Sherried Pork Spareribs

Sherried Pork Spareribs

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Rick Browne has gathered award-winning recipes from famous grillers from across the country to supplement his own creations. When his decades of experimentation, travel, and down-home grilling know-how come together, the results are truly inspired. Try this amazing recipe for pork spareribs as a celebration of what summer’s all about…then go buy the book!

Ingredients

4 pounds pork spare ribs

Marinade:
1 cup water
1 cup vegetable oil
1/2 cup soy sauce
1/4 cup apple cider vinegar
2 cloves garlic, crushed

Pepper Glaze:
1 cup apple jelly
1 teaspoon finely chopped, seeded jalapeño pepper
1/4 cup dry sherry
1 tablespoon of honey

Instructions

Mix all marinade ingredients in medium bowl and set aside.

Combine jelly and chopped pepper in a small sauce pan and cook over low heat until jelly is melted, about 3 minutes. Continue to cook for 1 minute. Remove from heat and stir in sherry and honey. Set aside.

Place ribs in a large baking pan and pour marinade over them. Cover and refrigerate for 2-4 hours, turning ribs once. Prepare grill to 300 to 400 degrees F. Remove ribs from marinade, drain and place on grill, cooking on indirect heat for approximately 4 hours. Try placing apple or other fruit wood chunks directly on the coals or briquettes.

Remove the ribs from the grill to a platter or cutting board. Brush all sides with Pepper Glaze and seal in foil, return to cool side of grill for 15 to 20 minutes. Remove from grill and serve.

Editor’s Note: Many recipes in this book contain directions for charcoal grilling, but if you follow Rick’s temperature and time directions, a gas grill will work as well.

Goan Pork Vindaloo

Goan Pork Vindaloo

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Created by Goan chef Francisco Marques, this is La Porte’s take on the classic, hot curry that is called “vindaloo,” a name that is derived from the Portuguese dish Carne de Vinha d’ Alhos, a combination of meat (usually lamb) with wine and garlic. Of course, Indian curry spices have transformed the original recipe. I’ve eaten many, many variations on vindaloo, but this one is my favorite. Serve with any rice dish. Note: This recipe requires advance preparation.

Ingredients

Spice Paste:
12 dried red Kashmiri chiles, or substitute santakas or mirasol, seeds and stems removed
2 teaspoons cumin seeds
3 teaspoons coriander seeds
1/2 teaspoon black peppercorns
3 cloves
1 two-inch piece of cinnamon stick
2 cardamom pods
1 two-inch piece fresh ginger, peeled and finely chopped
6 cloves garlic, peeled and finely chopped
3 tablespoons malt vinegar

The Vindaloo:
1/2 teaspoon turmeric powder
1/2 teaspoon red chile powder, New Mexican preferred
1 pound pork meat, cut into small, bite-sized cubes
1/2 pound bacon, finely chopped
2 tablespoons vegetable oil
3 bay leaves
1 large Spanish or mild onion, finely sliced
2 tablespoons tomato paste
12 cocktail onions
Salt to taste

Instructions

In a bowl, combine all the spice paste ingredients and set aside for at least 1 hour. Grind the ingredients in a blender to a fine paste.

Combine the turmeric and the chile powder and rub onto the pork with your fingers. Set aside for 2 hours or preferably overnight.

Heat the bacon and the vegetable oil in a large pan and add the bay leaves and onion. Fry until the onion is a light golden brown. Add the Spice Paste and fry for 3 to 4 minutes, stirring well, then add the pork and the tomato paste and a little water to prevent sticking.

Cook uncovered over medium heat for about 25 minutes. Add the cocktail onions and salt to taste and serve.

Heat Scale: Hot

Adobo Pork

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This recipe is an adaptation of a recipe originally printed in the Officers’ Wives Club Cookbook from Clark AFB in the Philippines. If desired, boneless chicken breasts could also be added (or substituted) to the recipe. (This recipe requires advance preparation.)

Ingredients

2 (10-ounce) bone-in pork chops, about 3/4 to one inch thick
Coarse kosher salt
Freshly ground black pepper

For the marinade:

1 cup homemade or low sodium chicken stock
1/3 cup finely chopped yellow onion
2 tablespoons cider vinegar
2 cloves garlic, minced (about 1 1/2 teaspoons)
1 1/4 teaspoons ancho chile powder
1 teaspoon dark brown sugar
1 teaspoon whole black peppercorns, crushed
1/2 teaspoon dried oregano
1/2 teaspoon coarse kosher salt
1/4 teaspoon ground cumin
1/4 teaspoon ground allspice

Instructions

Prepare the marinade by combining all of the ingredients in a mixing bowl.

Trim most of the fat from the pork chops and score the remaining fat. Place the chops in a resealable plastic bag and add the marinade. Squeeze the air out of the bag and marinate the chops, refrigerated, at least four hours or up to eight hours.

Remove the chops from the marinade and pat dry. Discard the marinade. Season the chops with salt and pepper.

Prepare the grill for medium-high direct cooking. Place the chops on the grill and cook, covered, about six minutes per side or to an internal temperature of 145 degrees F.

Remove the chops from the grill and bring into the kitchen. Tent with foil and allow the chops to rest for five minutes before serving.

Grilled Vermont Mustard Pork Chops

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The combination of sharp mustard and rich, mellow pure maple syrup creates a unique flavor for these juicy bone-in pork chops. Be sure not to overcook the chops or they will become tough and chewy. Use an instant-read thermometer for perfectly cooked chops. Note: This recipe requires advance preparation.

Ingredients

4 tablespoons pure maple syrup
1/3 cup coarse-grain Dijon-style mustard
1 tablespoon fresh lemon juice
1 teaspoon cracked black pepper
2 (8-ounce) bone-in pork chops, trimmed
Kosher salt and black pepper, to taste

Instructions

In a small bowl, combine the maple syrup, mustard, lemon juice, and black pepper. Mix together well.

Arrange the chops in a shallow casserole dish. Spread the mustard mixture over the chops and marinade, refrigerated and covered, at least four hours, turning often. Remove chops from marinade, reserving marinade. Season chops to taste with salt and pepper.

Preheat the grill for medium high direct cooking and grill the chops six to eight minutes per side or to an internal temperature of 155 degrees F. Tent with foil and keep warm in a low oven until service.

Yield:  2 servings

Honey-Mustard Glazed Pork Medallions

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Pork tenderloin, which has very little fat, can be made more flavorful by marinating and seasoning before cooking. Remember when cooking pork not to overcook the meat. These medallions, marinated with mustard and chile powder, have a sweet-hot taste and light glaze from the honey. Note:  This recipe requires advance preparation.

Ingredients

1 (9-ounce) pork tenderloin chateaubriand
1/4 cup clover honey
1/4 cup Dijon-style mustard
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
1/4 teaspoon ground cloves
1 teaspoon Ancho chile powder

Instructions

Using a sharp boning knife, remove silverskin from tenderloin. Slice the tenderloin into 1/2-inch medallions.

In a large bowl, stir together the honey, mustard, salt, pepper, cloves, and chile powder. Add the meat and turn to coat. Cover and refrigerate, turning the meat occasionally, for at least four hours.

Prepare the grill for medium-high direct cooking. Cook medallions, covered, about two to three minutes per side or to an internal temperature of 155 degrees F. Remove medallions from the grill, tent with foil, and keep warm in a low oven until service. (These medallions could also be broiled five to six inches from the heat source for two to three minutes per side.)
Yield:  2 servings
Heat Scale: Mild