1) Brown chops on both sides.
2) Place in greased casserole dish.
3) Mix all remaining ingredients and pour over pork chops.
4) Bake, uncovered, at 350 for one hour.
Note: You can garnish the pork chops with rice, salad, steamed veggies, mushrooms or something else, according to your taste.
1) Slice one onion and place in crock pot.
2) Put in the roast and cover with the other onion, sliced.
3) Pour over the ginger ale.
4) Cover and cook on LOW for about 12 hours.
5) Remove the meat, strain and save the onions, discard all liquid. With two forks, shred the meat, discarding any remaining fat, bones or skin. Most of the fat will have melted away.
6) Return the shredded meat and the onions to the crock pot, stir in the barbecue sauce. Continue to cook for another 4 to 6 hours on LOW.
7) Serve with hamburger buns or rolls and additional barbecue sauce. Any leftovers freeze very well.
1) Preheat oven to 300 degrees F.
2) Peel off tough membrane that covers the bony side of the ribs.
3) Mix together the sugar and spices to make the rub.
4) Apply rub to ribs on all sides.
5) Lay ribs on two layers of foil, shiny side out and meaty side down.
6) Lay two layers of foil on top of ribs and roll and crimp edges tightly, edges facing up to seal.
7) Place on baking sheet and bake for 2-2 1/2 hours or until meat is starting to shrink away from the ends of the bone.
8) Remove from oven.
9) Heat broiler.
10) Cut ribs into serving sized portions of 2 or 3 ribs.
11) Arrange on broiler pan, bony side up.
12) Brush on sauce..
13) Broil for 1 or 2 minutes until sauce is cooked on and bubbly.
14) Turn ribs over.
15) Repeat on other side.
Alternately, you can grill the ribs on your grill to cook on the sauce.
Notes: It's good to use hickory smoked salt. If you don't have or can't find it, you may prepare it yourself, using 1/2 cup sea salt and 1 tablespoon liquid smoke. Mix salt and liquid smoke together in a small bowl. Add more salt or liquid smoke to make a mixture resembling very moist brown sugar. Spread salt out on a cookie sheet. Allow to dry at room temperature or dry in your oven on the lowest temperature. Stir and rub salt between your fingers periodically. Room temp salt is ready the next day, oven dried should be ready in a couple of hours. Store in a jar with a tight lid.
1) Place all ingredients together in large roasting pan.
2) Cut ribs apart for easier serving.
3) Mix together making sure to coat all ribs with this semi-dry paste.
4) Spread ribs out evenly on bottom of pan.
cover lightly with foil.
5) Bake at 375 degrees for approximately 1 hour.
6) Turning or stirring occasionally.
7) You can use broiler for these ribs, just watch more closely, and adjust cooking time.
8) These ribs are also great finished on the grill for a few minutes on each side.
Notes: Originally, this recipe is made with Old Bay Seasoning. If you don't have or can't find it, you could prepare it yourself. You will need: 2 tbsp bay leaf powder, 2 tbsp celery salt (1 tbsp ground celery seed and 1 tbsp salt), 1 tbsp dry mustard, 2 tsp ground black pepper, 2 tsp ground ginger, 2 tsp sweet paprika, 1 tsp white pepper, 1 tsp ground nutmeg, 1 tsp ground cloves, 1 tsp allspice, 1/2 tsp crushed red pepper flakes, 1/2 tsp ground mace, 1/2 tsp ground cardamom, 1/4 tsp ground cinnamon. Combine all ingredients in an airtight jar, mix thoroughly. For the purpose of this recipe, you will need 2 tablespoons of the mix.