Pork 1 A-C
Pork Cooking Temperatures: 145° F. The National Pork Board recommends cooking pork chops, roasts, and tenderloin to an internal temperature between 145° F. (medium rare) and 160° F. (medium), followed by a 3 minute rest. Since large cuts increase approximately 10° F. while resting, remove them from the heat at 150° F. followed by a 10 minute rest.
****
These instructions are for a “Serving Size Portion of Meat Only”, Cindy Transou, January 28, 2016I tried this in the Ninja using Stove Top High and it works great. After the allotted time, drain water and cook. I used to cook meat frozen in slow cook mode till I saw on this group that the USDA didn't recommend. I never knew it was bad. Anyway this resolves the issue.
How To Defrost Your Meat Fast And Safely, By: America’s Test Kitchen
https://youtu.be/4a2hQpj6Dxc
This is a fail-proof method of defrosting meat. It works for beef, chicken, and pork and is extremely simple. Using only a freezer bag and water, and within minutes the meat is ready to cook. But not only is it fast, it's also FDA approved meaning it's safe and free from causing harmful bacteria.
Heat the water. Once it reaches 140°F, turn the heat off. There may be some bubbles at the bottom of the pot, but it is still only a little warmer than tap water.
Place your serving portion of meat, which is placed inside a Ziplock bag, and simply submerge it into the water for about 12 minutes. Take it out of the water and cook it like normal. The meat should never be left in the water for longer than 45 minutes,but that should be no problem since any variety of the meats only take about 12 minutes. So if you change your dinner plans last minute, just pull your meat out of the freezer and try this helpful method to make life much easier.
***
Can I Put Frozen Meat in A Slow Cooker?
Food Safety.gov
http://www.foodsafety.gov/blog/slow_cooker.html
Per the USDA guidelines, frozen pork should not be cooked in a slow-cooker or a microwave. It can only safely be cooked in the oven or on the stove top.
A similar warning is given for beef as well.
@MikeWills the USDA guidelines are to prevent foodborne illness, not to ensure the tastiness of the food. The issue is that if one starts with frozen ingredients, slow-cookers are unable to quickly heat the contents past the "danger zone" of temperature at which bacteria multiply most rapidly. Even if the food is heated well past the danger zone afterward, thus killing bacteria, tasteless toxins produced by the bacteria will still remain. – ESultanik Dec 13 '13 at 16:15
http://www.fsis.usda.gov/shared/PDF/Slow_Cookers_and_Food_Safety.pdf
****
Loin Backs are usually more curved, thinner and more round than flat. Baby Back Ribs are from the upper and lower areas of the spine and ribs. These ribs are a fair bit smaller in size but have more meat than spare ribs. Spare Ribs are taken from the belly and are less meaty than baby back ribs. Dec 29, 2017.
****
Scroll Down!! The recipes follow the last listing! Scroll down!!
YOU WILL FIND:
Absolute Perfection! The Only Rib Recipe You Will Ever Use Again!
All-In-One Ninja Pork Chop Dinner*, By: Stephanie Foley, June 26, 2017
Amazing Pork Chops*, By: Patrick Priest, February 28, 2016
Amazing Sweet & Savory Bacon Wrapped Green Beans*, By: Kathleen Valentine – Cross Posted in Vegetables
Apple BBQ Country Style Ribs – Slow Cook*, By: Randall McGouirk, March 8, 2020
Apple Butter Pork Chops*, By: KL Kelly Fitz, October 30, 2014
Apple Butter Pork Loin*, By: Danielle Phipps, October 3, 2015
Apple-Honey Pork Loin*, By: Aurelia Dougan McCollom, October 5, 2016
Apricot Pork Chops *, By: Tammy Mullin Marsh
Asian Pork Chops, By: MaryJo Powell, September 22, 2014
Asian Pork Tenderloin*, By: Rose Andrews
Avocado-Yogurt Pork Chops*, By: Allana Alla Robinson, May 29, 2016
Baby Back Ribs*, By: Lesley Weston Stevens, July 24, 2018
Baby Back Ribs*, By: Allana Alla Robinson, February 5, 2018
Baby Back Ribs*, By: Aurelia Dougan McCollom, October 30, 2016
Baby Back Ribs, By: David Guerra, October 29, 2015
Baby Back Ribs*, By: Kevin Flanagan, May 27, 2015
Baby Back Ribs*, By: Deborah Stitt, March 20, 2015
Baby Back Ribs*, By: Audrey D Kline
Baby Back Ribs*, By: Betty Link Jordan
Baby Back Ribs*, By: Kathy Scott, November 2, 2014
Baby Back Ribs & Sausage*, By: Stephanie Foley, February 12, 2017
Baby Back Ribs - Boneless*, By: Mary Director, July 4, 2015
Baby Back Ribs – pre-cooked*, By: Allana Alla Robinson, August 14, 2017
Baby Back Ribs – Spicy*, By: Allana Alla Robinson, February 13, 2018
Bacon Brown Sugar Tenderloin*, By: Caro Botha, March 9, 2016
Bacon in the Ninja*, By: Dawn Marie Schneider-Malecek, - Cross Posted in Breakfast
Bacon on the Rack in the Ninja*, By: Brenda Dubay Sartori, - Cross Posted in Breakfast
Bacon, Using the Water Method*, By: Christie Voorhees Kuhn, December 4, 2014 - Cross Posted in Breakfast
Balsamic Crock Pot Pork Roast, By: Mary Ann Bethea, January 10, 2016
Bar BQ Ribs with Alderwood Smoked Sea Salt*, By: Jill Pearsall McCann, June 11, 2015
BBQ Boneless Pork Ribs & Button Mushrooms*, By: Gregory Smith, January 20, 2015
BBQ Country Style Ribs, By: Bonnie Dillard, July 25, 2016
BBQ Pork*, By: Mary Nell Aguinaga, February 8, 2016
BBQ Pork Loin*, By: Robin O'Brien, January 14, 2017
BBQ Pork Loin "on a stick"(City Chicken), By: Carol F Neuman, May 29, 2016
BBQ Pork Ribs*, By: Beverly Huffman Allen, February 10, 2016
BBQ Pulled Pork, By: Patricia Crawford, January 13, 2016
BBQ Ribs*, By: Roberta Thompson
BBQ Slow Cooked Short Ribs*, By: Randall McGouirk, April 24, 2016
BBQ Southeastern NC Style*, By: Angela Strickland Branch, March 21, 2016
Beer Brats*, By: Jeff Hudson, October 9, 2015 – combined with - German Red Cabbage*, By: Jeff Hudson, October 9, 2015
Beer Brats In Onion Gravy*, By: Bill Morrison, September 28, 2014
Boneless Pork Chops Over Red Potatoes Covered in Stewed Tomatoes*, By: Chrissy Turcotte Degan, January 8, 2017 – Cross Posted in Pork, WW & Fast and Easy
Boneless Pork Chops with Pineapple Gravy Carrots and Dumplings*, By: Susan Rossi Cottone
Boneless Pork Ribs*, By: Mitzi Arredondo, August 26, 2015
Boston Butt*, By: Donna Layfield Hollums, August 10, 2014
Brats*, By: Janae Maher, January 22, 2018
Brats*, By: Karen Strahl Malone
Brats*, By: Sue Karasek Nottmeier
Brats – A Layered Meal, By: Michele Panzer-Evans, August 20, 2014
British Bangers & Mash*, By: Hazel Dacombe, November 30, 2015
Brown Sugar & Balsamic Glazed Pork Loin, By: Julie Pera
Brown Sugar Pineapple Ham
Cajun Pork Tenderloin*, By: Lesley Weston Stevens
Cajun Smoked Sausage with Veggies*, By: Renee Hardy, May 11, 2015
Cajun Spice Rubbed Country Style Pork Ribs, Ninja Recipe Book
Caramel Apple Pork Chops*, By: Holly Bean Quinlan, April 14, 2016
Carne de Cerdo y Frijoles (Mexican Pork & Beans)*, By: Rita Ramos
Carolina Pulled Pork BBQ with Vinegar Sauce*, By: Jayne Loftice Nordin, July 29, 2014
Carolina Style Pulled Pork - Spicy*, By: Wendi Markul Earley, September 6, 2015
Chad’s Root Beer Ribs*, By: Chad Stewart Marsh, November 12, 2018
Char Siu Chinese BBQ Pulled Pork*, By: Vandana Tivary, October 1, 2014
Cheap Pesto Pork Chop Pasta*, By: Dena Marie Tehel, September 24, 2014
Cherry Bourbon Ribs*, By: Christa Waaler-Trinchera
Chicken Fried Pork*, By: Dena Marie Tehel, September 3, 2014
Chicken Smothered Pork Chops*, By: Polly Fravel, January 26, 2019
Chile Verde with Pork (Rita’s)*, By: Rita Ramos - Cross Posted in Chili
Chile Verde*, By: Wendy Phillips Czech, October 5, 2014 – Cross Posted in Chili
Chipotle Ribs
Chorizo Pilaf *, By: Melina-Céline Wathen April, 22, 2014
Chorizo Sausage & Potatoes*, By: Gail Trexler Fincher, July 28, 2014
Cider Braised Pork Loin Chops*, By: Suzanne Burtis-Hanlon, May 30, 2015
City Chicken*, By: Jillian Wszelaki Hulse, December 26, 2015
Coca-Cola Glazed Ham with Brown Sugar & Dijon, Oven Setting –
Coca-Cola Glazed Ham with Brown Sugar & Dijon – Slow Cook Setting
Coca Cola Pulled (Shredded) Pork*, By Aurelia Dougan McCollom, August 5, 2014
Coffee Rubbed Pork Tenderloin with Romesco Sauce, By: Keith Sansevere, August 11, 2015
Coke Ribs, By: Michelle L Linthicum, July 29, 2016
Complete Steak Dinner for Pork, By: Beth Rowand Knight, April 28, 2015
Country Ribs*, By: Aurelia Dougan McCollom, August 20, 2016
Country Ribs*, By: Dawn Lada-Radovanovic
Country Style Ribs*, By: Carol F. Neuman, May 27, 2017
Cranberry Maple Pulled Pork*, By: Deanna Biggs , November 22, 2016
Cranberry Pork Chop with Beefed-Up Rice Pilaf, By: Cathy Schultz, July 17, 2014
Creamy Pork Chops*, By: Tanya Cameron, February 25, 2016
Creamy Ranch Pork Chops*, By: Catherine Hiestand Keller, August 30, 2015
Crock Pot BBQ Ribs
Crock Pot Parmesan Honey Pork Roast*, By: Mary Director
Crock Pot Ranch Pork Chops
Crunchy Honey Garlic Pork Chops*, Photo By: Bonnie Smith, May 31, 2015
Crunchy Honey Garlic Pork Chops with Fresh Green Beans*, By: Bonnie Smith, August 29, 2016
Cuban Pork Chops with Black Beans and Tostones*, By: Randall McGouirk, September 8, 2015
Cuban Pork – Slow Cooked*, By: Kelly Crenshaw, May 22, 2016
Absolute Perfection! The Only Rib recipe You Will Ever Use Again!
Serves 6
FOR THE RIBS
1 (1.5 liter) bottle of Coca-Cola Soda (not diet!)
1 large onion, quartered
6 cloves garlic, peeled and smashed
2 bay leaves
1 tablespoon whole black peppercorns
2 racks baby back ribs (about 4 pounds)
FOR THE SAUCE
2/3 stick unsalted butter
1 small white onion, diced
2 cloves of garlic, minced
1 cup ketchup
1½ tablespoons yellow mustard
¼ cup dark brown sugar
1 teaspoon Worcestershire sauce
1 (12 ounce) can Coca-Cola (not diet!)
Kosher salt & freshly ground black pepper, to taste
In a large pot, add the (1.5 liter) bottle of Coca-Cola, onion, garlic, bay leaves and peppercorns. Add the ribs and, if necessary a bit of water just to ensure the ribs are submerged completely. Bring to a boil and reduce heat to a simmer, turning the ribs occasionally, until the meat pulls away from the bone, about 1 hour.
Meanwhile, to make the sauce combine the butter, onion, garlic, ketchup, mustard, brown sugar, Worcestershire sauce, and (12 ounces) Coca-Cola in large heavy sauce pan. Bring to a boil and reduce heat. Simmer for about 25 minutes stirring often until sauce is thickened and reduced. Season to taste with salt and pepper and let cool slightly. Using a blender, puree the sauce.
Note: Sauce can be made up to 5 days ahead and stored in the refrigerator in an air-tight container.
Ninja Instructions: Instead of using the grill, try your Ninja.
Take the ribs out of the sauce, and insert your roasting rack. Place the ribs on your roasting rack. Set the Oven to 375° for about an hour. Uncover pot and brush ribs with sauce. Cover and cook for about 30 minutes.
(Preheat the grill to high.
Remove the ribs from the pot, pat dry, season with salt and pepper and brush liberally with the sauce. Grill, turning often, until charred on the outside, about 8 minutes. Loosely tent the ribs with foil and let rest for 5 minutes before cutting into individual ribs. Serve extra sauce on the side for dipping.)
****
All-In-One Ninja Pork Chop Dinner*, By: Stephanie Foley, June 26, 2017
Ingredients:
4-5 pork chops (not thin chops I used 1/2” boneless center cut pork chops)
4-5 medium russet potatoes or red potatoes, cut into wedges
5-6 mini frozen ears of corn (I used fresh corn on the cob)
2- 10.75 oz can condensed golden mushroom or beefy mushroom soup (I used 1 can cream of mushroom & 1 can cream of celery soup)
1 small to medium onion, sliced
2 cloves of garlic, chopped
1 cup sliced mushrooms, optional (I used whole button mushrooms)
olive oil, to sear the pork chops
Season mix of choice (I used Badia’s Complete Seasoning - a seasoning I newly discovered at our local country market)
Salt & Pepper to taste
2 tablespoons or more of butter
aluminum foil
Directions:
Season pork chops with seasoning mix of choice on both sides. Heat the Ninja pot on Stove Top High. Add the olive oil.
When the Ninja pot is hot, add the pork chops and sear. Turn to sear the other side. Pour the soups over the pork chops. Add the onions, garlic and mushrooms (if using) across on top.
On a sheet of aluminum foi,l add the potato wedges, one tablespoon butter and sprinkle with seasoning on top. Gather the ends of the foil together to make a foil pouch.
Using a second sheet of aluminum foil add the ears of corn. Add another tablespoon of butter (and a bit of salt or season salt if you like) and gather the ends to make a second foil pouch.
Place the potato pouch directly over the pork chops, soups, onion,garlic and mushrooms. Add the corn pouch on top of the potato pouch.
Tightly cover the Ninja and turn on Slow Cook Low. Cook for 5 hours or until the pork chops are fully cooked and the potatoes and corn are tender.
Note: I started on Slow Cook High for the first hour then reduced the temperature to Slow Cook Low for the final 4 hours of cooking. It took 5 hours total and my meal was fully cooked.
****
Amazing Pork Chops*, By: Patrick Priest, February 28, 2016
Ingredients:
4 center cut pork chops (thick)
1 can (15 oz) cream of chicken soup
1.5 cups of chicken broth
1 package of onion soup mix
1 package of pork gravy mix
Seasonings to taste
fingerling potatoes and carrots (approximately 10 potatoes and 1 cup of carrots)
Directions:
Place all of the ingredients in the Ninja. Turn to Slow Cook Low for 6-8 hours. Season to taste.
****
Amazing Sweet & Savory Bacon Wrapped Green Beans*, By: Kathleen Valentine – Cross Posted in Vegetables
Ingredients:
Bacon
Can green beans (whole)
Garlic Salt
Brown sugar (which ever you have will work)
Foil
Ninja Directions:
If you want to fix these in the Ninja, I would wrap and place in the crock and use either the oven setting as stated or use Stove Top High to fry the bacon. Then follow instructions. You could use the Buffet setting to hold.
Original Directions:
Drain Beans and take approximately 8 green beans and bundle them together over a slice of bacon and wrap them up. It is fine to have the ends sticking out on either side. Place them all on a foil lined baking sheet with a lip because you will have drippings from the bacon. Sprinkle with garlic salt and brown sugar.
Place in a 400° degree oven for 20 minutes. You will need to take them out and flip them over after the 20 minutes and cook for additional 15- 20 minutes. You might need to drain the baking sheet with the excess fat drippings before placing it back into the oven. Sprinkle with more garlic salt and sugar after flipping and before putting them back into the oven.
You can serve immediately or store and reheat in the over later. They are just as good. Just make sure to reheat in the oven so the bacon crisps back up. Microwave=soggy.
Note: One can of green beans makes approximately 8-10 bundles and hence will require 8-10 slices of bacon.
**Added to Vegetables**
****
Apple BBQ Country Style Ribs – Slow Cook*, By: Randall McGouirk, March 8, 2020
Ingredients:
1 package boneless pork country style ribs
1 packet mesquite rub
1 (8 oz.) bottle BBQ sauce
½ cup brown sugar, packed
1 large honey crisp apple
1 large white onion
Salt & pepper, to taste
2 tablespoons olive oil
Directions:
Turn your Ninja to Stove Top High. Drizzle olive oil into the Ninja pot.
Add the pork to begin searing on all sides. Remove the pork and set aside. Add the onions and half of the apple. Cook until translucent. Return the pork back to the pot with the onions and apple. Cover with BBQ Sauce. Add the mesquite packet as well as the brown sugar. Top with the other half of apple.
Turn the Ninja to Slow Cook Low for 8 hours.
****
Apple Butter Pork Chops*, By: KL Kelly Fitz, October 30, 2014
Ingredients:
4 center cut chops
1 1/2 heads cabbage (I used red and green)
1 jar apple butter (12 oz)
2 Tbs. olive oil
2 Tbs. butter
3 Tbs. beef broth
Garlic cloves (I used 3), in garlic press
Salt and pepper
Directions:
Brown the chops with a 1 Tbs. of olive oil. Add garlic, salt and paper. Simmer a few minutes on Stove Top Medium. Remove from Ninja. Change Ninja to Oven setting of 300°. Added cabbage (quartered and sliced). Add 1 Tbs. of butter and olive oil stirring to coat the cabbage.
Put chops on the rack and top each one with a heaping Tbs. of apple butter. Add your rack to the top of the cabbage. Let cook for 20 minutes.
Remove the rack. Remove cabbage with slotted spoon. Pour the remainder of the apple butter into the Ninja along with 1 Tbs. of butter and 3 tbs. of beef broth. Stir until silky for a nice sauce.
**Added comment - I boiled potatoes in the Ninja and then cleaned it out to make the cabbage and chops.
****
Apple Butter Pork Loin*, By: Danielle Phipps, October 3, 2015
Ingredients:
5 lb pork loin
½ cup apple butter
¼ cup brown sugar
¼ tsp cinnamon
¼ tsp ground cloves
2 Tbs. water
3 cups apple juice
Seasoning Salt - to taste
Directions:
Put pork loin into the Ninja and season with seasoning salt. Pour in apple juice and cook on the Oven setting of 350°F for 30 minutes. Mix together the apple butter, brown sugar, water, cinnamon, and ground cloves. Pour it over the pork loin and cook for 1 hour or until done. Insert a temperature probe to a temperature of 145°. I didn't have to add anymore apple juice to it while it cooked.
****
Apple-Honey Pork Loin*, By: Aurelia Dougan McCollom, October 5, 2016
Ingredients:
3-4 lb pork loin
2 Granny Smith apples, sliced (Honey Crisp Apples were used in this recipe)
1 onion
1 cup honey
1 Tbs. cinnamon
1 tsp salt
Directions:
Make slits across the top of the pork and insert 3 apple slices in each slit. Place remaining apples in the bottom of the pot. Place the pork on top of the apples. Spread the onions across the top. Pour honey over all. (If you spray your measuring cup with PAM before adding the honey to measure, ALL of the honey will pour right out easily). Sprinkle with the cinnamon and salt. Turn the Ninja to Slow Cook Low for 4 hours. Let the Ninja go to AutoWarm after the time, or turn to the Buffet setting to hold until ready to eat. ( Tonight’s dinner was on Buffet for 2 hours). Remove to rest 15 minutes before cutting. Serve with the apples on top.
*Pork Cooking Temperatures:
145° F.
The National Pork Board recommends cooking pork chops, roasts, and tenderloin to an internal temperature between 145° F. (medium rare) and 160° F. (medium), followed by a 3 minute rest. Since large cuts increase approximately 10° F. while resting, remove them from the heat at 150° F. followed by a 10 minute rest.
****
Apricot Pork Chops, By: Tammy Mullin Marsh
Ingredients:
6 Pork chops
1 jar or no sugar added apricot preserves, mixed with a cup of water
two small sliced onions
salt and pepper and garlic powder
Directions:
Ok I used a jar of no sugar added apricot preserves mixed with a cup of water and two small sliced onions. I used salt and pepper and garlic powder on both sides of the chops and browned them first. There is too much liquid in the pot so after 1 1/2 hours switched it to oven hoping some liquid would cook out.
****
Asian Pork Chops, By: MaryJo Powell, September 22, 2014
It turned out well. Unfortunately no picture as we ate it all.
Ingredients:
1 inch thick cut pork chops (2-6 depending on how much sauce you want and whether you want to put it on the rice)
1 onion, sliced thick
2 garlic cloves, cubed
A little amount of olive oil
16 oz can chicken broth
¼ cup low sodium soy sauce
½ cup ketchup
¼ cup honey
¼ cup brown sugar
¼ tsp chili sauce
pinch ginger
Directions:
Sauté pork chops in olive oil on Stove Top High. Remove and add onion and garlic, soften. Add chicken broth and rest of ingredients. Stir and put the chops back in. Turn to Slow Cook Low and cook 2 ½-3 hours. When chops are just done add 2 Tbs. corn starch mixed with a little water. Thicken sauce. Serve with rice. You can also put the sauce on the rice as well.
You could vary the honey and brown sugar to your taste - remember when the sauce reduces the sweetness remains. I've also seen it with either apples or pineapple added.
****
Asian Pork Tenderloin*, By: Rose Andrews
Made a super easy and YUMMY Asian Pork tenderloin with noodles and crunchy veggies. Another 'toss things from the pantry/ freezer" dinner! I actually cooked two tenderloins (3 lbs total) at once.
Ingredients:
Asian Toasted Sesame Pork and Ramen noodles
1.5 pound pork tenderloin ( I used swift premium pack from Costco)
salt, garlic powder and pepper to taste
2 Tbs. Olive Oil
Bottle Kraft Asian Toasted Sesame Lite dressing
2 cups chicken broth
1 tsp lite soy sauce and sesame seeds (optional)
2 cloves garlic, minced
2 packs of ramen noodles ( do not use the flavor packet)
1 tsp crushed red pepper flakes
Broccoli Slaw
Directions:
Trim the fat and silver off of the pork tenderloin. Heat Ninja to Stove Top High. Sprinkle tenderloin with salt pepper and garlic powder. Add Oil to pan. Sear tenderloin on all sides. Remove tenderloins from Ninja. Spray Steam rack with PAM. Pour Dressing, chicken broth and garlic into Ninja and turn to oven setting 350°. Place rack in Ninja and add tenderloins. Cover and cook 20-25 minutes until thermometer reads 165. Remove tenderloins and let rest 5 minutes on a cutting board and cover with foil. Turn Ninja back to HIGH and boil broth. Add 2 squares of ramen. (no need to break up noodles) Ramen may not be totally covered and that's OK. Cook the square one minute on one side, turn, and cook one minute on other side. Then spread noodles apart and cut if desired (we like them long!) Shred or cube tenderloin and add to sauce and noodles. Add pepper flakes if desired.
For a bit more depth I added a splash of lite soy sauce and some sesame seeds. Add shreds of broccoli slaw before serving for crunch!
****
Avocado-Yogurt Pork Chops*, By: Allana Alla Robinson, May 29, 2016
Ingredients:
6 thin boneless pork chops
½ cup regular Greek yogurt
1 avocado
1 clove garlic
1 lime - fresh juice
1 colored bell pepper of choice (we used orange)
2 handfuls fresh string beans
Olive oil (splash)
Salt (to taste)
Ground black pepper (to taste)
Garlic powder (to taste)
Chili powder (to taste)
Prep:
Tenderize pork chops (optional).
Season pork chops in salt, ground black pepper, garlic powder, and chili power (to taste) - set to side.
Cut bell pepper into strips - set to side.
Cut string beans - set to side.
Create sauce by combining ½ cup regular Greek yogurt, avocado, garlic clove, juice from fresh lime, salt (to taste), and ground black pepper (to taste) - blend until smooth then set to side.
Recipe:
1) Put a splash of olive oil into the main pot then place in seasoned pork chops - dab each side in the olive oil then set the Ninja to Stove Top High and quickly sear the pork chops.
2) Once the pork chops are seared, add in avocado sauce, bell pepper strips, and string beans. Set the Ninja to the Oven setting of 425° and bake for 20 minutes.
****
Baby Back Ribs*, By: Lesley Weston Stevens, July 24, 2018
Best ribs recipe. They come out perfect every time and this is the third time we have made them. They are fall off the bone!
Ingredients:
2-3 lbs. (or more) baby back ribs
salt, pepper and garlic powder – to taste
1 bottle (16 oz.) BBQ sauce (Sweet Baby Rays was used in this recipe)
1 small jar (10-12 oz.) grape jelly
Directions:
Cut the ribs to fit in the Ninja. Season with salt, pepper and garlic powder. Add to the Ninja pot. You are not using the rack. Stir the jelly and bbq sauce together to mix. Pour over the ribs.
Turn the Ninja to Slow Cook High. Set the time for 4 hours. Once done, remove. Place on a foil lined cookie sheet and set under the broiler for 10 minutes. This is the key! It makes them crisp up like you grilled them.
Enjoy!
****
Baby Back Ribs*, By: Allana Alla Robinson, February 5, 2018
Slow cooking ribs today.
Ingredients:
3 lbs. meaty pork ribs
Paprika, for seasoning
Then I poured double of this recipe from our sauce file.
Sauce: – This recipe has been doubled
2/3 cup olive oil
1 cup low sodium soy sauce
Juice from 2 fresh lemons
Dash of garlic powder
Ground black pepper - to taste
Red pepper flakes - to taste (optional)
[Original recipe:
1/3 cup olive oil
½ cup low sodium soy sauce
Juice from 1 fresh lemon
Dash of garlic powder
Ground black pepper - to taste
Red pepper flakes - to taste (optional)]
Directions:
Liberally season ribs with paprika on all sides. Place in the Ninja pot. Pour the sauce over all. Turn the Ninja to Slow Cook High for 6 hours.
****
Baby Back Ribs*, By: Aurelia Dougan McCollom, October 30, 2016
Ingredients:
2-3 lbs baby back ribs, cut in sections
McCormick Applewood Rub
1-2 Tbs. of vegetable oil
3 cups of beef broth or water – I use Tone’s Beef Base to make the broth
2 Tbs. liquid smoke - optional
Sweet Baby Ray’s BBQ sauce – or sauce of choice
Directions:
Turn the Ninja to Stove Top High to begin heating the pot. Sprinkle and rub in the seasoning on both sides of the ribs. Add the oil to heat about a minute. Add the ribs to pot. Do not overcrowd. Cook uncovered for 5 minutes or until brown. Turn to brown the other side. Remove ribs from pot and repeat with the remaining ribs, if necessary. Remove all of the meat. Pour the broth and liquid smoke into the pot. Place the roasting rack. Place ribs on rack. Turn to the Oven setting of 375° for 1 hour. Cover and cook until pork is fork tender. Check the liquid level towards the last 10 minutes of this cooking time as it will be almost evaporated. Add 1 cup of water if you wish. Remove the lid and brush the top of the ribs liberally with your sauce of choice. Replace the lid. After 15 minutes, turn and brush the other side. Cover and cook an additional 15 minutes. So very tender and Oh, so good!
****
Baby Back Ribs, By: David Guerra, October 29, 2015
My first time in using my Ninja was baby back ribs. They were amazing.
Ingredients:
3 cups of beef broth
Dry rub
Texas BBQ sauce
Frank’s red hot wing sauce
Directions:
Season the ribs with your favorite dry rub. Turn your Ninja to Stove Top High. Sear each side for about 5 minutes each. Add the broth to the pot. Place the rack, and add the ribs. Turn your Ninja to 375° for 1 hour. Mix a 1to1 ratio of the BBQ sauce and the wing sauce. Brush the mix onto the ribs once they are cooked. Cover and simmer for another 5 minutes. They were so tender and very juicy.
****
Baby Back Ribs*, By: Kevin Flanagan, May 27, 2015
The Rub - (1Tbs. each):
Brown Sugar
Thyme
Paprika (smoked)
Coriander
Cumin
Chili Spice
Kosher Salt
Fresh Ground Pepper
Split a rack of ribs into two pieces (so it fits in the Ninja).
Rub generosity into both sides of the ribs and let sit for about an hour or so
Set Ninja on Stove Top High and brown each side of the slabs (at least five minutes each side, so plan on 20 minutes of browning time).
After browning set Ninja to the Oven setting of 375°F. Add about 3 cups of steaming liquid (today I'm using 2 cups Black Cherry Soda and 1 cup beef broth). Add a few gloves of fresh garlic (smashed) a sweet onion (quartered and fresh spices (thyme, rosemary are my favorites).
Steam bake (with the cover on) the ribs on the Ninja Rack for about an hour to hour and half (until your ribs are fork tender).
Smear about a half cup of your favorite BBQ sauce on ribs and cook for another 10 to 15 minutes.
****
Baby Back Ribs*, By: Deborah Stitt, March 20, 2015
Tonight's supper: baby back ribs with McCormick's pork rub and sauced with KC Masterpiece BBQ sauce. Cooked according to the method for sweet & spicy pork baby back ribs recipe from the Ninja recipe book. Verdict: moist & fall off the bone tender. Delicious. A keeper.
****
Baby Back Ribs*, By: Audrey D Kline
I did two racks of seasoned baby back ribs today. Cut into sections of four ribs and stacked vertically in the Ninja. Set your Ninja to Slow Cook Low for about 7 hours. I removed ribs and basted with Stubbs BBQ sauce. I stacked the ribs on the rack, set Ninja to Oven setting of 350° and cooked 45 minutes. The ribs on the bottom layer needed a little more time (15 min) to caramelize. Falling off the bone and delicious.
****
Baby Back Ribs*, Betty Link Jordan
Ingredients:
Rub: For 1 Rack of Ribs
1/3 cup brown sugar
1 tsp. garlic powder
1 tsp. Salt & Pepper
1 tsp. red pepper flakes
2 tsp. pumpkin pie spice, (the "secret ingredient" that makes them SO good)
Baby Back Ribs
Directions:
Add rub to ribs and place them on the rack that you have covered with aluminum foil to catch the drips and make it easier to clean. I put about 1 cup or so of water in the bottom when I started them, but didn't add any more - I think that helped them bake so fast.
Turn the Ninja to 250°. They were ready to fall off the bone in about 2 hrs. They were AWESOME! and I didn't have to heat a big oven!
****
Baby Back Ribs*, By: Kathy Scott, November 2, 2014
I finally cooked baby back ribs in the Ninja. They turned out so fall off the bone tender. I decided to try a recipe from the allrecipes site. Recipe follows:
Ingredients:
1 rack of ribs, (I scored the back membrane three times) cut in half to fit Ninja
Seasoning of choice, (I rubbed ribs with coconut oil, salt, garlic, pepper and Famous Dave's dry rub to taste.
½ to 1 cup of water or liquid of choice, (I used beef broth)
½ onion, sliced
1 clove garlic, minced
1 (18 ounce bottle of barbecue sauce) (I used Famous Dave's Sweet and Sassy).
Directions:
Season ribs, pour liquid into Ninja and layer ribs into cooker. Top the ribs with the onion and garlic. Cook on Slow Cook High for 4 hours. After about 3 hours I put bbq sauce on the ribs and continued on Slow cook High. Remove ribs and pour liquid out of cooker. Wipe cooker out. Put ribs on Ninja rack and put back into cooker. Put extra bbq sauce on ribs and turn Ninja to oven at 375°F for 15 minutes. They were fantastic!!
****
Baby Back Ribs & Sausage*, By: Stephanie Foley, February 12, 2017
Ingredients:
5 lbs. rack of meaty baby back ribs. I used Smithfield that had "meaty" on label. Remove the back membrane and cut the rack in half.
For a rub:
4 tablespoons smoked paprika
4 tablespoons brown sugar
3 tablespoons chili powder
2 tablespoons garlic powder
1 tablespoon celery salt
1 tablespoon dry mustard
*Or use dry rub of your choice
2 cups of water for the Ninja pot
½ lb. to 1 lb. of smoked sausage of choice – (I used deer sausage and cut into 4 large pieces)
BBQ sauce of choice - I used Sticky Fingers Smokehouse Carolina Sweet
Directions:
Mix all spices together or use your choice of dry rub of your choice. Rub into meat front and back. Place rib haves in zip lock or place on platter/plate then cover with clear wrap and refrigerate overnight.
Place the water in the Ninja pot. Place the rack and add rubbed rib halves on the rack. Place the lid. (I placed the ribs meaty side up). Turn the Ninja to the Oven setting of 250°F. Cook for 3 hours. Remove the lid and place sausage pieces on sides of ribs. Brush ribs and sausage with desired amount of BBQ sauce. Replace the lid and cook an additional hour or until folk tender. (This next step is optional) - I lined a baking sheet with aluminum foil and placed cooked ribs and sausage on and bushed with additional BBQ sauce. Place under the boiler of the regular oven a few minutes. Enjoy
*You might want to spray the rack with Pam or use aluminum foil pierced before placing meat on rack, for easier clean-up.
****
Baby Back Ribs - Boneless*, By: Mary Director, July 4, 2015
Ingredients:
2-3 lbs pork baby back ribs
2.5 cups BBQ sauce of your choice
1 small jar (10-12 oz) grape jelly
Directions:
Using a whisk combine BBQ sauce and grape jelly in a separate bowl.
Add ribs to your Ninja pot.
Pour combined BBQ Sauce and grape jelly over your ribs.
Turn your Ninja to Slow Cook Low for 8 hours.
You can also use ribs with the bone in. Either way the meat will be so tender.
Add in a small amount of spicy mustard (about 1 Tablespoon) and salt/pepper if you would like. We just use the BBQ sauce and grape jelly.
****
Baby Back Ribs – pre-cooked*, By: Allana Alla Robinson, August 14, 2017
I want to share this quick recipe for my rib lovers who want a slow cook dinner cooked & ready to eat in a few hours.
Ingredients:
2 packs pre-cooked baby back ribs
1 small pack of baby potatoes
Any additional dry seasonings that you may desire
Recipe:
Place baby potatoes into the Ninja pot & season them (if you desire). Place the precooked ribs on top & season them (if you desire). Turn the Ninja to Slow Cook High for 2 hours.
****
Baby Back Ribs – Spicy*, By: Allana Alla Robinson, February 13, 2018
Recipe:
3 lbs. pork baby back ribs
Paprika – liberal amounts
Sauce:
¼ cup tabasco sauce
¼ cup olive oil
1-2 tsp. crushed red pepper flakes
1-2 tsp. ground black pepper
1 tsp. garlic powder
Mix all ingredients together
Directions:
Dry rub the baby back ribs in paprika.
Put the seasoned ribs into the Ninja pot. Evenly pour the sauce over the ribs.
Turn the Ninja to Slow Cook Low for 8 hours.
****
Bacon in the Ninja, By: Dawn Marie Schneider-Malecek, - Cross Posted in Breakfast
2 lbs of bacon dumped in the ninja on oven 350° stirred a couple of times.....never had to flip, no stinky bacon house.....never frying bacon again.....I would say it took about 30 minutes mix/stirring every 10 minutes.
It wasn't stated if the lid should be on or off, but I left it on for 10 minutes, then took it off. The bacon did crisp up very nicely and was done in under 30 minutes.
**** I did 1 lb thick bacon. Aurelia
****
Bacon Brown Sugar Tenderloin*, By: Caro Botha, March 9, 2016
Ingredients:
1 pork tenderloin (I had 2 smaller ones) - about 800gr (1.75 lbs)
3 tablespoons brown sugar
2 teaspoons salt
½ teaspoon smoked paprika (regular can be substituted)
¼ teaspoon cayenne pepper
4 to 6 slices good-quality bacon (i had thinner strips so used more)
1 tablespoon canola oil (or other neutral high-heat oil)
¼ cup Chutney (I used bbq sauce as I didn’t have chutney and omitted the mustard)
2 tablespoons whole grain or Dijon mustard
Directions:
Pat the tenderloin dry with paper towels and set aside.
Combine the brown sugar, salt, paprika, and cayenne in a small bowl. Rub all of the mixture into the pork tenderloin. Wrap the tenderloin with the strips of bacon, securing along the sides with toothpicks.
Turn the Ninja to the Oven - 180C (375°F), then add oil and sear bacon till nice and brown (I did mine about 10 minutes each side).
Then turn down to 140C (about 300°F).
Mix the chutney and mustard in a small bowl and brush generously over the top of the tenderloin.
Bake in the Ninja (with lid on) for about 20 minutes turning once and to make sure it’s not burning (the sugar and chutney burns easily) – I checked about every 10 minutes and stirred sauces around so they didn’t burn
****
Bacon on the Rack in the Ninja*, By: Brenda Dubay Sartori, - Cross Posted in Breakfast
Put the bacon on the rack. I switched to 325°, put the lid on. Probably 20 minutes. It gets a little crisper on stove top but this way it's not sitting in the grease. All depends on how you like your bacon. I love this pot.
****
Bacon, Using the Water Method*, By: Christie Voorhees Kuhn, December 4, 2014 - Cross Posted in Breakfast
Add ½” of water to Ninja pot. Turn to Stove Top High. Stir occasionally. Very crispy bacon. The water cooks out and the fat renders out of the bacon while boiling so there is less splatter time.
****
Bacon Wrapped Pork Tenderloin, By: Carrie Montgomery
I cooked this today. I rubbed the pork in coconut oil and wrapped in bacon and totally forgot to season the pork, so I sprinkled pepper over the bacon. I started it on Oven setting at 300° and after about 20 minutes the juices were boiling so I switched it to Slow Cook High for about 4 hours. I took out the pork to rest and added some beef broth for gravy ('cause it was the only broth I had), and thickened with corn starch. The meat was falling apart some, but it tasted amazing. Everyone here loved it and I will make it again.
****
Balsamic Crock Pot Pork Roast, By: Mary Ann Bethea, January 10, 2016
I cooked this for dinner...delicious. The original recipe was for a 2 pound Pork Loin Roast. I had a 4.5 pound Pork Loin so this is the recipe I used:
Ingredients:
4.5 pound whole Pork Loin Roast
Olive oil
Kosher Salt to taste
1 teaspoon garlic powder
½ teaspoon red pepper flakes - or to taste
2/3 cup chicken or vegetable broth
2/3 cup balsamic vinegar
2 tablespoons Worcestershire sauce
2 tablespoons honey
½ pound carrots (optional)
Preheat the Ninja on Stove Top High while preparing ingredients.
Season the roast with salt, pepper, and garlic powder on all sides.
When the Ninja is hot, add the olive oil. Place roast fat side down until browned. Turn and brown other side.
Add the carrots around roast.
Mix together broth, vinegar and Worcestershire sauce. Pour over the roast. Spread the honey on top. Cover the pot and turn to Slow Cook High for 4 hours. When done remove pork from pot and shred. Return the shredded meat to the pot to heat through.
**Added comment - I cooked this only about 3.5 hours and sliced it instead of shredding. And I actually mixed the honey in with other ingredients, so added more honey on top.
****
Bar BQ Ribs with Alderwood Smoked Sea Salt*, By: Jill Pearsall McCann, June 11, 2015
Ingredients:
6-8 bone in or boneless country style ribs
Alderwood smoked sea salt – purchased through Amazon
Slap ya momma seasoning salt "optional" little bit of kick
Favorite barbeque sauce, I like KC or Sweet baby rays
Directions:
Rub your Alderwood smoked salt generously on ribs.
Add a little slap ya momma seasoning to the ribs.
Turn your Ninja to Slow Cook Low for 2-3 hours.
Add the barbeque sauce, cook for about another 30-60 minutes.
These have a lot more flavor than just barbeque sauce.
I did use the pyramid mat, but you can use the rack or pan if you choose.
Bon Appétit.
****
BBQ Boneless Pork Ribs & Button Mushrooms*, By: Gregory Smith, January 20, 2015
Baked BBQ boneless pork ribs and button mushrooms in red cooking wine with crushed red pepper and coarse sea salt. Oven mode 325° for 2 hours 15 minutes total cooking time
****
BBQ Country Style Ribs, By: Bonnie Dillard, July 25, 2016
I tried something a little different tonight. We bought some pork boneless country style ribs. (While preparing the ribs, turn the Ninja to begin preheating to Stove Top High. You need a good heat for a good sear). I seasoned them with salt, garlic powder and chipotle chili. After they were seared nicely I turned the Ninja to Slow Cook Low. Stir to mix: ½ cup cherry wine, 1 cup of Sweet Baby Ray's BBQ sauce and 2 tablespoons dark cherry balsamic vinegar. Pour over the ribs. Cook for 4 hours. These were the best ribs I've ever made. There was a lot of flavor and they were so tender. I'm going to try it with a pork roast next.
****
BBQ Pork*, By: Mary Nell Aguinaga, February 8, 2016
Ingredients:
4 lbs. boneless country style pork rib meat
2 cups bbq sauce – your favorite brand
4 Tablespoons cider vinegar
1 teaspoon Worcestershire
1 tablespoon cayenne pepper
1 tablespoon chili powder
¼ cup brown sugar
Directions.
Place pork strips in the Ninja. Mix the sauce ingredients and pour over the meat. Turn the Ninja to Slow Cook Low for 4-6 hours. (Mine was fork tender at the 4 hour mark). Break the pork up and continue cooking for 2 more hours. (I covered the inside of lid with foil to prevent liquid from evaporating). It stayed moist and tender. HOT! Reduce cayenne pepper to lower the heat.
****
BBQ Pork Loin*, By: Robin O'Brien, January 14, 2017
Ingredients:
1 Pork Loin Boneless Half Roast, (this was 6.41 lbs)
2- 12 ounce cans of Wild Cherry Dr Pepper – use 1 for cooking
Lawry's Season Salt Black Pepper – to taste
Garlic Salt – to taste
Brown Sugar – your desired amount for the top
For sauce:
2 Cups Sweet Baby Rays BBQ Sauce
1 can Wild Cherry Dr Pepper
1 Cup Brown Sugar
Directions:|
Place the pork in the Ninja pot. Add dry seasonings. Add the brown sugar across the top of the roast. Pour in 1 can of Dr Pepper.
Turn the Ninja to Slow Cook Low. Cook for 6 hours. Temperature probe for doneness. When done, remove meat and drippings. Let the roast rest a few minutes, then slice. (Robin sliced the roast, but you could most likely shred the meat for pulled pork. – Aurelia Dougan McCollom)
In a separate bowl, mix the following to make a sauce:
2 cups of Sweet Baby Ray's BBQ Sauce
1- 12 ounce can of Wild Cherry Dr Pepper
1 cup brown sugar
Return the meat to the Ninja pot. Pour the sauce over the meat. Turn the Ninja to Slow Cook Low for 1 more hour.
****
BBQ Pork Loin "on a stick"(City Chicken), By: Carol F Neuman, May 29, 2016
I am making bbq pork loin "on a stick" today for supper. (The sticks already come in the meat from my local grocery store.)
I browned each slab of pork on stove top high using ½ stick of margarine and onion and garlic spices. Place them in the multipurpose pan, on the wire rack. Add ½ cup of water in the bottom of the Ninja. Turn it to Slow Cook Low for 8 hours. After 6 hours of cooking, add a bottle of Sweet Baby Rays honey bbq sauce (28 oz’s) over the ribs. Continue cooking the remaining 2 hours. This will be served with corn on the cob and a garden salad.
***
BBQ Pork Ribs*, By: Beverly Huffman Allen, February 10, 2016
Ingredients:
3-4 lbs. country style ribs (boneless)
1- 8 oz bottle BBQ sauce
1 thinly sliced onion
1/2 cup Brown sugar
Garlic powder
Directions:
Place ribs in multipurpose pan. Add 3 cups of water to the pot. Add the rack to the Ninja pot. Place the pan on the rack. Sprinkle with garlic. Bake at 375°F for 60 minutes. Remove from Ninja. Reduce the temperature to 250°F. Drain fat from meat. (Add more water to pot if necessary to keep moisture. Mix brown sugar and BBQ sauce together. Place the onions on top of the meat. Pour the sauce over all. Bake 3 more hours at 250°F.
****
BBQ Pulled Pork, By: Patricia Crawford, January 13, 2016
Ingredients:
3 lb pork loin
Salt & pepper, to taste
1 onion, chopped
3 garlic cloves, minced
½-1 tsp. smoked paprika
½-1 tsp. chili powder
½-1 tsp. dried mustard
¼-½ tsp. cayenne pepper
1 cup ketchup
1 Tbs. tomato paste
2 Tbs. brown sugar
¼ cup apple cider
1 tsp. salt
1 cup beef or chicken stock
Directions:
Salt & pepper the pork. Turn the Ninja to Stove Top High. Add the oil to heat. When hot, add the pork and brown on all sides. Remove and set aside. Add the onion and garlic. Cook a few minutes. Add dry spices. Cook a few minutes. Add rest of ingredients and stir. Add pork. With a spoon pull some of the sauce up on it. Turn to Slow Cook Low for 6 hours. Check for tenderness at 5 hours.
When pork is done it will shred easily with a fork. Shred the meat. Top with as much sauce as desired. Serve on buns. It is easily frozen for later.
*Added comment - The variation of spices just depends on how spicy you like things. The smaller amount is not spicy at all. I like spicy so I add the larger amount and peppers when I am cooking onions.
****
BBQ Ribs*, By: Roberta Thompson
Directions:
Place on Rack for 2 hours -375°; for 45 minutes; 1 hour on 350°; and 15 minutes on Stove Top High with BBQ sauce to caramelize a little bit. (At 375° felt they were cooking too fast.)
I did have flavored water under rack and when I switched to Stove Top High, I emptied the crock and added the sauce and ribs.
**Added Comments by: Amy Hamilton** 350° is what I did for 3 hours seasoned with Mrs. Dash Chipolte seasoning. I drained the juice then added bbq sauce they smell amazing can't wait to try them. Having sweet potatoes and broccoli with. I'll try the flavored water next time good idea Roberta Thompson.
****
BBQ Slow Cooked Short Ribs*, By: Randall McGouirk, April 24, 2016
Ingredients:
1 package short ribs
2 stalks spring onions
1 small onion
4 big garlic cloves
1- 14 oz can peeled small tomatoes
3- 8 oz bottles BBQ Sauce (I use different flavors Sweet, smoky, honey)
4 Tbs. fresh honey
4 packets McCormick Rib Rub
½ cup ketchup
salt & pepper, to taste
½ cup Jack Daniels with Honey
2 Tbs. olive oil
Turn the Ninja to Stove Top High. Salt & pepper the short ribs and sprinkle with 1 of the packs of McCormick’s Rub. Put the olive oil in the pot and let heat up. Once heated, put in the short ribs and brown on all sides making sure they get a good sear to them. Dice up the fresh garlic and onion (whole). Add to the Ninja. Let cook with beef ribs. Add the tomatoes from the can. Place in between the ribs. Next pour the Jack Daniels into the Ninja. Keep the Ninja on Stove Top High. Let the alcohol cook off and then add another package of the McCormick’s. Move the beef ribs around making sure they get coated again with seasoning. Then add the honey. Drizzle honey over the ribs. Finally add the ketchup and the BBQ sauce along with the remaining packages of seasoning. Turn the Ninja to Slow Cook Low for 9 hours. I choose 9 hours because I like the meat to fall from the bone. Your timing can vary depending on your tastes. Once done, chop the spring onions and add on top of short ribs. Serve.
****
BBQ Southeastern NC Style*, By: Angela Strickland Branch, March 21, 2016
Here is my family's favorite BBQ recipe.
Ingredients:
1 pork tenderloin (a picnic shoulder or Boston butt can also be used)
1- 27 oz bottle Carolina Treet BBQ sauce
1- 16 oz small bottle ketchup
Directions:
Place pork tenderloin in Ninja (cut into pieces). Cover completely with water. Cook on Slow Cook Low for 6 hours.
When cooking is complete, take tenderloin out of Ninja. Remove excess fat and shred tenderloin. Once shredded, tear shreds in half again to make it easier to eat. Once shredded, return to the Ninja. Add a bottle of Carolina Treet and half bottle of ketchup. Mix well.
Optional step: Place BBQ on the broiler rack; (baking sheet would also work if using tenderloin). Take remaining ketchup and squeeze desired amount on top (up and down rows) for added presentation. Bake in your oven on 275°F for approximately 20 minutes or until edges get slightly crisp.
This original recipe was given to me by Ada Cottle, a wonderful lady from my church who made this at every Dinner on the Grounds Celebration we had. It was always the first to go!
*Added comment by: Angela Strickland Branch – The pork tenderloin was purchased at Sam’s Club. It was close to 14 lbs. You need to have something similar in weight or the sauce will be overwhelming.
****
Beer Brats*, By: Jeff Hudson, October 9, 2015 – combined with - German Red Cabbage*, By: Jeff Hudson, October 9, 2015
Ingredients:
Brats – enough for your family
1 Tbs. butter
1 small onion sliced
3 Tbs. minced garlic
12 oz beer
1 Tbs. red pepper flakes
Salt & pepper – to taste
1 bay leaf
Directions:
Sauté brats on Stove Top High with butter until browned. Add garlic & lightly sauté garlic. Pierce brats with fork. Add beer, sliced onions, pepper flakes, bay leaf & salt & pepper to taste. Reduce heat to Stove Top Low & simmer for 1 hour. Serve on a nice bun with horseradish mustard & top with onions.
German Red Cabbage*, By: Jeff Hudson, October 9, 2015
This is a friend's family recipe straight from Germany & it is delicious. Served with Brats, kraut & potato salad.
Ingredients:
1 small cabbage finely sliced
½ onion, diced
½ cup water
4 slices of bacon
2½ Tbs. cider vinegar
1 Tbs. sugar
Salt & pepper – to taste
1 bay leaf
Dice bacon into small pieces. Sauté onion and bacon on Stove Top High. Add cabbage, water, vinegar, bay leaf, salt & pepper to taste. Cover & reduce heat to Stove Top Medium/Low to simmer 1 hour or until cabbage is soft but not overcooked. Watch carefully to be sure the water dose not evaporate in the bottom of the pot to keep from burning. Add a little water as needed. Stir occasionally so the onions & bacon get stirred in. Remove bay leaf before serving.
****
Beer Brats In Onion Gravy*, By: Bill Morrison, September 28, 2014
Ingredients:
Brats
Onions
Olive oil
6-12 ounces lite beer
McCormick brown gravy mix
½ tsp thyme
Directions:
Turn your Ninja to Stove Top High and sauté the onions in olive oil. Remove. In the oil remaining brown the brats for about 6-8 minutes turning so they were uniformly brown. Pour 6 oz. lite beer over the brats and cook on Stove Top Medium for 12 minutes. Return the onions to the pot to cover the brats.
Make the gravy as instructed on the package and add the thyme. Pour it into beer and brats and turn your Ninja to Stove Top Low to simmer for about 20 minutes or more. Since we were not eating as of yet I turned the Ninja to Buffet setting until ready to dine. Serve over noodles of choice with some fresh cucumber and sour cream/onions salad.
****
Boneless Pork Chops Over Red Potatoes Covered in Stewed Tomatoes*, By: Chrissy Turcotte Degan, January 8, 2017 – Cross Posted in Pork, WW & Fast and Easy
Ingredients:
4-5 red potatoes, sliced thin
4 boneless pork chops
28 oz can stewed tomatoes
Italian seasoning, to taste
Directions:
Placed sliced potatoes on the bottom of the Ninja pot. Place pork chops on top of the potatoes. Pour the stewed tomatoes on top. Sprinkle with the Italian seasonings. Turn to the Oven setting of 350°F. Check temp of pork chops after 30-35 minutes. Enjoy!
5 point dinner on Weight watchers
****
Boneless Pork Chops with Pineapple Gravy, Carrots and Dumplings*, By: Susan Rossi Cottone
Ingredients: (amounts not given)
pork chops
broth
fresh carrots
canned pineapple chunks, with juice
dumplings
Didn't know what to make tonight, had pork chops in the freezer, so I browned them then added broth and cut up fresh carrots and can of pineapple chunks with juice. Cooked on slow high for 3.5 hours, dropped dumplings all over the top, cooked for fifteen minutes more. The chops were so tender. Here is the finished product. (I probably will add the juice, but add the pineapple chunks themselves about half way thru the process next time).
****
Boneless Pork Ribs*, By: Mitzi Arredondo, August 26, 2015
Ingredients:
Boneless pork ribs
1 tablespoon of coconut oil; or oil of your choice
rib rub, your choice
1- 15 oz can beef broth
bbq sauce of choice
Directions:
Add your favorite rib rub to the meat. Turn your Ninja to Stove Top High. Add the oil and heat. Once heated, sear the meat on all sides. Remove and place on the rack. Pour the beef broth in the pot. Place rack of ribs into the Ninja. Turn to the Oven setting of 375°F for 1 hour. Check after about 45 minutes and add water if needed to the pot. When done, add your favorite bbq sauce. Cook covered another 5-8 minutes. Enjoy.
****
Boston Butt*, By: Donna Layfield Hollums, August 10, 2014
My first time using my Ninja. I seasoned all sides of a 3.5 pound Boston butt. I lined bottom of pot and top of butt with 3 slices each of thick cut bacon. Cooked for 12 hours on Slow Cook Low. Cooks faster than old crock pot so will check after 10 hours next time. Still very easy and yummy.
**Added comment by: Aurelia Dougan McCollom – 12 hours is an exceptionally long time for a 3.5 pound roast, in the Ninja. I think 5 hours on Slow Cook Low would be plenty of time.
****
Brats*, By: Janae Maher, January 22, 2018
Ingredients:
Up to 12 uncooked plain Brats
½ cup Sweet Baby Rays bbq sauce
¼ cup Dijon mustard
1 onion, sliced
1 clove garlic, chopped
3 Tbs. butter
3 cups chicken broth
Directions:
Turn the Ninja to Stove Top High. Preheat 7-9 minutes. Brown the brats on all sides. So as not to over crowd, add up to 6 at a time. Move the cooked brats to a plate as needed. When all are browned, return to the Ninja. Mix the bbq sauce and mustard together, spread over the brats. Put in onions, garlic and butter. Pour in the chicken broth. Turn to Slow Cook Low for 5 hours. Serve.
****
Brats*, By:Karen Strahl Malone
Ingredients:
Brats
Beer
Water
Sauerkraut
10 small potatoes
1-1 lb bag baby carrots
2 large onions, cut in thick slices
Directions:
Feeling just a tad under the weather today, but had everything ready to go last night, so I "baked" the brats. I placed them on the rack and turned the Oven setting to 350° for maybe an hour. I added water at first and when more liquid was needed I poured in a can of beer. When that was almost gone, the brats were done, so I took the rack out, added a large jar of Sauerkraut, stirring it, so it soaked up all the brown "goodness" from the bottom of the Ninja, cut up and added about 10 small potatoes, 1 bag of baby carrots, and 2 large onions, cut into thick slices. I turned it on Slow Cook High for 4 hours, then turned to Slow cook Low, to finish cooking the potatoes until done. I will switch to buffet setting. Don't know if I'll have any today, but it sure smells good.
**Remember.. when cooking on Slow Cook mode, the unit will go to Auto Warm if you don’t want to turn to Buffet setting. Aurelia**
****
Brats*, By: Sue Karasek Nottmeier
Brown the brats on Stove Top High. Take them out and place them on the rack and set aside. Add about 2-3 Tbs. of beer and add the raw onions. Cook on Stove Top High. When they start to soften and brown add the garlic, and the rest of the beer. Place the rack in the Ninja. Turn Ninja to Slow Cook Low for 3 hours. Turn to Oven300° for about ½ hour to evaporate some of the beer. There was just a thin layer of beer on the bottom with onions. Take the brats off the rack and place in the pot with the onions. Turn to Buffet to hold.
****
Brats – A Layered Meal, By: Michele Panzer-Evans, August 20, 2014
Browned Brats on Stove Top Medium. Remove from pot. Put 2 boxes of Kraft Mac and Cheese with 3 1/2 cups of water and the powdered cheese packages on the bottom. Stir. Put the brats on the rack and the pan with the green beans on the brats on top of the rack. Turn to Oven setting of 300° degrees for about 15 minutes and then down to 200° for 20 minutes more.
****
British Bangers & Mash*, By: Hazel Dacombe, November 30, 2015
I've done my best to Ninjafy this recipe, which is one of my favorites.
I do cook the mashed potato on the stove though, but there's no reason they couldn't be done in the Ninja.
Note: Bangers are a British pork sausage. If they are unavailable, any mild pork sausage can be used in their place.
Ingredients:
4 russet potatoes, peeled and cut into 2 inch chunks
Kosher salt
6 tablespoons butter
1 cup milk
Freshly ground black pepper
3 medium onions, thinly sliced (about 3 cups sliced onions)
1 bay leaf
2½ tablespoons flour
2½ cups store-bought or homemade low-sodium beef or chicken broth
2 tablespoons vegetable oil
8 bangers (about 2 pounds, see note above)
Directions:
1. Place potatoes in a saucepan and cover with cold water. Season well with salt. Bring to a boil over high heat, reduce to a simmer, and cook until potatoes are soft, about 10 minutes. Drain and place back in saucepan, add 3 tablespoons butter and 2/3 cup milk, and mash with a potato masher, adding more milk if a looser consistency is desired. Season to taste with salt and pepper. Keep warm.
2. Heat remaining 3 tablespoons butter in the Ninja pot over Stove Top Medium-Stove Top High heat until melted. Add onions and bay leaf and cook, stirring often, until onions are brown, about 15 minutes.
3. Sprinkle with flour and mix until flour is evenly incorporated with onions. Stirring constantly, slowly pour stock over onion mixture. Bring to a simmer over Stove Top High heat, stirring often, then lower heat to Stove Top Medium/Stove Top Low and cook until thickened, about 6 minutes. Remove and discard bay leaf. Season to taste with salt and pepper. Place in a bowl or pan to keep warm.
4. Heat vegetable oil in the Ninja over Stove Top Medium/Stove Top High heat until shimmering. Reduce heat to Stove Top Medium/Stove Top Low. Place bangers in the pan and cook until browned on one side, about 5 minutes; flip bangers and cover. Cook until bangers are fully cooked, about 6 minutes longer.
5. Divide mash between 4 plates, place 2 bangers on each pile of mash, and top with onion gravy. Serve with extra gravy and strong mustard passed alongside.
****
Brown Sugar & Balsamic Glazed Pork Loin, By: Julie Pera
Ingredients:
1-2 lb boneless pork tenderloin
dry rub- 1 tsp ground sage
1/2 tsp salt
1/4 tsp pepper
1 clove garlic crushed
Glaze- 1/2 cup brown sugar
1 Tbs. cornstarch
¼ cup balsamic vinegar
½ cup water
2 Tbs. soy sauce
Directions:
Mix all dry rub ingredients and rub into tenderloin. Put 1/2 cup water in Ninja and add the tenderloin. (I put mine in the pot but you could use the rack) Cook on low for 5-6 hours. About 1 hour before tenderloin is done combine the Glaze ingredients in a saucepan and heat until thick. Pour on tenderloin 2-3 times during last hour of cooking. Serve with the sauce Sooo Good!
Hint: Mine was totally cooked before I added the sauce so I took most of the liquid out of my pot and poured the sauce on the tenderloins and left in on buffet setting for ½ hour. It was still fantastic!
****
Brown Sugar Pineapple Ham
Ingredients
1 Ham, precooked, spiral cut bonein or boneless, either will work
3½ cups brown sugar
½ cup raw natural Honey
1- 20 oz. can pineapple tidbits or chunks do not drain
Directions:
1. To your Ninja pot, cover the bottom with 2 cups of the brown
sugar.
2. Place ham on top. Open the slices slightly with your hands.
3. Pour the honey over the ham, evenly.
4. Add the pineapple around the sides (with the juice) and some on top
5. Top with the remaining 1½ cups of brown sugar, making sure it is evenly distributed over the entire top of the ham.
6. Place the lid and cook on Slow Cook Low for 4½ 5 hours.
7. ENJOY!
****
Cajun Pork Tenderloin*, By: Lesley Weston Stevens
2 pound pork loin
Cajun seasoning,
Montreal Steak Seasoning
garlic powder
onion powder
1 cup of broth
2 cups of water
rub Pork with with Cajun seasoning, Montreal Steak Seasoning, garlic powder and onion powder.
I browned the pork loin in a little oil on Stove Top High. I then poured 1 cup of broth and 2 cups of water in the pot and placed loin on the roasting rack. Put on oven setting at 375° for 30 minutes. Let stand for 5 minutes before slicing. Amazing!
****
Cajun Smoked Sausage with Veggies*, By: Renee Hardy, May 11, 2015
Quick and easy Dinner tonight! lol what am I talking about every night is quick and easy since I have gotten my Ninja.
Ingredients:
2 packages smoked sausage - rope
2 stalks celery
4 potatoes
1 red pepper
4 carrots
1 onion
1 tsp. Italian seasoning
½ tsp, sea salt
½ tsp. garlic
a little olive oil to coat veggies
Directions:
Cube all your veggies up and put into a gallon size Zip lock type bag.
Add oil and seasoning to bag making sure all veggies are coated. Add vegetables to your Ninja. Place the sausage on top. Place your lid. Turn your Oven temperature to 350°F and bake for 20 minutes. Stir carefully. Remove the lid and cook an additional 10 minutes.
This is a keeper if you try it let me know what you think!
****
Cajun Spice Rubbed Country Style Pork Ribs*, By: Aurelia Dougan McCollom - Ninja Recipe Book
Ingredients:
3 tablespoons Cajun seasoning
2 tablespoons packed light brown sugar
3 pounds bone in country style pork ribs
2 cups water
Directions:
Stir Cajun seasoning and brown sugar in bowl. Rub pork with seasoning mixture.
Pour water into pot. Place roasting rack into pot. Place pork on roasting rack. Set Oven to 375°F for 2 hours. Cover and Cook until pork is fork tender.
**Added comment by: Anthony Scocco** - I used brown sugar, smoked paprika, Cajun spices, and Old Bay seasoning.
****
Caramel Apple Pork Chops*, By: Holly Bean Quinlan, April 14, 2016
Ingredients:
4 boneless pork chops
2 apples peeled cored sliced
5 Tbs. butter
4 Tbs. brown sugar
1½ tsp cinnamon
Chopped pecans
Salt and pepper
Directions:
Turn the Ninja to Stove Top High. Add 1Tbs. butter.
Season the chops with salt and pepper cook until almost done and remove from the Ninja pot.
Add the apples and cook for 3 minutes.
Add the remaining butter, brown sugar, and cinnamon and mix well. Add the chops back to the pot and turn to Stove Top Low. Cook until chops are finished. Remove the chops from the pot and continue to cook the sauce until it thickens. Top the pork chops with the pecans and sauce.
****
Carne de Cerdo y Frijoles (Mexican Pork & Beans), By: Rita Ramos
Ingredients:
1 lb boneless pork tenderloin
1 small white onion, diced
1 large jalapeño, diced
1 can diced tomatoes
16 oz can of pinto beans, drained
1 tsp. chili powder
1/2 tsp. ground cumin
1/2 tsp. dried Mexican oregano
1/2 tsp. garlic powder
2 shots of tequila
1/2 cup chicken broth
Directions:
Set the Ninja 3-in-1 to Stove Top High and cover. I like to let it preheat a little.
While the Ninja is heating up, cut the pork into chunks.
Place the pork directly into the Ninja to brown it. Remove pork from the pot and place it in the rack.
Pour the chicken broth into Ninja to deglaze the crock. There should be little brown bits stuck to the bottom because no oil was used. Return the rack with pork into the Ninja.
Set the Ninja to Slow Cook Low for 4 hours.
After 4 hours, remove pork from rack and place pork directly into the Ninja pot.
Pour the pinto beans, diced tomatoes, chili powder, cumin, oregano, tequila into the Ninja and set to Stove Top Low and let simmer for approximately one hour. Stir occasionally.
Serve over rice. The pork was almost melt in your mouth tender. It needed something tho'....more heat, or....I can't quite put my finger on it.
****
Carolina Pulled Pork BBQ with Vinegar Sauce*, By: Jayne Loftice Nordin, July 29, 2014
I'm a Native Texan but lived in VA and NC for 12 years.. During my time there, there was nothing I loved more than Carolina Pulled Pork BBQ and especially the vinegar sauce you put on it. When I got back to Texas, I disappointed a lot of Native Texan family/friends because after 11 years of being back in Texas, I still prefer Carolina Pulled Pork BBQ over traditional Texas beef BBQ..
I love this simple recipe, you can't go wrong with the amount you put in of any of the ingredients.. You can scale to your own taste.. We like it spicy so I use a lot of cayenne spice, you can leave that out if you like.
Boston Butt Pork Roast
Use any size you want that will fit in your Ninja, I always buy a big one so we will have leftovers
Liquid Smoke - I use ½ of the larger bottle, you can use more or less
Morton's Nature's Seasons - I am a firm believer that you CANNOT use too much of this. I sprinkle on both sizes of the roast and then sprinkle a little more for good measure
Cayenne Pepper - I sprinkle this on the top after the Morton's Nature's Seasons.
Sweet Baby Rays BBQ Sauce - I pour enough to cover the roast and let it drip down the sides
Beer - Pour ½ can of beer over it before putting the lid on it. I use Shiner Bock; (a peace offering to the Texas BBQ Gods, it's a Texas beer)
Large Yellow Onion - Cut in slices, add for flavor.
Put the roast in the Ninja, add the Morton's Nature's Seasons, then the Cayenne, pour in the Liquid Smoke, then the BBQ sauce, top off with the beer, add the onions and an extra dash of Cayenne.
Cook on Slow Cook High for 2 hours, then turn to Slow Cook Low for about 6 hours. It really depends on the size of roast you use, but you will know when it's done because it will be falling off the bone (if one) and super tender.
Remove the pork from the Ninja, and shred with 2 forks..
SAUCE (Yum!)
1 cup of white vinegar
1 cup of apple cider vinegar
1 Tbs. Cayenne Pepper
1 tsp Hot sauce (I used Louisiana Hot Sauce)
1/8 tsp of salt
1/8 tsp of pepper
Put all sauce ingredients in a mason jar, put lid on and shake it up.. Shake before each use. Will stay refrigerated for 2 weeks.
Enjoy!
****
Carolina Style Pulled Pork - Spicy*, By: Wendi Markul Earley, September 6, 2015
I have had this pulled pork recipe for several years. It is not your typical pulled pork. It is a more vinegar based recipe. I will say it is pretty spicy so probably not for younger kids or those that don't like spicy foods! This is my first attempt making it in my ninja but I am sure it will be great!! The recipe specifies not to use a lean pork roast. The fat is part of the yumminess! I usually double the vinegar mixture as we like to drizzle it over the finished product for some extra zing. I also serve it with my favorite coleslaw recipe. We pile the slaw right on top of the pulled pork sandwich. I hope you all enjoy!
Ingredients:
3 tablespoons brown sugar
2 tablespoons paprika
2 tablespoons sea salt
1 teaspoon fresh cracked black pepper
5 lb pork shoulder (I used a bone-in pork butt roast. The bone should slide right out)
1 cup red wine vinegar
2 tablespoons Worcestershire sauce
2 teaspoons red pepper flakes
2 teaspoons sugar
1 tablespoon spicy brown mustard
1 tablespoon garlic powder
½ teaspoon powdered cayenne pepper
2 red onions, quartered
2 yellow onions quartered
1. Combine first 4 ingredients and rub the mixture over the roast. Wrap tightly in plastic. Refrigerate for a few hours or overnight, if possible.
2. In a bowl, combine the vinegar, Worcestershire sauce, red pepper flakes, sugar, mustard, garlic powder and cayenne pepper. Mix well.
3. Place the quartered onions in the bottom of the ninja. (I used smaller onions so everything would fit.) Unwrap the roast and place of top of onions. Drizzle most of the vinegar mixture over the roast, reserving some to add to the shredded meat at the end.
4. Turn your Ninja to Slow Cook Low for 8 hours, or on Slow Cook High for 4-5 hours. Place your lid.
5. Remove the meat to a cutting board. Remove skin and set aside. Using 2 forks (or your fingers if you have asbestos hands), pull and shred the pork. Original recipe says to mince some of the fat and onions and mix back into the pulled pork mixture for moisture and flavor. I just throw it all back into the pot minus the big pieces of fat.
6. Serve on warm buns or crusty hard rolls, with the remaining vinegar mixture on the side.
****
Chad’s Root Beer Ribs*, By: Chad Stewart Marsh, November 12, 2018
These are the best ribs ever!
I slow cook them in Root Beer (I use a local soda A-TREAT, I’m from eastern PA, but you can use any root beer or Dr. Pepper.)
Ingredients:
3 pounds pork ribs – cut in sections
24 ounces root beer
2 cups prepared barbecue sauce
1 teaspoon salt
1 teaspoon pepper
1 teaspoon smoked paprika
Slap Ya Mamma (for spice) - to taste
Directions:
Pull the silver skin off the back of ribs. (It’s easy to do with a spoon, once you get started. It’s easy to get it all, this step is a MUST!)
Coat the ribs with salt, pepper, smoked paprika, and Slap Ya Mama. Cut the ribs into 3 sections. Add to the Ninja.
Pour in 24 oz. of root beer (around 3 cups).
Turn the Ninja to Slow Cook Low for 5 hours.
At the end of 5 hours, remove the ribs. Drain the liquid and return the ribs back in to Ninja. Add the BBQ sauce to cover the ribs. Continue to Slow Cook Low for an additional 1 hour.
For a real BBQ taste, place ribs in your oven or under the broiler for a few minutes until crispy.
Enjoy!
****
Char Siu Chinese BBQ Pulled Pork*, By: Vandana Tivary, October 1, 2014
Ingredients:
¼ cup low-sodium soy sauce
¼ cup hoisin sauce
3 tablespoons ketchup
3 tablespoons honey
2 teaspoons minced garlic
2 teaspoons grated peeled fresh ginger
1 teaspoon sesame oil
½ teaspoon five-spice powder
2 pounds boneless pork shoulder, trimmed
½ cup fat-free, less-sodium chicken broth
2 tablespoons cornstarch
Directions:
Combine first 8 ingredients in a small bowl, stirring well with a whisk.
Place in a large zip-top plastic bag.
Add pork to bag; seal.
Marinate in refrigerator at least 2 hours, turning occasionally.
Place pork and marinade in your Ninja.
Cover and turn to slow cook Low for 8 hours.
Remove pork using a slotted spoon; place on a cutting board or work surface. Cover with aluminum foil; keep warm.
Whisk broth and cornstarch to create a slurry into the sauce.
Bring the mixture to a boil, while stirring to thicken.
Shred pork with 2 forks; serve with sauce.
****
Cheap Pesto Pork Chop Pasta*, By: Dena Marie Tehel, September 24, 2014
A light fixture went out in my kitchen and my picture is suffering from it. Since
The grocery store had dry pesto packets on sale for 50¢. I am not able to get fresh basil or pine nuts unless I venture out of my 30 minute driving radius. lol
Ingredients:
Dry Pesto packet, (asked for 1/2 cup water and 3 Tbs. oil, I used olive oil)
6 pork chops, (I buy a loin and cut them to thickness)
4 cups hot water
16 oz pasta, (I used mafalda)
2 carrots, (I used one, but next time will use 2 or more)
1 cup of peas, (I had frozen)
1 cup parmesan cheese, (I have a block I grate)
¼ cup butter
Salt and Pepper to taste
Directions:
Heat Ninja to Oven setting of 300°. Mix pesto packet as directed on package. Use some to coat pork chops, let sit. Pour the water with remaining pesto. Julienne the carrots and grate the cheese. Cook pork chops about 2-3 minutes each side. Take out and put on rack. Pour the water and pasta on bottom and place rack on top. Cover and cook until chops reach internal temp of 145°. Take out and cook noodles to desired doneness. Add the butter, cheese, and peas.
****
Cherry Bourbon Ribs*, By: Christa Waaler-Trinchera
I made this one up myself and I must say ... WOW
Ingredients:
1 rack of Pork Baby Back St. Louis Style Ribs
season both sides of the ribs with Spade L Ranch Pork Seasoning
http://www.spadelranch.com/ (I use all of these seasonings - they are the bomb)
3 Tbs. Olive oil
1 cup of Jim Beam Red Stagg Black Cherry Bourbon
½ cup of water
BBQ sauce
Directions:
Brown ribs in 3 Tbs. olive oil for approximately 5 minutes each side in your Ninja on Stove Top High until lightly browned
Place Ribs on the rack in your Ninja (I cut into 2 large slabs)
Add 1 cup of Jim Beam Red Stagg Black Cherry Bourbon & 1/2 cup of water to the bottom of Ninja cooker.
Turn you Ninja to Oven setting of 375° and cook for 1 hour.
Add more Bourbon/water as needed to keep them steaming and plenty of moisture in the cooker.
Uncover and brush with BBQ sauce last 10 minutes. (I like Guy Fieri's Brown Sugar Bourbon sauce)
ENJOY!!! Deliciously Cherry and plenty Bourbon flavored ribs done only the way a NINJA can do!!
****
Chicken Fried Pork*, By: Dena Marie Tehel, September 3, 2014
I was cutting up my pork loin into 1" chops and cut 8 slices to a half inch. Cut off the fat and pounded it with the spiky mallet thingy (I have one from Pampered Chef) until half the thickness. I put the Ninja on Stove Top High. I put about a cup of flour (I will use 2 cups next time. I almost ran out) and put in a shallow dish and seasoned it with salt and pepper. In another shallow dish I beat 3 eggs with some milk (like scrambled eggs), but I believe to get a thicker crust, omit the milk. I added about 1/4 cup oil to Ninja. Then dredge in flour, dip in egg, dredge back in flour, and put into Ninja pot. I browned on both side, I didn't time it. Sorry. I only put two in so did 4 batches. After the second batch I added some more oil. I put them on a plate and covered with the Ninja lid. If there's more than 2-3 Tbs. of oil left in pan take some out. Put in the same amount of flour as the oil. If you have left over flour, you can use that. Whisk it for about 3 minutes, then add 3½-4 cups of milk. Let cook for a little bit until gravy is thickened. I added more salt to taste and more pepper. I needed more pepper, so next time I'm going to grind a bunch beforehand. I did make the mashed tators on the stove. (I know smh lol) I'm sure you could make them in the Ninja beforehand. So that's my hodgepodge of the recipe I found on the Internet lol.
****
Chicken Smothered Pork Chops*, By: Polly Fravel, January 26, 2019
Ingredients:
4 bone-in pork chops (½-inch thick)
1 can cream of chicken soup, undiluted (I use Campbell’s Healthy Request)
½ cup water
3 Tablespoons Worcestershire sauce
¼ teaspoon salt
1/8 teaspoon pepper
Dash Onion powder
Directions:
Brown pork chops on Stove Top High. Drain excess grease.
Combine the remaining ingredients and pour over the chops.
Cover. Turn to Slow Cook high for 1-1½ hours or until juices run clear and sauce thickens.
Yield: 4 servings
****
Chile Verde with Pork (Rita’s)*, By: Rita Ramos - Cross Posted in Chili
Ingredients:
2 lbs pork, cut into cubes
1 ¾ lb tomatillos, roasted
2 Poblano or Anaheim peppers, roasted
4 small Pueblo chiles, roasted
1 small yellow onion, diced
1 large jalapeño, seeded and diced
5 garlic cloves, minced
1 tsp Mexican oregano
1 tsp ground coriander
1 tsp cumin
1 tsp garlic powder
1 tsp black pepper
1 tsp chili powder
2 Tbs. olive oil
3 cups chicken broth
*Most folks also add cilantro in their chile Verde but The Mister doesn't like cilantro so I omitted it.
For the fresh salsa Verde:
Preparing tomatillos:
1. Place an oven rack about 4 inches from the heat source and preheat the oven to broil.
2. Remove the husks from the tomatillos. Rinse the tomatillos with water and rub them gently until you cannot feel any sticky residue remaining.
3. Lightly rub the tomatillos with olive oil.
4. Line the baking tray with aluminum foil and place the tomatillos on the tray stem-side down.
5. Place the tray in the oven and roast the tomatillos for 5 minutes. Turn the tomatillos over and roast for 5 more minutes.
6. Remove the tray from the oven and check whether the tomatillos are done. They should be collapsed and have blistered, darkened skin.
Preparing the peppers:
1. You can roast them in the oven with the tomatillos, or over an open flame which is the method I prefer.
2. While still hot, place the roasted chilies into a large Ziploc bag and seal. This allows them to steam and make the removal of the charred skin easier.
3. After 10-15 minutes remove the peppers and carefully remove the charred skin. Slice the peppers length-wise and remove the seeds.
In a blender or food processor, combine the tomatillos and peppers and blend until it's a puree.
Note: If you're pressed for time or do not have fresh salsa Verde ingredients available, you could substitute with pre-made salsa Verde.
Now you're ready to make the Chile Verde with Pork:
1. Set the Ninja 3-in-1 to Stove Top High, add 2 tbsp olive oil and brown the pork for 5 minutes.
2. Next add the diced onions, minced garlic and diced jalapeño and cook for another 3 or 4 minutes.
3. Pour into the pot the salsa Verde, Pueblo chiles and broth. Add the Mexican oregano, ground coriander, cumin, garlic powder, black pepper and chili powder and stir well.
4. Bring to a boil and allow to bubble for 5 minutes.
5. Place the bay leaves in the pot. Set the Ninja to Slow Cook Low for 7 hours.
6. After 3 hours or so, slowly add roux to the chile Verde stirring constantly.
How to make a roux:
1. Heat your oil or butter in a heavy bottomed skillet over medium heat.
2. Once hot, evenly sprinkle the flour over the oil.
3. Start whisking or stirring the flour over medium heat. It may clump slightly at first, but will loosen as it heats.
4. Keep cooking and stirring until the roux reaches a nice golden color, 30-45 minutes.
Serve with a warm tortilla.
Or serve over two beef and bean burritos.
****
Chile Verde*, By: Wendy Phillips Czech, October 5, 2014 – Cross Posted in Chili
All fire roasted: 2# tomatillo, 2# Roma tomatoes, 1-2 Serrano, 1-2 Jalapeño, 2# Anaheim or Hatch chili. Directly after roasting on a grill, place chili in plastic bags and leave to cool. Once everything is cool enough to handle, WEARING GLOVES, de seed and skin chili. Skins should come off very easily. Dice everything and set aside.
On Stove Top High setting, brown pork shoulder or butt roast. I used 6# of shoulder precut in 2# hunks. After browned, turn setting to Slow Cook Low for 8 hrs.
Once pork is cool enough to handle; bone and shred all the meat, reserve all liquid. Set aside.
Dice 1-2 white or yellow onions, 3 cloves garlic (crushed), 1# nopal (cactus pad), 1 bunch cilantro. Sauté onion and garlic until caramelized then add the cilantro and nopal, heat through then add the chili & tom-tom (with all liquid that will accumulate) and all the shredded pork and it's liquid and set on slow cook for 2 hrs. I use up to 1Tbs. salt to taste. This FILLS the Ninja
Serve with more fresh chopped cilantro & I also love a dollop of El Salvadoran sour cream.
****
Chipotle Ribs, By: Wini Bell
Ingredients:
2 racks of ribs and cut them into two rib pieces.
1 bottle (mine was 19 oz) of your favorite BBQ
7 oz of a cherry chipotle topping (could use your favorite flavor jam or jelly too).
Directions:
They were SO easy! I took two racks of ribs and cut them into two rib pieces. Add to the Ninja. Pour one bottle (mine was 19 oz) of your favorite BBQ sauce on the ribs. Next I added 7 oz of a cherry chipotle topping (could use your favorite flavor jam or jelly too). Give it all a good stir to coat the ribs. I cooked it on slow cooker high for 4 hours (could also do low for 6-8 hours). I did plug the vent hole on lid with tinfoil. So tender, moist, and full of flavor.
****
Chorizo Pilaf *, By: Melina-Céline Wathen April, 22, 2014
Ingredients:
4 chorizo sausages
olive oil
2 chopped onions
2 crushed gloves of garlic
2 teaspoons of paprika
2 cups of rice
4 cups of chicken stock
2 cups of water
½ cup of parsley
pepper
Directions:
1. Heat oil in Ninja on Stove Top Medium heat and add sausage. Cook for 5-7 minutes. Take sausage out of Ninja and set aside.
2. Add onion, garlic, paprika to the Ninja and cook for about 1-2 minutes. Add rice and stir together.
3. Put sausage back and add chicken stock. Give it a stir and bring it to a boil. Then turn heat down to Stove Top Low and let it simmer for about 15-20 minutes. Then remove it from the heat and let it stand for 5 minutes. Add pepper and parsley and it's ready to serve.
****
Chorizo Sausage & Potatoes*, By: Gail Trexler Fincher, July 28, 2014
Ingredients:
Chorizo, ground
Potatoes, chopped
Onions, sliced
Herb Garlic butter mixed with Chipotle & Italian seasonings
Directions:
I saw where one of our ladies posted the other day that she made smoked sausage & potatoes. But, I saw this ground Chorizo. So I cooked that, took it out of the Ninja, then added some potatoes & onions with Herb Garlic butter mixed with Chipotle & Italian seasonings. After the potatoes were done, I added the Sausage back in & mixed everything together. It was very good!
****
Cider Braised Pork Loin Chops*, By: Suzanne Burtis-Hanlon, May 30, 2015
Ingredients:
3– 1” thick pork loin chops
2 tsp olive oil
Combine in a bowl:
1- 15 oz can diced tomatoes with juice
1- 2 peeled, cored, and 1” thick sliced Granny Smith Apples
2-3 potatoes cut into 1” pieces and boiled for 10 minutes prior
1 sliced yellow onion
1 cup chicken broth
¾ cup frozen apple juice concentrate
1/3 cup apple cider vinegar
1 Tbs. minced Garlic (I used TS Garlic Garlic)
¼ cup butter, cut up
1/3 cup light brown sugar, packed
2 tsp dried parsley
½ tsp dried thyme
Allspice, pinch
Directions:
Turn your Ninja to Stove Top High and add olive oil. Add your pork chops and brown both sides. Add the remaining ingredients to your Ninja. Once boiling, turn to Stove Top Low for 20-25 minutes or until tender.
****
City Chicken*, By: Jillian Wszelaki Hulse, December 26, 2015
** City Chicken: From Wikipedia, the free encyclopedia
City chicken (also known in some locations as mock drumsticks or mock chicken) is an entrée consisting of cubes of meat (usually pork), which have been placed on a wooden skewer (approximately 4–5 inches long), then fried and/or baked. Depending on the recipe, they may be breaded.[1] Despite the name of the dish, city chicken almost never contains chicken.**
- City Chicken on skewers, however many you need. Usually I figure 2 per person. I only use pork and veal but you can use all pork.
-Eggs and milk, enough to coat your city chicken twice
-Seasoned breadcrumbs, store bought or your own
-Dried minced onions
-Butter, for 4-6 city chickens I use 2 sticks
-A few tablespoons oil for browning.
-Dip city chickens in egg and milk mixture and roll in breadcrumbs. Let sit a few minutes and repeat. Then let dry about 15-20 minutes.
-Heat oil in Ninja on Stove Top High.
-Brown city chickens.
-Turn Ninja to Slow Cook High.
-Sprinkle dried Minced onions over city chicken to taste. I use about ¼ cup or less.
-Place butter in Ninja. Once melted, turn city chickens over a few times to make sure they're buttered on all sides.
-Cover and cook about 1 hour. They should be very moist and tender and almost falling off the skewer.
****
Coca-Cola Glazed Ham with Brown Sugar & Dijon - Oven Setting
Ingredients:
1 10-12 pound bone-in, cured ham (Spiral Ham)
½ cup brown sugar
1/3 cup Dijon mustard
3 oranges, washed and quartered (optional)
2 cans Coca-Cola,
Directions:
Trim any excess skin and/or fat from the ham. Using a sharp knife, score the ham in a diamond pattern making 1/4-inch deep slices. Don't fret over getting this perfect - mine certainly wasn't!
Place the ham (on its side – not face down)
Combine brown sugar and dijon mustard in a small bowl and stir until thoroughly combined. Rub sugar mixture all over ham.
Place orange around the ham. Pour the coke (don’t pour the coke over the ham or it will wash the sugar mixture off – just pour it in near the bottom of the ham). The lid didn't fit down tight but turned on oven @ 350° for 1½ hours. Out this world good and so moist
****
Coca-Cola Glazed Ham with Brown Sugar & Dijon – Slow Cook Setting
Ingredients:
1 8 lb bone-in, fully cooked, smoked ham
½ cup brown sugar
1/3 cup Dijon mustard
1 large orange, washed and cut into 6 wedges (optional)
1 can Coca-Cola
Directions:
Trim any excess skin and/or fat from the ham. Using a sharp knife, score the ham in a diamond pattern making 1/4-inch deep slices.
Place the ham (on its side – not face down) in your Ninja crock.
Combine brown sugar and dijon mustard in a small bowl and stir until thoroughly combined. Rub sugar mixture all over ham.
Place orange wedges around the ham. Pour the Coke (don’t pour the coke over the ham or it will wash the sugar mixture off – just pour it in near the bottom of the ham).
Slow Cook Low 8-9 hours.
****
Coca Cola Pulled (Shredded) Pork*, By Aurelia Dougan McCollom, August 5, 2014
Ingredients:
2 ½ -3 lb pork butt (also known as a pork shoulder)
24 oz. (2 cans) Coca Cola – I actually only used 1 ½ cans (I was thirsty!)
1 onion, cut in sliced rings
McCormick Grill Mates Applewood Seasonings
¼ cup apple cider vinegar
3 tablespoons Worcestershire Sauce
1 16 oz bottle of your favorite barbecue sauce – I used KC Masterpiece
Directions:
Sprinkle liberally the Applewood seasonings, (or your choice) on all sides of pork and set in a sealed bag or sealed bowl in the refrigerator for at least 4 hours. I let mine set overnight. (The longer the better.)
Place the chopped onions in the bottom of the pot of your Ninja and the pork on top. Mix the vinegar and Worcestershire and pour into pot. Pour the Coke on top of the meat. Turn your Ninja to Slow Cook High and cook for 3-3 ½ hours. You can also use Slow cook Low for 5 hours.
You will know when it is done by the meat pulling away from the bone or using a temperature probe.
Very carefully, because the pork will be hot, remove the meat to a (I suggest moving to a bowl or plate to catch excess liquid), large cutting board. Shred the pork by using two forks to pull apart the meat. Using a slotted spoon, take out the onions and move to a small bowl. Discard the liquid from the pot. Add the shredded meat back to your Ninja and pour barbeque sauce over all and mix until well coated. You can place your rack and put the onions on the rack to heat, or wrap in foil and place directly on the meat mixture. Turn your Ninja to Slow Cook Low for about 45 minutes, or until hot. After this time, you can turn your Ninja to Buffet setting to hold. Serve on buns of your choice; with the onions and garnish.
Very good and even more flavorful the second day!
**Added comments** - You can use any carbonated dark soda for this. The soda breaks down the meat to tenderize it, plus a great flavor. (Pepsi, Dr. Pepper, Root Beer, Coke, Diet drinks also work.)
****
Coffee Rubbed Pork Tenderloin with Romesco Sauce, By: Keith Sansevere, August 11, 2015
Ingredients:
1.5 lbs red potatoes, cut in quarters
8 cloves of garlic
1 Tbs. dried dill
olive oil
1 pork tenderloin (about 1.5 lbs)
2 Tbs. Coffee Rub
2 cups water
Romesco Sauce:
1 Ancho chile pepper
1 red bell pepper
1 roma tomato
1 oz almonds
2 Tbs. sherry vinegar
Directions:
1. Spread coffee rub onto the pork tenderloin and set aside.
2. Put a cup of water in the Ninja pot and then place the bell pepper and tomato in the multipurpose pan and then on the rack. Drizzle some olive oil over the vegetables.
3. Turn to the Oven setting of 400°F, and roast for 15 minutes. Remove from Ninja and place off to the side to cool a little to handle.
4. Turn your Nina to Stove Top High and then put 2 Tbs. of olive oil in the pot.
5. Brown the pork on all sides for about 10-12 minutes
6. Remove from pot and set aside
7. Mix the potatoes, some olive oil, garlic and dill, and then place in the pot
8. Pour 2 cups of water over the potatoes and put the rack back in with the pork on it.
9. Turn to the Oven setting of 400°F and cook for about 20 minutes or until the pork reaches an internal temperature of 145°F. (Mine got up to 153°F).
10. While meat and potatoes are cooking, prepare the Romesco sauce.
11. Place both of the peppers (after removing the seeds), tomato, almonds, sherry vinegar, and ¼ cup of olive oil in a food processor or blender and blend until smooth.
12. When meat is done, let it rest for 10 minutes before slicing.
13. Plate up some potatoes with the sliced pork, and then pour the Romesco sauce over the pork.
** Coffee Rub can be purchased at Sam’s Club or online, Trader Joe’s or grocery stores.
COFFEE JAVA DRY RUB RECIPE, By: BBQ Pit Boys
Recipe:
6 Tbs. Ground Coffee
2 Tbs. Coarse Salt
2 Tbs. Paprika
2 Tbs. Brown Sugar
2 Tbs. Coarse Pepper
2 tsp Onion Powder
2 tsp Garlic Powder
1 tsp Coriander
Directions:
Combine all ingredients as shown. Rub on your favorite meat and let stand for an hour for maximum flavor.
**Rub also added to DIY file.
****
Coke Ribs, By: Michelle L Linthicum, July 29, 2016
Today coke ribs! The best ribs in town!
Just season and place in the Ninja. Pour in a 12 oz. can of coke over all. Turn the Ninja to Slow Cook Low for 8-10 hours. When done, remove the liquid and coat with your favorite BBQ sauce. Return to the same setting and cook for 1 more hour.. Let the unit go to Buffet/Warm setting until you are ready to eat.
*Added comments by members: Kelly Osborne I Ninja'd ribs today too! Used a recipe from the files that called for root beer. I didn't have root beer so I substituted with 12 oz. of diet Dr Pepper.
Sandee Webb - I always use root beer for pulled pork.
****
Complete Steak Dinner for Pork, By: Beth Rowand Knight, April 28, 2015
Good morning. I'm using the "Complete Steak Dinner" recipe in the files only using boneless pork chops instead. I placed them in the bottom of the Ninja with ½ cup Montgomery Inn BBQ sauce. Cover with foil. Cover 2 potatoes with foil and put them in the Ninja, also. Turn your Ninja to Slow Cook Low for 6 hours. The recipe calls for frozen corn on the cob to be covered with foil and cooking along with the pork chops and potatoes. I have fresh corn and thought it might cook too long. So I am going to wait and put them in 2 hours before the Ninja switches over to Warm. We will see how this turns out.
Update. It was wonderful. I placed foil completely over the meat then the two potatoes on top of that foil. Started those together at same time. Set Ninja on Slow Cook Low for 6 hours. I placed the corn in with the potatoes when there was 2 hours left to cook. The corn was just right. The meat fell apart.
****
Country Ribs*, By: Aurelia Dougan McCollom, August 20, 2016
Ingredients:
3 lbs pork country ribs
McCormick’s Applewood dry seasonings rub
Texas Dust dry seasonings – Bass Pro Shops purchase
Or – Seasonings of choice
18 oz. bottle KC Masterpiece – or sauce of choice
Small amount of water to rinse bottle
Directions:
Season the ribs on both sides by rubbing in spices. Refrigerate for 4 hours or longer. (I left them overnight).
Pour about a half bottle of sauce into the pot. Add the ribs on top and pour remaining sauce on top. Use a small amount of water to clean the bottle and add. Turn the Ninja to Slow Cook High for 4 hours. (You can use Slow Cook Low for 6-7 hours if you have time. Allow the Ninja to go to Auto Warm. (These ribs were on for 2 hours). So easy! Not to mention so tender and wonderfully good!
****
Country Ribs*, By: Aurelia Dougan McCollom, August 20, 2016
Ingredients:
3 lbs pork country ribs
McCormick’s Applewood dry seasonings rub
Texas Dust dry seasonings – Bass Pro Shops purchase
Or – Seasonings of choice
18 oz. bottle KC Masterpiece – or sauce of choice
Small amount of water to rinse bottle
Directions:
Season the ribs on both sides by rubbing in spices. Refrigerate for 4 hours or longer. (I left them overnight).
Pour about a half bottle of sauce into the pot. Add the ribs on top and pour remaining sauce on top. Use a small amount of water to clean the bottle and add. Turn the Ninja to Slow Cook High for 4 hours. (You can use Slow Cook Low for 6-7 hours if you have time. Allow the Ninja to go to Auto Warm. (These ribs were on for 2 hours). So easy! Not to mention so tender and wonderfully good!
****
Country Ribs*, By: Dawn Lada-Radovanovic
Ingredients:
1 rack of Ribs
1 liter Coke Soda
1 tsp salt
2 tsp pepper
2 tsp garlic powder
1 tsp pumpkin pie spice
2 cups BBQ sauce
Directions:
Poor soda in bottom Ninja. Rub ribs with seasonings. Place on rack. Bake at 250° for 1.5 hours. Cover ribs with BBQ sauce and bake for an additional 30 minutes.
****
Country Style Ribs*, By: Carol F. Neuman, May 27, 2017
Ingredients:
4 lbs. of country style pork ribs
1 bottle of Sweet Baby Ray's BBQ Sauce
Seasonings-onion & garlic seasoning, chili powder
Directions:
Place the rack in the Ninja. Turn the Ninja to Stove Top High to begin preheating the unit while preparing the ribs. Season the country style ribs with the seasonings. Layered the ribs on the rack in 2 layers. Turn the Ninja to Slow Cook Low for 8 hours. No liquid is necessary. The juices and grease drip through the rack to the bottom. After 7 hours, take the ribs out. Place on a plate and de-bone them. Place in the multipurpose pan. Add the bbq sauce over the meat. Wash the Ninja rack to remove any remnants of cooking. Replace the rack and place the pan into the Ninja pot. (Leave the juices in the bottom of the pot.) Turn the Ninja to Slow Cook High for 1 more hour. When time is up, dinner is ready!
I served this meal with baked onion rings, and corn.
****
Cranberry Maple Pulled Pork*, By: Deanna Biggs , November 22, 2016
Ingredients:
3-5 lb pork shoulder roast, net removed
14 oz can of cranberry sauce with whole cranberries
1 small red onion, chopped
½ cup of maple syrup
½ bottle beer either an Oktoberfest or Amber for full flavor
salt & pepper, to taste
Directions:
Add the ingredients to the Ninja. Turn to Slow Cook Low for 7 hours. Remove all, reserving 2 cups of the liquid. Pull pork apart with a forks. Return to keep warm. Serve on bread or bun.
****
Cranberry Pork Chop with Beefed-Up Rice Pilaf, By: Cathy Schultz, July 17, 2014
Oh my goodness! This pork chop & rice dish was the best I've ever had & didn't have to heat up the house, thanks to my Ninja. I just wish I could have taken a picture/ this was enough for 2 healthy appetites.
1 large 1” thick bone-in pork chop, seared on Stove Top High
½ 15 oz can whole berry cranberry sauce
2 tablespoons stone ground mustard
¾ can water (using cranberry sauce can to rinse, 11.25 oz)
Combine above and turn your Ninja to Slow Cook High for 3 hours.
After 2 hours, place the rack on top of the pork chop and put the remaining ingredients in the small Ninja baking pan.
½ bag Schwan’s Rice Pilaf, 1½ cups chopped asparagus, ¼ cup sliced mushrooms, 2 tablespoons butter, and ½ cup water.
****
Creamy Pork Chops*, By: Tanya Cameron, February 25, 2016
Ingredients:
4 loin pork chops
1 sliced onion
6 mushrooms, sliced
1 teaspoon of mince garlic
1 teaspoon of Cajun seasoning
1.5 packets dried French onion soup
2½ cups (600mls) cooking cream*
spring onion, sliced
Directions:
Turn the Ninja to Stove Top High. When hot add the pork chops and brown on both sides. When brown turn the Ninja to Slow Cook Low. Add the onions, mushrooms, garlic, Cajun seasonings, soup, cooking cream and top with spring onion. Cook for 4-5 hours.
*Bulla: Being slow cooked all day it won’t split like normal cream. I bought this at Coles (Australia) but most supermarkets should have it.
****
Creamy Ranch Pork Chops*, By: Catherine Hiestand Keller, August 30, 2015
Ingredients:
4-6 pork chops
2 cans cream of chicken soup
2 packets dry ranch salad dressing mix
1 cup milk
4 -6 medium potatoes, peeled and cut into chunks
Directions:
Place the potatoes in the Ninja pot. Place the pork chops on top of the potatoes. In a large bowl, mix soup, salad dressing and milk. Pour over the other ingredients in the pot. Cook on Slow Cook Low for 5-6 hours. Depending on size of the pork chops. (Our dinner took 5 hours!)
****
Crock-Pot BBQ Ribs, By: Kitty Petmecky
Ingredients:
4 pounds Ribs of your choice
2 teaspoons Worcestershire sauce
1 teaspoons vinegar
salt and pepper to taste
1 bottle of sweet baby rays BBQ
2 tablespoons brown sugar
1 teaspoons oregano
Directions: In a bowl, mix together all the ingredients except for the ribs themselves. Place ribs in slow cooker. Pour sauce over ribs, and turn to coat. Cover, and cook on Low 6 to 8 hours, or until ribs are tender.
Crock-Pot BBQ Ribs Recipe The meat falls off the bone as you take them out of the crock pot!
****
Crock Pot Parmesan Honey Pork Roast*, By: Mary Director
Ingredients:
1 boneless whole pork loin roast (4 pounds)
2/3 cup grated Parmesan cheese
½ cup honey
3 tablespoons soy sauce
2 tablespoons dried basil
2 tablespoons minced garlic
2 tablespoons olive oil
½ teaspoon salt
2 tablespoons cornstarch
¼ cup cold water
Directions:
Cut roast in half. Add to your Ninja. In a small bowl, combine the cheese, honey, soy sauce, basil, garlic, oil and salt; pour over pork. Cover and cook on low for 5 ½-6 hours or until a meat thermometer reads 160°.
Remove meat to a serving platter; keep warm. Skim fat from cooking juices; transfer to a small saucepan. Bring liquid to a boil. Combine cornstarch and water until smooth. Gradually stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Slice roast; serve with gravy. Yield: 10 servings.
*** This looks like another good one for Pork. I'm going to use Agave Nectar (Light) in place of the honey if I try this***
Nutritional Facts:
5 ounces cooked pork with 3 tablespoons gravy equals 330 calories, 13 g fat (4 g saturated fat), 95 mg cholesterol, 529 mg sodium, 15 g carbohydrate, trace fiber, 38 g protein.
****
Crock Pot Ranch Pork Chops
boneless pork chops, (I used 3 pork chops)
1 can of Cream of Chicken soup, (10 oz. can)
1 packet dry Ranch dressing mix, (if you use Hidden Valley Ranch from the jar; (3 Tbs. = 1 packet.)
In your Ninja pot layer pork chops, add the cream of chicken soup, (I put the soup into a bowl and added a little warm water to the can to clean it out. I then whisked together to remove lumps, and poured over pork chops.) I then sprinkled dry Ranch dressing all over.
Cover and cook on Slow Cook High for 4 hours or Slow cook Low for 6 hours.
This is a favorite at my house. The pork chops come out very
tender and the flavor is amazing! You also get a good
gravy for mashed potatoes.
****
Crunchy Honey Garlic Pork Chops*, Photo By: Bonnie Smith, May 31, 2015
And you can use chicken
Ingredients:
6-9 pork chops (not too thick, you can use boneless pork loin)
2 eggs
4 Tbs. water
2 cups flour
1 tsp. salt
1 tsp. black pepper
1 tsp. garlic powder
Canola or vegetable oil for frying chops
Glaze:
1 1/2 cups honey
1/2 cup brown sugar (I added this)
1/2 tsp. ginger
dash of cayenne pepper (to your taste)
1/2 cup soy sauce
1 Tbs. chopped garlic
2 Tbs. butter
Directions:
Whisk the eggs and 4 Tbs. water together in a shallow dish.
Mix the flour, salt, pepper, and garlic powder in another shallow dish.
Dip the chops in the flour, then over into the egg.
Then back over into the flour mixture once again. This is what puts the extra crispy coating on the chops. Be sure to get plenty of flour on in this last coating, then shake them a little and place in a pan with about a half inch of oil.
I wouldn’t use as much oil, but do fry them in the Ninja. Preheat on Stove Top High for about 5 minutes. If you need to drain off oil, carefully tilt insert to get oil to one end. I’ve always just used a couple of paper towels using tongs. This works great for me.
Sauté the garlic in the butter. Add to the sauce.
As for the sauce, I am going to use a Pyrex 4 cup measuring cup and fix it in my microwave. Add the honey, soy sauce, brown sugar, cayenne, and ginger. Bring to a boil. Watch this carefully because it will foam and might boil over. Then pour half over the chops and turn and pour the remainder.
Turn the Ninja to Slow Cook Low for 2 hours. I suggest inserting an instant thermometer to test for doneness.
**added comments from members**
Aurelia Dougan McCollom – I used 4 boneless loin pork chops, but the same amount of ingredients for the glaze. After browning, I used Slow Cook Low for 2 hours. I let it go to Auto Warm until we were ready for dinner. It was fork tender! The leftover glaze will be frozen in Lock & Lock and then transferred to a Food Saver bag to be used at another time.
Sandra Fox Leigh - I made the Crunchy honey garlic pork chops in the NCS--it was amazing. I prepared it just as the recipe states, but then I turned the slow cooker on for a little less than 2 hours rather than baking them!! Best thing I have fixed so far!
****
Crunchy Honey Garlic Pork Chops with Fresh Green Beans*, By: Bonnie Smith, August 29, 2016
And you can use chicken
Ingredients:
6-9 pork chops (not too thick, you can use boneless pork loin)
2 eggs
4 Tbs. water
2 cups flour
1 tsp. salt
1 tsp. black pepper
1 tsp. garlic powder
Canola or vegetable oil for frying chops
Glaze:
1½ cups honey
½ cup brown sugar (I added this)
½ tsp. ginger
dash of cayenne pepper (to your taste)
½ cup soy sauce
1 Tbs. chopped garlic
2 Tbs. butter
Directions:
Whisk the eggs and 4 Tbs. water together in a shallow dish.
Mix the flour, salt, pepper, and garlic powder in another shallow dish.
Dip the chops in the flour, then over into the egg.
Then back over into the flour mixture once again. This is what puts the extra crispy coating on the chops. Be sure to get plenty of flour on in this last coating, then shake them a little and place in a pan with about a half inch of oil.
I wouldn’t use as much oil, but do fry them in the Ninja. Preheat on Stove Top High for about 5 minutes. If you need to drain off oil, carefully tilt insert to get oil to one end. I’ve always just used a couple of paper towels using tongs. This works great for me.
Sauté the garlic in the butter. Add to the sauce.
As for the sauce, I am going to use a Pyrex 4 cup measuring cup and fix it in my microwave. Add the honey, soy sauce, brown sugar, cayenne, and ginger. Bring to a boil. Watch this carefully because it will foam and might boil over. Then pour half over the chops and turn and pour the remainder.
Turn the Ninja to Slow Cook Low for 2 hours. I suggest inserting an instant thermometer to test for doneness. Add the green beans on top of the meat halfway through cooking time. Once done, put in bowl with little butter.
**added comments from members**
Aurelia Dougan McCollom – I used 4 boneless loin pork chops, but the same amount of ingredients for the glaze. After browning, I used Slow Cook Low for 2 hours. I let it go to Auto Warm until we were ready for dinner. It was fork tender! The leftover glaze will be frozen in Lock & Lock and then transferred to a Food Saver bag to be used at another time.
Sandra Fox Leigh - I made the Crunchy honey garlic pork chops in the NCS--it was amazing. I prepared it just as the recipe states, but then I turned the slow cooker on for a little less than 2 hours rather than baking them!! Best thing I have fixed so far!
****
Cuban Pork Chops with Black Beans and Tostones*, By: Randall McGouirk, September 8, 2015
Ingredients:
6 bone in pork chops
2 cans crushed tomatoes
2 large onions
1 bell pepper
1 Italian pepper
dehydrated lime slices (optional)
1 fresh tomato
4 Tbs. of fresh minced garlic
cumin, Adobo Goya, oregano, onion powder, garlic powder, parsley, cilantro, bay leaves, lemon – to taste
*Yucca – sliced like French fries – served on the side – fry in oil - optional
Directions:
Chop up onion, peppers, cilantro, and lemon. Place in bowl to side. Turn on Ninja to Stove Top High and add 3-5 tablespoons olive oil. Put in garlic. Let garlic cook into oil. Then add chopped items. Cook for at least 5 minutes on Stove Top High. Season Pork Chops with spices and then place into Ninja. Open crushed tomatoes and pour over chops. Turn Ninja on Slow Cook High and cook for 45 minutes. In another pot, place 1 tsp of oil and fresh garlic. Rinse black beans and add to pot. Squeeze lime and simmer. Make rice and plate altogether.
Tostones: Use your Ninja or skillet. Same instructions. Ninja = Stove Top High. Skillet = high. -Aurelia
3 green plantains
Cooking oil
Peel plantains like a banana and cut into inch pieces. In a pan heat up oil and when the oil is hot place the cut plantains. Let fry until golden color. Take out of pan and put on hard surface. Using a plate smash the cooked pieces like a pancake. Once they are smashed, place back into hot oils and fry on both sides until crisp. Serve with salsa or sour cream. They are like latkes.
****
Cuban Pork – Slow Cooked*, By: Kelly Crenshaw, May 22, 2016
Prep Time: 15 minutes Cook time: 8 hours Slow Cook Low
Ingredients:
3 pound pork shoulder roast
garlic & herb seasoning – to taste
2 tablespoons extra virgin olive oil
½ cup orange juice
½ cup lime juice
1½ teaspoons salt
1 teaspoon cumin
1 teaspoon dried oregano
¼ teaspoon crushed red pepper flakes
1/8 teaspoon black pepper
7 cloves garlic, peeled and smashed
1 small sweet onion, sliced thin
1 bay leaf
Directions:
In a medium bowl, whisk together the oil, orange juice, lime juice, salt, cumin, oregano, red pepper flakes, pepper, and garlic.
Turn the Ninja to Stove Top High. Season with garlic & herb seasoning. Brown on all sides. When brown, add the onion and bay leaf. Poor the remaining juices from the bowl over the pork. Cover. Turn the Ninja to Slow Cook Low for 8 hours.
Transfer pork to a cutting board and let cool slightly. Using two forks, shred into thick chunks.
Serve with cilantro-lime rice and black beans; spoon some of the sauce over the top.
Serve over rice, in tacos, or as a Cuban sandwich.
Serves: 6
(largely adapted from Food Network)
****
****
These instructions are for a “Serving Size Portion of Meat Only”, Cindy Transou, January 28, 2016I tried this in the Ninja using Stove Top High and it works great. After the allotted time, drain water and cook. I used to cook meat frozen in slow cook mode till I saw on this group that the USDA didn't recommend. I never knew it was bad. Anyway this resolves the issue.
How To Defrost Your Meat Fast And Safely, By: America’s Test Kitchen
https://youtu.be/4a2hQpj6Dxc
This is a fail-proof method of defrosting meat. It works for beef, chicken, and pork and is extremely simple. Using only a freezer bag and water, and within minutes the meat is ready to cook. But not only is it fast, it's also FDA approved meaning it's safe and free from causing harmful bacteria.
Heat the water. Once it reaches 140°F, turn the heat off. There may be some bubbles at the bottom of the pot, but it is still only a little warmer than tap water.
Place your serving portion of meat, which is placed inside a Ziplock bag, and simply submerge it into the water for about 12 minutes. Take it out of the water and cook it like normal. The meat should never be left in the water for longer than 45 minutes,but that should be no problem since any variety of the meats only take about 12 minutes. So if you change your dinner plans last minute, just pull your meat out of the freezer and try this helpful method to make life much easier.
***
Can I Put Frozen Meat in A Slow Cooker?
Food Safety.gov
http://www.foodsafety.gov/blog/slow_cooker.html
Per the USDA guidelines, frozen pork should not be cooked in a slow-cooker or a microwave. It can only safely be cooked in the oven or on the stove top.
A similar warning is given for beef as well.
@MikeWills the USDA guidelines are to prevent foodborne illness, not to ensure the tastiness of the food. The issue is that if one starts with frozen ingredients, slow-cookers are unable to quickly heat the contents past the "danger zone" of temperature at which bacteria multiply most rapidly. Even if the food is heated well past the danger zone afterward, thus killing bacteria, tasteless toxins produced by the bacteria will still remain. – ESultanik Dec 13 '13 at 16:15
http://www.fsis.usda.gov/shared/PDF/Slow_Cookers_and_Food_Safety.pdf
****
Loin Backs are usually more curved, thinner and more round than flat. Baby Back Ribs are from the upper and lower areas of the spine and ribs. These ribs are a fair bit smaller in size but have more meat than spare ribs. Spare Ribs are taken from the belly and are less meaty than baby back ribs. Dec 29, 2017.
****
Scroll Down!! The recipes follow the last listing! Scroll down!!
YOU WILL FIND:
Absolute Perfection! The Only Rib Recipe You Will Ever Use Again!
All-In-One Ninja Pork Chop Dinner*, By: Stephanie Foley, June 26, 2017
Amazing Pork Chops*, By: Patrick Priest, February 28, 2016
Amazing Sweet & Savory Bacon Wrapped Green Beans*, By: Kathleen Valentine – Cross Posted in Vegetables
Apple BBQ Country Style Ribs – Slow Cook*, By: Randall McGouirk, March 8, 2020
Apple Butter Pork Chops*, By: KL Kelly Fitz, October 30, 2014
Apple Butter Pork Loin*, By: Danielle Phipps, October 3, 2015
Apple-Honey Pork Loin*, By: Aurelia Dougan McCollom, October 5, 2016
Apricot Pork Chops *, By: Tammy Mullin Marsh
Asian Pork Chops, By: MaryJo Powell, September 22, 2014
Asian Pork Tenderloin*, By: Rose Andrews
Avocado-Yogurt Pork Chops*, By: Allana Alla Robinson, May 29, 2016
Baby Back Ribs*, By: Lesley Weston Stevens, July 24, 2018
Baby Back Ribs*, By: Allana Alla Robinson, February 5, 2018
Baby Back Ribs*, By: Aurelia Dougan McCollom, October 30, 2016
Baby Back Ribs, By: David Guerra, October 29, 2015
Baby Back Ribs*, By: Kevin Flanagan, May 27, 2015
Baby Back Ribs*, By: Deborah Stitt, March 20, 2015
Baby Back Ribs*, By: Audrey D Kline
Baby Back Ribs*, By: Betty Link Jordan
Baby Back Ribs*, By: Kathy Scott, November 2, 2014
Baby Back Ribs & Sausage*, By: Stephanie Foley, February 12, 2017
Baby Back Ribs - Boneless*, By: Mary Director, July 4, 2015
Baby Back Ribs – pre-cooked*, By: Allana Alla Robinson, August 14, 2017
Baby Back Ribs – Spicy*, By: Allana Alla Robinson, February 13, 2018
Bacon Brown Sugar Tenderloin*, By: Caro Botha, March 9, 2016
Bacon in the Ninja*, By: Dawn Marie Schneider-Malecek, - Cross Posted in Breakfast
Bacon on the Rack in the Ninja*, By: Brenda Dubay Sartori, - Cross Posted in Breakfast
Bacon, Using the Water Method*, By: Christie Voorhees Kuhn, December 4, 2014 - Cross Posted in Breakfast
Balsamic Crock Pot Pork Roast, By: Mary Ann Bethea, January 10, 2016
Bar BQ Ribs with Alderwood Smoked Sea Salt*, By: Jill Pearsall McCann, June 11, 2015
BBQ Boneless Pork Ribs & Button Mushrooms*, By: Gregory Smith, January 20, 2015
BBQ Country Style Ribs, By: Bonnie Dillard, July 25, 2016
BBQ Pork*, By: Mary Nell Aguinaga, February 8, 2016
BBQ Pork Loin*, By: Robin O'Brien, January 14, 2017
BBQ Pork Loin "on a stick"(City Chicken), By: Carol F Neuman, May 29, 2016
BBQ Pork Ribs*, By: Beverly Huffman Allen, February 10, 2016
BBQ Pulled Pork, By: Patricia Crawford, January 13, 2016
BBQ Ribs*, By: Roberta Thompson
BBQ Slow Cooked Short Ribs*, By: Randall McGouirk, April 24, 2016
BBQ Southeastern NC Style*, By: Angela Strickland Branch, March 21, 2016
Beer Brats*, By: Jeff Hudson, October 9, 2015 – combined with - German Red Cabbage*, By: Jeff Hudson, October 9, 2015
Beer Brats In Onion Gravy*, By: Bill Morrison, September 28, 2014
Boneless Pork Chops Over Red Potatoes Covered in Stewed Tomatoes*, By: Chrissy Turcotte Degan, January 8, 2017 – Cross Posted in Pork, WW & Fast and Easy
Boneless Pork Chops with Pineapple Gravy Carrots and Dumplings*, By: Susan Rossi Cottone
Boneless Pork Ribs*, By: Mitzi Arredondo, August 26, 2015
Boston Butt*, By: Donna Layfield Hollums, August 10, 2014
Brats*, By: Janae Maher, January 22, 2018
Brats*, By: Karen Strahl Malone
Brats*, By: Sue Karasek Nottmeier
Brats – A Layered Meal, By: Michele Panzer-Evans, August 20, 2014
British Bangers & Mash*, By: Hazel Dacombe, November 30, 2015
Brown Sugar & Balsamic Glazed Pork Loin, By: Julie Pera
Brown Sugar Pineapple Ham
Cajun Pork Tenderloin*, By: Lesley Weston Stevens
Cajun Smoked Sausage with Veggies*, By: Renee Hardy, May 11, 2015
Cajun Spice Rubbed Country Style Pork Ribs, Ninja Recipe Book
Caramel Apple Pork Chops*, By: Holly Bean Quinlan, April 14, 2016
Carne de Cerdo y Frijoles (Mexican Pork & Beans)*, By: Rita Ramos
Carolina Pulled Pork BBQ with Vinegar Sauce*, By: Jayne Loftice Nordin, July 29, 2014
Carolina Style Pulled Pork - Spicy*, By: Wendi Markul Earley, September 6, 2015
Chad’s Root Beer Ribs*, By: Chad Stewart Marsh, November 12, 2018
Char Siu Chinese BBQ Pulled Pork*, By: Vandana Tivary, October 1, 2014
Cheap Pesto Pork Chop Pasta*, By: Dena Marie Tehel, September 24, 2014
Cherry Bourbon Ribs*, By: Christa Waaler-Trinchera
Chicken Fried Pork*, By: Dena Marie Tehel, September 3, 2014
Chicken Smothered Pork Chops*, By: Polly Fravel, January 26, 2019
Chile Verde with Pork (Rita’s)*, By: Rita Ramos - Cross Posted in Chili
Chile Verde*, By: Wendy Phillips Czech, October 5, 2014 – Cross Posted in Chili
Chipotle Ribs
Chorizo Pilaf *, By: Melina-Céline Wathen April, 22, 2014
Chorizo Sausage & Potatoes*, By: Gail Trexler Fincher, July 28, 2014
Cider Braised Pork Loin Chops*, By: Suzanne Burtis-Hanlon, May 30, 2015
City Chicken*, By: Jillian Wszelaki Hulse, December 26, 2015
Coca-Cola Glazed Ham with Brown Sugar & Dijon, Oven Setting –
Coca-Cola Glazed Ham with Brown Sugar & Dijon – Slow Cook Setting
Coca Cola Pulled (Shredded) Pork*, By Aurelia Dougan McCollom, August 5, 2014
Coffee Rubbed Pork Tenderloin with Romesco Sauce, By: Keith Sansevere, August 11, 2015
Coke Ribs, By: Michelle L Linthicum, July 29, 2016
Complete Steak Dinner for Pork, By: Beth Rowand Knight, April 28, 2015
Country Ribs*, By: Aurelia Dougan McCollom, August 20, 2016
Country Ribs*, By: Dawn Lada-Radovanovic
Country Style Ribs*, By: Carol F. Neuman, May 27, 2017
Cranberry Maple Pulled Pork*, By: Deanna Biggs , November 22, 2016
Cranberry Pork Chop with Beefed-Up Rice Pilaf, By: Cathy Schultz, July 17, 2014
Creamy Pork Chops*, By: Tanya Cameron, February 25, 2016
Creamy Ranch Pork Chops*, By: Catherine Hiestand Keller, August 30, 2015
Crock Pot BBQ Ribs
Crock Pot Parmesan Honey Pork Roast*, By: Mary Director
Crock Pot Ranch Pork Chops
Crunchy Honey Garlic Pork Chops*, Photo By: Bonnie Smith, May 31, 2015
Crunchy Honey Garlic Pork Chops with Fresh Green Beans*, By: Bonnie Smith, August 29, 2016
Cuban Pork Chops with Black Beans and Tostones*, By: Randall McGouirk, September 8, 2015
Cuban Pork – Slow Cooked*, By: Kelly Crenshaw, May 22, 2016
Absolute Perfection! The Only Rib recipe You Will Ever Use Again!
Serves 6
FOR THE RIBS
1 (1.5 liter) bottle of Coca-Cola Soda (not diet!)
1 large onion, quartered
6 cloves garlic, peeled and smashed
2 bay leaves
1 tablespoon whole black peppercorns
2 racks baby back ribs (about 4 pounds)
FOR THE SAUCE
2/3 stick unsalted butter
1 small white onion, diced
2 cloves of garlic, minced
1 cup ketchup
1½ tablespoons yellow mustard
¼ cup dark brown sugar
1 teaspoon Worcestershire sauce
1 (12 ounce) can Coca-Cola (not diet!)
Kosher salt & freshly ground black pepper, to taste
In a large pot, add the (1.5 liter) bottle of Coca-Cola, onion, garlic, bay leaves and peppercorns. Add the ribs and, if necessary a bit of water just to ensure the ribs are submerged completely. Bring to a boil and reduce heat to a simmer, turning the ribs occasionally, until the meat pulls away from the bone, about 1 hour.
Meanwhile, to make the sauce combine the butter, onion, garlic, ketchup, mustard, brown sugar, Worcestershire sauce, and (12 ounces) Coca-Cola in large heavy sauce pan. Bring to a boil and reduce heat. Simmer for about 25 minutes stirring often until sauce is thickened and reduced. Season to taste with salt and pepper and let cool slightly. Using a blender, puree the sauce.
Note: Sauce can be made up to 5 days ahead and stored in the refrigerator in an air-tight container.
Ninja Instructions: Instead of using the grill, try your Ninja.
Take the ribs out of the sauce, and insert your roasting rack. Place the ribs on your roasting rack. Set the Oven to 375° for about an hour. Uncover pot and brush ribs with sauce. Cover and cook for about 30 minutes.
(Preheat the grill to high.
Remove the ribs from the pot, pat dry, season with salt and pepper and brush liberally with the sauce. Grill, turning often, until charred on the outside, about 8 minutes. Loosely tent the ribs with foil and let rest for 5 minutes before cutting into individual ribs. Serve extra sauce on the side for dipping.)
****
All-In-One Ninja Pork Chop Dinner*, By: Stephanie Foley, June 26, 2017
Ingredients:
4-5 pork chops (not thin chops I used 1/2” boneless center cut pork chops)
4-5 medium russet potatoes or red potatoes, cut into wedges
5-6 mini frozen ears of corn (I used fresh corn on the cob)
2- 10.75 oz can condensed golden mushroom or beefy mushroom soup (I used 1 can cream of mushroom & 1 can cream of celery soup)
1 small to medium onion, sliced
2 cloves of garlic, chopped
1 cup sliced mushrooms, optional (I used whole button mushrooms)
olive oil, to sear the pork chops
Season mix of choice (I used Badia’s Complete Seasoning - a seasoning I newly discovered at our local country market)
Salt & Pepper to taste
2 tablespoons or more of butter
aluminum foil
Directions:
Season pork chops with seasoning mix of choice on both sides. Heat the Ninja pot on Stove Top High. Add the olive oil.
When the Ninja pot is hot, add the pork chops and sear. Turn to sear the other side. Pour the soups over the pork chops. Add the onions, garlic and mushrooms (if using) across on top.
On a sheet of aluminum foi,l add the potato wedges, one tablespoon butter and sprinkle with seasoning on top. Gather the ends of the foil together to make a foil pouch.
Using a second sheet of aluminum foil add the ears of corn. Add another tablespoon of butter (and a bit of salt or season salt if you like) and gather the ends to make a second foil pouch.
Place the potato pouch directly over the pork chops, soups, onion,garlic and mushrooms. Add the corn pouch on top of the potato pouch.
Tightly cover the Ninja and turn on Slow Cook Low. Cook for 5 hours or until the pork chops are fully cooked and the potatoes and corn are tender.
Note: I started on Slow Cook High for the first hour then reduced the temperature to Slow Cook Low for the final 4 hours of cooking. It took 5 hours total and my meal was fully cooked.
****
Amazing Pork Chops*, By: Patrick Priest, February 28, 2016
Ingredients:
4 center cut pork chops (thick)
1 can (15 oz) cream of chicken soup
1.5 cups of chicken broth
1 package of onion soup mix
1 package of pork gravy mix
Seasonings to taste
fingerling potatoes and carrots (approximately 10 potatoes and 1 cup of carrots)
Directions:
Place all of the ingredients in the Ninja. Turn to Slow Cook Low for 6-8 hours. Season to taste.
****
Amazing Sweet & Savory Bacon Wrapped Green Beans*, By: Kathleen Valentine – Cross Posted in Vegetables
Ingredients:
Bacon
Can green beans (whole)
Garlic Salt
Brown sugar (which ever you have will work)
Foil
Ninja Directions:
If you want to fix these in the Ninja, I would wrap and place in the crock and use either the oven setting as stated or use Stove Top High to fry the bacon. Then follow instructions. You could use the Buffet setting to hold.
Original Directions:
Drain Beans and take approximately 8 green beans and bundle them together over a slice of bacon and wrap them up. It is fine to have the ends sticking out on either side. Place them all on a foil lined baking sheet with a lip because you will have drippings from the bacon. Sprinkle with garlic salt and brown sugar.
Place in a 400° degree oven for 20 minutes. You will need to take them out and flip them over after the 20 minutes and cook for additional 15- 20 minutes. You might need to drain the baking sheet with the excess fat drippings before placing it back into the oven. Sprinkle with more garlic salt and sugar after flipping and before putting them back into the oven.
You can serve immediately or store and reheat in the over later. They are just as good. Just make sure to reheat in the oven so the bacon crisps back up. Microwave=soggy.
Note: One can of green beans makes approximately 8-10 bundles and hence will require 8-10 slices of bacon.
**Added to Vegetables**
****
Apple BBQ Country Style Ribs – Slow Cook*, By: Randall McGouirk, March 8, 2020
Ingredients:
1 package boneless pork country style ribs
1 packet mesquite rub
1 (8 oz.) bottle BBQ sauce
½ cup brown sugar, packed
1 large honey crisp apple
1 large white onion
Salt & pepper, to taste
2 tablespoons olive oil
Directions:
Turn your Ninja to Stove Top High. Drizzle olive oil into the Ninja pot.
Add the pork to begin searing on all sides. Remove the pork and set aside. Add the onions and half of the apple. Cook until translucent. Return the pork back to the pot with the onions and apple. Cover with BBQ Sauce. Add the mesquite packet as well as the brown sugar. Top with the other half of apple.
Turn the Ninja to Slow Cook Low for 8 hours.
****
Apple Butter Pork Chops*, By: KL Kelly Fitz, October 30, 2014
Ingredients:
4 center cut chops
1 1/2 heads cabbage (I used red and green)
1 jar apple butter (12 oz)
2 Tbs. olive oil
2 Tbs. butter
3 Tbs. beef broth
Garlic cloves (I used 3), in garlic press
Salt and pepper
Directions:
Brown the chops with a 1 Tbs. of olive oil. Add garlic, salt and paper. Simmer a few minutes on Stove Top Medium. Remove from Ninja. Change Ninja to Oven setting of 300°. Added cabbage (quartered and sliced). Add 1 Tbs. of butter and olive oil stirring to coat the cabbage.
Put chops on the rack and top each one with a heaping Tbs. of apple butter. Add your rack to the top of the cabbage. Let cook for 20 minutes.
Remove the rack. Remove cabbage with slotted spoon. Pour the remainder of the apple butter into the Ninja along with 1 Tbs. of butter and 3 tbs. of beef broth. Stir until silky for a nice sauce.
**Added comment - I boiled potatoes in the Ninja and then cleaned it out to make the cabbage and chops.
****
Apple Butter Pork Loin*, By: Danielle Phipps, October 3, 2015
Ingredients:
5 lb pork loin
½ cup apple butter
¼ cup brown sugar
¼ tsp cinnamon
¼ tsp ground cloves
2 Tbs. water
3 cups apple juice
Seasoning Salt - to taste
Directions:
Put pork loin into the Ninja and season with seasoning salt. Pour in apple juice and cook on the Oven setting of 350°F for 30 minutes. Mix together the apple butter, brown sugar, water, cinnamon, and ground cloves. Pour it over the pork loin and cook for 1 hour or until done. Insert a temperature probe to a temperature of 145°. I didn't have to add anymore apple juice to it while it cooked.
****
Apple-Honey Pork Loin*, By: Aurelia Dougan McCollom, October 5, 2016
Ingredients:
3-4 lb pork loin
2 Granny Smith apples, sliced (Honey Crisp Apples were used in this recipe)
1 onion
1 cup honey
1 Tbs. cinnamon
1 tsp salt
Directions:
Make slits across the top of the pork and insert 3 apple slices in each slit. Place remaining apples in the bottom of the pot. Place the pork on top of the apples. Spread the onions across the top. Pour honey over all. (If you spray your measuring cup with PAM before adding the honey to measure, ALL of the honey will pour right out easily). Sprinkle with the cinnamon and salt. Turn the Ninja to Slow Cook Low for 4 hours. Let the Ninja go to AutoWarm after the time, or turn to the Buffet setting to hold until ready to eat. ( Tonight’s dinner was on Buffet for 2 hours). Remove to rest 15 minutes before cutting. Serve with the apples on top.
*Pork Cooking Temperatures:
145° F.
The National Pork Board recommends cooking pork chops, roasts, and tenderloin to an internal temperature between 145° F. (medium rare) and 160° F. (medium), followed by a 3 minute rest. Since large cuts increase approximately 10° F. while resting, remove them from the heat at 150° F. followed by a 10 minute rest.
****
Apricot Pork Chops, By: Tammy Mullin Marsh
Ingredients:
6 Pork chops
1 jar or no sugar added apricot preserves, mixed with a cup of water
two small sliced onions
salt and pepper and garlic powder
Directions:
Ok I used a jar of no sugar added apricot preserves mixed with a cup of water and two small sliced onions. I used salt and pepper and garlic powder on both sides of the chops and browned them first. There is too much liquid in the pot so after 1 1/2 hours switched it to oven hoping some liquid would cook out.
****
Asian Pork Chops, By: MaryJo Powell, September 22, 2014
It turned out well. Unfortunately no picture as we ate it all.
Ingredients:
1 inch thick cut pork chops (2-6 depending on how much sauce you want and whether you want to put it on the rice)
1 onion, sliced thick
2 garlic cloves, cubed
A little amount of olive oil
16 oz can chicken broth
¼ cup low sodium soy sauce
½ cup ketchup
¼ cup honey
¼ cup brown sugar
¼ tsp chili sauce
pinch ginger
Directions:
Sauté pork chops in olive oil on Stove Top High. Remove and add onion and garlic, soften. Add chicken broth and rest of ingredients. Stir and put the chops back in. Turn to Slow Cook Low and cook 2 ½-3 hours. When chops are just done add 2 Tbs. corn starch mixed with a little water. Thicken sauce. Serve with rice. You can also put the sauce on the rice as well.
You could vary the honey and brown sugar to your taste - remember when the sauce reduces the sweetness remains. I've also seen it with either apples or pineapple added.
****
Asian Pork Tenderloin*, By: Rose Andrews
Made a super easy and YUMMY Asian Pork tenderloin with noodles and crunchy veggies. Another 'toss things from the pantry/ freezer" dinner! I actually cooked two tenderloins (3 lbs total) at once.
Ingredients:
Asian Toasted Sesame Pork and Ramen noodles
1.5 pound pork tenderloin ( I used swift premium pack from Costco)
salt, garlic powder and pepper to taste
2 Tbs. Olive Oil
Bottle Kraft Asian Toasted Sesame Lite dressing
2 cups chicken broth
1 tsp lite soy sauce and sesame seeds (optional)
2 cloves garlic, minced
2 packs of ramen noodles ( do not use the flavor packet)
1 tsp crushed red pepper flakes
Broccoli Slaw
Directions:
Trim the fat and silver off of the pork tenderloin. Heat Ninja to Stove Top High. Sprinkle tenderloin with salt pepper and garlic powder. Add Oil to pan. Sear tenderloin on all sides. Remove tenderloins from Ninja. Spray Steam rack with PAM. Pour Dressing, chicken broth and garlic into Ninja and turn to oven setting 350°. Place rack in Ninja and add tenderloins. Cover and cook 20-25 minutes until thermometer reads 165. Remove tenderloins and let rest 5 minutes on a cutting board and cover with foil. Turn Ninja back to HIGH and boil broth. Add 2 squares of ramen. (no need to break up noodles) Ramen may not be totally covered and that's OK. Cook the square one minute on one side, turn, and cook one minute on other side. Then spread noodles apart and cut if desired (we like them long!) Shred or cube tenderloin and add to sauce and noodles. Add pepper flakes if desired.
For a bit more depth I added a splash of lite soy sauce and some sesame seeds. Add shreds of broccoli slaw before serving for crunch!
****
Avocado-Yogurt Pork Chops*, By: Allana Alla Robinson, May 29, 2016
Ingredients:
6 thin boneless pork chops
½ cup regular Greek yogurt
1 avocado
1 clove garlic
1 lime - fresh juice
1 colored bell pepper of choice (we used orange)
2 handfuls fresh string beans
Olive oil (splash)
Salt (to taste)
Ground black pepper (to taste)
Garlic powder (to taste)
Chili powder (to taste)
Prep:
Tenderize pork chops (optional).
Season pork chops in salt, ground black pepper, garlic powder, and chili power (to taste) - set to side.
Cut bell pepper into strips - set to side.
Cut string beans - set to side.
Create sauce by combining ½ cup regular Greek yogurt, avocado, garlic clove, juice from fresh lime, salt (to taste), and ground black pepper (to taste) - blend until smooth then set to side.
Recipe:
1) Put a splash of olive oil into the main pot then place in seasoned pork chops - dab each side in the olive oil then set the Ninja to Stove Top High and quickly sear the pork chops.
2) Once the pork chops are seared, add in avocado sauce, bell pepper strips, and string beans. Set the Ninja to the Oven setting of 425° and bake for 20 minutes.
****
Baby Back Ribs*, By: Lesley Weston Stevens, July 24, 2018
Best ribs recipe. They come out perfect every time and this is the third time we have made them. They are fall off the bone!
Ingredients:
2-3 lbs. (or more) baby back ribs
salt, pepper and garlic powder – to taste
1 bottle (16 oz.) BBQ sauce (Sweet Baby Rays was used in this recipe)
1 small jar (10-12 oz.) grape jelly
Directions:
Cut the ribs to fit in the Ninja. Season with salt, pepper and garlic powder. Add to the Ninja pot. You are not using the rack. Stir the jelly and bbq sauce together to mix. Pour over the ribs.
Turn the Ninja to Slow Cook High. Set the time for 4 hours. Once done, remove. Place on a foil lined cookie sheet and set under the broiler for 10 minutes. This is the key! It makes them crisp up like you grilled them.
Enjoy!
****
Baby Back Ribs*, By: Allana Alla Robinson, February 5, 2018
Slow cooking ribs today.
Ingredients:
3 lbs. meaty pork ribs
Paprika, for seasoning
Then I poured double of this recipe from our sauce file.
Sauce: – This recipe has been doubled
2/3 cup olive oil
1 cup low sodium soy sauce
Juice from 2 fresh lemons
Dash of garlic powder
Ground black pepper - to taste
Red pepper flakes - to taste (optional)
[Original recipe:
1/3 cup olive oil
½ cup low sodium soy sauce
Juice from 1 fresh lemon
Dash of garlic powder
Ground black pepper - to taste
Red pepper flakes - to taste (optional)]
Directions:
Liberally season ribs with paprika on all sides. Place in the Ninja pot. Pour the sauce over all. Turn the Ninja to Slow Cook High for 6 hours.
****
Baby Back Ribs*, By: Aurelia Dougan McCollom, October 30, 2016
Ingredients:
2-3 lbs baby back ribs, cut in sections
McCormick Applewood Rub
1-2 Tbs. of vegetable oil
3 cups of beef broth or water – I use Tone’s Beef Base to make the broth
2 Tbs. liquid smoke - optional
Sweet Baby Ray’s BBQ sauce – or sauce of choice
Directions:
Turn the Ninja to Stove Top High to begin heating the pot. Sprinkle and rub in the seasoning on both sides of the ribs. Add the oil to heat about a minute. Add the ribs to pot. Do not overcrowd. Cook uncovered for 5 minutes or until brown. Turn to brown the other side. Remove ribs from pot and repeat with the remaining ribs, if necessary. Remove all of the meat. Pour the broth and liquid smoke into the pot. Place the roasting rack. Place ribs on rack. Turn to the Oven setting of 375° for 1 hour. Cover and cook until pork is fork tender. Check the liquid level towards the last 10 minutes of this cooking time as it will be almost evaporated. Add 1 cup of water if you wish. Remove the lid and brush the top of the ribs liberally with your sauce of choice. Replace the lid. After 15 minutes, turn and brush the other side. Cover and cook an additional 15 minutes. So very tender and Oh, so good!
****
Baby Back Ribs, By: David Guerra, October 29, 2015
My first time in using my Ninja was baby back ribs. They were amazing.
Ingredients:
3 cups of beef broth
Dry rub
Texas BBQ sauce
Frank’s red hot wing sauce
Directions:
Season the ribs with your favorite dry rub. Turn your Ninja to Stove Top High. Sear each side for about 5 minutes each. Add the broth to the pot. Place the rack, and add the ribs. Turn your Ninja to 375° for 1 hour. Mix a 1to1 ratio of the BBQ sauce and the wing sauce. Brush the mix onto the ribs once they are cooked. Cover and simmer for another 5 minutes. They were so tender and very juicy.
****
Baby Back Ribs*, By: Kevin Flanagan, May 27, 2015
The Rub - (1Tbs. each):
Brown Sugar
Thyme
Paprika (smoked)
Coriander
Cumin
Chili Spice
Kosher Salt
Fresh Ground Pepper
Split a rack of ribs into two pieces (so it fits in the Ninja).
Rub generosity into both sides of the ribs and let sit for about an hour or so
Set Ninja on Stove Top High and brown each side of the slabs (at least five minutes each side, so plan on 20 minutes of browning time).
After browning set Ninja to the Oven setting of 375°F. Add about 3 cups of steaming liquid (today I'm using 2 cups Black Cherry Soda and 1 cup beef broth). Add a few gloves of fresh garlic (smashed) a sweet onion (quartered and fresh spices (thyme, rosemary are my favorites).
Steam bake (with the cover on) the ribs on the Ninja Rack for about an hour to hour and half (until your ribs are fork tender).
Smear about a half cup of your favorite BBQ sauce on ribs and cook for another 10 to 15 minutes.
****
Baby Back Ribs*, By: Deborah Stitt, March 20, 2015
Tonight's supper: baby back ribs with McCormick's pork rub and sauced with KC Masterpiece BBQ sauce. Cooked according to the method for sweet & spicy pork baby back ribs recipe from the Ninja recipe book. Verdict: moist & fall off the bone tender. Delicious. A keeper.
****
Baby Back Ribs*, By: Audrey D Kline
I did two racks of seasoned baby back ribs today. Cut into sections of four ribs and stacked vertically in the Ninja. Set your Ninja to Slow Cook Low for about 7 hours. I removed ribs and basted with Stubbs BBQ sauce. I stacked the ribs on the rack, set Ninja to Oven setting of 350° and cooked 45 minutes. The ribs on the bottom layer needed a little more time (15 min) to caramelize. Falling off the bone and delicious.
****
Baby Back Ribs*, Betty Link Jordan
Ingredients:
Rub: For 1 Rack of Ribs
1/3 cup brown sugar
1 tsp. garlic powder
1 tsp. Salt & Pepper
1 tsp. red pepper flakes
2 tsp. pumpkin pie spice, (the "secret ingredient" that makes them SO good)
Baby Back Ribs
Directions:
Add rub to ribs and place them on the rack that you have covered with aluminum foil to catch the drips and make it easier to clean. I put about 1 cup or so of water in the bottom when I started them, but didn't add any more - I think that helped them bake so fast.
Turn the Ninja to 250°. They were ready to fall off the bone in about 2 hrs. They were AWESOME! and I didn't have to heat a big oven!
****
Baby Back Ribs*, By: Kathy Scott, November 2, 2014
I finally cooked baby back ribs in the Ninja. They turned out so fall off the bone tender. I decided to try a recipe from the allrecipes site. Recipe follows:
Ingredients:
1 rack of ribs, (I scored the back membrane three times) cut in half to fit Ninja
Seasoning of choice, (I rubbed ribs with coconut oil, salt, garlic, pepper and Famous Dave's dry rub to taste.
½ to 1 cup of water or liquid of choice, (I used beef broth)
½ onion, sliced
1 clove garlic, minced
1 (18 ounce bottle of barbecue sauce) (I used Famous Dave's Sweet and Sassy).
Directions:
Season ribs, pour liquid into Ninja and layer ribs into cooker. Top the ribs with the onion and garlic. Cook on Slow Cook High for 4 hours. After about 3 hours I put bbq sauce on the ribs and continued on Slow cook High. Remove ribs and pour liquid out of cooker. Wipe cooker out. Put ribs on Ninja rack and put back into cooker. Put extra bbq sauce on ribs and turn Ninja to oven at 375°F for 15 minutes. They were fantastic!!
****
Baby Back Ribs & Sausage*, By: Stephanie Foley, February 12, 2017
Ingredients:
5 lbs. rack of meaty baby back ribs. I used Smithfield that had "meaty" on label. Remove the back membrane and cut the rack in half.
For a rub:
4 tablespoons smoked paprika
4 tablespoons brown sugar
3 tablespoons chili powder
2 tablespoons garlic powder
1 tablespoon celery salt
1 tablespoon dry mustard
*Or use dry rub of your choice
2 cups of water for the Ninja pot
½ lb. to 1 lb. of smoked sausage of choice – (I used deer sausage and cut into 4 large pieces)
BBQ sauce of choice - I used Sticky Fingers Smokehouse Carolina Sweet
Directions:
Mix all spices together or use your choice of dry rub of your choice. Rub into meat front and back. Place rib haves in zip lock or place on platter/plate then cover with clear wrap and refrigerate overnight.
Place the water in the Ninja pot. Place the rack and add rubbed rib halves on the rack. Place the lid. (I placed the ribs meaty side up). Turn the Ninja to the Oven setting of 250°F. Cook for 3 hours. Remove the lid and place sausage pieces on sides of ribs. Brush ribs and sausage with desired amount of BBQ sauce. Replace the lid and cook an additional hour or until folk tender. (This next step is optional) - I lined a baking sheet with aluminum foil and placed cooked ribs and sausage on and bushed with additional BBQ sauce. Place under the boiler of the regular oven a few minutes. Enjoy
*You might want to spray the rack with Pam or use aluminum foil pierced before placing meat on rack, for easier clean-up.
****
Baby Back Ribs - Boneless*, By: Mary Director, July 4, 2015
Ingredients:
2-3 lbs pork baby back ribs
2.5 cups BBQ sauce of your choice
1 small jar (10-12 oz) grape jelly
Directions:
Using a whisk combine BBQ sauce and grape jelly in a separate bowl.
Add ribs to your Ninja pot.
Pour combined BBQ Sauce and grape jelly over your ribs.
Turn your Ninja to Slow Cook Low for 8 hours.
You can also use ribs with the bone in. Either way the meat will be so tender.
Add in a small amount of spicy mustard (about 1 Tablespoon) and salt/pepper if you would like. We just use the BBQ sauce and grape jelly.
****
Baby Back Ribs – pre-cooked*, By: Allana Alla Robinson, August 14, 2017
I want to share this quick recipe for my rib lovers who want a slow cook dinner cooked & ready to eat in a few hours.
Ingredients:
2 packs pre-cooked baby back ribs
1 small pack of baby potatoes
Any additional dry seasonings that you may desire
Recipe:
Place baby potatoes into the Ninja pot & season them (if you desire). Place the precooked ribs on top & season them (if you desire). Turn the Ninja to Slow Cook High for 2 hours.
****
Baby Back Ribs – Spicy*, By: Allana Alla Robinson, February 13, 2018
Recipe:
3 lbs. pork baby back ribs
Paprika – liberal amounts
Sauce:
¼ cup tabasco sauce
¼ cup olive oil
1-2 tsp. crushed red pepper flakes
1-2 tsp. ground black pepper
1 tsp. garlic powder
Mix all ingredients together
Directions:
Dry rub the baby back ribs in paprika.
Put the seasoned ribs into the Ninja pot. Evenly pour the sauce over the ribs.
Turn the Ninja to Slow Cook Low for 8 hours.
****
Bacon in the Ninja, By: Dawn Marie Schneider-Malecek, - Cross Posted in Breakfast
2 lbs of bacon dumped in the ninja on oven 350° stirred a couple of times.....never had to flip, no stinky bacon house.....never frying bacon again.....I would say it took about 30 minutes mix/stirring every 10 minutes.
It wasn't stated if the lid should be on or off, but I left it on for 10 minutes, then took it off. The bacon did crisp up very nicely and was done in under 30 minutes.
**** I did 1 lb thick bacon. Aurelia
****
Bacon Brown Sugar Tenderloin*, By: Caro Botha, March 9, 2016
Ingredients:
1 pork tenderloin (I had 2 smaller ones) - about 800gr (1.75 lbs)
3 tablespoons brown sugar
2 teaspoons salt
½ teaspoon smoked paprika (regular can be substituted)
¼ teaspoon cayenne pepper
4 to 6 slices good-quality bacon (i had thinner strips so used more)
1 tablespoon canola oil (or other neutral high-heat oil)
¼ cup Chutney (I used bbq sauce as I didn’t have chutney and omitted the mustard)
2 tablespoons whole grain or Dijon mustard
Directions:
Pat the tenderloin dry with paper towels and set aside.
Combine the brown sugar, salt, paprika, and cayenne in a small bowl. Rub all of the mixture into the pork tenderloin. Wrap the tenderloin with the strips of bacon, securing along the sides with toothpicks.
Turn the Ninja to the Oven - 180C (375°F), then add oil and sear bacon till nice and brown (I did mine about 10 minutes each side).
Then turn down to 140C (about 300°F).
Mix the chutney and mustard in a small bowl and brush generously over the top of the tenderloin.
Bake in the Ninja (with lid on) for about 20 minutes turning once and to make sure it’s not burning (the sugar and chutney burns easily) – I checked about every 10 minutes and stirred sauces around so they didn’t burn
****
Bacon on the Rack in the Ninja*, By: Brenda Dubay Sartori, - Cross Posted in Breakfast
Put the bacon on the rack. I switched to 325°, put the lid on. Probably 20 minutes. It gets a little crisper on stove top but this way it's not sitting in the grease. All depends on how you like your bacon. I love this pot.
****
Bacon, Using the Water Method*, By: Christie Voorhees Kuhn, December 4, 2014 - Cross Posted in Breakfast
Add ½” of water to Ninja pot. Turn to Stove Top High. Stir occasionally. Very crispy bacon. The water cooks out and the fat renders out of the bacon while boiling so there is less splatter time.
****
Bacon Wrapped Pork Tenderloin, By: Carrie Montgomery
I cooked this today. I rubbed the pork in coconut oil and wrapped in bacon and totally forgot to season the pork, so I sprinkled pepper over the bacon. I started it on Oven setting at 300° and after about 20 minutes the juices were boiling so I switched it to Slow Cook High for about 4 hours. I took out the pork to rest and added some beef broth for gravy ('cause it was the only broth I had), and thickened with corn starch. The meat was falling apart some, but it tasted amazing. Everyone here loved it and I will make it again.
****
Balsamic Crock Pot Pork Roast, By: Mary Ann Bethea, January 10, 2016
I cooked this for dinner...delicious. The original recipe was for a 2 pound Pork Loin Roast. I had a 4.5 pound Pork Loin so this is the recipe I used:
Ingredients:
4.5 pound whole Pork Loin Roast
Olive oil
Kosher Salt to taste
1 teaspoon garlic powder
½ teaspoon red pepper flakes - or to taste
2/3 cup chicken or vegetable broth
2/3 cup balsamic vinegar
2 tablespoons Worcestershire sauce
2 tablespoons honey
½ pound carrots (optional)
Preheat the Ninja on Stove Top High while preparing ingredients.
Season the roast with salt, pepper, and garlic powder on all sides.
When the Ninja is hot, add the olive oil. Place roast fat side down until browned. Turn and brown other side.
Add the carrots around roast.
Mix together broth, vinegar and Worcestershire sauce. Pour over the roast. Spread the honey on top. Cover the pot and turn to Slow Cook High for 4 hours. When done remove pork from pot and shred. Return the shredded meat to the pot to heat through.
**Added comment - I cooked this only about 3.5 hours and sliced it instead of shredding. And I actually mixed the honey in with other ingredients, so added more honey on top.
****
Bar BQ Ribs with Alderwood Smoked Sea Salt*, By: Jill Pearsall McCann, June 11, 2015
Ingredients:
6-8 bone in or boneless country style ribs
Alderwood smoked sea salt – purchased through Amazon
Slap ya momma seasoning salt "optional" little bit of kick
Favorite barbeque sauce, I like KC or Sweet baby rays
Directions:
Rub your Alderwood smoked salt generously on ribs.
Add a little slap ya momma seasoning to the ribs.
Turn your Ninja to Slow Cook Low for 2-3 hours.
Add the barbeque sauce, cook for about another 30-60 minutes.
These have a lot more flavor than just barbeque sauce.
I did use the pyramid mat, but you can use the rack or pan if you choose.
Bon Appétit.
****
BBQ Boneless Pork Ribs & Button Mushrooms*, By: Gregory Smith, January 20, 2015
Baked BBQ boneless pork ribs and button mushrooms in red cooking wine with crushed red pepper and coarse sea salt. Oven mode 325° for 2 hours 15 minutes total cooking time
****
BBQ Country Style Ribs, By: Bonnie Dillard, July 25, 2016
I tried something a little different tonight. We bought some pork boneless country style ribs. (While preparing the ribs, turn the Ninja to begin preheating to Stove Top High. You need a good heat for a good sear). I seasoned them with salt, garlic powder and chipotle chili. After they were seared nicely I turned the Ninja to Slow Cook Low. Stir to mix: ½ cup cherry wine, 1 cup of Sweet Baby Ray's BBQ sauce and 2 tablespoons dark cherry balsamic vinegar. Pour over the ribs. Cook for 4 hours. These were the best ribs I've ever made. There was a lot of flavor and they were so tender. I'm going to try it with a pork roast next.
****
BBQ Pork*, By: Mary Nell Aguinaga, February 8, 2016
Ingredients:
4 lbs. boneless country style pork rib meat
2 cups bbq sauce – your favorite brand
4 Tablespoons cider vinegar
1 teaspoon Worcestershire
1 tablespoon cayenne pepper
1 tablespoon chili powder
¼ cup brown sugar
Directions.
Place pork strips in the Ninja. Mix the sauce ingredients and pour over the meat. Turn the Ninja to Slow Cook Low for 4-6 hours. (Mine was fork tender at the 4 hour mark). Break the pork up and continue cooking for 2 more hours. (I covered the inside of lid with foil to prevent liquid from evaporating). It stayed moist and tender. HOT! Reduce cayenne pepper to lower the heat.
****
BBQ Pork Loin*, By: Robin O'Brien, January 14, 2017
Ingredients:
1 Pork Loin Boneless Half Roast, (this was 6.41 lbs)
2- 12 ounce cans of Wild Cherry Dr Pepper – use 1 for cooking
Lawry's Season Salt Black Pepper – to taste
Garlic Salt – to taste
Brown Sugar – your desired amount for the top
For sauce:
2 Cups Sweet Baby Rays BBQ Sauce
1 can Wild Cherry Dr Pepper
1 Cup Brown Sugar
Directions:|
Place the pork in the Ninja pot. Add dry seasonings. Add the brown sugar across the top of the roast. Pour in 1 can of Dr Pepper.
Turn the Ninja to Slow Cook Low. Cook for 6 hours. Temperature probe for doneness. When done, remove meat and drippings. Let the roast rest a few minutes, then slice. (Robin sliced the roast, but you could most likely shred the meat for pulled pork. – Aurelia Dougan McCollom)
In a separate bowl, mix the following to make a sauce:
2 cups of Sweet Baby Ray's BBQ Sauce
1- 12 ounce can of Wild Cherry Dr Pepper
1 cup brown sugar
Return the meat to the Ninja pot. Pour the sauce over the meat. Turn the Ninja to Slow Cook Low for 1 more hour.
****
BBQ Pork Loin "on a stick"(City Chicken), By: Carol F Neuman, May 29, 2016
I am making bbq pork loin "on a stick" today for supper. (The sticks already come in the meat from my local grocery store.)
I browned each slab of pork on stove top high using ½ stick of margarine and onion and garlic spices. Place them in the multipurpose pan, on the wire rack. Add ½ cup of water in the bottom of the Ninja. Turn it to Slow Cook Low for 8 hours. After 6 hours of cooking, add a bottle of Sweet Baby Rays honey bbq sauce (28 oz’s) over the ribs. Continue cooking the remaining 2 hours. This will be served with corn on the cob and a garden salad.
***
BBQ Pork Ribs*, By: Beverly Huffman Allen, February 10, 2016
Ingredients:
3-4 lbs. country style ribs (boneless)
1- 8 oz bottle BBQ sauce
1 thinly sliced onion
1/2 cup Brown sugar
Garlic powder
Directions:
Place ribs in multipurpose pan. Add 3 cups of water to the pot. Add the rack to the Ninja pot. Place the pan on the rack. Sprinkle with garlic. Bake at 375°F for 60 minutes. Remove from Ninja. Reduce the temperature to 250°F. Drain fat from meat. (Add more water to pot if necessary to keep moisture. Mix brown sugar and BBQ sauce together. Place the onions on top of the meat. Pour the sauce over all. Bake 3 more hours at 250°F.
****
BBQ Pulled Pork, By: Patricia Crawford, January 13, 2016
Ingredients:
3 lb pork loin
Salt & pepper, to taste
1 onion, chopped
3 garlic cloves, minced
½-1 tsp. smoked paprika
½-1 tsp. chili powder
½-1 tsp. dried mustard
¼-½ tsp. cayenne pepper
1 cup ketchup
1 Tbs. tomato paste
2 Tbs. brown sugar
¼ cup apple cider
1 tsp. salt
1 cup beef or chicken stock
Directions:
Salt & pepper the pork. Turn the Ninja to Stove Top High. Add the oil to heat. When hot, add the pork and brown on all sides. Remove and set aside. Add the onion and garlic. Cook a few minutes. Add dry spices. Cook a few minutes. Add rest of ingredients and stir. Add pork. With a spoon pull some of the sauce up on it. Turn to Slow Cook Low for 6 hours. Check for tenderness at 5 hours.
When pork is done it will shred easily with a fork. Shred the meat. Top with as much sauce as desired. Serve on buns. It is easily frozen for later.
*Added comment - The variation of spices just depends on how spicy you like things. The smaller amount is not spicy at all. I like spicy so I add the larger amount and peppers when I am cooking onions.
****
BBQ Ribs*, By: Roberta Thompson
Directions:
Place on Rack for 2 hours -375°; for 45 minutes; 1 hour on 350°; and 15 minutes on Stove Top High with BBQ sauce to caramelize a little bit. (At 375° felt they were cooking too fast.)
I did have flavored water under rack and when I switched to Stove Top High, I emptied the crock and added the sauce and ribs.
**Added Comments by: Amy Hamilton** 350° is what I did for 3 hours seasoned with Mrs. Dash Chipolte seasoning. I drained the juice then added bbq sauce they smell amazing can't wait to try them. Having sweet potatoes and broccoli with. I'll try the flavored water next time good idea Roberta Thompson.
****
BBQ Slow Cooked Short Ribs*, By: Randall McGouirk, April 24, 2016
Ingredients:
1 package short ribs
2 stalks spring onions
1 small onion
4 big garlic cloves
1- 14 oz can peeled small tomatoes
3- 8 oz bottles BBQ Sauce (I use different flavors Sweet, smoky, honey)
4 Tbs. fresh honey
4 packets McCormick Rib Rub
½ cup ketchup
salt & pepper, to taste
½ cup Jack Daniels with Honey
2 Tbs. olive oil
Turn the Ninja to Stove Top High. Salt & pepper the short ribs and sprinkle with 1 of the packs of McCormick’s Rub. Put the olive oil in the pot and let heat up. Once heated, put in the short ribs and brown on all sides making sure they get a good sear to them. Dice up the fresh garlic and onion (whole). Add to the Ninja. Let cook with beef ribs. Add the tomatoes from the can. Place in between the ribs. Next pour the Jack Daniels into the Ninja. Keep the Ninja on Stove Top High. Let the alcohol cook off and then add another package of the McCormick’s. Move the beef ribs around making sure they get coated again with seasoning. Then add the honey. Drizzle honey over the ribs. Finally add the ketchup and the BBQ sauce along with the remaining packages of seasoning. Turn the Ninja to Slow Cook Low for 9 hours. I choose 9 hours because I like the meat to fall from the bone. Your timing can vary depending on your tastes. Once done, chop the spring onions and add on top of short ribs. Serve.
****
BBQ Southeastern NC Style*, By: Angela Strickland Branch, March 21, 2016
Here is my family's favorite BBQ recipe.
Ingredients:
1 pork tenderloin (a picnic shoulder or Boston butt can also be used)
1- 27 oz bottle Carolina Treet BBQ sauce
1- 16 oz small bottle ketchup
Directions:
Place pork tenderloin in Ninja (cut into pieces). Cover completely with water. Cook on Slow Cook Low for 6 hours.
When cooking is complete, take tenderloin out of Ninja. Remove excess fat and shred tenderloin. Once shredded, tear shreds in half again to make it easier to eat. Once shredded, return to the Ninja. Add a bottle of Carolina Treet and half bottle of ketchup. Mix well.
Optional step: Place BBQ on the broiler rack; (baking sheet would also work if using tenderloin). Take remaining ketchup and squeeze desired amount on top (up and down rows) for added presentation. Bake in your oven on 275°F for approximately 20 minutes or until edges get slightly crisp.
This original recipe was given to me by Ada Cottle, a wonderful lady from my church who made this at every Dinner on the Grounds Celebration we had. It was always the first to go!
*Added comment by: Angela Strickland Branch – The pork tenderloin was purchased at Sam’s Club. It was close to 14 lbs. You need to have something similar in weight or the sauce will be overwhelming.
****
Beer Brats*, By: Jeff Hudson, October 9, 2015 – combined with - German Red Cabbage*, By: Jeff Hudson, October 9, 2015
Ingredients:
Brats – enough for your family
1 Tbs. butter
1 small onion sliced
3 Tbs. minced garlic
12 oz beer
1 Tbs. red pepper flakes
Salt & pepper – to taste
1 bay leaf
Directions:
Sauté brats on Stove Top High with butter until browned. Add garlic & lightly sauté garlic. Pierce brats with fork. Add beer, sliced onions, pepper flakes, bay leaf & salt & pepper to taste. Reduce heat to Stove Top Low & simmer for 1 hour. Serve on a nice bun with horseradish mustard & top with onions.
German Red Cabbage*, By: Jeff Hudson, October 9, 2015
This is a friend's family recipe straight from Germany & it is delicious. Served with Brats, kraut & potato salad.
Ingredients:
1 small cabbage finely sliced
½ onion, diced
½ cup water
4 slices of bacon
2½ Tbs. cider vinegar
1 Tbs. sugar
Salt & pepper – to taste
1 bay leaf
Dice bacon into small pieces. Sauté onion and bacon on Stove Top High. Add cabbage, water, vinegar, bay leaf, salt & pepper to taste. Cover & reduce heat to Stove Top Medium/Low to simmer 1 hour or until cabbage is soft but not overcooked. Watch carefully to be sure the water dose not evaporate in the bottom of the pot to keep from burning. Add a little water as needed. Stir occasionally so the onions & bacon get stirred in. Remove bay leaf before serving.
****
Beer Brats In Onion Gravy*, By: Bill Morrison, September 28, 2014
Ingredients:
Brats
Onions
Olive oil
6-12 ounces lite beer
McCormick brown gravy mix
½ tsp thyme
Directions:
Turn your Ninja to Stove Top High and sauté the onions in olive oil. Remove. In the oil remaining brown the brats for about 6-8 minutes turning so they were uniformly brown. Pour 6 oz. lite beer over the brats and cook on Stove Top Medium for 12 minutes. Return the onions to the pot to cover the brats.
Make the gravy as instructed on the package and add the thyme. Pour it into beer and brats and turn your Ninja to Stove Top Low to simmer for about 20 minutes or more. Since we were not eating as of yet I turned the Ninja to Buffet setting until ready to dine. Serve over noodles of choice with some fresh cucumber and sour cream/onions salad.
****
Boneless Pork Chops Over Red Potatoes Covered in Stewed Tomatoes*, By: Chrissy Turcotte Degan, January 8, 2017 – Cross Posted in Pork, WW & Fast and Easy
Ingredients:
4-5 red potatoes, sliced thin
4 boneless pork chops
28 oz can stewed tomatoes
Italian seasoning, to taste
Directions:
Placed sliced potatoes on the bottom of the Ninja pot. Place pork chops on top of the potatoes. Pour the stewed tomatoes on top. Sprinkle with the Italian seasonings. Turn to the Oven setting of 350°F. Check temp of pork chops after 30-35 minutes. Enjoy!
5 point dinner on Weight watchers
****
Boneless Pork Chops with Pineapple Gravy, Carrots and Dumplings*, By: Susan Rossi Cottone
Ingredients: (amounts not given)
pork chops
broth
fresh carrots
canned pineapple chunks, with juice
dumplings
Didn't know what to make tonight, had pork chops in the freezer, so I browned them then added broth and cut up fresh carrots and can of pineapple chunks with juice. Cooked on slow high for 3.5 hours, dropped dumplings all over the top, cooked for fifteen minutes more. The chops were so tender. Here is the finished product. (I probably will add the juice, but add the pineapple chunks themselves about half way thru the process next time).
****
Boneless Pork Ribs*, By: Mitzi Arredondo, August 26, 2015
Ingredients:
Boneless pork ribs
1 tablespoon of coconut oil; or oil of your choice
rib rub, your choice
1- 15 oz can beef broth
bbq sauce of choice
Directions:
Add your favorite rib rub to the meat. Turn your Ninja to Stove Top High. Add the oil and heat. Once heated, sear the meat on all sides. Remove and place on the rack. Pour the beef broth in the pot. Place rack of ribs into the Ninja. Turn to the Oven setting of 375°F for 1 hour. Check after about 45 minutes and add water if needed to the pot. When done, add your favorite bbq sauce. Cook covered another 5-8 minutes. Enjoy.
****
Boston Butt*, By: Donna Layfield Hollums, August 10, 2014
My first time using my Ninja. I seasoned all sides of a 3.5 pound Boston butt. I lined bottom of pot and top of butt with 3 slices each of thick cut bacon. Cooked for 12 hours on Slow Cook Low. Cooks faster than old crock pot so will check after 10 hours next time. Still very easy and yummy.
**Added comment by: Aurelia Dougan McCollom – 12 hours is an exceptionally long time for a 3.5 pound roast, in the Ninja. I think 5 hours on Slow Cook Low would be plenty of time.
****
Brats*, By: Janae Maher, January 22, 2018
Ingredients:
Up to 12 uncooked plain Brats
½ cup Sweet Baby Rays bbq sauce
¼ cup Dijon mustard
1 onion, sliced
1 clove garlic, chopped
3 Tbs. butter
3 cups chicken broth
Directions:
Turn the Ninja to Stove Top High. Preheat 7-9 minutes. Brown the brats on all sides. So as not to over crowd, add up to 6 at a time. Move the cooked brats to a plate as needed. When all are browned, return to the Ninja. Mix the bbq sauce and mustard together, spread over the brats. Put in onions, garlic and butter. Pour in the chicken broth. Turn to Slow Cook Low for 5 hours. Serve.
****
Brats*, By:Karen Strahl Malone
Ingredients:
Brats
Beer
Water
Sauerkraut
10 small potatoes
1-1 lb bag baby carrots
2 large onions, cut in thick slices
Directions:
Feeling just a tad under the weather today, but had everything ready to go last night, so I "baked" the brats. I placed them on the rack and turned the Oven setting to 350° for maybe an hour. I added water at first and when more liquid was needed I poured in a can of beer. When that was almost gone, the brats were done, so I took the rack out, added a large jar of Sauerkraut, stirring it, so it soaked up all the brown "goodness" from the bottom of the Ninja, cut up and added about 10 small potatoes, 1 bag of baby carrots, and 2 large onions, cut into thick slices. I turned it on Slow Cook High for 4 hours, then turned to Slow cook Low, to finish cooking the potatoes until done. I will switch to buffet setting. Don't know if I'll have any today, but it sure smells good.
**Remember.. when cooking on Slow Cook mode, the unit will go to Auto Warm if you don’t want to turn to Buffet setting. Aurelia**
****
Brats*, By: Sue Karasek Nottmeier
Brown the brats on Stove Top High. Take them out and place them on the rack and set aside. Add about 2-3 Tbs. of beer and add the raw onions. Cook on Stove Top High. When they start to soften and brown add the garlic, and the rest of the beer. Place the rack in the Ninja. Turn Ninja to Slow Cook Low for 3 hours. Turn to Oven300° for about ½ hour to evaporate some of the beer. There was just a thin layer of beer on the bottom with onions. Take the brats off the rack and place in the pot with the onions. Turn to Buffet to hold.
****
Brats – A Layered Meal, By: Michele Panzer-Evans, August 20, 2014
Browned Brats on Stove Top Medium. Remove from pot. Put 2 boxes of Kraft Mac and Cheese with 3 1/2 cups of water and the powdered cheese packages on the bottom. Stir. Put the brats on the rack and the pan with the green beans on the brats on top of the rack. Turn to Oven setting of 300° degrees for about 15 minutes and then down to 200° for 20 minutes more.
****
British Bangers & Mash*, By: Hazel Dacombe, November 30, 2015
I've done my best to Ninjafy this recipe, which is one of my favorites.
I do cook the mashed potato on the stove though, but there's no reason they couldn't be done in the Ninja.
Note: Bangers are a British pork sausage. If they are unavailable, any mild pork sausage can be used in their place.
Ingredients:
4 russet potatoes, peeled and cut into 2 inch chunks
Kosher salt
6 tablespoons butter
1 cup milk
Freshly ground black pepper
3 medium onions, thinly sliced (about 3 cups sliced onions)
1 bay leaf
2½ tablespoons flour
2½ cups store-bought or homemade low-sodium beef or chicken broth
2 tablespoons vegetable oil
8 bangers (about 2 pounds, see note above)
Directions:
1. Place potatoes in a saucepan and cover with cold water. Season well with salt. Bring to a boil over high heat, reduce to a simmer, and cook until potatoes are soft, about 10 minutes. Drain and place back in saucepan, add 3 tablespoons butter and 2/3 cup milk, and mash with a potato masher, adding more milk if a looser consistency is desired. Season to taste with salt and pepper. Keep warm.
2. Heat remaining 3 tablespoons butter in the Ninja pot over Stove Top Medium-Stove Top High heat until melted. Add onions and bay leaf and cook, stirring often, until onions are brown, about 15 minutes.
3. Sprinkle with flour and mix until flour is evenly incorporated with onions. Stirring constantly, slowly pour stock over onion mixture. Bring to a simmer over Stove Top High heat, stirring often, then lower heat to Stove Top Medium/Stove Top Low and cook until thickened, about 6 minutes. Remove and discard bay leaf. Season to taste with salt and pepper. Place in a bowl or pan to keep warm.
4. Heat vegetable oil in the Ninja over Stove Top Medium/Stove Top High heat until shimmering. Reduce heat to Stove Top Medium/Stove Top Low. Place bangers in the pan and cook until browned on one side, about 5 minutes; flip bangers and cover. Cook until bangers are fully cooked, about 6 minutes longer.
5. Divide mash between 4 plates, place 2 bangers on each pile of mash, and top with onion gravy. Serve with extra gravy and strong mustard passed alongside.
****
Brown Sugar & Balsamic Glazed Pork Loin, By: Julie Pera
Ingredients:
1-2 lb boneless pork tenderloin
dry rub- 1 tsp ground sage
1/2 tsp salt
1/4 tsp pepper
1 clove garlic crushed
Glaze- 1/2 cup brown sugar
1 Tbs. cornstarch
¼ cup balsamic vinegar
½ cup water
2 Tbs. soy sauce
Directions:
Mix all dry rub ingredients and rub into tenderloin. Put 1/2 cup water in Ninja and add the tenderloin. (I put mine in the pot but you could use the rack) Cook on low for 5-6 hours. About 1 hour before tenderloin is done combine the Glaze ingredients in a saucepan and heat until thick. Pour on tenderloin 2-3 times during last hour of cooking. Serve with the sauce Sooo Good!
Hint: Mine was totally cooked before I added the sauce so I took most of the liquid out of my pot and poured the sauce on the tenderloins and left in on buffet setting for ½ hour. It was still fantastic!
****
Brown Sugar Pineapple Ham
Ingredients
1 Ham, precooked, spiral cut bonein or boneless, either will work
3½ cups brown sugar
½ cup raw natural Honey
1- 20 oz. can pineapple tidbits or chunks do not drain
Directions:
1. To your Ninja pot, cover the bottom with 2 cups of the brown
sugar.
2. Place ham on top. Open the slices slightly with your hands.
3. Pour the honey over the ham, evenly.
4. Add the pineapple around the sides (with the juice) and some on top
5. Top with the remaining 1½ cups of brown sugar, making sure it is evenly distributed over the entire top of the ham.
6. Place the lid and cook on Slow Cook Low for 4½ 5 hours.
7. ENJOY!
****
Cajun Pork Tenderloin*, By: Lesley Weston Stevens
2 pound pork loin
Cajun seasoning,
Montreal Steak Seasoning
garlic powder
onion powder
1 cup of broth
2 cups of water
rub Pork with with Cajun seasoning, Montreal Steak Seasoning, garlic powder and onion powder.
I browned the pork loin in a little oil on Stove Top High. I then poured 1 cup of broth and 2 cups of water in the pot and placed loin on the roasting rack. Put on oven setting at 375° for 30 minutes. Let stand for 5 minutes before slicing. Amazing!
****
Cajun Smoked Sausage with Veggies*, By: Renee Hardy, May 11, 2015
Quick and easy Dinner tonight! lol what am I talking about every night is quick and easy since I have gotten my Ninja.
Ingredients:
2 packages smoked sausage - rope
2 stalks celery
4 potatoes
1 red pepper
4 carrots
1 onion
1 tsp. Italian seasoning
½ tsp, sea salt
½ tsp. garlic
a little olive oil to coat veggies
Directions:
Cube all your veggies up and put into a gallon size Zip lock type bag.
Add oil and seasoning to bag making sure all veggies are coated. Add vegetables to your Ninja. Place the sausage on top. Place your lid. Turn your Oven temperature to 350°F and bake for 20 minutes. Stir carefully. Remove the lid and cook an additional 10 minutes.
This is a keeper if you try it let me know what you think!
****
Cajun Spice Rubbed Country Style Pork Ribs*, By: Aurelia Dougan McCollom - Ninja Recipe Book
Ingredients:
3 tablespoons Cajun seasoning
2 tablespoons packed light brown sugar
3 pounds bone in country style pork ribs
2 cups water
Directions:
Stir Cajun seasoning and brown sugar in bowl. Rub pork with seasoning mixture.
Pour water into pot. Place roasting rack into pot. Place pork on roasting rack. Set Oven to 375°F for 2 hours. Cover and Cook until pork is fork tender.
**Added comment by: Anthony Scocco** - I used brown sugar, smoked paprika, Cajun spices, and Old Bay seasoning.
****
Caramel Apple Pork Chops*, By: Holly Bean Quinlan, April 14, 2016
Ingredients:
4 boneless pork chops
2 apples peeled cored sliced
5 Tbs. butter
4 Tbs. brown sugar
1½ tsp cinnamon
Chopped pecans
Salt and pepper
Directions:
Turn the Ninja to Stove Top High. Add 1Tbs. butter.
Season the chops with salt and pepper cook until almost done and remove from the Ninja pot.
Add the apples and cook for 3 minutes.
Add the remaining butter, brown sugar, and cinnamon and mix well. Add the chops back to the pot and turn to Stove Top Low. Cook until chops are finished. Remove the chops from the pot and continue to cook the sauce until it thickens. Top the pork chops with the pecans and sauce.
****
Carne de Cerdo y Frijoles (Mexican Pork & Beans), By: Rita Ramos
Ingredients:
1 lb boneless pork tenderloin
1 small white onion, diced
1 large jalapeño, diced
1 can diced tomatoes
16 oz can of pinto beans, drained
1 tsp. chili powder
1/2 tsp. ground cumin
1/2 tsp. dried Mexican oregano
1/2 tsp. garlic powder
2 shots of tequila
1/2 cup chicken broth
Directions:
Set the Ninja 3-in-1 to Stove Top High and cover. I like to let it preheat a little.
While the Ninja is heating up, cut the pork into chunks.
Place the pork directly into the Ninja to brown it. Remove pork from the pot and place it in the rack.
Pour the chicken broth into Ninja to deglaze the crock. There should be little brown bits stuck to the bottom because no oil was used. Return the rack with pork into the Ninja.
Set the Ninja to Slow Cook Low for 4 hours.
After 4 hours, remove pork from rack and place pork directly into the Ninja pot.
Pour the pinto beans, diced tomatoes, chili powder, cumin, oregano, tequila into the Ninja and set to Stove Top Low and let simmer for approximately one hour. Stir occasionally.
Serve over rice. The pork was almost melt in your mouth tender. It needed something tho'....more heat, or....I can't quite put my finger on it.
****
Carolina Pulled Pork BBQ with Vinegar Sauce*, By: Jayne Loftice Nordin, July 29, 2014
I'm a Native Texan but lived in VA and NC for 12 years.. During my time there, there was nothing I loved more than Carolina Pulled Pork BBQ and especially the vinegar sauce you put on it. When I got back to Texas, I disappointed a lot of Native Texan family/friends because after 11 years of being back in Texas, I still prefer Carolina Pulled Pork BBQ over traditional Texas beef BBQ..
I love this simple recipe, you can't go wrong with the amount you put in of any of the ingredients.. You can scale to your own taste.. We like it spicy so I use a lot of cayenne spice, you can leave that out if you like.
Boston Butt Pork Roast
Use any size you want that will fit in your Ninja, I always buy a big one so we will have leftovers
Liquid Smoke - I use ½ of the larger bottle, you can use more or less
Morton's Nature's Seasons - I am a firm believer that you CANNOT use too much of this. I sprinkle on both sizes of the roast and then sprinkle a little more for good measure
Cayenne Pepper - I sprinkle this on the top after the Morton's Nature's Seasons.
Sweet Baby Rays BBQ Sauce - I pour enough to cover the roast and let it drip down the sides
Beer - Pour ½ can of beer over it before putting the lid on it. I use Shiner Bock; (a peace offering to the Texas BBQ Gods, it's a Texas beer)
Large Yellow Onion - Cut in slices, add for flavor.
Put the roast in the Ninja, add the Morton's Nature's Seasons, then the Cayenne, pour in the Liquid Smoke, then the BBQ sauce, top off with the beer, add the onions and an extra dash of Cayenne.
Cook on Slow Cook High for 2 hours, then turn to Slow Cook Low for about 6 hours. It really depends on the size of roast you use, but you will know when it's done because it will be falling off the bone (if one) and super tender.
Remove the pork from the Ninja, and shred with 2 forks..
SAUCE (Yum!)
1 cup of white vinegar
1 cup of apple cider vinegar
1 Tbs. Cayenne Pepper
1 tsp Hot sauce (I used Louisiana Hot Sauce)
1/8 tsp of salt
1/8 tsp of pepper
Put all sauce ingredients in a mason jar, put lid on and shake it up.. Shake before each use. Will stay refrigerated for 2 weeks.
Enjoy!
****
Carolina Style Pulled Pork - Spicy*, By: Wendi Markul Earley, September 6, 2015
I have had this pulled pork recipe for several years. It is not your typical pulled pork. It is a more vinegar based recipe. I will say it is pretty spicy so probably not for younger kids or those that don't like spicy foods! This is my first attempt making it in my ninja but I am sure it will be great!! The recipe specifies not to use a lean pork roast. The fat is part of the yumminess! I usually double the vinegar mixture as we like to drizzle it over the finished product for some extra zing. I also serve it with my favorite coleslaw recipe. We pile the slaw right on top of the pulled pork sandwich. I hope you all enjoy!
Ingredients:
3 tablespoons brown sugar
2 tablespoons paprika
2 tablespoons sea salt
1 teaspoon fresh cracked black pepper
5 lb pork shoulder (I used a bone-in pork butt roast. The bone should slide right out)
1 cup red wine vinegar
2 tablespoons Worcestershire sauce
2 teaspoons red pepper flakes
2 teaspoons sugar
1 tablespoon spicy brown mustard
1 tablespoon garlic powder
½ teaspoon powdered cayenne pepper
2 red onions, quartered
2 yellow onions quartered
1. Combine first 4 ingredients and rub the mixture over the roast. Wrap tightly in plastic. Refrigerate for a few hours or overnight, if possible.
2. In a bowl, combine the vinegar, Worcestershire sauce, red pepper flakes, sugar, mustard, garlic powder and cayenne pepper. Mix well.
3. Place the quartered onions in the bottom of the ninja. (I used smaller onions so everything would fit.) Unwrap the roast and place of top of onions. Drizzle most of the vinegar mixture over the roast, reserving some to add to the shredded meat at the end.
4. Turn your Ninja to Slow Cook Low for 8 hours, or on Slow Cook High for 4-5 hours. Place your lid.
5. Remove the meat to a cutting board. Remove skin and set aside. Using 2 forks (or your fingers if you have asbestos hands), pull and shred the pork. Original recipe says to mince some of the fat and onions and mix back into the pulled pork mixture for moisture and flavor. I just throw it all back into the pot minus the big pieces of fat.
6. Serve on warm buns or crusty hard rolls, with the remaining vinegar mixture on the side.
****
Chad’s Root Beer Ribs*, By: Chad Stewart Marsh, November 12, 2018
These are the best ribs ever!
I slow cook them in Root Beer (I use a local soda A-TREAT, I’m from eastern PA, but you can use any root beer or Dr. Pepper.)
Ingredients:
3 pounds pork ribs – cut in sections
24 ounces root beer
2 cups prepared barbecue sauce
1 teaspoon salt
1 teaspoon pepper
1 teaspoon smoked paprika
Slap Ya Mamma (for spice) - to taste
Directions:
Pull the silver skin off the back of ribs. (It’s easy to do with a spoon, once you get started. It’s easy to get it all, this step is a MUST!)
Coat the ribs with salt, pepper, smoked paprika, and Slap Ya Mama. Cut the ribs into 3 sections. Add to the Ninja.
Pour in 24 oz. of root beer (around 3 cups).
Turn the Ninja to Slow Cook Low for 5 hours.
At the end of 5 hours, remove the ribs. Drain the liquid and return the ribs back in to Ninja. Add the BBQ sauce to cover the ribs. Continue to Slow Cook Low for an additional 1 hour.
For a real BBQ taste, place ribs in your oven or under the broiler for a few minutes until crispy.
Enjoy!
****
Char Siu Chinese BBQ Pulled Pork*, By: Vandana Tivary, October 1, 2014
Ingredients:
¼ cup low-sodium soy sauce
¼ cup hoisin sauce
3 tablespoons ketchup
3 tablespoons honey
2 teaspoons minced garlic
2 teaspoons grated peeled fresh ginger
1 teaspoon sesame oil
½ teaspoon five-spice powder
2 pounds boneless pork shoulder, trimmed
½ cup fat-free, less-sodium chicken broth
2 tablespoons cornstarch
Directions:
Combine first 8 ingredients in a small bowl, stirring well with a whisk.
Place in a large zip-top plastic bag.
Add pork to bag; seal.
Marinate in refrigerator at least 2 hours, turning occasionally.
Place pork and marinade in your Ninja.
Cover and turn to slow cook Low for 8 hours.
Remove pork using a slotted spoon; place on a cutting board or work surface. Cover with aluminum foil; keep warm.
Whisk broth and cornstarch to create a slurry into the sauce.
Bring the mixture to a boil, while stirring to thicken.
Shred pork with 2 forks; serve with sauce.
****
Cheap Pesto Pork Chop Pasta*, By: Dena Marie Tehel, September 24, 2014
A light fixture went out in my kitchen and my picture is suffering from it. Since
The grocery store had dry pesto packets on sale for 50¢. I am not able to get fresh basil or pine nuts unless I venture out of my 30 minute driving radius. lol
Ingredients:
Dry Pesto packet, (asked for 1/2 cup water and 3 Tbs. oil, I used olive oil)
6 pork chops, (I buy a loin and cut them to thickness)
4 cups hot water
16 oz pasta, (I used mafalda)
2 carrots, (I used one, but next time will use 2 or more)
1 cup of peas, (I had frozen)
1 cup parmesan cheese, (I have a block I grate)
¼ cup butter
Salt and Pepper to taste
Directions:
Heat Ninja to Oven setting of 300°. Mix pesto packet as directed on package. Use some to coat pork chops, let sit. Pour the water with remaining pesto. Julienne the carrots and grate the cheese. Cook pork chops about 2-3 minutes each side. Take out and put on rack. Pour the water and pasta on bottom and place rack on top. Cover and cook until chops reach internal temp of 145°. Take out and cook noodles to desired doneness. Add the butter, cheese, and peas.
****
Cherry Bourbon Ribs*, By: Christa Waaler-Trinchera
I made this one up myself and I must say ... WOW
Ingredients:
1 rack of Pork Baby Back St. Louis Style Ribs
season both sides of the ribs with Spade L Ranch Pork Seasoning
http://www.spadelranch.com/ (I use all of these seasonings - they are the bomb)
3 Tbs. Olive oil
1 cup of Jim Beam Red Stagg Black Cherry Bourbon
½ cup of water
BBQ sauce
Directions:
Brown ribs in 3 Tbs. olive oil for approximately 5 minutes each side in your Ninja on Stove Top High until lightly browned
Place Ribs on the rack in your Ninja (I cut into 2 large slabs)
Add 1 cup of Jim Beam Red Stagg Black Cherry Bourbon & 1/2 cup of water to the bottom of Ninja cooker.
Turn you Ninja to Oven setting of 375° and cook for 1 hour.
Add more Bourbon/water as needed to keep them steaming and plenty of moisture in the cooker.
Uncover and brush with BBQ sauce last 10 minutes. (I like Guy Fieri's Brown Sugar Bourbon sauce)
ENJOY!!! Deliciously Cherry and plenty Bourbon flavored ribs done only the way a NINJA can do!!
****
Chicken Fried Pork*, By: Dena Marie Tehel, September 3, 2014
I was cutting up my pork loin into 1" chops and cut 8 slices to a half inch. Cut off the fat and pounded it with the spiky mallet thingy (I have one from Pampered Chef) until half the thickness. I put the Ninja on Stove Top High. I put about a cup of flour (I will use 2 cups next time. I almost ran out) and put in a shallow dish and seasoned it with salt and pepper. In another shallow dish I beat 3 eggs with some milk (like scrambled eggs), but I believe to get a thicker crust, omit the milk. I added about 1/4 cup oil to Ninja. Then dredge in flour, dip in egg, dredge back in flour, and put into Ninja pot. I browned on both side, I didn't time it. Sorry. I only put two in so did 4 batches. After the second batch I added some more oil. I put them on a plate and covered with the Ninja lid. If there's more than 2-3 Tbs. of oil left in pan take some out. Put in the same amount of flour as the oil. If you have left over flour, you can use that. Whisk it for about 3 minutes, then add 3½-4 cups of milk. Let cook for a little bit until gravy is thickened. I added more salt to taste and more pepper. I needed more pepper, so next time I'm going to grind a bunch beforehand. I did make the mashed tators on the stove. (I know smh lol) I'm sure you could make them in the Ninja beforehand. So that's my hodgepodge of the recipe I found on the Internet lol.
****
Chicken Smothered Pork Chops*, By: Polly Fravel, January 26, 2019
Ingredients:
4 bone-in pork chops (½-inch thick)
1 can cream of chicken soup, undiluted (I use Campbell’s Healthy Request)
½ cup water
3 Tablespoons Worcestershire sauce
¼ teaspoon salt
1/8 teaspoon pepper
Dash Onion powder
Directions:
Brown pork chops on Stove Top High. Drain excess grease.
Combine the remaining ingredients and pour over the chops.
Cover. Turn to Slow Cook high for 1-1½ hours or until juices run clear and sauce thickens.
Yield: 4 servings
****
Chile Verde with Pork (Rita’s)*, By: Rita Ramos - Cross Posted in Chili
Ingredients:
2 lbs pork, cut into cubes
1 ¾ lb tomatillos, roasted
2 Poblano or Anaheim peppers, roasted
4 small Pueblo chiles, roasted
1 small yellow onion, diced
1 large jalapeño, seeded and diced
5 garlic cloves, minced
1 tsp Mexican oregano
1 tsp ground coriander
1 tsp cumin
1 tsp garlic powder
1 tsp black pepper
1 tsp chili powder
2 Tbs. olive oil
3 cups chicken broth
*Most folks also add cilantro in their chile Verde but The Mister doesn't like cilantro so I omitted it.
For the fresh salsa Verde:
Preparing tomatillos:
1. Place an oven rack about 4 inches from the heat source and preheat the oven to broil.
2. Remove the husks from the tomatillos. Rinse the tomatillos with water and rub them gently until you cannot feel any sticky residue remaining.
3. Lightly rub the tomatillos with olive oil.
4. Line the baking tray with aluminum foil and place the tomatillos on the tray stem-side down.
5. Place the tray in the oven and roast the tomatillos for 5 minutes. Turn the tomatillos over and roast for 5 more minutes.
6. Remove the tray from the oven and check whether the tomatillos are done. They should be collapsed and have blistered, darkened skin.
Preparing the peppers:
1. You can roast them in the oven with the tomatillos, or over an open flame which is the method I prefer.
2. While still hot, place the roasted chilies into a large Ziploc bag and seal. This allows them to steam and make the removal of the charred skin easier.
3. After 10-15 minutes remove the peppers and carefully remove the charred skin. Slice the peppers length-wise and remove the seeds.
In a blender or food processor, combine the tomatillos and peppers and blend until it's a puree.
Note: If you're pressed for time or do not have fresh salsa Verde ingredients available, you could substitute with pre-made salsa Verde.
Now you're ready to make the Chile Verde with Pork:
1. Set the Ninja 3-in-1 to Stove Top High, add 2 tbsp olive oil and brown the pork for 5 minutes.
2. Next add the diced onions, minced garlic and diced jalapeño and cook for another 3 or 4 minutes.
3. Pour into the pot the salsa Verde, Pueblo chiles and broth. Add the Mexican oregano, ground coriander, cumin, garlic powder, black pepper and chili powder and stir well.
4. Bring to a boil and allow to bubble for 5 minutes.
5. Place the bay leaves in the pot. Set the Ninja to Slow Cook Low for 7 hours.
6. After 3 hours or so, slowly add roux to the chile Verde stirring constantly.
How to make a roux:
1. Heat your oil or butter in a heavy bottomed skillet over medium heat.
2. Once hot, evenly sprinkle the flour over the oil.
3. Start whisking or stirring the flour over medium heat. It may clump slightly at first, but will loosen as it heats.
4. Keep cooking and stirring until the roux reaches a nice golden color, 30-45 minutes.
Serve with a warm tortilla.
Or serve over two beef and bean burritos.
****
Chile Verde*, By: Wendy Phillips Czech, October 5, 2014 – Cross Posted in Chili
All fire roasted: 2# tomatillo, 2# Roma tomatoes, 1-2 Serrano, 1-2 Jalapeño, 2# Anaheim or Hatch chili. Directly after roasting on a grill, place chili in plastic bags and leave to cool. Once everything is cool enough to handle, WEARING GLOVES, de seed and skin chili. Skins should come off very easily. Dice everything and set aside.
On Stove Top High setting, brown pork shoulder or butt roast. I used 6# of shoulder precut in 2# hunks. After browned, turn setting to Slow Cook Low for 8 hrs.
Once pork is cool enough to handle; bone and shred all the meat, reserve all liquid. Set aside.
Dice 1-2 white or yellow onions, 3 cloves garlic (crushed), 1# nopal (cactus pad), 1 bunch cilantro. Sauté onion and garlic until caramelized then add the cilantro and nopal, heat through then add the chili & tom-tom (with all liquid that will accumulate) and all the shredded pork and it's liquid and set on slow cook for 2 hrs. I use up to 1Tbs. salt to taste. This FILLS the Ninja
Serve with more fresh chopped cilantro & I also love a dollop of El Salvadoran sour cream.
****
Chipotle Ribs, By: Wini Bell
Ingredients:
2 racks of ribs and cut them into two rib pieces.
1 bottle (mine was 19 oz) of your favorite BBQ
7 oz of a cherry chipotle topping (could use your favorite flavor jam or jelly too).
Directions:
They were SO easy! I took two racks of ribs and cut them into two rib pieces. Add to the Ninja. Pour one bottle (mine was 19 oz) of your favorite BBQ sauce on the ribs. Next I added 7 oz of a cherry chipotle topping (could use your favorite flavor jam or jelly too). Give it all a good stir to coat the ribs. I cooked it on slow cooker high for 4 hours (could also do low for 6-8 hours). I did plug the vent hole on lid with tinfoil. So tender, moist, and full of flavor.
****
Chorizo Pilaf *, By: Melina-Céline Wathen April, 22, 2014
Ingredients:
4 chorizo sausages
olive oil
2 chopped onions
2 crushed gloves of garlic
2 teaspoons of paprika
2 cups of rice
4 cups of chicken stock
2 cups of water
½ cup of parsley
pepper
Directions:
1. Heat oil in Ninja on Stove Top Medium heat and add sausage. Cook for 5-7 minutes. Take sausage out of Ninja and set aside.
2. Add onion, garlic, paprika to the Ninja and cook for about 1-2 minutes. Add rice and stir together.
3. Put sausage back and add chicken stock. Give it a stir and bring it to a boil. Then turn heat down to Stove Top Low and let it simmer for about 15-20 minutes. Then remove it from the heat and let it stand for 5 minutes. Add pepper and parsley and it's ready to serve.
****
Chorizo Sausage & Potatoes*, By: Gail Trexler Fincher, July 28, 2014
Ingredients:
Chorizo, ground
Potatoes, chopped
Onions, sliced
Herb Garlic butter mixed with Chipotle & Italian seasonings
Directions:
I saw where one of our ladies posted the other day that she made smoked sausage & potatoes. But, I saw this ground Chorizo. So I cooked that, took it out of the Ninja, then added some potatoes & onions with Herb Garlic butter mixed with Chipotle & Italian seasonings. After the potatoes were done, I added the Sausage back in & mixed everything together. It was very good!
****
Cider Braised Pork Loin Chops*, By: Suzanne Burtis-Hanlon, May 30, 2015
Ingredients:
3– 1” thick pork loin chops
2 tsp olive oil
Combine in a bowl:
1- 15 oz can diced tomatoes with juice
1- 2 peeled, cored, and 1” thick sliced Granny Smith Apples
2-3 potatoes cut into 1” pieces and boiled for 10 minutes prior
1 sliced yellow onion
1 cup chicken broth
¾ cup frozen apple juice concentrate
1/3 cup apple cider vinegar
1 Tbs. minced Garlic (I used TS Garlic Garlic)
¼ cup butter, cut up
1/3 cup light brown sugar, packed
2 tsp dried parsley
½ tsp dried thyme
Allspice, pinch
Directions:
Turn your Ninja to Stove Top High and add olive oil. Add your pork chops and brown both sides. Add the remaining ingredients to your Ninja. Once boiling, turn to Stove Top Low for 20-25 minutes or until tender.
****
City Chicken*, By: Jillian Wszelaki Hulse, December 26, 2015
** City Chicken: From Wikipedia, the free encyclopedia
City chicken (also known in some locations as mock drumsticks or mock chicken) is an entrée consisting of cubes of meat (usually pork), which have been placed on a wooden skewer (approximately 4–5 inches long), then fried and/or baked. Depending on the recipe, they may be breaded.[1] Despite the name of the dish, city chicken almost never contains chicken.**
- City Chicken on skewers, however many you need. Usually I figure 2 per person. I only use pork and veal but you can use all pork.
-Eggs and milk, enough to coat your city chicken twice
-Seasoned breadcrumbs, store bought or your own
-Dried minced onions
-Butter, for 4-6 city chickens I use 2 sticks
-A few tablespoons oil for browning.
-Dip city chickens in egg and milk mixture and roll in breadcrumbs. Let sit a few minutes and repeat. Then let dry about 15-20 minutes.
-Heat oil in Ninja on Stove Top High.
-Brown city chickens.
-Turn Ninja to Slow Cook High.
-Sprinkle dried Minced onions over city chicken to taste. I use about ¼ cup or less.
-Place butter in Ninja. Once melted, turn city chickens over a few times to make sure they're buttered on all sides.
-Cover and cook about 1 hour. They should be very moist and tender and almost falling off the skewer.
****
Coca-Cola Glazed Ham with Brown Sugar & Dijon - Oven Setting
Ingredients:
1 10-12 pound bone-in, cured ham (Spiral Ham)
½ cup brown sugar
1/3 cup Dijon mustard
3 oranges, washed and quartered (optional)
2 cans Coca-Cola,
Directions:
Trim any excess skin and/or fat from the ham. Using a sharp knife, score the ham in a diamond pattern making 1/4-inch deep slices. Don't fret over getting this perfect - mine certainly wasn't!
Place the ham (on its side – not face down)
Combine brown sugar and dijon mustard in a small bowl and stir until thoroughly combined. Rub sugar mixture all over ham.
Place orange around the ham. Pour the coke (don’t pour the coke over the ham or it will wash the sugar mixture off – just pour it in near the bottom of the ham). The lid didn't fit down tight but turned on oven @ 350° for 1½ hours. Out this world good and so moist
****
Coca-Cola Glazed Ham with Brown Sugar & Dijon – Slow Cook Setting
Ingredients:
1 8 lb bone-in, fully cooked, smoked ham
½ cup brown sugar
1/3 cup Dijon mustard
1 large orange, washed and cut into 6 wedges (optional)
1 can Coca-Cola
Directions:
Trim any excess skin and/or fat from the ham. Using a sharp knife, score the ham in a diamond pattern making 1/4-inch deep slices.
Place the ham (on its side – not face down) in your Ninja crock.
Combine brown sugar and dijon mustard in a small bowl and stir until thoroughly combined. Rub sugar mixture all over ham.
Place orange wedges around the ham. Pour the Coke (don’t pour the coke over the ham or it will wash the sugar mixture off – just pour it in near the bottom of the ham).
Slow Cook Low 8-9 hours.
****
Coca Cola Pulled (Shredded) Pork*, By Aurelia Dougan McCollom, August 5, 2014
Ingredients:
2 ½ -3 lb pork butt (also known as a pork shoulder)
24 oz. (2 cans) Coca Cola – I actually only used 1 ½ cans (I was thirsty!)
1 onion, cut in sliced rings
McCormick Grill Mates Applewood Seasonings
¼ cup apple cider vinegar
3 tablespoons Worcestershire Sauce
1 16 oz bottle of your favorite barbecue sauce – I used KC Masterpiece
Directions:
Sprinkle liberally the Applewood seasonings, (or your choice) on all sides of pork and set in a sealed bag or sealed bowl in the refrigerator for at least 4 hours. I let mine set overnight. (The longer the better.)
Place the chopped onions in the bottom of the pot of your Ninja and the pork on top. Mix the vinegar and Worcestershire and pour into pot. Pour the Coke on top of the meat. Turn your Ninja to Slow Cook High and cook for 3-3 ½ hours. You can also use Slow cook Low for 5 hours.
You will know when it is done by the meat pulling away from the bone or using a temperature probe.
Very carefully, because the pork will be hot, remove the meat to a (I suggest moving to a bowl or plate to catch excess liquid), large cutting board. Shred the pork by using two forks to pull apart the meat. Using a slotted spoon, take out the onions and move to a small bowl. Discard the liquid from the pot. Add the shredded meat back to your Ninja and pour barbeque sauce over all and mix until well coated. You can place your rack and put the onions on the rack to heat, or wrap in foil and place directly on the meat mixture. Turn your Ninja to Slow Cook Low for about 45 minutes, or until hot. After this time, you can turn your Ninja to Buffet setting to hold. Serve on buns of your choice; with the onions and garnish.
Very good and even more flavorful the second day!
**Added comments** - You can use any carbonated dark soda for this. The soda breaks down the meat to tenderize it, plus a great flavor. (Pepsi, Dr. Pepper, Root Beer, Coke, Diet drinks also work.)
****
Coffee Rubbed Pork Tenderloin with Romesco Sauce, By: Keith Sansevere, August 11, 2015
Ingredients:
1.5 lbs red potatoes, cut in quarters
8 cloves of garlic
1 Tbs. dried dill
olive oil
1 pork tenderloin (about 1.5 lbs)
2 Tbs. Coffee Rub
2 cups water
Romesco Sauce:
1 Ancho chile pepper
1 red bell pepper
1 roma tomato
1 oz almonds
2 Tbs. sherry vinegar
Directions:
1. Spread coffee rub onto the pork tenderloin and set aside.
2. Put a cup of water in the Ninja pot and then place the bell pepper and tomato in the multipurpose pan and then on the rack. Drizzle some olive oil over the vegetables.
3. Turn to the Oven setting of 400°F, and roast for 15 minutes. Remove from Ninja and place off to the side to cool a little to handle.
4. Turn your Nina to Stove Top High and then put 2 Tbs. of olive oil in the pot.
5. Brown the pork on all sides for about 10-12 minutes
6. Remove from pot and set aside
7. Mix the potatoes, some olive oil, garlic and dill, and then place in the pot
8. Pour 2 cups of water over the potatoes and put the rack back in with the pork on it.
9. Turn to the Oven setting of 400°F and cook for about 20 minutes or until the pork reaches an internal temperature of 145°F. (Mine got up to 153°F).
10. While meat and potatoes are cooking, prepare the Romesco sauce.
11. Place both of the peppers (after removing the seeds), tomato, almonds, sherry vinegar, and ¼ cup of olive oil in a food processor or blender and blend until smooth.
12. When meat is done, let it rest for 10 minutes before slicing.
13. Plate up some potatoes with the sliced pork, and then pour the Romesco sauce over the pork.
** Coffee Rub can be purchased at Sam’s Club or online, Trader Joe’s or grocery stores.
COFFEE JAVA DRY RUB RECIPE, By: BBQ Pit Boys
Recipe:
6 Tbs. Ground Coffee
2 Tbs. Coarse Salt
2 Tbs. Paprika
2 Tbs. Brown Sugar
2 Tbs. Coarse Pepper
2 tsp Onion Powder
2 tsp Garlic Powder
1 tsp Coriander
Directions:
Combine all ingredients as shown. Rub on your favorite meat and let stand for an hour for maximum flavor.
**Rub also added to DIY file.
****
Coke Ribs, By: Michelle L Linthicum, July 29, 2016
Today coke ribs! The best ribs in town!
Just season and place in the Ninja. Pour in a 12 oz. can of coke over all. Turn the Ninja to Slow Cook Low for 8-10 hours. When done, remove the liquid and coat with your favorite BBQ sauce. Return to the same setting and cook for 1 more hour.. Let the unit go to Buffet/Warm setting until you are ready to eat.
*Added comments by members: Kelly Osborne I Ninja'd ribs today too! Used a recipe from the files that called for root beer. I didn't have root beer so I substituted with 12 oz. of diet Dr Pepper.
Sandee Webb - I always use root beer for pulled pork.
****
Complete Steak Dinner for Pork, By: Beth Rowand Knight, April 28, 2015
Good morning. I'm using the "Complete Steak Dinner" recipe in the files only using boneless pork chops instead. I placed them in the bottom of the Ninja with ½ cup Montgomery Inn BBQ sauce. Cover with foil. Cover 2 potatoes with foil and put them in the Ninja, also. Turn your Ninja to Slow Cook Low for 6 hours. The recipe calls for frozen corn on the cob to be covered with foil and cooking along with the pork chops and potatoes. I have fresh corn and thought it might cook too long. So I am going to wait and put them in 2 hours before the Ninja switches over to Warm. We will see how this turns out.
Update. It was wonderful. I placed foil completely over the meat then the two potatoes on top of that foil. Started those together at same time. Set Ninja on Slow Cook Low for 6 hours. I placed the corn in with the potatoes when there was 2 hours left to cook. The corn was just right. The meat fell apart.
****
Country Ribs*, By: Aurelia Dougan McCollom, August 20, 2016
Ingredients:
3 lbs pork country ribs
McCormick’s Applewood dry seasonings rub
Texas Dust dry seasonings – Bass Pro Shops purchase
Or – Seasonings of choice
18 oz. bottle KC Masterpiece – or sauce of choice
Small amount of water to rinse bottle
Directions:
Season the ribs on both sides by rubbing in spices. Refrigerate for 4 hours or longer. (I left them overnight).
Pour about a half bottle of sauce into the pot. Add the ribs on top and pour remaining sauce on top. Use a small amount of water to clean the bottle and add. Turn the Ninja to Slow Cook High for 4 hours. (You can use Slow Cook Low for 6-7 hours if you have time. Allow the Ninja to go to Auto Warm. (These ribs were on for 2 hours). So easy! Not to mention so tender and wonderfully good!
****
Country Ribs*, By: Aurelia Dougan McCollom, August 20, 2016
Ingredients:
3 lbs pork country ribs
McCormick’s Applewood dry seasonings rub
Texas Dust dry seasonings – Bass Pro Shops purchase
Or – Seasonings of choice
18 oz. bottle KC Masterpiece – or sauce of choice
Small amount of water to rinse bottle
Directions:
Season the ribs on both sides by rubbing in spices. Refrigerate for 4 hours or longer. (I left them overnight).
Pour about a half bottle of sauce into the pot. Add the ribs on top and pour remaining sauce on top. Use a small amount of water to clean the bottle and add. Turn the Ninja to Slow Cook High for 4 hours. (You can use Slow Cook Low for 6-7 hours if you have time. Allow the Ninja to go to Auto Warm. (These ribs were on for 2 hours). So easy! Not to mention so tender and wonderfully good!
****
Country Ribs*, By: Dawn Lada-Radovanovic
Ingredients:
1 rack of Ribs
1 liter Coke Soda
1 tsp salt
2 tsp pepper
2 tsp garlic powder
1 tsp pumpkin pie spice
2 cups BBQ sauce
Directions:
Poor soda in bottom Ninja. Rub ribs with seasonings. Place on rack. Bake at 250° for 1.5 hours. Cover ribs with BBQ sauce and bake for an additional 30 minutes.
****
Country Style Ribs*, By: Carol F. Neuman, May 27, 2017
Ingredients:
4 lbs. of country style pork ribs
1 bottle of Sweet Baby Ray's BBQ Sauce
Seasonings-onion & garlic seasoning, chili powder
Directions:
Place the rack in the Ninja. Turn the Ninja to Stove Top High to begin preheating the unit while preparing the ribs. Season the country style ribs with the seasonings. Layered the ribs on the rack in 2 layers. Turn the Ninja to Slow Cook Low for 8 hours. No liquid is necessary. The juices and grease drip through the rack to the bottom. After 7 hours, take the ribs out. Place on a plate and de-bone them. Place in the multipurpose pan. Add the bbq sauce over the meat. Wash the Ninja rack to remove any remnants of cooking. Replace the rack and place the pan into the Ninja pot. (Leave the juices in the bottom of the pot.) Turn the Ninja to Slow Cook High for 1 more hour. When time is up, dinner is ready!
I served this meal with baked onion rings, and corn.
****
Cranberry Maple Pulled Pork*, By: Deanna Biggs , November 22, 2016
Ingredients:
3-5 lb pork shoulder roast, net removed
14 oz can of cranberry sauce with whole cranberries
1 small red onion, chopped
½ cup of maple syrup
½ bottle beer either an Oktoberfest or Amber for full flavor
salt & pepper, to taste
Directions:
Add the ingredients to the Ninja. Turn to Slow Cook Low for 7 hours. Remove all, reserving 2 cups of the liquid. Pull pork apart with a forks. Return to keep warm. Serve on bread or bun.
****
Cranberry Pork Chop with Beefed-Up Rice Pilaf, By: Cathy Schultz, July 17, 2014
Oh my goodness! This pork chop & rice dish was the best I've ever had & didn't have to heat up the house, thanks to my Ninja. I just wish I could have taken a picture/ this was enough for 2 healthy appetites.
1 large 1” thick bone-in pork chop, seared on Stove Top High
½ 15 oz can whole berry cranberry sauce
2 tablespoons stone ground mustard
¾ can water (using cranberry sauce can to rinse, 11.25 oz)
Combine above and turn your Ninja to Slow Cook High for 3 hours.
After 2 hours, place the rack on top of the pork chop and put the remaining ingredients in the small Ninja baking pan.
½ bag Schwan’s Rice Pilaf, 1½ cups chopped asparagus, ¼ cup sliced mushrooms, 2 tablespoons butter, and ½ cup water.
****
Creamy Pork Chops*, By: Tanya Cameron, February 25, 2016
Ingredients:
4 loin pork chops
1 sliced onion
6 mushrooms, sliced
1 teaspoon of mince garlic
1 teaspoon of Cajun seasoning
1.5 packets dried French onion soup
2½ cups (600mls) cooking cream*
spring onion, sliced
Directions:
Turn the Ninja to Stove Top High. When hot add the pork chops and brown on both sides. When brown turn the Ninja to Slow Cook Low. Add the onions, mushrooms, garlic, Cajun seasonings, soup, cooking cream and top with spring onion. Cook for 4-5 hours.
*Bulla: Being slow cooked all day it won’t split like normal cream. I bought this at Coles (Australia) but most supermarkets should have it.
****
Creamy Ranch Pork Chops*, By: Catherine Hiestand Keller, August 30, 2015
Ingredients:
4-6 pork chops
2 cans cream of chicken soup
2 packets dry ranch salad dressing mix
1 cup milk
4 -6 medium potatoes, peeled and cut into chunks
Directions:
Place the potatoes in the Ninja pot. Place the pork chops on top of the potatoes. In a large bowl, mix soup, salad dressing and milk. Pour over the other ingredients in the pot. Cook on Slow Cook Low for 5-6 hours. Depending on size of the pork chops. (Our dinner took 5 hours!)
****
Crock-Pot BBQ Ribs, By: Kitty Petmecky
Ingredients:
4 pounds Ribs of your choice
2 teaspoons Worcestershire sauce
1 teaspoons vinegar
salt and pepper to taste
1 bottle of sweet baby rays BBQ
2 tablespoons brown sugar
1 teaspoons oregano
Directions: In a bowl, mix together all the ingredients except for the ribs themselves. Place ribs in slow cooker. Pour sauce over ribs, and turn to coat. Cover, and cook on Low 6 to 8 hours, or until ribs are tender.
Crock-Pot BBQ Ribs Recipe The meat falls off the bone as you take them out of the crock pot!
****
Crock Pot Parmesan Honey Pork Roast*, By: Mary Director
Ingredients:
1 boneless whole pork loin roast (4 pounds)
2/3 cup grated Parmesan cheese
½ cup honey
3 tablespoons soy sauce
2 tablespoons dried basil
2 tablespoons minced garlic
2 tablespoons olive oil
½ teaspoon salt
2 tablespoons cornstarch
¼ cup cold water
Directions:
Cut roast in half. Add to your Ninja. In a small bowl, combine the cheese, honey, soy sauce, basil, garlic, oil and salt; pour over pork. Cover and cook on low for 5 ½-6 hours or until a meat thermometer reads 160°.
Remove meat to a serving platter; keep warm. Skim fat from cooking juices; transfer to a small saucepan. Bring liquid to a boil. Combine cornstarch and water until smooth. Gradually stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Slice roast; serve with gravy. Yield: 10 servings.
*** This looks like another good one for Pork. I'm going to use Agave Nectar (Light) in place of the honey if I try this***
Nutritional Facts:
5 ounces cooked pork with 3 tablespoons gravy equals 330 calories, 13 g fat (4 g saturated fat), 95 mg cholesterol, 529 mg sodium, 15 g carbohydrate, trace fiber, 38 g protein.
****
Crock Pot Ranch Pork Chops
boneless pork chops, (I used 3 pork chops)
1 can of Cream of Chicken soup, (10 oz. can)
1 packet dry Ranch dressing mix, (if you use Hidden Valley Ranch from the jar; (3 Tbs. = 1 packet.)
In your Ninja pot layer pork chops, add the cream of chicken soup, (I put the soup into a bowl and added a little warm water to the can to clean it out. I then whisked together to remove lumps, and poured over pork chops.) I then sprinkled dry Ranch dressing all over.
Cover and cook on Slow Cook High for 4 hours or Slow cook Low for 6 hours.
This is a favorite at my house. The pork chops come out very
tender and the flavor is amazing! You also get a good
gravy for mashed potatoes.
****
Crunchy Honey Garlic Pork Chops*, Photo By: Bonnie Smith, May 31, 2015
And you can use chicken
Ingredients:
6-9 pork chops (not too thick, you can use boneless pork loin)
2 eggs
4 Tbs. water
2 cups flour
1 tsp. salt
1 tsp. black pepper
1 tsp. garlic powder
Canola or vegetable oil for frying chops
Glaze:
1 1/2 cups honey
1/2 cup brown sugar (I added this)
1/2 tsp. ginger
dash of cayenne pepper (to your taste)
1/2 cup soy sauce
1 Tbs. chopped garlic
2 Tbs. butter
Directions:
Whisk the eggs and 4 Tbs. water together in a shallow dish.
Mix the flour, salt, pepper, and garlic powder in another shallow dish.
Dip the chops in the flour, then over into the egg.
Then back over into the flour mixture once again. This is what puts the extra crispy coating on the chops. Be sure to get plenty of flour on in this last coating, then shake them a little and place in a pan with about a half inch of oil.
I wouldn’t use as much oil, but do fry them in the Ninja. Preheat on Stove Top High for about 5 minutes. If you need to drain off oil, carefully tilt insert to get oil to one end. I’ve always just used a couple of paper towels using tongs. This works great for me.
Sauté the garlic in the butter. Add to the sauce.
As for the sauce, I am going to use a Pyrex 4 cup measuring cup and fix it in my microwave. Add the honey, soy sauce, brown sugar, cayenne, and ginger. Bring to a boil. Watch this carefully because it will foam and might boil over. Then pour half over the chops and turn and pour the remainder.
Turn the Ninja to Slow Cook Low for 2 hours. I suggest inserting an instant thermometer to test for doneness.
**added comments from members**
Aurelia Dougan McCollom – I used 4 boneless loin pork chops, but the same amount of ingredients for the glaze. After browning, I used Slow Cook Low for 2 hours. I let it go to Auto Warm until we were ready for dinner. It was fork tender! The leftover glaze will be frozen in Lock & Lock and then transferred to a Food Saver bag to be used at another time.
Sandra Fox Leigh - I made the Crunchy honey garlic pork chops in the NCS--it was amazing. I prepared it just as the recipe states, but then I turned the slow cooker on for a little less than 2 hours rather than baking them!! Best thing I have fixed so far!
****
Crunchy Honey Garlic Pork Chops with Fresh Green Beans*, By: Bonnie Smith, August 29, 2016
And you can use chicken
Ingredients:
6-9 pork chops (not too thick, you can use boneless pork loin)
2 eggs
4 Tbs. water
2 cups flour
1 tsp. salt
1 tsp. black pepper
1 tsp. garlic powder
Canola or vegetable oil for frying chops
Glaze:
1½ cups honey
½ cup brown sugar (I added this)
½ tsp. ginger
dash of cayenne pepper (to your taste)
½ cup soy sauce
1 Tbs. chopped garlic
2 Tbs. butter
Directions:
Whisk the eggs and 4 Tbs. water together in a shallow dish.
Mix the flour, salt, pepper, and garlic powder in another shallow dish.
Dip the chops in the flour, then over into the egg.
Then back over into the flour mixture once again. This is what puts the extra crispy coating on the chops. Be sure to get plenty of flour on in this last coating, then shake them a little and place in a pan with about a half inch of oil.
I wouldn’t use as much oil, but do fry them in the Ninja. Preheat on Stove Top High for about 5 minutes. If you need to drain off oil, carefully tilt insert to get oil to one end. I’ve always just used a couple of paper towels using tongs. This works great for me.
Sauté the garlic in the butter. Add to the sauce.
As for the sauce, I am going to use a Pyrex 4 cup measuring cup and fix it in my microwave. Add the honey, soy sauce, brown sugar, cayenne, and ginger. Bring to a boil. Watch this carefully because it will foam and might boil over. Then pour half over the chops and turn and pour the remainder.
Turn the Ninja to Slow Cook Low for 2 hours. I suggest inserting an instant thermometer to test for doneness. Add the green beans on top of the meat halfway through cooking time. Once done, put in bowl with little butter.
**added comments from members**
Aurelia Dougan McCollom – I used 4 boneless loin pork chops, but the same amount of ingredients for the glaze. After browning, I used Slow Cook Low for 2 hours. I let it go to Auto Warm until we were ready for dinner. It was fork tender! The leftover glaze will be frozen in Lock & Lock and then transferred to a Food Saver bag to be used at another time.
Sandra Fox Leigh - I made the Crunchy honey garlic pork chops in the NCS--it was amazing. I prepared it just as the recipe states, but then I turned the slow cooker on for a little less than 2 hours rather than baking them!! Best thing I have fixed so far!
****
Cuban Pork Chops with Black Beans and Tostones*, By: Randall McGouirk, September 8, 2015
Ingredients:
6 bone in pork chops
2 cans crushed tomatoes
2 large onions
1 bell pepper
1 Italian pepper
dehydrated lime slices (optional)
1 fresh tomato
4 Tbs. of fresh minced garlic
cumin, Adobo Goya, oregano, onion powder, garlic powder, parsley, cilantro, bay leaves, lemon – to taste
*Yucca – sliced like French fries – served on the side – fry in oil - optional
Directions:
Chop up onion, peppers, cilantro, and lemon. Place in bowl to side. Turn on Ninja to Stove Top High and add 3-5 tablespoons olive oil. Put in garlic. Let garlic cook into oil. Then add chopped items. Cook for at least 5 minutes on Stove Top High. Season Pork Chops with spices and then place into Ninja. Open crushed tomatoes and pour over chops. Turn Ninja on Slow Cook High and cook for 45 minutes. In another pot, place 1 tsp of oil and fresh garlic. Rinse black beans and add to pot. Squeeze lime and simmer. Make rice and plate altogether.
Tostones: Use your Ninja or skillet. Same instructions. Ninja = Stove Top High. Skillet = high. -Aurelia
3 green plantains
Cooking oil
Peel plantains like a banana and cut into inch pieces. In a pan heat up oil and when the oil is hot place the cut plantains. Let fry until golden color. Take out of pan and put on hard surface. Using a plate smash the cooked pieces like a pancake. Once they are smashed, place back into hot oils and fry on both sides until crisp. Serve with salsa or sour cream. They are like latkes.
****
Cuban Pork – Slow Cooked*, By: Kelly Crenshaw, May 22, 2016
Prep Time: 15 minutes Cook time: 8 hours Slow Cook Low
Ingredients:
3 pound pork shoulder roast
garlic & herb seasoning – to taste
2 tablespoons extra virgin olive oil
½ cup orange juice
½ cup lime juice
1½ teaspoons salt
1 teaspoon cumin
1 teaspoon dried oregano
¼ teaspoon crushed red pepper flakes
1/8 teaspoon black pepper
7 cloves garlic, peeled and smashed
1 small sweet onion, sliced thin
1 bay leaf
Directions:
In a medium bowl, whisk together the oil, orange juice, lime juice, salt, cumin, oregano, red pepper flakes, pepper, and garlic.
Turn the Ninja to Stove Top High. Season with garlic & herb seasoning. Brown on all sides. When brown, add the onion and bay leaf. Poor the remaining juices from the bowl over the pork. Cover. Turn the Ninja to Slow Cook Low for 8 hours.
Transfer pork to a cutting board and let cool slightly. Using two forks, shred into thick chunks.
Serve with cilantro-lime rice and black beans; spoon some of the sauce over the top.
Serve over rice, in tacos, or as a Cuban sandwich.
Serves: 6
(largely adapted from Food Network)
****