Rival Oval Crock-Pot Owner's Manual page 9

BARBEQUED RIBS
2 slabs pork spareribs (2.5 to 3 pounds each)
⁄ teaspoon ground black pepper
1
2
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
⁄ cup brown rice
1
2
⁄ cup butter or margarine
1
4
1 can (14-oz.) sliced mushrooms, drained
⁄ teaspoon rubbed sage
1
2
⁄ teaspoon ground black pepper
1
4
1 can (10.5 ounces) beef consumme
⁄ teaspoon paprika
1
2
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,
⁄ teaspoon thyme, sage, salt and pepper. Pour rice mixture into stoneware. Arrange
1
2
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.
1⁄2 teaspoon salt
1 onion, sliced
⁄ cup converted white rice
2
3
⁄ cup chopped onion
1
2
1 teaspoon dried thyme, divided
⁄ teaspoon salt
1
2
4 boneless pork chops,
2 tablespoons Worcestershire sauce
⁄ teaspoon ground nutmeg
1
4
-E9-
⁄ " to 1" thick
3
4