I love to order fried rice when I go out to restaurants. And as much as I love it, it’s hard to replicate that flavor and texture at home. But I think I’ve perfected it, and I’m sharing my tips for making the best fried rice below!

Let’s Talk Pork!

Did you know that pork is packed with protein and is a really good value when purchased at your grocery store?
Every 3 ounces of pork is packed full of 22 – 24 grams of protein depending on the cut! So, eating 20 –30 grams of protein per meal helps fuel your body and may help you feel fuller.
You can find more info on the nutritional value of pork here: https://www.pork.org/nutrition/protein-in-pork/.

Pork is really easy to cook, too! There are so many different cuts of pork that it’s an easy ingredient to use in lots of recipes, like Pork Spare Ribs, Rosemary Pork Medallions, Parmesan Pork Chops, and Pulled Pork Mac and Cheese.
I love using ground pork when I need to get dinner on the table quickly. It’s so flavorful, doesn’t take long to cook, is very versatile, and the whole family loves it. Check out some of the recipes I’ve used it in down below!

Make the Best Fried Rice at Home

There are a few simple things that I’ve found to make all the difference when making your own fried rice:

• Rice: Use cold, day-old rice. It’s so much better with leftover white rice than if you try to use fresh rice! I prefer Jasmine rice for the texture, too, though you could use standard long-grain rice.
• Heat: Heat your wok or pan to medium-high.
• Don’t overcrowd: Cook everything separately, and only combine at the end.
• The oyster sauce and sesame sauce are key! Just a few drops make a difference in the final flavor. You can also substitute fish sauce for the oyster sauce.
• Be generous with oil (butter) to keep things from sticking.

Ingredients for Pork Fried Rice

You can use just about any ingredients you have to make fried rice, as there are so many variations out there. Here’s what I used for this version:

• Unsalted butter
• Large eggs
• Small onion, diced
• Minced garlic
• Ground pork
• Frozen peas and diced carrots
• Day-old rice, cooked and refrigerated (I recommend Jasmine rice)
• Low-sodium soy sauce
• Oyster sauce
• Pineapple tidbits, drained
• Green onions, chopped
• Sesame oil
• Kosher salt
• Black pepper

Find a detailed ingredient list in the recipe card below!

How to Make Ground Pork Fried Rice

All you need is a wok or large skillet and a nice cooking spatula to make this recipe. Here’s how to make it:

1. Eggs: First, I melt a tablespoon of butter in my skillet over medium heat. While it melts, I beat three eggs in a bowl. Then I add the eggs to the melted butter and scramble them, stirring occasionally until fully cooked. Then I transfer the eggs to a plate to use later.
2. Ground Pork: Next, I melt more butter in the skillet, then add the onion and garlic and let it cook for about 2 minutes. Then I add the ground pork and cook for 6-9 minutes. It will be fully cooked when it’s browned and no longer pink, with the internal temperature reaching 160°F. Also, I break the meat apart as it cooks so that it will be evenly distributed throughout the ingredients.
3. Vegetables: I scoot the pork to the side, then add the peas and carrots, salt, and pepper to the skillet. I let these cook until heated through, about 2-4 minutes.
4. Rice: I push the veggies to the side, increase the heat, and melt the remaining butter. Then I add the cooked rice, soy sauce, and oyster sauce. I mix these together, then let it sit for 2-3 minutes to fry the rice. My personal preference is to leave it as long as possible so it’s almost crispy and browns up a bit.
5. Combine: Now, I add the eggs back to the rice and place the pineapple tidbits and green onions in the pan. I stir everything up until completely mixed, then let sit for an additional 2-3 minutes to heat through and fry the rice again, stirring only once or twice.
6. Serve: I remove the fried rice from the heat and pour the sesame oil over it. I stir to combine and then add any additional green onions, soy sauce, sesame oil, or salt and pepper as needed.

FAQs

How do I store Pork Fried Rice?

I let the fried rice cool completely, then transfer the leftovers to an airtight container and store it in the fridge. It is good for 3-4 days in the fridge. Reheat in the skillet for a few minutes until warm for best results.
You can even use the leftovers to make a breakfast bowl with a fried egg, or a burrito with black beans and scrambled eggs!

Can you freeze Fried Rice?

Yes, you can! I like to store it in individual portions in the freezer for up to 2 months. Then I can just heat up enough for lunch when I want some.

Easy Ground Pork Recipes

It’s grilling time and these cheesy spiced Pork Burgers are some of the juiciest burgers you’ll ever eat. With ground pork, two different kinds of cheese, and a spicy seasoning mix, these easy burgers will be the hit of any cookout!

I have a weakness for dumplings, so whenever I see them on a menu, I have to order them. Most often times, I’m disappointed that they aren’t as good as the Pork Potstickers recipe here on 365. The pork, cabbage and spices wrapped up in the wrappers don’t ever last long when I make them and I’ll fight for any leftovers!

Pork and cabbage just go together like peanut butter and jelly. That’s why I created this Pork and Cabbage Stir Fry. It’s a super easy meal for a busy weeknight and comes together in just 30 minutes.

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Thank you! 
❤️ Lynne

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Pork Fried Rice Recipe

This easy Pork Fried Rice Recipe makes a great all-in-one weeknight meal. This fried rice recipe is full of flavor, with ground pork, veggies, rice, and eggs. Plus, it’s ready in just about 30 minutes!

Course Dinners

Cuisine Asian

Keyword Pork Fried Rice Recipe

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 4 people

Calories 1093kcal

Author Lynne Feifer

Ingredients

• 4 tablespoons butter divided, plus more if needed
• 3 large eggs beaten
• 1 small onion diced
• 3 cloves garlic minced
• 1 pound ground pork
• 12 ounces frozen green peas and diced carrots thawed
• 3 cups day old cooked and refrigerated rice I love using jasmine rice
• ⅓ cup low sodium soy sauce
• 2 tablespoons oyster sauce
• 1 ¼ cups pineapple tidbits drained
• 3 green onions chopped with some reserved for garnish
• 2 teaspoons sesame oil
• kosher salt and black pepper to taste

Instructions

• In a large skillet over medium heat, melt 1 tablespoon of butter. Add the 3 beaten eggs and scramble, stirring occasionally until fully cooked. Transfer eggs to a plate until ready to add later.
• Add 1 tablespoon of butter to the pan over medium heat and melt. Add the chopped onion and 3 cloves minced garlic, and cook for about 2 minutes. Add the 1 pound ground pork to the pan and cook for 6-9 minutes until browned and internal temperature is 160°F, breaking it apart as it cooks. Place the 12 ounces peas and carrots, a generous pinch of salt and pepper, and cook until vegetables are heated through, about 2-4 minutes.
• Push the vegetables to the edges of the skillet, increase heat to medium-high, and add the remaining 2 tablespoons of butter. When melted, add the 3 cups cooked rice, 1/3 cup soy sauce, and 2 tablespoons oyster sauce. Mix all ingredients together well then let sit for 3 minutes to fry the rice, stirring once or twice. See note.
• Add the scrambled eggs, 1 1/4 cups pineapple tidbits, and chopped green onions. Carefully stir again until completely mixed. Let sit for an additional 3 minutes to heat through and fry rice again, stirring once or twice.
• Remove from heat and drizzle the 2 teaspoons sesame oil over the skillet. Stir to combine. Serve with additional chopped green onions, and additional soy sauce, sesame oil, salt and pepper, if desired.

Notes

 

When the rice sits in the pan to fry, I personally like to leave it as long as possible before stirring so that it becomes crispy and browns up a bit. 

Nutrition

Calories: 1093kcal | Carbohydrates: 138g | Protein: 39g | Fat: 42g | Saturated Fat: 18g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 16g | Trans Fat: 0.5g | Cholesterol: 235mg | Sodium: 1289mg | Potassium: 944mg | Fiber: 7g | Sugar: 12g | Vitamin A: 8741IU | Vitamin C: 22mg | Calcium: 137mg | Iron: 4mg

The post Pork Fried Rice Recipe appeared first on 365 Days of Baking.

Everything is easier in the crockpot! It’s one of my favorite things to use in the kitchen. I just LOVE that I can do little prep work in the morning and that a nearly complete meal is ready with hardly any trouble after a long day of work.

And to me, a ragu is nothing if it’s not covering pappardelle pasta. Those long, wide noodles are the perfect vehicle for the pork and delicious sauce. I should learn how to make some of my own one of these days.

What is Ragu?

Ragu is an Italian meat sauce made by slow-cooking meat, vegetables, and liquids over low heat to develop a deep, rich flavor. A traditional ragu uses onions, carrots, and celery, tomatoes, olive oil, and rich red wine, though recipes vary widely!

What You Need For This Recipe

• For the meat, you can use a Boston Butt or a Picnic Roast as well. Those cuts will be a bit bigger than a loin but will be just as good. If you prefer to use those, ask your butcher to cut them down to size for you.
  You can find more information about different cuts of pork in this post, A Guide to Pork Cuts.
• Get a good sear on that meat before you put it into the crockpot, rubbing it with the seasonings and browning it on all sides before placing it into the slow cooker. It will add more flavor to your final dish.
• If you’d rather not use the red wine in the recipe, it can be omitted. You can substitute some additional chicken stock or even some red grape juice.
• Your favorite pasta! As you know, I LOVE Pappardelle, but of course, you can use your favorite fresh pasta or whatever your family prefers to eat.

Pork Ragu Ingredients

To make this Italian comfort food in the slow cooker, I need a good amount of items, but no fancy ingredients! Here’s what’s on my list:

• Olive oil
• Pork loin(s)
• Canned crushed tomatoes
• Chicken stock and red wine (if desired – see note)
• Minced onion
• Finely grated carrots
• Minced garlic
• Tomato paste
• Italian seasoning
• Kosher salt
• Ground black pepper
• Bay leaves
• Pappardelle noodles (or your favorite pasta)

I have a detailed list of ingredients in the printable recipe card at the bottom of the post, so make sure to scroll down and review it!

How to Make Pork Ragu

This is truly a “fix it and forget it” meal! Here’s how to make it:

1. Seasoning: In a small bowl, I mix together the Italian seasoning, salt, and pepper. Then I rub this mixture all over the pork loin.
2. Sear: I heat my olive oil over medium-high heat in a large skillet. Then I place the seasoned loin into the heated skillet and sear it on all sides until nicely browned.
3. Crockpot: I spray the inside of the crockpot with cooking spray and place the seared loin in the bottom of the pan. Then I cover it with the crushed tomatoes, chicken stock, minced onion, grated carrots, minced garlic, tomato paste, and the bay leaf. You can mix these all up beforehand or just dump them in like I do! Then I place the cover on and let it cook on low for 6-8 hours (or on high for 4-6 hours).
4. Shred: When the pork is fall-apart tender, I remove it from the crockpot and put it on a cutting board or in a large bowl. Then I use two forks to shred the meat. I remove the bay leaf from the sauce, then return the shredded pork to the crockpot and cook on low for another 30 minutes.
5. Serve: I cook the pasta following the package instructions for al dente, drain the pasta water, and serve it topped with my delicious Pork Ragu!

Recipe Notes

• I sometimes like a little red wine in my Ragu, so I use ¾ cup chicken stock and ¼ cup red wine. You can use just chicken stock if you prefer to make this without any alcohol.
• This recipe will serve 4-6 people. Nutritional information has been calculated for 6 servings.

FAQs

How do I store leftover Pork Ragu sauce?

Once the leftover sauce cools completely to room temperature, I transfer the ragu to an airtight container and store it in the fridge for 3-5 days. You can store it with the cooked pasta or without.

Can I freeze Pork Ragu?

Yes, you could make this and freeze it in an airtight container for up to 1 month. Thaw it in the fridge overnight, then reheat in a saucepan until hot throughout, adding a bit more chicken stock if needed. Serve over freshly made pasta.

Can I use other cuts of meat besides a pork loin?

Yes, you could use a Pork Butt/Pork Shoulder or Picnic Roast instead, though you would need to have it cut down to size. I usually ask my butcher to do this with no problem! 

Can I make Pork Ragu in a pressure cooker instead?

While I haven’t tested this recipe in the Instant Pot, you should be able to convert it! I would add my aromatics, then meat and liquids (including the crushed tomatoes), cook until the meat is tender (about an hour), then add the veggies at the end. I would also use a natural release instead of an instant release.

My family really enjoyed this recipe, and I’ve made it quite a bit since I originally posted this years ago. I think your family will enjoy it as much as ours has. It’s tasty, easy, and won’t break the bank. That right there is something to get excited about!

Pork Recipes You’ll Love

I’ve become a big proponent of all things pork, having done multiple farm tours throughout my years of blogging. You can read more about one of my trips to Brenneman Pork in the rest of the post below the recipe card.

• These juicy Pork Burgers have quickly become a family favorite! Made with ground pork, shredded cheddar and Monterey Jack cheeses, and a chipotle seasoning mix, these pork patties are the perfect burger to simplify your busy weekday! I bet you’ve never eaten such a flavorful burger!
• This Pork Potstickers recipe is one you’ll come back to again and again because it’s so easy! They’re made of ground pork, ginger, garlic, soy sauce, and cabbage tucked into a potsticker wrapper, fried, and then steamed. They make a delicious appetizer or main course for dinner.
• Rip into these juicy Pork Spare Ribs for a tasty dinner that is worth the wait! Your sticky fingers will be covered in this homemade BBQ sauce, but the mess is part of what makes these ribs so great! The best part is that this oven recipe means you can have BBQ ribs all year round!
• Jack Daniel’s Pork Tenderloin is an easy pork recipe flavored with whiskey, brown sugar, soy sauce, Dijon mustard, and garlic. Marinated for hours then roasted to juicy perfection, this whiskey-infused pork turns dinner into a feast and is perfect for any occasion, especially a busy weeknight!
• This Easy BBQ Pork Mac & Cheese recipe is a delicious and hearty dinner made with the pork in your freezer and ingredients you already have in your pantry! Easy, simple, and delicious meals are where it’s at right now. I want to show you how you can combine simple ingredients while saving money, using pork as your protein to create many flavorful dishes.

If you enjoyed this Pork Ragu, I’d love to hear how it turned out for you! Please leave a comment or a recipe review below, and come back for more recipes soon!

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This recipe is gently adapted from Mother Thyme.

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Crockpot Pork Ragu

This hearty Pork Ragu is an easy and fairly inexpensive dinner for a busy weekday. Prepare it in the morning, let the crockpot do its magic, and have a healthy, delicious "Sunday" dinner with no fuss!

Course Main Course

Cuisine American

Keyword Pork Ragu

Prep Time 20 minutes minutes

Cook Time 8 hours hours 30 minutes minutes

Total Time 8 hours hours 50 minutes minutes

Servings 6 servings

Calories 637kcal

Author Lynne Feifer

Ingredients

• 2 tablespoons olive oil
• 2 ½ pound pork loin(s) (you may need more than one pork loin to equal the 2 ½ pounds total)
• 28 ounces crushed tomatoes
• 1 cup chicken stock *See note
• 1 medium onion, minced
• 3 medium carrots, grated fine
• 2 cloves minced garlic
• 1 tablespoon tomato paste
• ¾ teaspoon Italian seasoning
• ¾ teaspoon kosher salt
• ½ teaspoon pepper
• 1 bay leaf
• 1 package Pappardelle noodles

Instructions

• In a small bowl, mix together the 3/4 teaspoon Italian seasoning, 3/4 teaspoon salt, and ½ teaspoon pepper. Rub the mixture all over the pork loin(s).
• Heat olive oil over medium-high heat in a large skillet. Place the seasoned loin into the heated skillet and sear on all sides, until nicely browned.
• Spray the inside of the crockpot or slow cooker with cooking spray and place the seared loin inside. 
• Cover with the 28 ounces crushed tomatoes, 1 cup chicken stock, minced onion, 3 grated carrots, 2 cloves minced garlic, 1 tablespoon tomato paste, and the bay leaf. 
• Cover and heat on low for 6-8 hours or high for 4-6.
• When pork has finished cooking, remove from the crockpot and place onto a cutting board or into a large bowl. Shred the meat with two forks.
• Remove the bay leaf from the sauce and return the shredded pork to the crockpot to cook on low for an additional 30 minutes. 
• Cook pasta according to package directions. Drain, and serve with the pork.

Notes

• For additional flavor, reduce the amount of chicken stock to 3/4 cup and add 1/4 cup red wine.
• This recipe will serve 4-6 people. Nutritional information has been calculated for 6 servings.

Nutrition

Calories: 637kcal | Carbohydrates: 70g | Protein: 54g | Fat: 16g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 187mg | Sodium: 680mg | Potassium: 1516mg | Fiber: 6g | Sugar: 10g | Vitamin A: 5479IU | Vitamin C: 16mg | Calcium: 106mg | Iron: 5mg

I am proud to be partnering with Farming to Fight Hunger for this sponsored post. As always, all opinions are 100% my own.
This post was originally published September 28, 2018. It has been updated in format and with pictures on March 4, 2026.

If you’ve been reading my blog for some time then you know how near and dear to my heart pig farmers are.

Last year I was asked to be a host blogger for the pork tour in Sioux Falls, South Dakota. I love meeting the farmers and seeing first hand the passion they not only have for their job but also for the animals in their care. It is truly an eye-opening experience.

In July, I was asked to partner with Farmers Fighting Hunger in the Home Runs for Hunger at Brenneman Pork in Wellman, IA. Needless to say, I jumped at the chance.
Having toured their pig farm in 2015, I have the utmost respect and admiration for the entire Brenneman family. They are completely transparent in all that they do on their farm and have an “ask any question” attitude. The strongly believe the more they and other pig farmers educate the public about all that they do the better it is for everyone.

Rob, his wife Char and their daughter-in-law Erin (to Rob’s left in the center) along with their entire family have built a business that they are extremely passionate about. Plain and simple, they adore pigs and absolutely love going to work every day.

They want to put the best practices to use so that they create a better pork product for the consumer. It is their livelihood and they (especially Rob!) will do whatever is necessary to make sure that happens.

One of my favorite parts of visiting a pig farm is being able to hold the baby pigs right after they’ve been born or even helping the momma give birth to one!
In order to do that, there are safety precautions in place that need to be adhered to. Employees and visitors need to “shower-in”, and even “shower-out” when leaving the nursery. There is also a large air-filtration system in place and the environment is temperature-controlled.

All of these measures that the Brenneman’s have incorporated onto their farm provide a healthy, safe, and positive environment for the pigs which enables them to produce a better-quality product for the consumer.

Home Runs Fighting Hunger

Besides touring the pig farm, we participated in a Home Runs Fighting Hunger softball tournament to raise money for the Wellman, IA food bank.
Erin and her husband Rob built a real-life Field of Dreams right in the cornfields in their backyard! It is AH-mazing!!

They held a softball tournament to encourage participation in local food banks around the country whether it is in the way of donations, volunteering and even spreading the word.
It is so important that we combat hunger because no one should ever be hungry.

As we all know, hunger is a very serious issue here in the United States. I encourage you to find your local food bank here and discover how you can help.

You can read more about our Iowa pig farm experience from other bloggers who were on the trip, too!

Sandra from Dash of Sanity was on the trip as was her husband Jake. It was his first time touring a pig farm and he wrote a fantastic post about Pork Tacos that literally had me in tears! It was truly an amazing experience for him.

Cara, a registered dietitian at Street Smart Nutrition shared what she learned in her post. During our trip, she asked some really great questions and was really impressed with how transparent the Brenneman’s were and how they wanted us to ask them anything!

These Prosciutto & Fontina Topped Italian Pork Chops from Stephanie at Plain Chicken were created after our trip.
All of the bloggers on the trip were amazed at the precautions the Brenneman’s take to care for their animals. They have state of the art facilities, ask themselves each day how they can make it even better, and strive to do that.

The post Pork Ragu appeared first on 365 Days of Baking.

Whether you call it stuffing or dressing, this sausage version is a winner! I absolutely love the mix of flavors and textures, and you can’t beat a mouthful of stuffing smothered in delicious turkey gravy! Oh, I can’t wait for Thanksgiving and all the glorious side dishes!

Is it Stuffing or Dressing?

Okay, technically, we use the term “stuffing” when we cook it inside the turkey, while “dressing” is baked on its own in a separate pan. But I find it also just depends on what your family calls it. And so, while this recipe is technically sausage dressing, I just call both versions stuffing. (Plus- even though my recipe describes directions for baking it alone, you can make this traditional stuffing inside your bird as well!)

Ingredients for Homemade Sausage Stuffing

This stuffing is full of simple ingredients that bring big flavor to the dish! Here’s what you need:

• Pepperidge Farm Stuffing, any flavor or variety (see the Recipe Notes below)
• Dried cranberries
• Freshly chopped rosemary
• Freshly chopped sage
• Mild ground sausage (I use plain, but you could use any kind of sausage, even turkey sausage! If you use a sage sausage, omit the chopped sage.)
• Butter
• Onion, finely chopped
• Chopped celery
• Minced garlic
• Boiling Water
• Better Than Bouillon Roasted Chicken Base

For a detailed list of ingredients, see the printable recipe card at the bottom of the post!

How to Make this Thanksgiving Sausage Stuffing Recipe

When you’re planning your Thanksgiving dinner timeline, plan for about 30 minutes to make this classic stuffing recipe.

1. First, preheat oven to 350°F and prepare a 9 X 13-inch casserole dish by spraying it with nonstick cooking spray.
2. Next, place the stuffing cubes, dried cranberries, chopped rosemary, and chopped sage in a large bowl and mix together well.
3. In a large skillet over medium-high heat, cook the sausage until browned, breaking apart the largest pieces into small pieces. Using a slotted spoon, remove it from the pan and place it into the bowl with the stuffing ingredients. Melt butter in the hot skillet.
4. Place the onion, celery, and minced garlic into the skillet and cook until soft over medium heat, about 2-3 minutes. Carefully add this to the bowl with the stuffing mix and toss well with a wooden spoon.
5. Add 2 teaspoons of Better Than Bouillon Roasted Chicken Base to 1 1/2 cups boiling water, and mix until completely dissolved. Pour over the contents in the large bowl and gently mix really well to completely combine.
6. Transfer the stuffing mixture to the prepared baking dish, pat it into an even layer, and cover it with aluminum foil. Bake for 20-25 minutes.
7. Set the broiler to low, remove the tin foil, and cook for an additional 3-5 minutes until the top is golden brown and slightly crisp. You can also just cook it in the oven for an additional 5-10 minutes uncovered if you prefer not to use the broiler.

Recipe Notes

• Instead of Pepperidge Farm Stuffing, you can substitute any brand of stuffing (NOT the instant kind like Stove Top, but a bagged bread cube mixture) or make your own! Use 8 cups of cubed bread (stale bread is best). You can even use any type of bread. Add 2 teaspoons of poultry seasoning as well as two teaspoons of salt when mixing all ingredients together. 
• Feel free to add mushrooms, pecans, and other ingredients to make it your own. 
• If you find before serving that the stuffing is a bit drier than you’d like, drizzle with some turkey drippings, chicken stock, or turkey stock. I find people have a huge variety of what they consider the perfect texture for stuffing, so make it to fit your group’s preference!

FAQs

How do I store leftover Sausage Stuffing?

I love Thanksgiving leftovers! This Sausage Stuffing Recipe will keep for 4-5 days in the fridge when stored properly. Let it cool completely to room temperature, then refrigerate leftover stuffing in an airtight container.

Can I freeze this dressing?

Yes, store it in freezer-safe bags or containers and freeze for up to 3 months. Thaw it in the fridge overnight and warm it in the oven until heated through.

Can I make this Sausage Stuffing Recipe ahead of time?

Yes! If you’re in charge of the entire holiday dinner, I promise you can do most of the prep ahead of time. Chop and cook your veggies, brown your sausage, but store them all separately until you’re ready to bake the dressing. Then mix everything with the bread, stir well to coat, and bake as directed!

Can I stuff turkey with this?

Yes, if you prefer your stuffing cooked inside the bird, stuff your bird with the completed Sausage Stuffing and cook the turkey following directions for a stuffed turkey.

How do I reheat Thanksgiving dressing?

The oven is best if you’re reheating a large amount of stuffing. Place the stuffing in a baking dish, cover it with foil, and reheat in a 350°F oven until warmed through (about 30 minutes). Take off the foil for the last 8-10 minutes. You may want to add a bit of chicken or turkey broth before reheating if you see that the stuffing is a bit too dry. I suggest adding just 1/4 cup at a time and mix until the desired consistency is reached.

Of course, you can reheat single servings in the microwave or air fryer.

More Recipes for the Big Day

If you’re on food duty for Thanksgiving, I’ve got a bunch of recipes that are proven winners! Try one of these for your family gathering:

• Herb Roasted Turkey
• Turkey Gravy Recipe
• Turkey Stuffing Recipe
• Homemade Cranberry Sauce
• Pomegranate Stuffing
• Pumpkin Pie Bars
• Apple Pie Bars
• The Best Pecan Pie

If you loved this Sausage Stuffing Recipe, then let me know in the comments or leave a review!

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Sausage Stuffing Recipe

This Sausage Stuffing Recipe is a perfect side dish! Made with sausage, dried cranberries, chopped veggies, and fresh herbs, this classic Thanksgiving stuffing recipe is a delight for the taste buds.

Course Side Dish

Cuisine American

Keyword Sausage Stuffing Recipe

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 10 servings

Calories 459kcal

Author Lynne Feifer

Ingredients

• 12 ounces Pepperidge Farm Stuffing, any flavor / variety. See note.
• 1 ½ cups dried cranberries
• 1 tablespoon freshly chopped rosemary
• 1 tablespoon freshly chopped sage
• 1 pound mild ground sausage
• ¾ cup butter
• 1 cup onion chopped small
• 1 ½ cups chopped celery
• 2 cloves garlic, minced
• 1 ½ cups boiling water
• 2 teaspoons Better Than Bouillon Roasted Chicken Base

Instructions

• Preheat oven to 350° F., and prepare a 9 X 13-inch baking dish by spraying it with cooking spray.
• Place the stuffing, 1 1/2 cups cranberries, 1 tablespoon rosemary, 1 tablespoon sage in a large bowl.
• In a large skillet over medium high heat, cook the sausage until browned. Using a slotted spoon, remove from pan and place into the bowl with the stuffing ingredients. Add the 3/4 cup butter to the skillet and melt.
• Place the 1 cup onion, 1 1/2 cups celery, and minced garlic into the skillet and cook until soft, about 2-3 minutes. Carefully add the stuffing mix, and toss well.
• Transfer mixture to the prepared baking dish and cover with tin foil. Bake for 20-25 minutes.
• Set broiler to low, remove tin foil, and cook for and additional 3-5 minutes, until top is golden brown and slightly crisp. You can also cook in the oven for an additional 5-10 minutes if you prefer not to use the broiler.

Notes

• If not using the Pepperidge Farm Stuffing, you can substitute 8 cups of soft cubed bread, and even use a blend of half white bread and half wheat. Add 2 teaspoons of poultry seasoning as well as two teaspoons of salt when mixing all ingredients together. If using the cubed bread, you can probably omit the boiling water and chicken bouillon since the bread won’t be nearly as dry as the stuffing mix. If it still appears dry, just add 1/4 cup of broth mixture at a time until your desired texture is reached. 
• Feel free to add mushrooms, pecans and other ingredients to make it your own. 
• If you find before serving that the stuffing is a bit drier than you’d like, after baking, drizzle with some turkey drippings.

Nutrition

Calories: 459kcal | Carbohydrates: 43g | Protein: 11g | Fat: 27g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 70mg | Sodium: 987mg | Potassium: 280mg | Fiber: 3g | Sugar: 17g | Vitamin A: 535IU | Vitamin C: 2mg | Calcium: 62mg | Iron: 2mg

The post Sausage Stuffing Recipe appeared first on 365 Days of Baking.

This Spare Ribs recipe can really go a long way, especially if you have multiple things you need to do today.

That’s why I decided to make my own. I looked at multiple ways of making spare ribs, and I didn’t realize there were that many. I’ve decided that the slow cooker spare ribs are the best way to go! It’s certainly the easiest method!

Handed down from my grandmother, I discovered this treasure in my mother’s box full of wonderful recipes after she passed away. That was over 30 years ago and I’ve been making them ever since. It’s a great family dinner to have in my arsenal since the whole family loves these tender ribs!

And is it a slow cooker or a crockpot? I guess it’s for you to decide. 

Why you’ll love this easy recipe for Crock Pot BBQ Ribs

• These are the best slow cooker ribs! I LOVE them because they are so darn easy to make! You only need about a 30-minute prep in the morning and dinner is good to go when you walk in the door from a busy day. It doesn’t get any better than that!
• Sure, you could just pour a bottle of your favorite barbecue sauce over some ribs before cooking and call it good, but this vinegar-based sauce is so flavorful, you’ll want to make your own sauce every time!
• The best part is that cooking ribs low and slow in a crockpot makes them so tender and juicy. You really can’t get the same result as you do with crock pot ribs with other cooking methods. At least, you can’t get those results without tons more work!

Types of Pork Ribs

You might wonder if you can use a different style of ribs in this recipe. The short answer is “yes” because this recipe will work with all different types of ribs. However, you will get a different taste and texture based on which kind of ribs you use.

Pork ribs have three basic cuts—back ribs, spare ribs, and country-style ribs.

Baby Back Pork Ribs: Butchers cut these lean and tender ribs from the top of the rib cage. They are shorter than spare ribs.

Spare Ribs: These ribs are richer in flavor. They are cut from the belly and have longer bones and less meat than baby back ribs.

St. Louis style Ribs: This kind of rib is actually a specific cut of spare ribs, cut in a uniform rectangular shape. It’s named after the area where this cut became popular.

Country Style Pork Ribs: This rib is the meatiest, mostly because it isn’t actually a rib at all! It’s more of a pork chop cut from an area near the shoulder blade.

Now, as to which kind of ribs are the best ribs? I guess you’ll have to choose your favorite!

Why are these ribs called Crockpot “Spare” ribs?

You might think the word “spare” refers to an “extra” rib. But in this case, spare ribs comes from a German word that translates to “speared ribs”, as in meat traditionally cooked on a spear or spit.

Is it “Spare Ribs” or “Spareribs”?

You might have your own favorite way of referring to this rack of ribs! But in our ever-confusing English language, it is equally acceptable to call them “spare ribs” (two words) or “spareribs” (one word). I’ll stick with two in this post.

Why choose a Slow Cooker for these delicious ribs?

All kinds of ribs have the most flavor and are most tender when cooked slowly over low heat. And with crockpot ribs, you can fix it and forget it!

Ingredients for Crockpot Spare Ribs

To make about three pounds of slow cooker ribs, you’ll need the following ingredients (see recipe card for detailed amounts):

• Boneless ribs
• Chopped onion
• Lemon juice
• White vinegar
• Worcestershire sauce
• Light brown sugar
• Water
• Chili sauce
• Salt
• Ground black pepper
• Carrots
• Potatoes

How to make the best Slow Cooker Pork Ribs

This is such an easy ribs recipe! Follow these simple steps:

Prepare: Turn the crockpot on low, and cut ribs into single servings. You can line your crockpot or spray with cooking spray to help with cleanup. Peel carrots and potatoes, then cut them into thirds then halves again.

Sear: Prepare a large skillet by coating it with cooking spray. Place the ribs into the skillet over high heat and brown all sides. It should only take a couple of minutes on each side.

Fill: Place half of the carrots and potatoes into the bottom of your slow cooker. Place the spare ribs on top in a single layer. Cover the ribs with the remaining carrots and potatoes.

Blend: In a blender, combine onion, lemon juice, vinegar, Worcestershire sauce, brown sugar, and chili sauce. Blend on high until ingredients combine completely. Evenly distribute the sauce over the meat, carrots, and potatoes in the crockpot.

Cook: Let the meal cook for 8-10 hours on low heat. You can also cook on high for 4-6 hours, stirring occasionally. These slow-cooked ribs should be fork tender and ready for dinner time. We love when everything is blended together, so you get the flavor from all of the ingredients in every bite!

Tips and tricks to help you enjoy those Crockpot Spare Ribs even more!

• Place the 6 tablespoons of water into the empty chili jar, shake, and add to the blender. This will remove the remaining contents from the jar and you won’t have to rinse it to recycle it!
• You can also bake this recipe in a large glass pan or casserole dish, but keep in mind that I have not had them or made baked spare ribs. So, you’re on your own! 
• Refrigerate leftover ribs in an airtight container. They will keep for 3-4 days. Cooked ribs may also be frozen and kept for up to 3 months. Defrost overnight before reheating.

Other Slow Cooker Recipes

I actually have a large selection of slow cooker meals here, and I’m always making more, so be sure to watch for them!

This Slow Cooker Spicy Orange Roast is delicious when shredded. Serve it in lettuce wraps for a bit different take on a pot roast.

Need to bring something to that game day party? Try this great recipe for Slow Cooker Buffalo Chicken Dip. It’s perfect for everything from crackers and chips to veggies!

I also love making sandwiches from shredded meat, and this Crockpot BBQ Root Beer Chicken is perfect for that! Serve them with potato salad on top- trust me! It’s weird but good!

Can’t get enough ribs? Try these recipes:

If you loved the crockpot spare ribs, you’ll love these recipes too!

• BBQ Spare Ribs
• Braised Short Ribs
• Honey Mustard Ribs
• Slow Cooker Beef Chili Verde with Polenta

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Crockpot Spare Ribs

Crockpot Spare Ribs – an easy meaty dinner with carrots and potatoes covered in a tangy sauce. This tender, hearty meal is perfect when you don't want to turn on the oven in the summer or want comfort food in the winter.

Course Main Course

Cuisine American

Keyword Spare Ribs

Prep Time 20 minutes minutes

Cook Time 10 hours hours

Total Time 10 hours hours 20 minutes minutes

Servings 6 people

Calories 659kcal

Author Lynne Feifer

Ingredients

• 3 lbs. boneless spare ribs beef or pork
• 2 tablespoons chopped onion
• 6 tablespoons lemon juice
• 3 tablespoons white vinegar
• 1 tablespoon Worcestershire sauce
• 3 tablespoon light brown sugar
• 6 tablespoons water
• 12 ounces Heinze chili sauce
• 1 teaspoon salt
• ½ teaspoon freshly ground pepper
• 4-6 carrots
• 5-7 medium potatoes

Instructions

• Turn crockpot onto low, and cut the ribs into single servings. 
• Prepare a large skillet by coating it with cooking spray. Place ribs in the skillet over medium high heat and sear on all sides. 
• Peel potatoes and carrots. Cut them into thirds, then halves. Place half of potatoes and carrots in the bottom of the crockpot. 
• Place the browned spare ribs on top in a single layer if possible. Cover with the remaining carrots and potatoes. 
• In a blender, combine onion, lemon juice, vinegar, Worcestershire sauce, brown sugar, and chili sauce. 
• Blend on high until all ingredients are mixed well. Evenly distribute the sauce over the carrots and potatoes. 
• Cook until meat is fork tender and shreds easily- low for 8-10 hours, or high for 4-6 hours Stir occasionally while cooking. This dish tastes best when everything is mixed together.

Notes

If you prefer to buy bone-in ribs, purchase 4.5 lbs. to make this recipe, and you may need to use the least amount of vegetables called for.

Nutrition

Calories: 659kcal | Carbohydrates: 8g | Protein: 35g | Fat: 53g | Saturated Fat: 17g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 19g | Trans Fat: 1g | Cholesterol: 181mg | Sodium: 613mg | Potassium: 601mg | Fiber: 0.1g | Sugar: 7g | Vitamin A: 4IU | Vitamin C: 6mg | Calcium: 45mg | Iron: 2mg

This post was originally published on March 14, 2012. It has been updated in format and with pictures on July 2, 2025.

The post Gram’s Crockpot Spare Ribs appeared first on 365 Days of Baking.

Ham or Turkey? That is the ultimate question when it comes to the holidays. Sure, a nice Oven Roasted Turkey is a Thanksgiving tradition, but what if you don’t like turkey? Ham is another easy way to feed a crowd for a special occasion, and this is absolutely the BEST ham!

In my family, it’s tradition to serve both turkey and ham for Thanksgiving, and then that juicy ham gets its own feature for Christmas as well as Easter dinner. What do you serve for the holidays?

Why do I have to cook a fully cooked ham again?

Ham is a cured meat, which means it has been treated with a process that eliminates bacteria and preserves the meat. Most hams that you buy in the grocery store are pre-cooked and safe to eat right out of the package.

However, cooking ham warms it to a safe temperature, just in case the meat is exposed to any pathogens during the packaging and shipping process. Experts recommend cooking to an internal temperature of 140 degrees.

Warming the ham also brings out the best flavor as the ham releases its juices. Plus most people prefer to add flavor through a glaze or sauce, and that needs to be warmed as well.

3-Ingredient Crockpot Ham

You only need three simple ingredients to make this easy crock pot ham recipe:

• 10-pound spiral ham (the size of ham doesn’t matter too much: you can use a smaller ham if you aren’t feeding a large group)
• Light brown sugar, packed (about 2 cups)
• 1 can pineapple tidbits, including the pineapple juice (18 ounces)

Don’t forget to review the recipe card at the bottom of the post for a detailed ingredient list and directions!

How to Make Ham in the Slow Cooker

I think making ham in the crockpot is the best way to cook it because it frees up oven space for other dishes, and it’s so easy to make this way! Here’s how to make this easy recipe:

1. First, spray the bottom of the crockpot bowl with nonstick cooking spray.
2. Next, sprinkle about ½ cup of brown sugar all over the bottom, then place the whole ham in the crockpot on its side.
3. Pour the can of pineapple bits and juice all over the ham, then sprinkle the remaining brown sugar on top of the ham. I like to tuck some of the tidbits in between the slices of the ham for added flavor.
4. Cover with the lid and cook the ham on LOW heat for 3-4 hours, basting once or twice, or until heated through. The internal temp measured with a meat thermometer should be 140 degrees F.
5. Allow the ham to cool slightly, then carefully remove the ham to slice, then display slices on a big serving platter!

FAQs

The ham won’t fit in the crockpot with the lid on. What do I do?

If you can’t fit the lid on the crockpot, you can make a “lid’ out of aluminum foil! I’ve had to do this before and it works perfectly!

• Lay out 4 sheets of aluminum foil and spray them with nonstick cooking spray. They need to be long enough to fit 2 across the top in each direction with extra to bunch around the rim.
• Lay 2 sheets next to each other across the top lengthwise, then the other 2 sheets across the width of the crockpot. Overlap if necessary but don’t leave any gaps.
• Bunch the edge of the foil around the rim of the crockpot to make sure no air escapes and cook as directed.
• Once the ham cooks, most likely the lid will fit since the meat will shrink. This helps if you need to transport the ham.

How do I carve Crockpot Ham?

This is a GREAT tutorial on how to cut a spiral cut ham! 

How do I store leftover ham?

Store it in an airtight container (or on a tightly covered plate) in the refrigerator for up to five days.

Can I freeze Crockpot Ham?

You can freeze leftovers. Wrap it tightly in plastic wrap and aluminum foil, or place it in an airtight freezer-safe container. Freeze for up to a month.

Thaw it in the refrigerator overnight before warming and serving.

What can I make with leftover ham?

I always have too much ham, which means plenty of leftovers! love to chop up slices of leftover ham and use the ham in all sorts of recipes! These recipes are a great way to use it up:

• Easy Ham Salad: chopped ham, mayo, mustard, pickle relish and a touch of Sriracha will make this sandwich a new back-to-school favorite. 
• Sage and Ham Baked Eggs: light and fluffy baked eggs are combined with a bit of salty ham, fresh sage, and some melty cheese for that perfect breakfast bite.
• Ham and Cheese Party Sandwiches: sweet Hawaiian rolls filled with ham, Swiss cheese, and a poppy seed mustard spread.
• Chicken Cordon Bleu Casserole: We take the flavors of a classic dish and turn it into an easy weeknight meal!
• Denver Scrambled Breakfast Braid: scrambled eggs are mixed with ham and red and green peppers, then placed on a crescent roll sheet and topped with crumbled bacon and shredded cheese. 

What’s your favorite way to eat leftover ham?

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Crockpot Ham

This sweet and savory Crockpot Ham will be the centerpiece of any holiday meal! The combination of brown sugar and pineapple makes a delicious brown sugar glaze elevating this ham to the next level!

Course Dinners

Cuisine American

Keyword Crockpot Ham

Prep Time 5 minutes minutes

Cook Time 3 hours hours

Total Time 3 hours hours 5 minutes minutes

Servings 10 people

Author Lynne Feifer

Ingredients

• 1 10 pound spiral ham
• 200 grams light brown sugar about 2 cups packed
• 18 ounce can pineapple tidbits

Instructions

• Generously spray the base of a crockpot (primarily the bottom). 
• Sprinkle about ½ the brown sugar on the bottom of the crockpot and place the ham in, sideways. 
• Pour the can of pineapple bits and its juices all over the ham, then sprinkle with remaining brown sugar on top (note: you can add some pieces of pineapple between the spirals). 
• Cover with the lid and cook on LOW for 3-4 hours, basting once or twice, or until heated through (note: if your ham sticks out too high for the lid to fit, you can use tinfoil). 
• Allow it to cool slightly before carefully removing to carve. 

Notes

If your ham doesn’t fit with the lid, fashion a lid of tin foil using two sheets (that are sprayed with non-stick spray) one way, then two the other way, to ensure it is well covered without any air escaping.  

The post Crockpot Ham appeared first on 365 Days of Baking.

It’s that time of year– pumpkin season! I don’t know about you, but when I think about pumpkin, my mind automatically turns to delicious treats like pumpkin pie, Chocolate Chunk Pumpkin Bread, or my  Caramel Pumpkin Cheesecake Tartlets. Pumpkin = sweets and treats in my mind.

I don’t typically think of savory dishes when I think of pumpkins. But there are so many great things you can do with pumpkin. I need to thank my good friend and neighbor, Tracy, for this one. She sent me a note saying I had to try it, and I am so very glad she did! Thank you, Tracy!! BIG baking hugs for this one, girl!

This dish was a huge hit in our home. The flavors blended so nicely together and the pumpkin itself was so yummy! It came right out of the shell when I scooped it with my fork and tasted oh so good with the cornbread, bacon, and sausage.

They were very filling, too. Not a single one of us finished, plus we had a whole pumpkin left over. Thank goodness these stuffed pumpkins make wonderful leftovers the next day for lunch!

Ingredients for Stuffed Pumpkins

You’ll need the following ingredients to make this delicious fall dinner:

• Small sugar pie pumpkin for each person
• Bulk sausage
• Bacon (I prefer center cut bacon)
• Stove Top Stuffing Cornbread Mix
• Chicken Broth
• Butter
• Freshly grated nutmeg
• Italian parsley (flat-leaf)
• Shredded Swiss cheese
• Cheddar cheese
• Heavy Cream

Make sure to review the recipe card at the bottom of the post for the exact amounts of each ingredient.

How to make this Roasted Stuffed Pumpkin Recipe

This recipe takes a good amount of time, so make sure to plan ahead!

1. Using a serrated knife, cut the top of the pumpkin off, and remove the seeds and all of the stringy innards. Make sure to scrape it down to reveal the flesh of the pumpkin inside. Repeat for each pumpkin.
2. Preheat oven to 375ºF. Prepare a rimmed baking sheet by lining it with tinfoil or parchment paper and spraying it with cooking spray.
3.  Prepare the stuffing mix as directed with the chicken stock and butter, and set it aside.
4. Cook the bacon, crumble it, and place it into a large bowl. In a large skillet, place sausage and crumble as it cooks. Drain and combine in a large bowl with the crumbled bacon.
5. Add the stuffing mix or cornbread cubes, nutmeg, parsley, Swiss and cheddar cheeses, and heavy cream, and combine all ingredients thoroughly.
6.  Lightly stuff the shell of each hollowed-out pumpkin with the filling mixture. Place the pumpkins on the prepared baking sheet and roast for 2 hours. (Do your nails, fix your hair, take a bath,  and enjoy the quiet time when you’re usually rushing around to prepare dinner!)
7. The sides will start to shrivel towards the end of baking. Allow to cool for 5 minutes, then cut the whole thing in half and serve. Caution: it will still be very HOT when served.

Recipe Tips

I had the best result scraping the inside with a grapefruit spoon. If you have one, you may want to use it but don’t go out and purchase it just for this purpose. You can use a regular large spoon.

Be careful not to overfill your pumpkins as the stuffing does expand as it bakes.

Variations/Substitutions

• You can use any cheese you prefer: Try Gruyere or Jarlsberg
• Your sausage can be made from ground turkey chicken, or pork- it really doesn’t matter.
• Add even more flavor with sliced onions and/or minced garlic.
• You could add mushrooms, nuts, rice stuffing, or even fruit like cranberries or diced apples for different flavors and textures!
• This would be a great holiday meal or a fun day-after meal to use up Thanksgiving leftovers and even those pumpkins you’ve used for decorating! 😉

FAQs

What size pumpkin should I use?

Look for small sugar pumpkins (also called pie pumpkins) that are about 2 ½ – 3 pounds each for this recipe. This is a different kind of pumpkin than the kind you use for carving.

Can I roast the pumpkin seeds?

Yes! To avoid excess food waste, roast any seeds you remove from the pumpkins. I enjoy them lightly salted.

Can I make this in mini pumpkins?

Yes, that would be a fun way to make individual servings! The cooking time would be much shorter, maybe around a half hour or so. But I haven’t tried this, so you might just have to watch it closely, and I’m not sure the exact count of smaller pumpkins you’d need.

How do I store leftover Stuffed Baked Pumpkin?

Store leftovers in the fridge, covered, for up to 5 days. To reheat, place them in a 375 degree oven for 15-20 minutes.

Can I make this vegetarian?

Sure, just substitute a meatless protein for the sausage and bacon, or omit it entirely. Use dairy-free cheese as well and you have a vegan dish!

More Pumpkin Recipes

I usually bake with my pumpkin, so here are some sweet treats for you to try:

• Pumpkin Crinkle Cookies
• Pumpkin Spice Cream Cheese Cookies
• No Bake Pumpkin Lush
• Pumpkin Muffins
• Pumpkin Chocolate Chunk Cake
• Homemade Pumpkin Spice

Squash It Up!

These recipes aren’t pumpkin specific, but you can enjoy her sister squash in all sorts of ways!

This one-pan Sauteed Squash is a quick and easy side dish that’s full of flavor! 

Roasted spaghetti squash and sausage come together for an easy dinner. Seasoned with garlic and Italian herbs, Sausage Spaghetti Squash is a flavorful family favorite!

This hearty Yellow Squash Casserole is a comforting side dish full of fresh and savory flavor. Tender and sweet, yellow squash joins with garlic, onions, fresh herbs, and plenty of cheesy filling to make the perfect casserole you can serve with any main dish. 

Roasted Butternut Squash makes a simple and flavorful side dish for your meals! Tossed in fresh herbs like sage and thyme, cubes of butternut squash turn out perfectly tender on the inside with nice crisp edges. 

Butternut Spinach Multi-Grain Medley – roasted butternut squash, sautéed spinach and onion, and pomegranate arils tossed with rice make this colorful Fall side dish perfect for your holiday table.

I used to rate everything I baked on a scale of 1-4 with 4 being the best and these Stuffed Pumpkins earned 3 1/2 rolling pins!
There were SO unbelievably yummy!
Even the boy who turned his nose up when he asked what was for dinner ended up really liking it!
And that’s saying something, especially coming from one who would eat penne, tacos or my chicken picatta every night of the year.
Mr. 365 said, “you can definitely make this again!”
I think it was a hit.
They were very filling, too. None of us finished and we had a whole pumpkin leftover.
Then again we are birds when we eat. Good leftovers for tomorrow’s lunch though!

The flavors blended so nicely together and the pumpkin itself was so yummy delicious! It came right out of the shell when I scooped it with my fork. and tasted oh so good with the cornbread, bacon and sausage.

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Stuffed Pumpkin Recipe

This Stuffed Pumpkin Recipe is the perfect comfort food for fall! Small pumpkins are stuffed full of meaty flavor, gooey cheese, and a stick-to-your-ribs stuffing flavored with fresh herbs and spices!

Course Dinners

Cuisine American

Keyword Stuffed Pumpkin Recipe

Prep Time 30 minutes minutes

Cook Time 2 hours hours 20 minutes minutes

Total Time 2 hours hours 50 minutes minutes

Servings 6 servings

Calories 1499kcal

Author Lynne Feifer

Ingredients

• 4 small pie pumpkins 2-3 lbs. each
• 1 pound bulk sausage
• 4 pieces cooked bacon crumbled
• 1 package Cornbread Stuffing Mix
• 1 ½ cups chicken broth
• 4 tablespoons butter
• ½ teaspoon freshly ground nutmeg
• 1 tablespoon Italian parsley
• 1 cup shredded Swiss cheese
• 1 cup shredded Cheddar cheese
• 1 ½ cups heavy cream

Instructions

• Using a serrated knife, cut the tops off the pumpkins and scrape the insides clean, removing seeds and making sure to remove the stringy insides.
• Preheat oven to 375ºF.Prepare a rimmed baking sheet by lining it with tinfoil and spraying it with cooking spray.
• Prepare the stuffing mix as directed with the chicken stock and butter, and set aside.
• Place crumbled bacon into a large bowl. Add sausage to a large skillet, and crumble as it cooks. Drain and combine in large bowl with the bacon.
• Add stuffing, nutmeg, parsley, Swiss and cheddar cheeses, and heavy cream. Combine all ingredients thoroughly.
• Lightly stuff the shells of the pumpkins (just below the rims) as the stuffing will expand while baking. Place on prepared baking sheet and roast for 2 hours. Pumpkins can be covered with a piece of tin foil if browning too quickly.
• The sides will start to shrivel towards the end of baking. Allow to cool for 5 minutes, then cut in half and serve.

Nutrition

Serving: 1serving | Calories: 1499kcal | Carbohydrates: 125g | Protein: 53g | Fat: 95g | Saturated Fat: 49g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 30g | Trans Fat: 1g | Cholesterol: 269mg | Sodium: 2025mg | Potassium: 5166mg | Fiber: 8g | Sugar: 44g | Vitamin A: 118118IU | Vitamin C: 125mg | Calcium: 845mg | Iron: 14mg

This post was originally Day 247 of my original 365 Days of Baking, published October 27, 2011. It has been updated in format and with pictures on October 30, 2024.

The post Stuffed Pumpkin Recipe appeared first on 365 Days of Baking.

A great meatloaf recipe like this one can be the star of the show for your weekday dinner. And THIS meatloaf is simply the best classic meatloaf recipe. 

Maybe I’m biased because I really like my cooking lately, or it’s the fact that I’ve been deprived of a good meatloaf recipe all my life. One of the things I like about eating this is that you can customize this meatloaf with different ingredients to give it lots of flavor.
Or, if you’re a bit more health-conscious and looking to control those carbs, this Low Carb Meatloaf Recipe is for you.

My family absolutely loves this recipe now and I make it quite often. It’s great for making leftover meatloaf sandwiches, too! So, it’s become one of my go-to recipes for a satisfying, tasty meal.

Ingredients for this Easy Meatloaf

Here’s what you need to make this traditional meatloaf recipe:

• Ground pork, veal, and beef: My local grocery store carries a “meatloaf mix” with this combination of meats that weighs about 1 ½ pounds. If you can’t find that, you can use about 8 ounces of each type of ground meat, or just use all beef.
• Chili sauce
• All-purpose flour
• Lipton Onion Soup Mix, dry
• One carrot
• Minced garlic
• A1 Steak Sauce
• Ritz Crackers (or you can use bread crumbs)
• Montreal steak seasoning or salt and black pepper

Don’t forget to review the recipe card below for the required amounts and directions!

Meatloaf Sauce or Meatloaf Glaze?

One of the secrets to the best meatloaf I’ve ever eaten is this delicious sauce or glaze on top.

It’s comprised of just three simple ingredients –

• ketchup
• dark brown sugar
• ground mustard

Mix them all together in a small bowl and then spread the glaze all over the top of the loaf before you put it into the oven.

How to Make Meatloaf

I make this loaf free form instead of putting it into a loaf pan because there’s more of a “crust” that way and with a pan, there’s just too much meat for me. Here’s how I like to make meatloaf:

1. First, preheat the oven to 400 degrees F. Cover a baking rack in aluminum foil and spray it generously with cooking spray. Place it on a rimmed baking sheet and set aside. 
2. In a small bowl, mix together chili sauce and flour until smooth.
3. Next, combine pork, veal, beef, soup mix, carrots, garlic, steak sauce, Ritz crackers (crushed), seasonings, and chili sauce mixture in a large bowl. Mix all the ingredients until well combined. I like to use my hands to mix it better together.
4. Place the meat mixture onto the foil-covered rack and make a loaf shape about 3×11 inches.
5. Mix together the glaze ingredients, then use a pastry brush to spread the sauce all over the top of the meatloaf and if you want, down the sides.
6. Bake for 50-55 minutes or when a meat thermometer inserted into the loaf registers an internal temperature of 160 degrees.

Helpful Tips

• To prevent the sauce from browning too much or burning, cover the meatloaf loosely with a sheet of tin foil at about the 30-minute mark. I like to crease it in the middle and form a tent. That way the sauce doesn’t stick to it.
• You can also put some toothpicks into the top as well to prevent the foil from touching.

How to Customize Meatloaf

• Use half ground pork and half lean ground beef.
• Use Italian seasoning instead of steak seasoning.
• Use a splash of Worcestershire sauce.
• Add finely chopped green peppers for some extra flavor.
• Use BBQ sauce instead of ketchup in the glaze.
• Mix in a half cup of shredded cheese with the meatloaf mixture for a cheesy twist.

How to Store Leftover Meatloaf

Let the meatloaf cool to room temperature, then transfer it to an airtight container, or wrap it tightly in foil. Store it in the fridge for 2-3 days. I like to reheat individual portions in the microwave or air fryer.

Can you freeze meatloaf?

Yes, you can freeze this meal for later. Once it cools completely to room temperature, wrap it in plastic wrap, and then again in aluminum foil. Place it in a freezer bag and freeze for up to 6 months.

You can also freeze individual slices.

To reheat, thaw it overnight in the fridge, then place it on a prepared baking sheet to reheat in the oven. Cook it at 350 degrees for about 30 minutes or until warmed through.

Can I make meatloaf ahead of time?

Yes, you can make and shape the loaf, then freeze it to bake later. Wrap the loaf in a layer of plastic wrap and aluminum foil, then store it in a freezer bag for up to 6 months. Thaw the meatloaf completely in the fridge before baking it, or bake it from frozen with a longer bake time.

Make sure it reaches 160 degrees internally before serving it!

What should I serve with this Classic Meatloaf recipe?

• Looking for the best side dishes to go along with this easy, delicious dinner? I’ve got you covered.
• You really can’t beat these Vanilla Mashed Potatoes, or these Easy Roasted Smashed Potatoes with CHEESE! Both of them will pair perfectly. As will these Maple Roasted Sweet Potatoes or even a Twice Baked Potato.
• This Loaded Red Bliss Potato Salad will wow your taste buds just as much as the entrée recipe will!

Looking for greens?

This Strawberry Spinach Salad, these Maple Bacon Brussels Sprouts, Roasted Parmesan Broccoli, and Easy Three Bean Salad, have those bases covered, too.
And you can’t forget those Baked Parmesan Zucchini Sticks! They’re one of my all-time favorites.

More Easy Meal Ideas

I love how every week there can be something different for dinner. Or, you can have it every week and not get tired of it. This Dijon Herb Roasted Pork Cranberry Pear Chutney is EXACTLY that.

Everyone wants more time, and I couldn’t agree more. However, when you are crazy busy, let this Slow Cooker Chicken Sandwich help you when dinner isn’t on your mind. The family will love it!

I can’t think of a grilled cheese sandwich the same when this Ultimate Grilled Cheese Roast Beef is the one I want every time.

During my original 365 days of baking, I rated everything I baked on a scale of 1-4 with 1 being “DON’T waste your time or money” and a 4 being “you haven’t LIVED until you’ve made this!”.
Believe it or not, this Tasty Meatloaf earned 3½ rolling pins! This recipe is most definitely a keeper!

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Classic Meatloaf Recipe

The whole family will enjoy this Classic Meatloaf Recipe. Topped with a sweet, tangy sauce, this dinner recipe is comfort food when paired with a side of creamy mashed potatoes or used for a sandwich.

Course Dinners

Cuisine American

Keyword Classic Meatloaf Recipe

Prep Time 20 minutes minutes

Cook Time 55 minutes minutes

Total Time 1 hour hour 15 minutes minutes

Servings 6 people

Calories 297kcal

Author Lynne Feifer

Ingredients

• 8 ounces ground pork
• 8 ounces veal
• 8 ounces beef
• 2 tablespoons chili sauce
• 2 tablespoons all-purpose flour
• 1 packet Lipton Onion Soup Mix (not mixed with water)
• 1 large carrot minced
• 1 clove garlic minced
• 2 tablespoons steak sauce
• ½ cup Ritz Crackers crumbled (about 15 crackers)
• 2 teaspoons Montreal Steak Seasoning *SEE NOTE
• 1 ¼ teaspoon salt if not using Montreal Steak Seasoning
• ¼ teaspoon pepper if not using Montreal Steak Seasoning

Glaze

• 3 tablespoons ketchup
• 2 tablespoons dark brown sugar
• 2 teaspoons ground mustard

Instructions

• Combine glaze ingredients in a small bowl and mix together; set aside 
• Preheat oven to 400 degrees. Cover a baking rack in tin foil and spray generously with cooking spray. Place in a rimmed baking sheet and set aside. 
• In a small bowl, mix chili sauce and flour until smooth. 
• In a large bowl, combine pork, veal, beef, chili sauce/flour mixture, the packet of soup mix, carrot, garlic, steak sauce, Ritz Crackers, and Montreal Steak Seasoning, OR salt, and pepper. 
• Mix all ingredients together until well combined. (to better mix everything, I used my hands.)
• Place meat mixture onto the foil covered prepared rack and shape into a 3 x 11-inch loaf (of meat). 
• Using a pastry brush, spread the glaze over the top and sides of the loaf. 
• Bake for 50-55 minutes when a meat thermometer inserted tells you the internal temperature is 160 degrees. 

Notes

• I’ve also found a “Meatloaf Mix” in my local grocery store which has a combination of ground pork, veal and beef. It comes in 1 lb. packages, and I use a total of 2 lbs. then slightly increase the ingredients by a teaspoon or tablespoon depending on what’s called for. I also do the following: use only 1 onion soup mix envelope, increase the amount of crackers by 8 or 3/4 cup, use 1 1/2 carrots, and 2 cloves garlic. Then bake as directed.
   
• I love to use 2 teaspoons of Montreal Steak Seasoning in this recipe because it adds some great additional flavor, and it’s important to omit the salt and pepper called for because it’s already in the seasoning. If you don’t have it, the meatloaf is still delicious without it, and you’ll use the amounts of salt and pepper called for in the recipe.

Nutrition

Serving: 1g | Calories: 297kcal | Carbohydrates: 20g | Protein: 15g | Fat: 17g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 1413mg | Potassium: 449mg | Fiber: 1g | Sugar: 8g | Vitamin A: 2114IU | Vitamin C: 3mg | Calcium: 53mg | Iron: 2mg

This recipe was Day 168 of my original 365 Days of Baking. It has been updated in format with pictures most recently on July 31, 2024.

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I know you can buy frozen meatballs at the store, and they certainly help out in a pinch when you’re pressed for time. But there’s just something about this homemade meatball recipe that takes your meals to the next level!

• When you make meatballs at home, you have control over exactly what goes in them. You can adjust the recipe to fit your dietary needs and flavor preferences.
• Adding ingredients like breadcrumbs, milk, and eggs keeps the meatballs moist and tender. Freshly-made meatballs also tend to be more delicate than store-bought versions, which can be dense and dry.
• There’s just something about the love put into homemade meals. And it can be therapeutic to roll up those meatballs yourself!

Recipe Variations

• If you can’t find the meatloaf mix for your meatballs, you can create your own mix by using 8 ounces each of ground beef, ground veal, and ground pork. Your ingredient amounts will change slightly, so make sure to follow the note at the bottom of the recipe card if you’re making your meatballs this way!
• Don’t want to use a meatloaf mix / beef, veal and pork or plain ground beef to make your meatballs? Use turkey and make this Turkey Meatballs recipe.
• You can also add finely grated or chopped vegetables like onions, carrots, or zucchini to add moisture and extra flavor. Plus it’s a great way to add more veggies to your family’s diet! Shhhh, they’ll never know.
• Add crushed red pepper flakes, chili powder, or your favorite hot sauce to the meat mixture for a spicy kick.

Ingredients for Homemade Meatballs

To make your own baked meatballs, you’ll need the following simple ingredients:

• Bread
• Milk
• Meatloaf mix (this is a combination of ground meat: beef, veal, and pork. See the note below if you can’t find this!)
• Freshly shredded Parmesan cheese (Not grated in the bottle, though you can use in a pinch.)
• Onions
• Garlic
• Worcestershire sauce
• Dried herbs – I used fresh parsley, basil, and oregano.
  You can use fresh if you’d like, and the general rule of thumb is to use 1/3 of the dried that you would fresh. So, for this recipe, you’ll just multiply the dried amounts we’re using times 3 to get the amount of fresh herbs you’ll need.
• Kosher salt and freshly ground black pepper
• Large eggs
• Olive oil

Make sure to check out the recipe card below to find the exact amounts for each ingredient!

How to Make Homemade Meatballs in the Oven

This easy meatball recipe is quick and fun to put together! Here’s how:

Mix the Ingredients:

1. Place the bread in a small bowl and pour the milk over it. Allow it to soak for 5 minutes.
2. Next, combine the meatloaf mix, Parmesan cheese, Worcestershire sauce, onion, garlic, parsley, basil, oregano, salt, pepper, and beaten egg in a large bowl.
3. Now mash the bread mixture to form a paste and add it to the meat mixture. Combine well. I find it easiest to mix everything together with my hands.
4. Cover the bowl with plastic wrap and place in the fridge for two hours. This step allows for the flavors to meld, but can be skipped if pressed for time.

Form the Meatballs

1. Using your hands or a cookie scoop, form the meatballs using about 2 tablespoons of the mixture for each. Use your hands to roll the meatball mixture into round balls.

Cook the Meatballs:

1. Preheat oven to 350 degrees.
2. Heat 1 to 2 tablespoons of olive oil in a large skillet over medium heat. Brown half the meatballs, a few minutes on each side. Repeat with the rest.
3. Transfer to a lightly greased baking sheet, large enough to hold all the meatballs. Place the cookie sheet in the oven to cook for 20-25 minutes.

Serve and Enjoy:

1. Serve the cooked meatballs over pasta, in a sandwich roll to make Homemade Meatball Subs, or simply on their own with a sprinkle of extra Parmesan cheese and a side of garlic bread. Enjoy!

Tips for Perfect Meatballs:

• Don’t overmix: Overworking the meat mixture can make your meatballs tough. Mix just until everything is combined.
• Use a mixture of meats: The reason why we use the meatloaf mix is because combining beef, veal, and pork gives the meatballs a richer flavor and better texture.
• Add moisture: Ingredients like milk and eggs help keep the meatballs tender and juicy.
• Don’t overcrowd the pan: Fry the meatballs in batches in a single layer to ensure they brown evenly without steaming.

FAQs

Can I use just one kind of meat?

Yes, you can use just one type of meat, but combining meats like beef and pork just gives more flavor, which I prefer. For leaner meatballs, you can use ground turkey.

Can I make homemade meatballs without bread as a binder?

Yes, you can use alternatives like oats, crushed crackers, or almond flour if you need a gluten-free option.

How do I keep the meatballs from falling apart?

Make sure you use enough binder (eggs, bread, etc.) and don’t overmix the meat. Chilling the meatballs before cooking can also help them hold together.

How do I know when the meatballs are cooked through?

Use a meat thermometer to check that the internal temperature has reached 160°F. Alternatively, cut one open to ensure it’s no longer pink inside.
When baked to the correct temperature, they will be so tender that as you bite into them they may not feel as if they’re done, but that’s the benefit of making them at home!

Can I make meatballs ahead of time?

 Yes, you can prepare the meatballs and refrigerate them for up to 24 hours before cooking. You can also freeze uncooked meatballs for later use. I suggest freezing them on a baking sheet to ensure that they will be individually frozen and not stick together when placed into a plastic bag or container.

How do I store leftover Baked Meatballs?

Store leftover meatballs in an airtight container in the fridge for 2-3 days, or freeze meatballs in freezer bags for up to 3 months.

Reheat cooked meatballs in the oven at 350 degrees for about 20-25 minutes or simmer them in sauce until heated through.

Favorite Meatball Recipes

Use your homemade meatballs in some of these delicious recipes:

• ​Spaghetti and Meatball Braid
• Homemade Meatball Subs
• Spaghetti and Meatballs

Make different variations using these meatball recipes:

• ​Easy Cranberry Meatballs
• Mozzarella Stuffed Meatballs
• Buffalo Chicken Meatballs
• Swedish Meatballs

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Homemade Meatballs

Enjoy a bit of comfort food with this classic Homemade Meatballs recipe that's sure to become a family favorite. These tender, flavorful meatballs are perfect with pasta, in a sub, or just with a side of veggies.

Course Main Course

Cuisine American

Keyword Baked meatballs

Prep Time 20 minutes minutes

Cook Time 45 minutes minutes

Refrigeration 2 hours hours

Total Time 3 hours hours 5 minutes minutes

Servings 6 servings

Calories 286kcal

Author Lynne Feifer

Ingredients

• 2 slices of bread with crust removed, cut into small pieces I use store bought potato bread, but any white bread will do.
• ¼ cup milk
• 16 ounces meatloaf mix This is a combination of ground beef, veal and pork. *See Note if you cannot find.
• ⅓ cup freshly shredded Parmesan cheese not grated
• 1 small onion minced
• 2 large garlic cloves minced
• 2 teaspoons Worcestershire sauce
• 2 teaspoons parsley
• 1 ¼ teaspoons basil
• 1 ¼ teaspoons oregano
• 1 teaspoon kosher salt
• ¼ teaspoon freshly ground pepper
• 1 large egg, lightly beaten
• 4 tablespoons olive oil

Instructions

• Place the bread in a small bowl and pour the milk over it. Allow to soak for 5 minutes.
• In a large bowl, place the meatloaf mix, Parmesan cheese, Worcestershire sauce, onion, garlic, parsley, basil, oregano, salt, pepper, and beaten egg.
• Mash the bread mixture to form a paste and add the meat mixture. Combine well. I find it easiest to mix everything together with my hands.
• Cover the bowl with plastic wrap and place in the fridge for two hours. This step allows for the flavors to meld, but can be skipped if pressed for time.
• Preheat oven to 350 degrees.
• Form the meatballs using about 2 tablespoons of the mixture for each. Heat 1 to 2 tablespoons of olive oil in a large skillet over medium heat. Brown half the meatballs, a few minutes on each side. Repeat with the rest.
• Transfer to a lightly greased cookie sheet, large enough to hold all the meatballs. 
• Repeat with remaining meatballs. Transfer cookie sheet to oven to finish cooking for about 20-25 minutes. 
• Serve warm with your favorite sauce and pasta.

Notes

• If you cannot find the 16 ounce meatloaf mix, you can use 8 ounces each of ground beef, ground veal, and ground pork. If doing so, use these amounts for the following ingredients: 3 slices white bread, 1/3 cup milk, 1/2 medium onion, 1/2 cup shredded Parmesan cheese, 3 cloves garlic, 1 tablespoon parsley, 1 1/2 teaspoons basil, 1 1/2 teaspoons oregano, 1 tablespoon Worcestershire sauce, 1 1/4 teaspoons kosher salt, and 1/2 teaspoon pepper. Follow instructions as listed above. Of course you will have a few more meatballs than stated.
• Nutritional information has been calculated at 4 meatballs per serving, and there will be a few extra. 

Nutrition

Serving: 1serving | Calories: 286kcal | Carbohydrates: 3g | Protein: 20g | Fat: 23g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.003g | Cholesterol: 89mg | Sodium: 574mg | Potassium: 76mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 118IU | Vitamin C: 1mg | Calcium: 97mg | Iron: 2mg

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I love going to a restaurant and ordering a delicious slab of ribs with lots of barbecue sauce! HOWEVER, these were as good and even better than some I’ve eaten in those establishments. My husband was thrilled, too, and gave this recipe rave reviews!

I was pleasantly surprised at how this pork ribs recipe turned out. The meat was very tender, but not quite at the point of falling off the bone in some spots, and the sauce! It was that good and sticky. It was all-over-the-fingers-good, too. EVERYBODY needed a paper towel.

Spare Ribs Vs. Baby Back Ribs

First of all, know that all pork rib recipes can be swapped out with either type of ribs. That being said, what sets the two apart?

Size: Baby back ribs are smaller than spare ribs and have a steeper curve. Since spare ribs are larger, they take a longer amount of time to cook than baby back ribs.

Location: Spare ribs come from the belly of the animal and are trimmed down. Baby back ribs come from around the loin where the ribs meet the spine.

Flavor/Texture: Baby back ribs are leaner and very tender ribs. Spare ribs have more bone, but also more fat, which makes them very flavorful when cooked properly. You should know that baby back ribs tend to cost more as they are very popular.

Note: Spare ribs are often called St. Louis style ribs, so if you see that on the menu, you’re getting spare ribs.

Ingredients for Pork Spare Ribs

All the ingredients to make your own BBQ pork spare ribs can be found at your local grocery store. Here’s what you need:

• Rack of St. Louis style Spare Ribs (this recipe uses about 4 pounds of ribs)
• Light brown sugar (dark brown sugar is fine too)
• Worcestershire sauce
• Soy sauce
• Apple cider vinegar
• Chili sauce
• Ketchup
• Prepared yellow mustard
• Garlic, peeled and crushed
• Ground black pepper

Cooking Spare Ribs in the Oven

If you’ve only ever grilled ribs, you might wonder why on earth you would choose the oven to make these spare ribs! Let me tell you why I love this method:

Availability: Unless you live in a year-round warm climate, grilling is tough to do for a good chunk of the year. With the oven-baked method, you can have ribs all year round!

Easy, Juicy Ribs: This method guarantees tender, fall-off-the-bone ribs every time with less of a time investment.

Flavor Profile: On the grill, the meat picks up the smoky flavor prevalent on a pellet grill or charcoal grill, which is great. Oven ribs are a different beast, and the barbecue sauce really shines here!

How to Make BBQ Pork Spare Ribs

These oven-baked ribs are tender and delicious! Make them in a few simple steps:

1. Preheat your oven to 350 degrees F. 
2. Line a cookie sheet with heavy-duty aluminum foil and spray it with nonstick cooking spray. I like to bend up the edges of the foil to keep any drippings in the pan.
3. I often buy my ribs pre-trimmed, but you can also trim any excess fat at home on your own.
4. Place the rack of ribs on the sheet and bake, uncovered, for 45 minutes. 
5. Place the brown sugar, Worcestershire sauce, soy sauce, chili sauce, apple cider vinegar, mustard, ketchup, garlic, and pepper into a blender and mix. Remove the ribs from the oven, discard any drippings, and pour half the homemade barbecue sauce over the ribs. 
6. Bake for 1 1/4 to 1 1/2 hours longer, turning the ribs and basting them every 20 minutes until tender and richly browned. 
7. For even better flavor, (which is what’s pictured) you can marinate the ribs in 1/3 of the sauce, bake for the first 45 minutes and then turn off the oven. Drain off drippings, and let them sit in the warm oven for 3-4 hours smothered in the sweet sauce. Then turn the oven back up to 350 degrees and bake for 1½ hours longer as directed, basting with the remainder of the sauce every 20 minutes.

Recipe Variations

• Of course, you can always use your favorite BBQ sauce if you have one you prefer.
• Season both sides of the ribs with a dry rub or kosher salt and black pepper before cooking them.
• Add any herbs or spices to your homemade sauce that you enjoy. Consider a mixture of dry spices, onion powder, chili powder, and more!

BBQ Spare Ribs Serving Tips

Ribs can be messy, and that’s okay! Follow these tips to help slice and serve your spare ribs:

• Let your ribs rest for 10 minutes or so.
• Use a sharp knife to carve the ribs. The easiest way is to cut from the bone side, not the meat side, so you can see where you’re cutting.
• Another option is to stand the ribs on their side and slice down towards the cutting board. Then you can follow the angle of the bones.

What to Serve with Ribs

Vanilla Mashed Potatoes are the perfect side dish! Alternatively, try these Oven Roasted Potatoes or these Smashed Red Potatoes.

Spare ribs are amazing with a good potato salad! Try this Chick-fil-A Copycat Potato Salad or my Loaded Red Bliss Potato Salad.

Some roasted veggies wouldn’t go amiss! Make Roasted Parmesan Broccoli or Roasted Brussels Sprouts for a flavorful side dish.

Of course, there’s always pork and beans! Make these delicious Baked Beans to go with your pork ribs.

What will you make with your Pork Spare Ribs? Let me know in the comments below.

Want to try making ribs another way?

Here are a few more rib recipes you can try:

• Braised Short Ribs
• Honey Mustard Ribs
• Crockpot Spare Ribs

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Pork Spare Ribs

Rip into Pork Spare Ribs for a tasty dinner that's worth the wait! Your fingers will be covered in a homemade BBQ sauce thanks to an oven recipe that means you can enjoy these BBQ ribs all year round!

Course Main Course

Cuisine American

Keyword Spare Ribs

Prep Time 15 minutes minutes

Cook Time 2 hours hours 45 minutes minutes

Total Time 3 hours hours

Servings 4 people

Calories 237kcal

Author Lynne Feifer

Ingredients

• 4 lbs. St. Louis style pork spare ribs

Sauce

• 1 cup firmly packed light brown sugar
• ¼ cup Worcestershire sauce
• ⅓ cup soy sauce
• ¼ cup cider vinegar
• ¼ cup chili sauce
• ½ cup ketchup
• 2 teaspoons prepared yellow mustard
• 2 cloves garlic peeled and crushed
• ⅛ teaspoon pepper

Instructions

• Preheat oven to 350 degrees. 
• Line a cookie sheet with heavy duty foil and spray with cooking spray. 
• Place ribs on sheet and bake, uncovered, for 45 minutes. 
• Drain off all drippings, and mix all the sauce ingredients into a blender. Pour half of the sauce over the ribs. 
• Bake for 1 1/4 to 1 1/2 hours longer, turning and basting every 20 minutes until tender and richly browned. *For even more flavorful ribs, follow directions in Notes.

Notes

For even better flavor, marinate the ribs after basting in the 1/3 of the sauce in turned-off oven for 3-4 hours after first 3/4 hour of baking.Then, if possible, drain off the drippings and bake for an additional 1½ hours longer as directed, basting every 20 minutes.

 

Nutrition

Serving: 1serving | Calories: 237kcal | Carbohydrates: 10g | Protein: 12g | Fat: 15g | Saturated Fat: 4g | Cholesterol: 52mg | Sodium: 1219mg | Potassium: 390mg | Sugar: 6g | Vitamin A: 190IU | Vitamin C: 4.5mg | Calcium: 32mg | Iron: 1.7mg

The post Pork Spare Ribs appeared first on 365 Days of Baking.

Allow me to introduce you to my current favorite pork recipe. It’s right up there with Coca-Cola Shredded Pork Bites, Orange Pork Roast, and this hearty Hungarian style Pork Paprikash!

I’m not a whiskey drinker. But ever since I tried pork with a Jack Daniel’s sauce, I’ve started buying the stuff regularly.

Whiskey is an ideal cooking alcohol, especially where pork is concerned! The bold, smoky flavor is tempered with a creamy finish and notes of molasses. 

Think of Jack Daniel’s as the ultimate flavor enhancer; it brings out the best of all the other ingredients in this marinade from the garlic to the brown sugar. The bitterness of the alcohol cooks out as the pork roasts leaving behind meat that’s fork-tender, incredibly juicy and full of flavor. 

I originally found this whiskey marinade at the The Use It Up Kitchen while trying to decide what to do with a bottle of Jack Daniel’s I had leftover from another recipe. Mel calls it “the best pork tenderloin marinade ever” and I have to agree! 

Why You’ll Love This Pork Tenderloin Recipe 

• Marinated for 8 – 10 hours for best moisture and flavor. 
• Prep the pork in the morning and it’s ready to roast by dinner time.
• The pork has the perfect balance of garlicky, sweet, savory and spicy flavor!
• Easy enough for a weeknight, impressive enough to serve dinner guests. 
• Delicious with all kinds of side dishes! 

What ingredients do I need?

You probably have everything you need for the marinade already in your pantry! I love that the ingredients for this pork tenderloin recipe are easy to find at any neighborhood supermarket.

• Pork tenderloin – A long, thin and tender cut of meat that cooks quickly. 
• Jack Daniel’s Tennessee Whiskey – Or substitute any other inexpensive whiskey you have on hand. 
• Olive oil 
• Brown sugar – I used light. Dark brown sugar will work well too!
• Garlic – Because garlic is a MUST in any marinade. 
• Ginger – for a perfect spicy zing! 
• Soy sauce- for salty, savory flavor. 
• Dijon mustard – Gives an earth acidity to the sauce.
• Worcestershire sauce – the vinegary, fermented condiment adds a deeper, smoky taste to the pork. 

Are pork tenderloin and pork loin the same thing?

Before we get to instructions for making pork with Jack Daniel’s, let’s get one thing straight: pork tenderloin and pork loin are not the same! 

I’ve gotten lots of questions about different cuts of pork from readers about this over the years. And I understand why. It’s easy to grab the wrong cut of meat when you’re making a Spicy Pork Tenderloin or a plate of Parmesan Pork Chops . But there are big differences between pork tenderloin and pork loin. Choosing the wrong one can lead to a wasted marinade and an emergency pizza order! 

The tenderloin used in today’s recipe is long, skinny and boneless. Pork loin, on the other hand is wide, flat and tougher, requiring a longer cooking time. I love tenderloin for quick and easy dinners because it gets tender and juicy in a fraction of the time. 

How to Cook Jack Daniel’s Pork

The instructions for Jack Daniel’s pork tenderloin are simple.

STEP 1. Marinate the pork. 

Mix together the marinade ingredients in a zip top plastic bag. Poke holes all over your pork tenderloin and place it in the bag with the marinade for at least 8 hours! 

If possible, try to rotate the tenderloin every couple of hours. This helps the marinade seep into every inch of that tasty meat! 

STEP 2. Pan sear.

Remove the pork from the marinade. Place it in a hot skillet and let it brown on all sides. This should only take a couple of minutes on each side and helps lock in the flavor and moisture from the marinade. 

STEP 3. Roast.

Cook that baby in the oven for 40 minutes or until a meat thermometer reaches 148 degrees F. Then, while that bakes, boil the reserved marinade to a boil in a small saucepan over medium-high heat for 5 minutes to kill any bacteria. Turn that heat to low and keep the sauce warm.

When you remove the meat, you’re going to cover it with tin foil and let it rest. It’s TOUGH work sitting and baking in the oven! This guy needs a break! This will also bring the internal temperature up to its doneness point of 170 degrees, and let the juices “settle” so every bite of the pork is tender and juicy. 

Serving Suggestions 

Slice the oven roasted pork and serve with the warm sauce. You can drizzle the sauce right over the pork, like I did, or serve it on the side for dipping. 

Jack Daniel’s Pork Tenderloin tastes delicious with sides like Ranch Mashed Potatoes and Twice Baked Potatoes. If you serve it this way, make sure you try topping your spuds with a little of the leftover sauce, too. It tastes AMAZING on potatoes!

Add a fresh component to your dinner plate with a helping Strawberry Spinach Salad or a handful of mixed greens with Homemade Italian Dressing. And no feast is complete without a basket full of freshly baked Dinner Rolls. 

Recipe FAQs

Will I be able to taste the whiskey in this recipe?

The whiskey doesn’t taste like the the stuff you’d pour into a bourbon glass at the bar. The alcohol cooks out leaving behind only the best tasting parts! Any remaining whiskey taste is beautifully balanced by the other marinade ingredients. I’m not a fan of the taste of whiskey and I LOVE this pork marinade! 

Can I make it without the whiskey?

You can if you really want to, but it won’t be as good. I promise it’s worth picking up a bottle of Jack Daniel’s for this marinade. You won’t be sorry. 

How do I reheat leftovers?

Leftovers can be reheated in the oven or microwave for a few minutes until warmed through. Slices of this pork are also tasty enjoyed on a sandwich the next day. 

More Pork Recipes

We eat quite a bit of pork around here. It’s an inexpensive protein that’s super versatile for busy families. 

These Rosemary Pork Medallions with Mushroom Wine Sauce have a fancy restaurant quality, but are easy enough for even beginner cooks to make. Dijon Herb Roasted Pork with Cranberry Pear Chutney is another great option for holidays and special occasions.

When it comes to kid friendly pork recipes, I can’t think of anything better than BBQ Pork Mac & Cheese. If your kids can handle a bit of spice, try these Cheesy Spiced Pork Burgers too. 

Crockpot Pork Ragu is a slow cooker recipe that requires almost no hands-on prep time. Make sure to try my grandma’s favorite Crockpot Spareribs for another budget friendly dinner idea. If you’d prefer Pork Spare Ribs cooked long and slow in a homemade barbecues sauce, I’ve got those, too!

Now that I’ve given you a little inspiration for your meal planning, go ahead and start with this juicy, flavorful Jack Daniel’s Pork Tenderloin. I think you’ll agree — it really is the best!

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Jack Daniel’s Pork Tenderloin

Jack Daniel's Pork Tenderloin is an easy pork recipe flavored with whiskey, brown sugar, soy sauce, Dijon mustard and garlic. Marinated for hours then roasted to juicy perfection, this whiskey-infused pork turns dinner into a feast!

Course Dinners

Cuisine American

Keyword Jack Daniel’s Pork Tenderloin

Prep Time 5 minutes minutes

Cook Time 45 minutes minutes

Refrigeration 10 hours hours

Total Time 10 hours hours 50 minutes minutes

Servings 4 servings

Calories 504kcal

Author Lynne Feifer

Ingredients

• 1 ¼ lb. pork tenderloin

Marinade

• ¼ cup Jack Daniel’s Whiskey
• ¼ cup olive oil
• ¼ cup packed brown sugar
• 4 cloves garlic minced
• 3 tablespoons soy sauce
• 3 tablespoons Dijon mustard
• 1 tablespoon Worcestershire sauce
• 1 teaspoon fresh ginger

Instructions

• Place a large Ziploc bag into a large bowl and add to it the whiskey, olive oil, brown sugar, minced garlic,soy sauce, Dijon mustard Worcestershire sauce and ginger. Putting the bag into a bowl allows for the ease of adding the ingredients without the fear of it spilling over.
• Seal the bag and mix well.
• Place the pork loin onto a cutting board and prick all over with a fork.
• Put the meat into the bag. Seal and refrigerate for 8-10 hours, turning over occasionally.
• When ready to cook, preheat the oven to 350°F.
• Prepare a rimmed baking sheet by lining it with tin foil and spray it with cooking spray.
• In a large skillet over high heat, sear the loin so that it is browned on all sides, reserving the marinade.
• Place meat on prepared baking sheet and pour 1/3 of the marinade over it.
• Cook for 40 minutes or until a meat thermometer reaches 148° F.
• In the meantime, heat reserved marinade to a boil in a small saucepan over medium-high heat.
• Boil for 5 minutes, bringing the temperature to 165° F. to ensure all of the food borne bacteria is killed off. Turn heat down to low, keeping sauce warm.
• Remove tenderloin from oven and transfer to a cutting board.
• Cover with tin foil and allow to rest for 8-10 minutes before cutting to serve.

Nutrition

Serving: 1serving | Calories: 504kcal | Carbohydrates: 17g | Protein: 49g | Fat: 22g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 0.1g | Cholesterol: 147mg | Sodium: 1056mg | Potassium: 1003mg | Fiber: 1g | Sugar: 14g | Vitamin A: 16IU | Vitamin C: 2mg | Calcium: 45mg | Iron: 3mg

This post was originally published July 25, 2012. It has been updated in format and with pictures on August 23. 2023.

The post Jack Daniel’s Pork Tenderloin appeared first on 365 Days of Baking.