings. Combine ingredients in crockpot, stir to mix. Add ribs. Cover and cook overnight or on low for 8 hours. Serve over rice.