Rib Rub

2 tsp smoked salt
4 tsp kosher salt
8 tbsp brown sugar
1 tbsp cumin
1 tbsp espresso-chili powder (or regular chili powder + 1/2 tsp espresso powder)
1 tbsp paprika
1 tbsp onion powder
1 1/2 tsp garlic powder
1 tbsp oregano
1 tsp cayenne pepper
1 tsp black pepper

makes enough for roughly 12 lbs of pork ribs.  Typical rack of ribs sold in stores as about 6 lbs.
I use Sweet Baby Ray's BBQ sauce, but many could be good.

If making 6 lbs of ribs, use half the recipe.  Either make half or store the other portion afterward.
Using a knife, cut the ribs apart.  Generously cover the ribs with the rib rub.  Roll them around together to evenly coat in the spice mix.

In a large pot or dutch oven, put 2 tbsp oil and 1 c. water.  Set the stove burner to medium.  Put all the ribs in the pot, cover and cook for about 90 minutes, or until the meat is pulling away from the bones.

When done, brush the ribs generously with barbecue sauce and bake in the oven for 10 minutes on a large baking sheet.  This dries out the sauce a bit.  Remove from oven, coat once more with barbecue sauce and serve.

Pulled Pork

1 teaspoon corn or sunflower oil
1 (5 pound) pork loin roast or pork shoulder roast
1 cup barbeque sauce
1/2 cup apple cider vinegar
2 tbsp light brown sugar
1 tablespoon prepared yellow mustard
1 tablespoon Worcestershire sauce
1 tablespoon chili powder
1 tsp black pepper
1 tsp paprika
1/2 tsp liquid hickory smoke seasoning
2  large onion, chopped
2 large cloves garlic, crushed
1 1/2 teaspoons dried thyme

Put the oil in bottom of a slow cooker.  Roll the meat around to coat.
Add all other ingredients and stir it well.  Cook on high for 5 or 6 hours until the pork is starting to get tender and easily shreds with a fork.

Pork and Cauliflour Curry

Ingredients
2 lbs pork chops, deboned and chopped into chunks
1 14.5oz. can stewed tomatoes
1 14 oz. can coconut cream
1 1/2 c. plain yogurt
1 large onion
2 tbsp garlic, minced
1 tbsp finely minced or grated ginger
3 tbsp butter

5-6 large carrots, peeled and chopped into 1-inch chunks
1 large sweet potato, cut lengthwise into 1/4s and then sliced into 1/8 inch-thin slices
1/2 of a large cauliflour, chopped into 1-inch chunk


Spices
2 tsp salt
1 tsp cinnamon
1 tsp fresh ground black peppercorns
1 tbsp ground coriander
4 tsp  ground cumin
1 tsp tumeric
1/4 tsp allspice
1 tsp garam masalla
1 jalapeno pepper, minced


Chop all vegetables, cut and trim pork, measure out spices.

In a large frying pan, melt the butter and add the onions, garlic and ginger. Fry until the onions begin to turn translucent.  While this is happening, put the carrots into a medium bowl with a splash of water and microwave, covered, on high for 4 minutes to partially cook.
Add all the seasonings to the frying pan and mix thoroughly.  Add the jalapeno, the tomatoes, the yogurt, the coconut milk.  Blend until a homogenous mix.  Add the pork, add the potatoes, add the cauliflour and carrots.  Make sure the ingredients are mostly all covered by the curry sauce liquid.  If its not covered, add some water or milk and blend to cover.  Cook on low for 30 minutes until the potatoes and carrots are tender. 
Adjust seasonings to taste.

Serve with rice