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Prize Winning Baby Back Ribs

May 6, 2010 By admin

“A foolproof, simple recipe for the most tender, delectable ribs you’ve ever had. Follow the directions exactly, and success is guaranteed!”

Ingredients

  • 1 tablespoon ground cumin
  • 1 tablespoon chili powder
  • 1 tablespoon paprika
  • salt and pepper to taste
  • 3 pounds baby back pork ribs
  • 1 cup barbeque sauce

Directions

  1. Preheat grill for high heat.
  2. In a small jar, combine cumin, chili powder, paprika, salt, and pepper. Close the lid, and shake to mix.
  3. Trim the membrane sheath from the back of each rack. Run a small, sharp knife between the membrane and each rib, and snip off the membrane as much as possible. Sprinkle as much of the rub onto both sides of the ribs as desired. To prevent the ribs from becoming too dark and spicy, do not thoroughly rub the spices into the ribs. Store the unused portion of the spice mix for future use.
  4. Place aluminum foil on lower rack to capture drippings and prevent flare-ups. Lightly oil grate, and lay ribs on top rack of grill. Reduce heat to low, close lid, and leave undisturbed for 1 hour. Do not lift lid at all.
  5. Brush ribs with barbecue sauce, and grill an additional 5 minutes. Serve ribs as whole rack, or cut between each rib bone and pile individually on a platter.

SOURCE: BONNIE Q. via AllRecipes.com

Filed Under: Grilled recipes, Pork Recipes, Tailgating Recipes Tagged With: ,

Honey Pork Tenderloin Kabobs

April 30, 2010 By admin

INGREDIENTS:

  • 1/2 cup bourbon, * OR 2 tablespoons cider vinegar
  • 1/2 cup honey
  • 1/2 cup mustard
  • 1 teaspoon dried tarragon
  • 3-4 sweet potatoes, cut into 24 one-inch cubes
  • 1 1/2 pounds pork tenderloin, cut into 24 one-inch cubes
  • 4 medium ripe peaches, unpeeled, pitted and quartered
  • 4 green peppers, each cut into 8 two-inch pieces
  • 8 yellow onion, each cut into 4 two-inch pieces
  • olive oil, for grilling

DIRECTIONS:

  1. Mix first four ingredients in a bowl; stir well and set glaze aside.
  2. Steam or boil sweet potatoes until crisp-tender.
  3. Thread 3 sweet potato cubes, 3 pork cubes, 2 peach quarters, 4 green pepper pieces and 4 onion pieces alternately onto each of eight 10-inch skewers. Brush kabobs with honey glaze mixture.
  4. Lightly oil grill. Grill over medium-hot coals 5 minutes on each side or until thoroughly heated, basting occasionally with glaze.

Serves 4
* Bourbon is optional, can substitute 2 tablespoons cider vinegar

SOURCE: TheOtherWhiteMeat.com

Filed Under: Grilled recipes, Pork Recipes Tagged With: , ,

Hawaiian style Barbecue Pork Ribs

April 20, 2010 By admin

Prep time: 10 minutes HAWAIIAN
Cook time: 105 minutes
Servings: 6

Ingredients:

  • 4 lbs pork ribs (in slab)
  • 1/4 cup vinegar
  • paprika – to taste
  • garlic salt – to taste
  • salt & pepper – to taste
  • 1 18oz bottle barbeque sauce (mild/neutral flavor)
  • 1/2 cup orange marmalade
  • 2 tbsp oyster sauce
  • 2 tbsp hoisin sauce
  • 2 tbsp soy sauce

Directions

  1. Place ribs in a large pot, cover with water and add vinegar. Boil for 1 1/2 hours or until tender. Remove from the pot to cool.
  2. Mix BBQ sauceBBQ sauce, marmalademarmalade, oyster sauceoyster sauce, hoisin saucehoisin sauce, and soy sauce together in a medium size bowl.
  3. Sprinkle paprika, garlic saltgarlic salt, salt and pepper liberally on both sides of the slab. And place in a ziplockziplock back. Add the marinademarinade from the bowl to the bag. Marinate for 4 hours or overnight in the refrigerator.
  4. Place ribs on grill over medium heat 7-8 minutes per side before serving. Make sure that they do not burn.

SOURCE: Daniel Miyasaki via CookEatShare.com

Filed Under: Grilled recipes, Pork Recipes Tagged With: , , ,

Smokin’ Chipotle Pork Stew

April 7, 2010 By admin

INGREDIENTS

  • 2 tablespoons olive or vegetable oil
  • 1 1/2 pounds boneless pork shoulder, cut into one-inch cubes
  • 2 medium onions, diced
  • 1 (12-ounce) bottle or can beer
  • 5 to 7 chipotle peppers in adobo sauce plus 3 tablespoons adobo sauce
  • 2 teaspoons ground cumin, or to taste
  • Salt and freshly ground pepper, to taste

DIRECTIONS

  1. Heat a large Dutch oven over medium-high heat until very hot, about two minutes. Add the oil. Add the pork and cook, in batches if necessary, until browned on all sides. Transfer the pork to a bowl and set aside.
  2. Reduce the heat to low. Add the onions, stirring to scrape up the browned bits from the bottom of the pot. Cover with a tight-fitting lid and cook, stirring occasionally, until the onions are golden and slightly browned around the edges, about 10 minutes. Add the reserved pork, beer, chipotles, adobo sauce, cumin, salt, and pepper; stir until combined. Simmer, covered, stirring occasionally, until the pork is fork-tender, about 1 1/2 hours.
  3. Tip: Serve this dish as a stew or transfer the pork to a cutting board. With two forks, shred the chunks into small pieces and use as a filling for tacos or sandwiches.

Source: “Gameday Gourmet” author Pableaux Johnson via Epicurious.com

Filed Under: Beer Recipes, Hot & Spicy Recipes, Pork Recipes Tagged With: , , ,

Brown Sugar Barbecue Pork Spare Ribs

April 6, 2010 By admin

This simple and quick barbecue ribs recipe by the BBQ Pit Boys takes about half the time as traditional “low and slow” ribs. But these delicious, fall-off-the-bone tender, covered in sauce spareribs are good eating every time! Give them a try at your next backyard barbeque or tailgating party.

Filed Under: BBQ recipes, Pork Recipes Tagged With: , ,

Grilled Pork Tenderloin Sandwiches

March 31, 2010 By admin

Yield: 8 servings (serving size: 1 bun, 3 ounces pork, and 1 tablespoon sauce)

INGREDIENTS

  • 1/4 cup hot jalapeño jelly
  • 1 teaspoon water
  • 1 tablespoon paprika
  • 1 1/2 teaspoons salt
  • 1 teaspoon granulated sugar
  • 1 teaspoon brown sugar
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon freshly ground black pepper
  • 2 (1-pound) pork tenderloins, trimmed
  • Cooking spray
  • 1/4 cup light ranch dressing
  • 1/4 cup sweet hickory smoke tomato-based barbecue sauce (such as Bull’s-Eye)
  • 8 (1 1/2-ounce) hamburger buns or Kaiser rolls

DIRECTIONS

  1. Prepare grill to medium-high heat.
  2. Combine jelly and water; set aside.
  3. Combine paprika and next 6 ingredients (through pepper); rub evenly over pork. Place pork on grill rack coated with cooking spray; cover and grill 15 minutes, turning pork occasionally. Brush pork with jelly mixture. Grill an additional 5 minutes or until thermometer registers 155° (slightly pink).
  4. Place pork on a cutting surface. Lightly cover with foil; let stand 10 minutes. Thinly slice pork. Combine ranch dressing and barbecue sauce. Serve pork and ranch mixture with buns.

SOURCE: Cooking Light (October 2005) via MyRecipes.com

Filed Under: Pork Recipes, Sandwiches Tagged With: ,

Ruby Slipper’s Apple-Braised Pork Roast Debris Recipe

March 24, 2010 By admin Leave a Comment

Servings: Serves a weekend brunch crowd (50 people)

Ingredients:

• 15 pounds of pork roast
• vegetable oil as needed
• salt & pepper, to taste
• 5 yellow onions
• 1 bunch celery
• 1 quart apple juice
• 1 bottle Abita Amber beer
• 2 quarts chicken stock
• 8 green apples, peeled and quartered
• 8 sprigs fresh thyme
• 7 bay leaves

Instructions:

  1. Quarter pork roasts, season with salt & pepper and sear all sides in a hot roasting pan with vegetable oil. Add vegetables and continue cooking until vegetables are caramelized.
  2. Deglaze pan with Abita Amber, then apple juice. Add the apples, chicken stock, and water to cover. Add the thyme and bay leaf tied in cheesecloth (for easy removal). Simmer for 4 ½ hours until pork is falling apart.
  3. Remove pork and vegetables. Continue reducing liquid. Discard thyme and bay leaf.
  4. Mix all in a standing mixer with a paddle attachment.

Note: The Ruby Slipper pork debris special consists of a split house-made biscuit topped with a generous portion of pork debris, poached eggs, and Hollandaise sauce. If you’re not planning to serve 50, divide and reduce all ingredients by 5 and enjoy!

Source: Louisiana Cookin (Issue date: November, 2009 – Ruby Slipper)

Filed Under: Beer Recipes, Pork Recipes Tagged With: , ,

3 Pig Roast Barbecue Recipe by the BBQ Pit Boys

March 11, 2010 By admin Leave a Comment

The BBQ Pit Boys 3 Pig Roast “low and slow” whole hogs and serve them with some of their favorite sides including slaw, barbeque beans, green beans and peppers, potato salad, corn bread, biscuits, cherry pie and a whole lot more!

Filed Under: Pork Recipes Tagged With: ,

Bacon Pork Kabobs Recipe by the BBQ Pit Boys

March 3, 2010 By admin Leave a Comment

Smoked bacon wrapped Pork Chop Skewers, also known as Kababs, are a grilling favorite because they are tender, moist and real quick and easy to do on the barbecue, if you follow these simple tips by the BBQ Pit Boys.

Filed Under: BBQ recipes, Grilled recipes, Pork Recipes Tagged With: ,

Tailgating Recipes: Ginger & Honey Baby Back Ribs

February 22, 2010 By admin Leave a Comment

Ribs and marinade:

  • 2 2 1/4-to 2 1/2-pound baby back pork rib racks, cut into 6-to 7-rib sections
  • 1/4 cup chopped peeled fresh ginger
  • 6 garlic cloves, chopped
  • 1 tablespoon sugar
  • 1 tablespoon coarse kosher salt
  • 1 tablespoon freshly ground black pepper
  • 2 tablespoons honey
  • 2 tablespoons soy sauce
  • 2 tablespoons fish sauce (such as nam pla or nuoc nam) – * Available in the Asian foods section of most supermarkets, at some specialty foods stores, and at Asian markets.

Dipping sauce:

  • 6 teaspoons coarse kosher salt, divided
  • 6 teaspoons ground white pepper, divided
  • 3 large limes, halved
  • Nonstick vegetable oil spray

DIRECTIONS

For ribs and marinade:

  1. Place rib racks on work surface. Using small sharp knife, carefully pry papery membrane off underside of each rib section (use caution—it will be slippery). Place ribs on large rimmed baking sheet.
  2. Combine ginger, garlic, sugar, 1 tablespoon coarse salt, and black pepper in processor and puree to blend well. Add honey, soy sauce, and fish sauce and process until blended. Spread spiced marinade on both sides of ribs (about 2 tablespoons marinade per side for each rib section). Cover with plastic wrap and refrigerate at least 4 hours. DO AHEAD: Can be made 1 day ahead; baste ribs occasionally with accumulated marinade on baking sheet. Keep chilled.

For dipping sauce:

  1. Place each of 6 very small bowls on each of 6 small plates. Place 1 teaspoon coarse salt and 1 teaspoon ground white pepper in neat mounds side by side in each bowl, then place 1 lime half on plate next to each bowl.
  2. Spray grill rack with nonstick spray. Prepare barbecue (medium heat). Spoon any juices from baking sheet with ribs over ribs before grilling. Place rib racks, rounded (meaty) side down, on grill rack. Grill ribs, uncovered, 8 minutes per side, then cover barbecue and grill until ribs are cooked through, about 8 minutes longer per side.
  3. Transfer ribs to cutting board. Cut between bones into individual ribs. Transfer ribs to platter. Before serving, allow each diner to squeeze juice from lime into bowl with coarse salt and white pepper and stir until mixed, then dip ribs into sauce.

Ingredient tip: Ask the butcher to remove the papery membrane from the underside of the ribs—it can be a little difficult to do.

Source: http://www.epicurious.com/recipes/food/views/Ginger-and-Honey-Baby-Back-Ribs-353813#ixzz0gXnbtTPy

Filed Under: Pork Recipes Tagged With: ,
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