RECIPES
14
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Pork Ribs
2-3 lbs. pork ribs
1 can (10-15 oz.) tomato sauce
1 large onion, minced
2-3 T. hot sauce (or more to taste)
2 T. brown sugar
½ t. salt (add more or less to taste)
2 T. cider vinegar
¼ t. pepper (add more or less to taste)
1 t. prepared mustard
1. Cut ribs to fit your microwave-safe dish with cover (I used a glass cas-
serole dish).
2. Mix remaining ingredients in a medium size bowl.
3. Dip ribs in sauce to fully coat, and put ribs in the microwave-safe dish.
Pour remaining sauce over the top of the ribs.
4. Cover and cook on 50% power for 15 minutes.
5. Using tongs, turn rib pieces. Cover and cook on 50% power for another
15 minutes.
6. When done, meat should be tender and reach 170°. (If additional time is
needed, add in 5 minute increments.)
7. Add more salt and pepper to taste.
Serves 2
Quick and Easy Microwave Fudge
2 packs (8 squares each) semi-sweet chocolate
¼ t. salt
1 can (14 oz.) sweetened condensed milk
1 c. walnuts, chopped
2 t. vanilla extract
butter
1. Place half the chocolate and half the milk in a microwave-safe bowl. Heat
on HIGH for one minute, stir. Heat on HIGH for another minute. Repeat
with second half of chocolate and milk.
2. Combine and stir chocolate mixture until completely smooth.
3. Mix in vanilla, salt and walnuts. When blended well, pour into a cake pan
or cookie sheet that has been lightly greased with butter.
4. Refrigerate until firm (about 2 hours), then cut into approximately 30
pieces.
