Marinade and Rib Recipes

CHINESE PORK SPARERIBS

Recipe using Butcher Block Chinese Rib Sauce

1 Rack of Pork Spareribs (your favorite kind)
1 Jar “BUTCHER BLOCK RIB SAUCE”
1 Large foil pan
1 Large piece of foil

Cover both sides of rib generously with rib sauce. Roll ribs and store in a closed plastic bag, then refrigerate over night.

Preheat oven to 400 degrees

Lay Ribs flat in the foil pan, cover and bake for 30 minutes.

Take foil off, cook for another 30 minutes.

Turn Ribs over, cook (uncovered) for another 30 minutes.

Meat should be soft when fork is inserted.

Cut into individual ribs and serve!


TERIYAKI STYLE RICE

INGREDIENTS:

Instant Rice (brown or white)
BUTCHER BLOCK TERIYAKI SAUCE

Follow the directions (according to the serving you prefer) for the Instant Rice, except, for the amount of water. Instead
use three quarters water and one quarter BUTCHER BLOCK TERIYAKI SAUCE.

You can adjust the amount of BUTCHER BLOCK TERIYAKI SAUCE and water to your liking.


Slow Cooker Pulled Beef with Butcher Block Teriyaki Sauce

Ingredients
3-4lb Boneless Choice Eye Round (cut in 3 pieces)
1 jar Butcher Block Teriyaki Sauce

Place the choice eye round in a slow cooker and pour the whole jar of Butcher Block Teriyaki
Sauce over it.

Cook Time
8 hours on low
4 hours on high
Turn the choice eye round over at the half way point (I prefer to do this)

When finished, shred the beef apart with two forks.
Place the shredded beef in a bowl and spoon some left over sauce onto the beef (as little or as much as you like). Stir to coat and serve.

If the shredded beef needs to be heated up again, it is not suggested to put directly into the remaining sauce in the slow cooker (it’s very sweet).
Heating up is best accomplished by pouring out most of the left over Butcher Block Teriyaki Sauce leaving a little sauce, then put the shredded beef back in, stir and heat for a few minutes

Note: Actual cook times may vary depending on your slow cooker (if you’re not able to shred easily with a fork, it should be cooked a little longer).

This comforting Butcher Block meal is minimal prep with all the rewards !


Chicken Stir Fry

Ingredients:

2lbs. Chicken Breast Tenderloins
Broccoli (as much as you like)
Onions (as much as you like)
Snow Peas (as much as you like)
Bean Sprouts
And any other vegetables you desire
½ Jar Butcher Block Sauces Teriyaki Sauce

Brown 2 lbs of chicken tenderloins on medium heat, add cleaned and cut up broccoli, onions, snow peas and any other vegetables you desire (wait to add the bean sprouts), cook until just green and slightly tender, add ½ jar Butcher Block Sauces Teriyaki Sauce. Simmer until heated through. You can add the bean sprouts at this time and let cook to your liking (less time if you like them crunchy or more time if you like them a little more tender). Serve with Lo Mein noodles or white rice.

Everyone in my house loves this recipe and I usually use this dish to bring to pot luck, it’s quick and easy. Also, you can substitute the chicken for beef or pork.

Linda M.

B.B.Q. STYLE STEAK TIPS

Recipe using Butcher Block BBQ Sauce

Sirloin Tips

In broiler cook tips until they are almost cooked through.

Then generously brush on “BUTCHER BLOCK B.B.Q. SAUCE” on both sides of tips.

Place back in oven, turning, to brown on both sides.

Once ready remove from oven and allow 5 minutes to cool.

Serve with your favorite salad or vegetable.


Slow Cooker Pulled Pork with Butcher Block BBQ Sauce

Ingredients
3-4lb Boneless Pork Roast or Pork Tenderloin
1 jar Butcher Block BBQ Sauce

Place the boneless pork roast / tenderloin in a slow cooker and pour the whole jar of Butcher Block BBQ Sauce over it.

Cook Time
8 hours on low
4 hours on high

When finished, shred the pork apart with two forks.
Place the shredded pork back in the slow cooker, stir to coat with the remaining Butcher Block BBQ Sauce, heat it up for 10 minutes and serve with buns.

Note: Actual cook times may vary depending on your slow cooker (if you’re not able to shred easily with a fork, it should be cooked a little longer).

This comforting Butcher Block meal is minimal prep with all the rewards !


Slow Cooker Pulled Pork with Butcher Block Chinese Rib Sauce

Ingredients
3-4lb Boneless Pork Roast/Pork Tenderloin or CT Butt (this comes out the best)
1 jar Butcher Block Chinese Rib Sauce

Cut the pork in 3 pieces and place in a slow cooker, pour the whole jar of Butcher Block Chinese Rib Sauce over it making sure it gets underneath the pork and all sides are coated.

Cook Time
8 hours on low (I usually let it sit for an additional 30 mins or so on warm)
4 hours on high

Turn the CT Butt over at the half way point (you don’t need to, but I prefer to do this)

When finished, shred the pork apart with two forks.

Place the shredded pork in a bowl and spoon some left over sauce onto the pork (as little or as much as you like), stir to coat and serve.

If the shredded pork needs to be heated up again, it is not suggested to put directly into the remaining sauce in the slow cooker (it’s very sweet).

Heating up is best accomplished by pouring out most of the left over Butcher Block Chinese Rib Sauce, leaving a little sauce, then put the shredded pork back in, stir and heat for a few minutes

Note: Actual cook times may vary depending on your slow cooker (if you’re not able to shred easily with a fork, it should be cooked a little longer).

This comforting Butcher Block meal is minimal prep with all the rewards!


Teriyaki or Rib Sauce Marinated Chicken Wings

Recipes for Ribs Chicken Wings Pork Beef Seafood

Ingredients
Chicken Wings (desired amount)
1 jar of Butcher Sauces Rib Sauce or Teriyaki Sauce

Put desired amount of wings in a plastic closable bag pour in your favorite Butcher Block Sauce (enough to marinate) and let it sit for a few hours (I prefer overnight).

Once marinated, grill or bake to your liking.