Barbecue
Pork Chops Recipe
1/2 c Water
1/4 c Vinegar
2 tb Dry mustard
3 tb Brown sugar
4 tb Chili sauce
8 ea Pork chops
Combine ingredients and mix well. Pour over seasoned pork chops in aluminum
foil pan, cover and bake at for 1-1/2 hours, in closed barbecue (high heat
400F) uncovering last 30 minutes. Water may be added to make gravy. Delicious
with pork ribs also.
Barbecue Pork Ribs with Currant Glaze Recipe
1 ts Ground ginger
1 ts Ground coriander
1/2 ts Paprika
1/4 ts Black pepper
1 ts Salt; optional
3 lb Pork loin back ribs or Spareribs
GLAZE
1/2 c Red currant jelly
3 tb Orange juice
1 tb Lemon juice
1 1/2 tb Dijon style mustard
Fresh orange slices; for -garnish
Combine first five ingredients and rub onto meaty side of pork ribs. Cover
and refrigerate for 2 hours. Take out of refrigerator and bring to room
temperature for 20 minutes before grilling. An hour or so before serving, start
cooking ribs 10-12" from coals (or under broiler), turning from time to
time.
Pork will take 60-70 minutes to cook depending on thickness. Meanwhile, heat to
combine red currant jelly, orange, and lemon juice with mustard. Brush ribs
frequently with glaze during last 15 minutes of cooking. Garnish with orange
slices.
Chinese
Barbecued Spareribs Recipe
3 1/2 lb Pork ribs
2 ts Salt
12 ts Freshly ground black pepper
TANGY BARBECUE SAUCE
1 1/2 tb Peanut oil
2 tb Finely chopped shallots
2 tb Finely chopped scallions
1 tb Finely chopped garlic
1 tb Finely chopped fresh ginger
2 tb Fine chopped fresh cilantro
3 tb Finely chopped fresh chiles
2 tb Rice wine or dry sherry
3 tb Hoisin sauce
2 tb Sugar
2 ts Chinese sesame oil
1 tb Orange zest
2 tb Chinese chili bean sauce
2 ts Tomato paste
1 ts Chinese white rice vinegar - or cider vinegar
1/2 c Orange juice
1 1/2 tb Light soy sauce
1 1/2 tb Dark soy sauce
1 ts Salt
1 ts Freshly ground black pepper
PREHEAT THE OVEN TO 250F. Salt and pepper the
pork ribs evenly and place in a baking dish and cook for 2 hours to render the
fat and tenderize the meat. Remove the ribs from the dish, drain the fat and
set aside. Heat a wok or large frying pan and add the oil. Quickly add the
shallots, scallions, ginger and garlic. Stir-fry for 20 seconds and add the
rest of the sauce ingredients. Reduce the heat and simmer the sauce gently for
15 minutes. Allow the sauce to cool.
(These steps can be done hours ahead or even the night before.) When you are
ready to cook the pork ribs, smear them with the barbecue sauce. Make a
charcoal fire and, when the coals are ash white, grill the ribs, basting with
any remaining sauce. Cook the pork ribs for 5-to-10 minutes on each side,
depending on thickness. Serve immediately.
So Good
Barbecued Pork Spareribs Recipe
2 lb Spareribs
2 tb Dark soy sauce
3 tb Orange honey
3 tb "Koon Chun" Hoisin sauce
1 Clove garlic
1/2 ts Hot chili oil
1 Green onion
2 tb Thin soy sauce
1 tb Dry Marsala
Preparation:Chop pork ribs into 2"
sections. Mix remaining ingredients and marinate ribs in mixture for 4-6 hours,
turning several times. If you marinate overnight, keep refrigerated, and allow
to warm up before baking. Baking: Preheat
barbecue to 350F. Drain pork ribs, saving marinade. Place ribs on rack in
roasting pan.
Bake at 325F for 45 minutes, basting every 15 minutes. Turn up heat to (high -
375F/400F) and finish undisturbed for 15 minutes - until slightly rusty. Serve
hot.
Chef's
Barbecue Pork Chops Recipe
1/2 c Barbecue Sauce - see
Barbecue Sauce Recipes
1/4 c Pineapple Juice
1 Garlic clove, minced
2 ts Vanilla
1 ts Ground Allspice
6 Pork loin chops, 1/4 inch -thick
Mix the barbecue sauce, juice, garlic, vanilla and allspice. Place pork
chops on greased / or sprayed rack. Barbecue 3-4 inches from heat for 10 to 12
minutes on each side or until done, brushing frequently with barbecue sauce.
Stuffed
Barbecue Pork Loin Recipe
STUFFING
1 Red bell pepper, strip 1/4" x 2"
1 Green bell pepper, strip 1/4" x 2"
2 Jalapeno pepper
s 1/2 c Balsamic vinegar
1/2 c Granulated sugar
1/2 c Brown sugar
1/2 c Coarsely chopped crystalized ginger
1/2 c Raisins
FOR THE PORK
2 tb Finely chopped garlic
1 ts Ground cumin
1/4 ts Cayenne pepper
1 c Ketchup
3/4 c Drainings from stuffing abov
3 tb Soy sauce
2 tb Worcestershire sauce
2 lb Boned pork loin * * Pocket cut thru the center for stuffing.
MAKE THE STUFFING:Combine all stuffing
ingredients in a 4 qt. microwave-safe bowl. Stir well to blend.Cook, uncovered,
on high for 20 minutes or until thickened (note: stuffing will turn into a
black, tar-like mass ~- this is o.k.!). Cool to room temperature. Drain
stuffing in a metal colander over a deep bowl to catch drippings. While
draining, proceed with rest of dish.
TO MAKE PORK ROAST: Mix the garlic, cumin,
cayenne, ketchup, soy sauce, and worcestershire sauce. Add drainings from
stuffing; mix well. Using a spoon, stuff the stuffing into the pocket of the
pork. Close the open end of the pocket with tooth picks or poultry skewers.
Place the pork in a foil-lined roasting dish. Pour 1 cup of the sauce over the
pork, covering it completely. Roast pork in a preheat covered barbecue (350 F.)
for about 45 minutes, basting 2 times and using half of the remaining sauce to
baste each time
. Remove pork roast from pan. Cover with aluminum foil and let it stand for
about 15 minutes before you slice it. Heat pan drippings and sauce and serve
along side of pork.
