Grilled San Antonio Pork Roast
Serves 8 to 10.
1/2 fresh pork leg roast, about 3 1/2 to 4 pounds
Salt and freshly ground black pepper, to taste
1/2 cup smoky barbecue sauce
1/2 cup grape jelly
2 teaspoons chili powder
Prepare medium-hot banked fire in kettle-style grill. Season pork roast with salt and pepper. Grill over indirect heat, not directly over fire, in covered grill.
Meanwhile, stir together barbecue sauce, jelly and chili powder. After roast has been on grill for 30 minutes, start basting with sauce mixture every 5 to 10 minutes until internal temperature of roast, measured with a meat thermometer, reads 150 degrees F, 20 to 30 minutes more. Remove roast from grill and let rest 5 minutes before slicing to serve.
Marie’s Raspberry Vinaigrette Pork Sandwich
Recipe courtesy of Marie’s Salad Dressings.
1 cup Marie’s Raspberry Vinaigrette Dressing
1 pork tenderloin
1 bag assorted greens, prepared
1 red onion, sliced
1 tomato, sliced
1 French baguette, cut into fourths for sandwiches
Marinate tenderloin in dressing; grill.
Slice tenderloin and place onto baguette sections with greens, red onion and tomato.
Serve additional dressing on the side.
Serve warm with Marie’s Raspberry Vinaigrette Dressing.
Yields: 4 servings
Sweet And Sour Raspberry Glazed Ribs
Source: The Great Ribs Book by Hugh Carpenter and Teri Sandison
2 sides spareribs or your favorite ribs
1 recipe Sweet and Sour Raspberry Glaze
Sweet and Sour Raspberry Glaze
2 tablespoons white sesame seeds
1/2 cup raspberry jam
1/2 cup wine vinegar
1/4 cup dark soy sauce
1/4 cup finely minced ginger
2 teaspoons chile sauce
1/4 cup minced green onion, green and white parts
1/2 teaspoon Chinese five-spice powder or cinnamon
Remove the membrane from the underside of the ribs. Then place the ribs in a rectangular dish or baking pan. To make the glaze, in an ungreased skillet over high heat toast the sesame seeds until golden. Transfer the seeds to a bowl and combine with the remaining glaze ingredients. Stir well. Coat the ribs evenly on both sides with the glaze. Reserve the extra glaze. Marinate the ribs, refrigerated, for at least 15 minutes. For more flavor, marinate up to eight hours.
To grill the ribs, if using a gas barbecue, preheat to medium (325 degrees F). If using charcoal or wood, prepare a fire. When the coals are ash-covered, push them to the outside of the grill. Place a pan of water in the bottom of the grill among the coals and cover the coals with the cooking grate. Place a rib rack on the cooking grate and add the ribs. Alternatively, brush the cooking grate with a flavorless cooking oil and lay the ribs meaty side up in the center of the grill. Cover the grill. Regulate the heat so that it remains at a medium temperature. Occasionally during cooking, baste the ribs with the reserved rub, stopping 15 minutes before removing the ribs from the grill.
To serve, cut each side of the ribs in half, into three sections, or into individual ribs. Transfer to a heated serving platter or four heated dinner plates and serve at once.
Serves 4.
Grilled Pork With Salsa
1/3 cup fresh lime juice
1/4 cup soy sauce
1 teaspoon dried whole oregano
1/2 teaspoon dried whole thyme
1 (1-pound) pork tenderloin
Homemade salsa
Lime wedges (for garnish )
Combine fresh lime juice, soy sauce, oregano and thyme in a shallow container or zip-type bag. Add tenderloin, turning to coat evenly. Cover or seal, and refrigerate at least 4 hours.
Remove tenderloin from marinade. Grill, covered, 6 inches from hot coals (450 degrees F) for 30 minutes or until done, turning and basting once.
To serve, thinly slice tenderloin, and arrange slices on a serving platter. Garnish with lime wedges, and serve with salsa.
Strawberry-jalapeno Barbecue Ribs
1/4 cup chopped onion
1 clove garlic, minced
1 tablespoon vegetable oil
1/2 cup catsup
1/2 cup strawberry preserves or strawberry jam
1/4 cup cider vinegar or beer
1 or 2 jalape?o peppers, seeded and finely chopped
1 tablespoon bottled steak sauce
1 teaspoon chili powder
4 pounds pork loin back ribs
1/2 teaspoon ground cumin
1/4 teaspoon garlic salt
1/8 to 1/4 teaspoon ground red pepper
Sauce: In a small saucepan cook the onion and garlic in hot oil until tender. Stir in the catsup, strawberry preserves or jam, vinegar or beer, jalape?o peppers, steak sauce and chili powder. Bring just to boiling; reduce heat. Simmer, uncovered, about 10 minutes or until mixture thickens slightly, stirring occasionally. Set aside.
Trim fat from ribs.
In a small mixing bowl stir together the cumin garlic salt, and red pepper. Sprinkle cumin mixture evenly over both sides of ribs; rub into surface.
Cut ribs into serving-size pieces.
In a grill with a cover arrange preheated coals around a drip pan. Test for medium heat above the pan. If desired, place ribs in a rib rack. Place ribs on the grill rack directly over the drip pan. Cover and grill for 1 1/4 to 1 1/2 hours or until the ribs are tender. Add more coals as needed. Brush ribs with the sauce occasionally during the last 10 minutes of grilling. Heat the remaining sauce until bubbly; serve with the ribs.
Makes 6 servings.
Beer-simmered Grilled Sausages
A needle or pin and a cork
3 pounds uncooked sausages, such as sweet or hot Italian sausages,
bratwurst, chorizo, linguica, or any other sausages you prefer
1 onion, thinly sliced
3 cups beer, as needed
About 1 tablespoon vegetable oil
Mustard, for serving
Prick each sausage a half-dozen times with a needle or pin stuck in a cork. Arrange the onion slices on the bottom of a saut? pan just large enough to hold all the sausages. Place the sausages on top and add beer and water to cover (the ratio should be about 3 parts beer to 1 part water). Place the pan over medium heat and gradually bring the liquid to a simmer, not a rapid boil. Poach the sausages until half-cooked, 4 to 5 minutes. Transfer the sausages to a rack on a baking sheet to drain or drain in a colander. Separate the sausages into links.
Set up the grill for direct grilling and preheat to medium-high.
When ready to cook, brush and oil the grill grate. Lightly brush the sausages on all sides with oil and place on the hot grate. Grill until the casings are crisp and nicely browned and the sausages are cooked through, 4 to 6 minutes per side. You may want to rotate the sausages 90 degrees after 2 minutes on each side to create an attractive crosshatch of grill marks. Should flare-ups arise, move the sausages to a different section of the grill. Use a slender metal skewer to test for doneness. Insert it into the center of one of the sausages: It should come out hot to the touch.
Transfer the sausages to plates or a platter and let rest for 3 minutes. Serve with plenty of mustard.
Variations: Poaching is optional and not every grill jockey does it. If you omit the poaching, you’ll need to grill the sausages 7 to 10 minutes per side.
For absolutely foolproof sausage grilling, use the indirect method. The sausages will be fully cooked in about 30 minutes.
Milwaukee Style Spareribs
4 pounds country style spareribs, trimmed and
cut into serving size pieces
1 (12 ounce) can beer
1/2 cup dark corn syrup
1/2 cup finely chopped onion
1/3 cup prepared mustard
1/4 cup vegetable oil
1 to tablespoons chili powder
2 cloves garlic, minced or pressed
Place ribs in large shallow baking dish.
In medium bowl stir together beer, corn syrup, onion, mustard, vegetable oil, chili powder and garlic. Pour over ribs. Cover; refrigerate overnight.
Remove ribs from marinade. Grill 6 inches from source of heat for about 40 to 45 minutes or until tender, turning and basting frequently, about 40 to 45 minutes or until tender.
Hot Tempered Baby Back Ribs with Sweet Guava Glaze
Source: McCormick – used by recipegoldmine.com with permission.
Create some sweet-heat at your next barbecue with these mouth watering ribs. The sweet flavors of brown sugar and guava jelly perfectly compliment the zing of ginger, cinnamon and red pepper.
Prep Time: 10 minutes Cook Time: 1 hour and 10 minutes Marinate: 1 hour
Makes 4 servings.
1/4 cup brown sugar
2 teaspoons McCormick? Ground Ginger
2 teaspoons McCormick? Garlic Powder
2 teaspoons McCormick? Season-All? Seasoned Salt
1 teaspoon McCormick? Crushed Red Pepper
1/2 teaspoon McCormick? Ground Cinnamon
3-4 pounds pork baby back ribs
1/4 cup water
1 cup guava jelly*
Combine brown sugar and spices in a small bowl; reserve 2 tablespoons spice mixture. Rub remaining spice mixture on ribs; coat well.
Place ribs in a single layer on an aluminum foil-lined baking sheet (17 x 11-inch) or roasting pan. Pour water into pan; cover with foil. Bake at 375 degrees F 1 hour, or until meat starts to pull away from bones.
Meanwhile, combine jelly and reserved spice mixture. Brush steamed ribs with jelly mixture. Cover and refrigerate 1 hour or overnight, if desired.
Grill or broil 3-5 minutes per side, or until heated through and nicely browned.
* Available in International aisle of grocery store.
Nutritional Information (per serving): Calories: 832, Fat: 36 g, Cholesterol: 149 mg, Sodium: 823 mg, Carbohydrates: 55 g, Fiber: 1 g, Protein: 72 g
Bourbon Baby Back Ribs
Posted by Marla at recipegoldmine.com 1/10/2002 6:59 am
1 (1 3/4- to 2-pound) rack baby back pork ribs,
cut into 2-rib sections
1 1/4 teaspoons ground cumin
1 cup purchased barbecue sauce
1/4 cup chopped fresh cilantro
2 tablespoons minced red onion
2 tablespoons bourbon
2 teaspoons chili powder
Prepare barbecue (medium heat). Sprinkle ribs with salt, pepper and 1/2 teaspoon cumin. Place ribs, meaty side up, on grill. Cover and grill 10 minutes.
Meanwhile, mix barbecue sauce, cilantro, onion, bourbon, chili powder and remaining 3/4 teaspoon cumin in heavy small saucepan; bring to boil, stirring occasionally. Place saucepan at edge of grill to keep sauce warm.
Turn ribs meaty side down. Cover and grill until cooked through, about 10 minutes. Turn ribs over again; brush meaty side generously with sauce. Cover and grill ribs until sauce sets thickly, about 3 minutes longer.
Divide ribs between plates. Serve with remaining sauce.
Makes 2 servings; can be doubled.
All-american Pork Baby Back Ribs
Recipe and photo courtesy of National Pork Board. Used by Recipe Goldmine with permission.
4 pounds pork back ribs
Your favorite barbecue sauce (purchased or homemade)
Season ribs with salt and pepper. Place ribs on a medium-hot grill over indirect heat; close grill hood and grill until ribs are tender, about 1 1/2 to 2 hours. (Add more charcoal briquettes to fire, if necessary, to maintain grill temperature of about 325 to 350 degrees F.)
Finish by turning and basting ribs with barbecue sauce for the last 15 minutes.
Serve ribs directly from the grill or, for extra tender ribs remove from grill, wrap in heavy aluminum foil. Place foil-wrapped ribs in brown paper bags, close bags and let ribs rest for up to an hour. Unwrap ribs, cut into serving pieces and serve with extra barbecue sauce.
Serves 4.
