Barbecue Pork Ribs
with Glaze
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 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 barbecue coals (or under broiler), turning from time to
time.
Pork will take 60-70 minutes to barbecue and 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.
Stuffed
Bbq Pork Loin Rib Roast
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 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 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 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.
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Chinese
Barbecue Spareribs
3 1/2 lb Pork ribs
2 ts Salt
12 ts Freshly ground black pepper
TANGY BARBECUE SAUCE RECIPE
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 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 ribs for 5-to-10 minutes on each side, depending on
thickness. Serve immediately.
Recipe -
Zesty Barbecue Ribs
6 lb Spareribs
2 c Catsup
1/2 c Lemon Juice
1/2 c Brown Sugar, Frimly Packed
1 tb Prepared Mustard
1/2 c Onion, Finely chopped
1/4 c Butter Or Margarine
1/4 c Worcestershire Sauce
1 ea Clve Garlic, Finely Chopped
1/4 ts Salt
1/8 ts Hot Pepper Sauce
In large pan, cook ribs in boiling water 45 to 60 minutes or until tender.
Meanwhile, in medium saucepan, combine remaining ingredients; simmer uncovered
20 minutes, stirring occasionally. Grill on hot barbecue or oven broil ribs as
desired, turning and basting frequently with sauce. Refrigerate leftovers.
Browse more than 500 Recipes -
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Chef's
Grilling Recipe for Chops
1/2 c Barbecue Sauce
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 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.
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