Barbecue and Grilling:
BBQ Recipes: Pork Main Dishes

1 teaspoon garlic, chopped
1 teaspoon salt
1 teaspoon ground cumin
2 tablespoons ancho chile powder, or regular chili powder
1 tablespoon ketchup
2 tablespoons Worcestershire Sauce
1 1/2 tablespoons Pickapeppa Sauce (see note)
5 tablespoons Naughty Nellie's Five Pepper Jelly (recipe follows), or store bought jalapeno jelly
4 six ounce pork chops

Mash the garlic and salt together to form a paste. In a small bowl combine the paste with the cumin, chile powder, ketchup, Worcestershire and Pickapeppa sauces and the jelly. Stir to form a paste. Can be held in a covered glass jar for a couple weeks.

Arrange the 4 chops on a plate large enough to handle them in one layer. Rub the paste on both sides of each chop. Transfer the chops to a large zip lock style bag and allow them to marinate under refrigeration for at least four hours.

Once the chops have finished marinating, allow them to come to room temperature. Grill the chops over a medium fire for 7 minutes on each side or until done, basting with the marinade throughout the cooking process. Remove the chops from the grill and serve to warm plates right away.

NOTE: If you don't have Pickapeppa Sauce, use more Worcestershire.

Source: David Nelson
Date Published: (C)1995

3/4 pound red bell peppers, 2 large
1/3 pound green bell peppers, 1 large
1/2 onion, fine dice
4 jalapenos, ribs and seeds removed, finely diced
2 teaspoons salt
5 cups sugar
1 1/2 cups red wine vinegar
1/2 cup lemon juice, fresh if possible
1/2 teaspoon ancho chile powder
1/4 teaspoon cayenne
1/2 teaspoon crushed red pepper
6 ounces liquid pectin
2 1/2 teaspoons cumin seeds, whole, toasted

Remove the seeds and stems from the bell peppers and coarsely chop them. Place the chopped peppers in a food processor and process until they are finely chopped. Put the processed peppers into a colander and add the onion, jalapeno and 1 teaspoon of the salt. Allow to drain for 3 hours. Press to extract as much of the moisture as possible.

Transfer the mixture to a large heavy non-reactive saucepan. Stir in the sugar, vinegar, lemon juice, chile powder, cayenne, crushed red pepper and the remaining salt. Bring to a boil, stirring, and cook for 10 minutes. Add the pectin and boil for exactly 1 minute, stirring constantly. Turn off the heat and stir in the toasted cumin seeds and allow to stand for 5 minutes.

Stir to distribute the chopped peppers evenly and pour into hot sterilized half-pint jars. Wipe the rims clean with a damp towel and seal with new lids and metal rings. Place the jars on a rack, without letting them touch, in a deep canning kettle with water to cover by 1 inch. Cover the kettle and bring to a boil. Once the water comes to a boil, boil for five more minutes. Remove the jars to a cooling rack and allow them to cool completely before storing.

2 tablespoons salt
4 tablespoons sugar
1 tablespoon cumin, ground
2 tablespoons black pepper
2-3 tablespoons chili powder
3 tablespoons paprika

Combine all ingredients and store in a tightly sealed container out of heat and sunlight.

Somewhere around noon, preheat your oven to 180 degrees and take your ribs out of the refrigerator and rinse them under cold running water for a minute and pat dry. Apply your Barbecue Rub Seasoning liberally to the outside surface of the meat and rub it into the ribs on all sides over a sheet pan. Tap loose any seasoning that will fall off. Repeat with another rack of ribs.

Place the pan into the slow oven for three hours. Go swimming! Come back and remove them from the oven and set aside until ready to grill them or refrigerate them for use tomorrow.

When you are ready to grill them, do it over a medium low heat until heated through. This is where you make the choice of whether or not you want them serve wet or dry. If you want them serve wet (with sauce on them), baste liberally with your favorite sauce during the grilling time. For dry, just reheat and serve the sauce on the side.

6 ounces orange juice
3 ounces lemon juice, fresh
2 teaspoons fresh garlic, minced
pinch of sugar
2 teaspoons soy sauce
pinch of pepper

3 tablespoons butter
10 tablespoons creamy peanut butter
2 tablespoons soy sauce
2 teaspoons lemon juice, fresh
1-1/2 teaspoons dried red pepper flakes
1/2 cup coconut milk, or heavy cream

2 whole racks of St. Louis style pork ribs

Cut each rack in half and place them in a large gallon size zip lock style bag. Add the marinade ingredients to the bag and seal. Shake the bag briskly to coat the meat and dissolve the sugar. Place the ribs in the cooler overnight or for at least 5 hours.

Heat your gas grill to low and place the ribs on the grill bone side down and close the cover on the grill. Cook covered for the first hour checking and turning as necessary. For the remainder of the time cook with the cover up. This can take between 45 minutes to one more hour.

While the ribs are making your neighbors crazy from the smell, make the Peanut Sauce by combining the butter, peanut butter, soy sauce, lemon juice and pepper flakes in a saucepan. Heat for 8 minutes over low heat and then add the coconut milk. Bring to a simmer for 4 minutes and serve with the ribs on the side in dishes for dipping.

2 pork blade steaks, cut 1-inch thick
2 small cloves garlic, minced
2 tablespoons finely chopped onion
2 tablespoons lemon juice
2 tablespoons soy sauce
1 tablespoon honey

Combine all ingredients in a zip lock style bag; seal bag and place in refrigerator 4-24 hours. Remove steaks from marinade, discarding marinade. Grill over medium-hot coals, 7 minutes per side, turning once.

Source: otherwhitemeat.com

1 fully-cooked ham center slice, cut 1-inch thick, about 2 pounds
1/4 cup plum preserves
1 tablespoon prepared mustard
1 teaspoon lemon juice
1/8 teaspoon ground cinnamon

For glaze, in a small saucepan combine plum preserves, mustard, lemon juice and cinnamon. Cook and stir 4-5 minutes or until preserves melt. Keep warm.

Grill ham slice over medium coals about 10 minutes. Turn ham and grill 10 minutes more. Brush ham with glaze during the last 5 minutes of grilling.

Source: otherwhitemeat.com

3/4 cup thinly sliced mushrooms
1/4 cup thinly sliced green onion
1 clove garlic, minced
2 teaspoons butter
1 1/2 pound lean ground pork
1 teaspoon Dijon-style mustard
1 teaspoon Worcestershire Sauce
1/4 teaspoon salt
1/8 teaspoon freshly ground pepper

In medium skillet, sauté mushrooms, onion and garlic in butter until tender, about 2 minutes. Combine ground pork, mustard, Worcestershire sauce, salt and pepper; mix well. Shape into 12 patties, about 4 inches in diameter, set aside. Spoon equal portions of mushroom mixture onto center of 6 pork patties. Spread to within 1/2 inch of edge. Top with the remaining 6 patties; seal edges. Place patties on grill about 6 inches over medium-hot coals. Grill 10-15 minutes, turning once. Serve on buns, if desired.

Source: otherwhitemeat.com