Recipes by Arlene

• 3 lbs. spare ribs
• Onion, thinly sliced

Sauce

• 1½ cups water
• ½ tsp. celery seed
• ¼ tsp. chili pepper
• ¼ tsp. dry mustard
• 1½ tsp. salt
• ½ tsp. pepper
• ¼ tsp. cayenne
• 1½ tsp. catsup

In baking dish, place ribs and onion in layers. Mix all sauce ingredients together and pour over ribs. Bake at 350° uncovered 2 to 3 hours.

• 5 lbs. loin of pork
• ½ cup cooking sherry
• ½ cup firmly packed brown sugar
• 1 tbsp. grated orange rind
• ⅓ cup orange juice
• 1 tsp. prepared horseradish
• 1 tsp. prepared mustard

Place pork – with ribs down – in a shallow roasting pan. In a saucepan, combine other ingredients and bring to a boil. Pour sauce over pork and roast at 325 degrees – 35 minutes per pound or about 3 hours for a five pound loin – basting often during the first two hours. The pork will have a slightly charred appearance. If desired, roast pork an hour before adding sauce to prevent darkening.

• 6 1-inch thick pork chops
• 1 tbsp. butter or margarine
• 1 11-oz. can mandarin oranges
• ¼ cup brown sugar
• ½ tsp. ground cinnamon
• 3 whole cloves
• 1 tsp. salt
• 1 tsp. prepared mustard
• ¼ cup ketchup
• 1 tbsp. cider vinegar

Brown pork chops on both sides in butter/margarine. Drain mandarin oranges, reserving juice. Set fruit aside. Combine ½ cup juice with remaining ingredients and pour over pork chops. Cover and simmer gently for 45 minutes or until pork chops are tender. Add orange slices the last five minutes of cooking time. Makes six servings.

• 6 – 8 country style pork ribs
• 16 oz. catsup
• 1 envelope dry onion soup mix
• ¼ cup red wine vinegar
• ¼ cup dark corn syrup
• 2 tbls peanut oil
• 1 tsp dry mustard

Slightly brown ribs under broiler, turning once. Combine all other ingredients to make sauce in small saucepan. Heat 3 minutes on med. Heat, stirring constantly. Put sauce and ribs in crock pot and cook on low for about 8 hours (can also be in a 275 degree oven).