CRACKED RIBS AND BLACK EYED PEAS

 Ingredients
    Ribs and Rub:

    5 lbs pork ribs, cracked
    2 quarts beer
    2 cups cider vinegar
    1 tablespoon black pepper
    1 tablespoon oregano
    1 tablespoon ground cumin
    2 tablespoons celery salt
    2 tablespoon brown sugar
    2 tablespoon chili powder
    3 tablespoon garlic powder
    3 tablespoon paprika

    Moppin' Sauce
    2 tablespoon butter
    1 medium onion diced
    4 cloves garlic - finely chopped
    1 teaspoon dry mustard
    4 tablespoon brown sugar
    1 teaspoon instant coffee
    1 teaspoon hot pepper sauce
    2 cups tomatoes sauce
    1/2 cup cider vinegar

    Black eyed peas
    2 cloves garlic
    1 carrot, diced
    1 celery stalk, diced
    1 10 oz package frozen black eyed peas
    1 bay leaf
    2 cups chicken stock



 Directions
    Preheat oven to 475*. 
    Place the ribs in a large pot over high heat and cover with beer, 
    vinegar and just enough water to completely submerge the ribs. 
    As soon as the water begins to boil, remove the pot from the heat, 
    cover and set aside for 20 minutes.
    2- The BBQ Sauce - 
       In a medium saucepan over medium heat, melt the butter and saute 
       the onions and garlic until soft and golden.
    3- Add the mustard, brown sugar and instant coffee to the saucepan 
       and cook for one minute, stirring constantly.
    4- Stir in the hot sauce, tomatoe sauce and vinegar, when the mixture 
       comes to a boil reduce the heat and simmer 30 minutes. 
       Season to taste with salt and pepper.
    5- The Rub: Mix the dry rub ingredients. remove the ribs from the pot 
       and rub well with the dry mixture.
    6- Place the ribs fat side up in a foil lined pan and bake for 
       40 minutes, turning once halfway through cooking.
    7- Reduce the heat to 350* pour the grease from the pan,
       reserving 2 tablespoons, and cover the ribs with hot sauce. 
       wrap well in foil and bake tender about 45 minutes.
    8- The Black eyed peas: In a medium saucepan, saute the garlic 
       in the reserved rib drippings until lightly golden.
    9- Add the carrot, celery, peas, bay leaf and chicken broth, 
       bring to a boil. reduce heat and cook until the beans are 
       tender about 10 minutes.

          FAVORITE PASTRAMI SANDWICH

 Ingredients
    6 ounces sliced pastrami
    2 tablespoons whole-grain mustard
    4 ounces beer
    3 slices onion rings intact
    1 tablespoon oil
    Salt and pepper
    2 slices rye bread or thick crusty brown bread

 Directions
    Preheat a grill. Season onions with salt and pepper and brush
    with oil. In a small saucepan combine beer and mustard and bring
    to a boil. Add pastrami and simmer for 3 minutes. Grill onions on
    both sides and toast bread on a cooler part of the grill. When
    all ingredients are heated, prepare sandwich. Yield: 1 serving

          SKILLET PORK CHOPS IN MUSHROOM SOUP

 Ingredients
    4-6 pork chops
    flour
    salt & pepper to taste
    1 can cream of mushroom soup
    1/2 soup can milk { might need a little more}

 Directions
    Combine flour, salt and pepper in a dish and dredge chops in it.
    Heat skillet to 350. In 1-2 tablespoons oil, brown chops on both
    sides. Combine soup and milk and pour over chops. Cover, reduce
    heat to 300 and simmer until tender, {about 40 min.} turn
    occasionally. You can make a fantastic gravy by removing chops
    and adding a bit more milk to pan being sure to scrape up all the
    bits in the pan. We served this with mashed potatoes and corn.