Country Pork Spare Ribs

½ cup white sugar
½ cup soy sauce
2 Tbs Worcestershire sauce
3 Tbs ketchup
1 tsp dry mustard
1 tsp vinegar
1/4 tsp ginger
2 lbs spare ribs
Mix all ingredients in saucepan, bring to a boil. Line cake pan with tin foil. Put ribs in top of foil. Pour boiling mix over ribs. Bake for 1 ½ hours covered on 350. Uncover and cook ½ hour more. Turning in 15 minutes.

CAFE RIO PORK II

1 cup chipotle salsa or chipotle sauce
1 cup brown sugar (I actually only use ½ cup so it’s not so sweet, but it depends on how you like it)
3t cumin
2 t lime juice (optional)
Pork sirloin roast (about 3-4 lbs.)

Cook in crock pot on high for 3-4 hours or on low for 7-8 hours. Shred and serve. (You can drain the liquid or leave it in for the “slop” effect Debbie said her boys like.)

Cafe Rio Pork

2 pork tenderloin
1 16 oz. bottle of Pace Salsa
1c. of brown sugar

Put in crock pot and cook all day. Serve on Tortillas, as a nacho topping or in Salad.