1 rack of pork baby back ribs
3 tbs brown sugar
1 1/2 tbs paprika
1 1/2 tbs salt
1 tbs ground black pepper
1 tbs red pepper
1 tsp garlic powder
1 bottle of Montgomery Inn Barbecue sauce
Cut the rack in half. Mix all dry ingredients in a bowl and then apply
as a rub liberally to both sides of each half. In a large skillet with
oil over medium high heat, brown each side of the halfs. Check your
pressure cooker for specific water and weight amounts, but for my 8 qt.
cooker, 15 lbs, 2 1/2 cups water, cook for 22 minutes. Allow cooker to
cool, remove the ribs and let them rest, wrapped in aluminum foil for
10 minutes. Coat both sides of the halfs with generous amounts of
sauce. Place on hot grill for 4 minutes each side to glaze the sauce.
Heat the remaining sauce in a dish in the microwave. Serve and enjoy.
2 tsp salt
1 tsp dried sage
1 tsp ground black pepper
6 center bone or boneless pork chops
2 tbl butter
1 cup water
2 cubes beef bouillon
Rub chops with salt, sage and black pepper in a small bowl on both
sides. Melt the butter or margarine in a skillet over medium high heat
and saute/brown the chops for 5 minutes per side. In a separate small
pan over high heat, combine the water and the bouillon and stir until
bouillon dissolves. Add to the chops skillet, reduce heat to low, cover
and simmer chops for 45 minutes.