Rival electric 2-quart User Manual download pdf (Page 10)

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BARBEQUED RIBS

2 slabs pork spareribs (3 to 4 pounds each)

⁄2 teaspoon salt

⁄2 teaspoon ground black pepper 1 onion, sliced

1 jar (16 ounces) barbeque sauce

Rub each side of spareribs with salt and pepper. Cut ribs into serving portions. Place

ribs in broiler pan and broil 15 minutes or until browned. Drain. Put sliced onion in

stoneware. Place rib sections on top on onions, pour barbeque sauce on top. Cover

and cook on LOW 8–10 hours (HIGH: 4–5 hours). Makes 3 to 4 servings.

PORK CHOPS ON RICE

⁄2 cup brown rice

⁄3 cup converted white rice

⁄4 cup butter or margarine

⁄2 cup chopped onion

1 can (14-oz.) sliced mushrooms, drained 1 teaspoon dried thyme, divided

⁄2 teaspoon rubbed sage

⁄2 teaspoon salt

⁄4 teaspoon ground black pepper 4 boneless pork chops,

⁄4" to 1" thick

1 can (10.5 ounces) beef consumme 2 tablespoons Worcestershire sauce

⁄2 teaspoon paprika

⁄4 teaspoon ground nutmeg

Spray inside of stoneware with non-stick vegetable coating. Combine white and

brown rice with butter in skillet. Saute over medium-high heat, stirring occasionally,

until rice is golden brown. Remove from heat and stir in onion, mushrooms,

⁄2 teaspoon thyme, sage, salt and pepper. Pour rice mixture into stoneware. Arrange

chops over rice. Combine consumme and Worcestershire sauce and pour over

chops. Combine remaining thyme, paprika and nutmeg; sprinkle over chops. Cover

and cook on LOW 7–9 hours (HIGH: 4–5 hours). Makes 4 to 6 servings.

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Rival electric 2-quart User Manual Page 10