| Ravenwood Ranch |
| Copyright 2007. Al l Rights Reserved. Created by Taylormade Web Design. Last Updated January 29, 2008 |
Ravenwood's Cherry Cola Spareribs
4 pounds Ravenwood pasture raised Berkshire spareribs
1/4 cup Worcestershire sauce
1/4 cup white vinegar
2 teaspoons chili powder
1 cup onion, chopped
1 cup ketchup
1 1/2 cups cherry cola, root beer or Dr. Pepper
2 teaspoons paprika
1 teaspoon ground black pepper
Preheat oven to 350 degrees F. Cut ribs into serving sized pieces and arrange in
shallow baking dish. In a medium saucepan stir together Worcestershire sauce,
vinegar, chili powder, onion, ketchup, soda pop, paprika and black pepper. Simmer
for 10-15 minutes stirring occasionally. Pour sauce over ribs. Cover and bake 30
minutes. Remove foil, baste and bake for another 30 minutes.
Serves 6.
Rhubarb Glazed Pork Roast
2-3 pounds boneless pork loin roast
4 cups fresh or frozen sliced rhubarb
6 oz (1/2 can) frozen apple-cranberry juice concentrate
2 tablespoons cornstarch
2 tablespoons cold water
1/3 cup honey
2 tablespoons Dijon mustard
1 tablespoon white wine vinegar
1. Preheat oven to 325 degrees F. Roast in oven for 1 1/4 hours or until meat
thermometer reads 150 degrees F.
2. Meanwhile, prepare glaze by mixing rhubarb and juice concentrate in medium
saucepan. Bring to boil, reduce heat and simmer for 10-15 minutes or until rhubarb is
very tender. Strain mixture into 2 cup measuring cup, pressing out liquid with back
of spoon. Discard pulp. If necessary add enough water to liquid to equal 1 1/4 cups.
3. In saucepan stir together cornstarch and cold water. Add to rhubarb liquid. Cook
and stir over medium heat until thickened and bubbly. Cook for 2 minutes more. Stir
in honey, mustard and vinegar. Heat through. Brush glaze onto meat for last 30
minutes of roasting.
4. Cover meat with foil and let stand for 15 minutes before serving.
Serves 6-8.
Pork Medallions with Cranberry and Fig Chutney
1/2 cup fresh cranberries or 1/4 cup canned whole cranberry sauce
1/2 cup apple juice or cider
2 tablespoons snipped dried figs
1 tablespoon packed brown sugar
1/2 teaspoon snipped fresh rosemary or 1/4 teaspoon dried rosemary, crushed
Salt
Black pepper
6 oz pork tenderloin
2 teaspoons cooking oil
1. In a small saucepan mix together cranberries, apple juice, dried figs, brown sugar
and rosemary. Bring to boil, reduce heat, simmer uncovered while stirring
occasionally for 5 minutes or until chutney reaches desired consistency. Season with
salt and pepper to taste. Set aside.
2. Cut meat crosswise into 6 pieces. Press each piece with palm of your hand to
make even thickness. In a large nonstick skillet cook the pork in hot oil over
medium-high heat for 2-3 minutes or until juices run clear. Turn once.
3. Spoon warm chutney over pork and serve.
Serves 2.
4 pounds Ravenwood pasture raised Berkshire spareribs
1/4 cup Worcestershire sauce
1/4 cup white vinegar
2 teaspoons chili powder
1 cup onion, chopped
1 cup ketchup
1 1/2 cups cherry cola, root beer or Dr. Pepper
2 teaspoons paprika
1 teaspoon ground black pepper
Preheat oven to 350 degrees F. Cut ribs into serving sized pieces and arrange in
shallow baking dish. In a medium saucepan stir together Worcestershire sauce,
vinegar, chili powder, onion, ketchup, soda pop, paprika and black pepper. Simmer
for 10-15 minutes stirring occasionally. Pour sauce over ribs. Cover and bake 30
minutes. Remove foil, baste and bake for another 30 minutes.
Serves 6.
Rhubarb Glazed Pork Roast
2-3 pounds boneless pork loin roast
4 cups fresh or frozen sliced rhubarb
6 oz (1/2 can) frozen apple-cranberry juice concentrate
2 tablespoons cornstarch
2 tablespoons cold water
1/3 cup honey
2 tablespoons Dijon mustard
1 tablespoon white wine vinegar
1. Preheat oven to 325 degrees F. Roast in oven for 1 1/4 hours or until meat
thermometer reads 150 degrees F.
2. Meanwhile, prepare glaze by mixing rhubarb and juice concentrate in medium
saucepan. Bring to boil, reduce heat and simmer for 10-15 minutes or until rhubarb is
very tender. Strain mixture into 2 cup measuring cup, pressing out liquid with back
of spoon. Discard pulp. If necessary add enough water to liquid to equal 1 1/4 cups.
3. In saucepan stir together cornstarch and cold water. Add to rhubarb liquid. Cook
and stir over medium heat until thickened and bubbly. Cook for 2 minutes more. Stir
in honey, mustard and vinegar. Heat through. Brush glaze onto meat for last 30
minutes of roasting.
4. Cover meat with foil and let stand for 15 minutes before serving.
Serves 6-8.
Pork Medallions with Cranberry and Fig Chutney
1/2 cup fresh cranberries or 1/4 cup canned whole cranberry sauce
1/2 cup apple juice or cider
2 tablespoons snipped dried figs
1 tablespoon packed brown sugar
1/2 teaspoon snipped fresh rosemary or 1/4 teaspoon dried rosemary, crushed
Salt
Black pepper
6 oz pork tenderloin
2 teaspoons cooking oil
1. In a small saucepan mix together cranberries, apple juice, dried figs, brown sugar
and rosemary. Bring to boil, reduce heat, simmer uncovered while stirring
occasionally for 5 minutes or until chutney reaches desired consistency. Season with
salt and pepper to taste. Set aside.
2. Cut meat crosswise into 6 pieces. Press each piece with palm of your hand to
make even thickness. In a large nonstick skillet cook the pork in hot oil over
medium-high heat for 2-3 minutes or until juices run clear. Turn once.
3. Spoon warm chutney over pork and serve.
Serves 2.
| Where Quality Counts |
| Ravenwood Berkshire Pork Recipes |
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| Don't dry out today's lean pork by overcooking! |