Smokey, Spicy Sun Oven Ribs

Sun Oven in WC

Chipotle peppers give these ribs a subtle smokey flavor along with a lot of heat. Adjust the quantity according to your tolerance.

Sweet and Sour Spicy Ribs

(adapted for the Sun Oven from Better Homes and Gardens Ultimate Slow Cooker)


3 pounds boneless country-style pork ribs, trimmed of excess fat

Salt and pepper

1 can (16-ounce) whole cranberry sauce or 2 cups homemade

1 onion, finely chopped

2 to 3 chipotle peppers in adobo sauce, finely chopped

3 cloves garlic, minced


Set Sun Oven out to preheat

Season ribs with salt and pepper. Place the ribs in a large pot in a single layer. Combine the cranberry sauce, onion, chipotle peppers, and garlic in a medium bowl. Pour the sauce over the ribs. Cover and transfer to the Sun Oven. Cook until the ribs are fork tender, 3 to 4 hours. Transfer ribs to a serving dish. Stir the sauce. Serve ribs with sauce.

Makes 6 to 8 servings.

Solar Sweet and Sour Pork with Cranberries and Pineapple

Cranberry Pork

The prep time on this roast is practically zero. Serve it with mashed potatoes or creamy polenta.

Pork and Cranberry Roast

(adapted for the Sun Oven from The Noble Pig)


1 boneless pork roast (4 to 5 pounds), trimmed of excess fat, and cut into 2 or three large pieces

Kosher salt, pepper, and garlic powder to taste for seasoning the roast

1 can (20-ounce) crushed pineapple

1 can (14.5-ounce) whole berry cranberry sauce

1/4 teaspoon ground cloves

1/4 teaspoon ground nutmeg

1/2 teaspoon kosher salt


Set Sun Oven out to preheat.

Pat the roast dry and rub with salt, pepper, and garlic powder. Place the meat in a large pot or roasting pan. In a large bowl, combine the pineapple, cranberry sauce, cloves, nutmeg, and salt. Pour the mixture over the meat. Cover and cook in the Sun Oven until the meat is tender, 2 1/2 to 3 hours. Serve sliced topped with sauce.

Makes 6 servings.

Maple Mustard Pork Loin

Maple Pork

As the days gets shorter little tricks like cutting a roast in half will cut down on the solar cooking times.

Maple Mustard Sun Roasted Pork


1 tablespoon olive oil

2 1/2 pound boneless pork loin roast, trimmed of excess fat and cut into two pieces

salt and pepper

1 cup maple syrup, preferably grade B

4 Tablespoons Dijon mustard

2 1/2 tablespoons cider vinegar

2 1/2 tablespoons soy sauce


Set Sun Oven out to preheat.

Heat the oil in a pot or roasting pan large enough to hold the roast. Lightly season the meat and brown it on all sides. In a small bowl, whisk together the maple syrup, mustard, vinegar, and soy sauce. Pour it over the meat. Cover and transfer the pot to the Sun Oven. Roast until the meat is tender, 1 1/2 to 2 hours. Let rest 5 minutes before slicing. Serve with pan juices.

Makes 6 servings.

Solar Sunday Roast

Pork & Apple Roast This roast is good enough for Sunday dinner without spending all day in the kitchen.

Sun Roasted Pork with Apples

Ingredients 1 boneless pork loin roast (about 3 pounds), trimmed of excess fat

Salt and pepper to taste

2 tablespoons vegetable oil

2 teaspoons dried sage

1 small onion, thinly sliced

2 cloves garlic, minced

1 cup chicken broth

1 cup unsweetened apple juice, divided

1 small cinnamon stick 6 Granny Smith apples, cored and cut into wedges

2 tablespoons cornstarch


Set Sun Oven out to preheat.

Rub the pork on all sides with salt and pepper. Heat the oil in a large skillet over medium-high heat. Add the pork and brown on all sides then transfer to a large roasting pan. Sprinkle the sage over the roast.

Add the onion and the garlic to the skillet and sauté until just softened, about 3 minutes. Add the broth and 1/2 cup of the apple juice, bring to a boil, stirring constantly with a wooden spoon to scrape up the browned bits. Pour the broth mixture over the pork. Arrange the apples around the pork. Add the cinnamon stick and cook in the Sun Oven until the meat is tender, about 2 hours.

Transfer the pork to a cutting board, cover with foil. Remove and discard the cinnamon stick. Transfer the apples to a large bowl, cover. Pour the cooking liquid into a sauce pan and bring to a boil. In a small bowl, whisk the remaining 1/2 cup apple juice with the cornstarch until smooth. Slowly stir the cornstarch mixture into the cooking liquid, stirring constantly, until thickened. Season the gravy with salt and pepper. Slice the pork and serve with the apples and gravy.

Makes 6 to 8 servings.

Hungarian Style Solar Stew

Pork Paprikash

Slow simmered solar stews are some of my favorite Sun Oven supper foods.

Solar Pork Paprikash Stew


1 tablespoon all-purpose flour

1/2 teaspoon salt

1/4 teaspoon pepper

1 pound pork tenderloin, trimmed of fat and cut into chunks

1 tablespoon olive oil

1 onion, chopped

1 red bell pepper, seeded and chopped

1 tablespoon paprika

3/4 cup chicken broth

3 tablespoons sour cream

Egg noodles


Set Sun Oven out to preheat.

Combine the flour, salt, and pepper in a large zip-close bag. Add the pork and shake to coat evenly. Heat the oil in a Dutch over medium heat. Working in two batches, add the pork. Brown on all sides and transfer to a plate. Add the onion and bell pepper to the Dutch oven and cook until the vegetables begin to soften, about 5 minutes. Stir in the paprika. Add the broth and stir, scraping up any browned bits. Return the pork with any juices to the Dutch oven. Cover and transfer to the Sun Oven. Cook until the pork is tender, 1 to 1 1/2 hours. Remove from Sun Oven and stir in the sour cream just before serving. Serve over cooked egg noodles.

Makes 4 servings.

Taco Night from the Sun Oven


Pork is one of my favorite things to make in the Sun Oven. One roast usually yields enough meat for multiple meals. I keep the seasoning simple so the shredded meat can be used for pasta sauces, bbq sandwiches, or tacos.

Solar Taco Dinner


1 pork shoulder roast, cut into 2 or 3 large pieces, trimmed of excess fat

Kosher salt


1 bay leaf

purchased corn tortillas

prepared salsa

prepared guacamole

shredded green cabbage


Set Sun Oven out to preheat.

Rub the meat with salt and pepper. Place the pieces in a large pot. Add the bay leaf. Cover and transfer to the Sun Oven. Cook until the meat is fork tender. 2 1/2 to 3 hours. Transfer meat to a cutting board and shred. Put the shredded meat in a pot with a some of the cooking liquid; keep warm. Heat the tortillas according to the instructions on the package. Assemble the tacos with meat, salsa, guacamole, and cabbage or use your favorite toppings.


Super Simple Stew

Pork Pumpkin Stew

More and more simmer sauces seem to be appearing on supermarket shelves every day. Using them in the Sun Oven can be tricky. The excess moisture cannot simmer away like it would stovetop leaving the dish swimming in too much liquid. I decided to give them another chance with this stew. I was trying to recreate one of my favorite dishes from a local Mexican restaurant when I noticed a jar of Texas chili sauce that had almost the same ingredients of the recipe I had in mind. The idea of not purchasing three different kinds of dried hot peppers that would probably sit in my spice cupboard for years was appealing. The thought of not following the multiple steps required to prepare said peppers was even more appealing. Plus, I was pretty confident that the sauce could easily be thickened with pumpkin.

Sun Oven Pork and Pumpkin Stew


1 tablespoon olive oil

1 pound pork loin, cut into 1-inch cubes

1 jar (16-ounce) chili simmer sauce

1 cup canned pumpkin

pepitas for garnish


Set Sun Oven out to preheat.

In large pot, heat the oil over medium heat. Add the pork and brown on all sides, about 5 minutes. Stir in the simmer sauce and pumpkin. Cover and cook in the Sun Oven until the meat is tender, about 1 hour. Sprinkle pepitas onto each serving.

Makes 4 servings.


Rocket Dave’s Solar Ribs

Rocket's Ribs

Despite it’s reputation for being a great big freeway, Los Angeles is a fantastic walking city. The hilly neighborhoods are dotted with hidden public staircases that are both fun and challenging to climb. Turn off of a bustling city street, walk a short distance, and you’ll find yourself immersed in nature. You might even spot some wildlife. I’ve seen raccoons, skunks, coyotes, and deer; all within the city limits. Urban hiking is also a good way to make new friends. Just about every weekend there are groups, lead by urban hiking enthusiasts, that attract quite a following. It was on one of these hikes that I casually mentioned my Sun Oven to a fellow walker, and much to my surprise he replied, “I have one of those. I love it. I use it all the time.” Here’s how he solar cooks ribs;

Rocket’s Ribs


1 rack (about 3 pounds) babyback ribs

the juice from two lemons

1 sprig rosemary

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Solar Dinner Gets Photo Bombed

Pork Roast

Solar cooking can be a little more challenging this time of year but with a little planning and a few simple tricks there’s no reason to store your Sun Oven away for the winter. A large piece of meat, like this pork butt, will cook faster when cut into smaller pieces and the new roasting pan and cooking rack included in the I’m Prepared Christmas Package is sure to hold even a family sized roast.

Sun Oven Pulled Pork Roast

1 (3 to 4-pound) bone in pork butt

Kosher salt

Freshly ground pepper

BBQ sauce for serving


Set Sun Oven out to preheat.

Cut the meat into 4 pieces. Trim excess fat. Rub each piece with salt and pepper. Set the pieces of meat on a rack placed in a lidded roasting pan. Cover and cook in the Sun Oven until very tender, 2 to 3 hours. Transfer meat to a cutting board. Use two forks to pull the meat into small pieces. Serve with BBQ sauce. Keep away from pets.

Photo Bomb

Solar Sausage and Polenta Pie

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