Honey-Habanero Glazed Ribs by Alex Marsh

Ribs can take a long time to cook, but it's worth it. Wonderful sweet and sour mixture to the glaze. You'll love it.

Barbecued Baby Back Ribs (in 15 minutes) by Foodiewife

Seriously. Tender, falling off-the-bone ribs in 15 minutes (plus an extra ten minutes to make the most delicious "scratch" BBQ sauce you've ever tasted. Yes, it's true. I did it in my pressure cooker. BUT, you can adapt this to a slow cooker, only it will take you 6-8 hours to achieve what I did in 15 minutes! Please click on the…

Bacon-Wrapped Pork Tenderloin Kabob's by Robyn Savoie

The smoky flavor of the bacon makes this dish a killer! I lay fresh rosemary sprigs on the serving platter for presentation. When you place the hot kabob's on the bed of rosemary, the aromatics is amazing!

Mesquite Smoked Pork Tenderloin with Bourbon-Ancho/Pasilla Sauce by Bob Vincent

This recipe is adapted from one in Bobby Flay's Mesa Grill cookbook. The original browned the pork then roasted it in the oven. Instead I smoked the pork with Mesquite wood chunks. Mesquite can overpower food and make it bitter if too much is used…

Spice Rubbed Pork Chops with Horseradish Maple Glaze by Therese

If you love a little sweetness with a little kick you will these grilled pork chops . The recipe is from Bobby Flay my absolute most favorite chef he has a wonderful way of mixing flavors that will always call you back for more. I did use my own bbq rub on these pork chops . You can find the recipe for the rub on my recipe pages.…

Scalloped Potatoes and Ham by Patti Fisher

This was a great, homey, comfort food recipe. We love ham because there’s so many ways to use the leftovers…and there’s always leftovers. We’re having a potluck at our community center and this is sure to be a hit. It would also work great as an after Church brunch. You can add chopped spinach, broccoli or your favorite veggie blend…

Maple-Smoked Ribs by Micheline

Who does not love juicy, spicy ribs? These ribs melt in your mouth.

Smoked Baby Back Ribs by Bob Vincent

These are tasty ribs. I made them for Father's Day this weekend. The ribs had plenty of meat on them. The key to this type of cooking is not to be in a hurry. The results of waiting while the ribs slow smoke is worth the time. Slow and low is the attitude here. A constant temperature is also important; 225' is perfect for…

Spicy Chipotle Pork Tenderloin by Robyn Savoie

Big and bold, tender and juicy, these pork tenderloins get a dose of sultry Southwestern flavor from smoky adobo sauce and canned chipotle chilies.

Pomegranate Honey Glazed Ham by Patti Fisher

There is so much to love about the holidays. Everyone has their own special way to celebrate. We cook and feed people, especially friends and neighbors. We made a delicious ham made extra easy with our Pacific Living Outdoor Oven. Plus, having our outdoor oven gives us extra room to cook a big ham and lots of sides. Our special thanks…

SMOKED TAMALES by GARY ESTESS

THIS IS SOMETHING THATS GOOD TO EAT WHEN GRILLING AS A SNACK.I HOPE FOOD NETWORK LOOKS AT MY PATENT.

Southwestern Pork Chops by Robyn Savoie

These chops are fantastic in late summer when the corn is its sweetest and the tomatoes are their juiciest.

Scotch Eggs by Patti Fisher

A Scotch egg is a work of art. These things are AWESOME; everyone who has tried one says “Oh My Gosh, these are great!!!” And being the Chef those words are music to my ears. A Scotch Egg is a hardboiled egg, wrapped with a quarter pound of sausage, then wrapped with a strip of thick cut bacon and put onto a stick. We call it…

Barbecued Country Ribs with a beer and mustard glaze by Brett Ede