Pork ribs are delicious and really easy to make. I like my homemade dry rub and than a simple roast/steam in the oven until they are fall apart tender. Perfect for dinner, served with your favorite ...

Here's a recipe for pork tenderloin with a cranberry hot pepper jelly glaze. It serves 4 to 6 people. Ingredients: 1 pork ...

Pork and sauerkraut is a savory, dish that’s easy to prepare and perfect for hosting. Made with tender pork roast, fresh ...

Drummond demonstrated how to make the recipe on an episode of The Pioneer Woman where she made “classic cowboy food.” “Pulled pork is a favorite around here,” she explained. “Everybody absolutely ...

This dry rub recipe for pork ribs is based on one used by professional and amateur pitmasters alike. It uses black pepper as a base to showcase the pork, with a bit less salt for a base seasoning, and ...

This easy rub has it all: Brown sugar makes it perfectly sweet, red pepper flakes and chile powder add a nice heat and the garlic and onion powders give it a great savory note. Swap option: Even ...

No More Dry Pork Chops – This Recipe Gets Them Perfectly Juicy If you’ve ever suffered through a dry, flavorless pork chop, this recipe will change the way you think about oven-baked pork forever.

Mary Sue Milliken’s grilled pork ribs are bold, spicy, herbaceous, slightly sticky and sweet-sour, lightly cured with a homemade seasoning — the recipe for it has evolved over several years — and ...

If you are someone who has the energy and desire to cook dinner every night of the week — or most nights, at least — can you please share your secret with me? Many readers and friends assume I’m ...

In a food processor, combine salt and garlic cloves and pulse to a rough paste, about 15 times. Add water, a little at a time, pulsing to form a thick but smooth paste. Rub paste onto pork, coating ...

If you are someone who has the energy and desire to cook dinner every night of the week - or most nights, at least — can you please share your secret with me? Many readers and friends assume I’m ...