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

Apple-Stuffed Stovetop-Smoked Pork Loin Roast

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Boneless pork loin is naturally very lean and very easy to overcook, so watch it carefully. The apple stuffing nicely compliments the relatively mild flavor of the pork. Serve with roasted sweet potato wedges, sugar snap peas, and cranberry sauce. Note: This recipe requires some advanced preparation.

Ingredients

1 (2 1/2-pound) boneless pork loin roast
1 cup apple stuffing (see recipe)
2 tablespoons Cajun spice
1 1/2 tablespoons apple wood shavings

Instructions

Lightly trim any fat on the roast and score any remaining fat; butterfly the pork loin and lightly season the inside surfaces with Cajun spice. Spread stuffing inside the butterflied loin, fold the top section over the stuffing and tie the sections together with several pieces of butcher’s twine.
Season the outside of the loin with Cajun spice.

Preheat the oven to 350 degrees F.

Prepare the stovetop smoker with 1 1/2 tablespoons of apple wood shavings under the drip pan. Position the drip pan and rack in the smoker. Place the roast on the cooking rack, fat side up, and cover all but one corner of the smoker with heavy-duty aluminum foil.

Place the smoker on the stovetop over medium heat. After smoke develops, tightly seal smoker and smoke for 30 minutes. Carefully transfer the smoker to the oven and continue cooking another 45 minutes.

Remove the aluminum foil and reserve. Continue cooking until the roast has an internal temperature of 155 degrees F., about another 20 to 25 minutes.

Remove the roast from the cooker, tent with reserved aluminum foil, and allow it to rest for 10 minutes before slicing.

Yield: 4 servings
Heat Scale: Mild

Apple Stuffing for Pork Loin Roast

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Extra stuffing may be put in a buttered casserole dish and baked, covered, at 350 degrees F. for about 30 minutes.

Ingredients

3 cups prepared stuffing mix
1 cup apple cider
2 tablespoons unsalted butter
3/4 cup chopped celery (about 2 ribs)
1/2 cup chopped yellow onion (1 small onion)
1 tart apple (Granny Smith), cored and finely chopped
1 jalapeño chile, seeded and finely minced
1/2 teaspoon dried thyme
1/2 teaspoon dried crushed rosemary
1 tablespoon minced fresh flat leaf parsley
1/2 teaspoon coarse kosher salt
1 teaspoon cracked black pepper

Instructions

In a medium skillet over medium-high heat, melt the butter. Add the celery and onion; sauté for 5 minutes. Add the chopped apple and minced jalapeño; cook until the apple is tender, about 5 minutes. Season with thyme, rosemary, parsley, salt, and pepper. Remove from heat.

Prepare the stuffing according to package directions, substituting apple cider for an equal amount of water. Stir in the sautéed fruit mixture and stir to combine. Allow the stuffing mixture to cool completely. (The stuffing may be prepared 1 day ahead and held refrigerated.)

Yield: About 5 cups
Heat Scale: Mild

Stovetop-Smoked Pork Chops

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This recipe combines a marinade, an injected marinade, and a stovetop smoker to create smoked pork chops that equal what comes out of the offset smoker in warmer months. Leave the cover slightly open until a light smoke develops (about 10 minutes or so) then slide the cover completely closed and smoke the chops for 30 minutes while preheating the oven to 400 degrees F.  Serve with garlic mashed potatoes and sautéed green beans.  Note: This recipe requires advance preparation.

Ingredients

2 double-thick pork chops, about 12 ounces each
1/2 cup apple juice or cider
1/4 cup clover honey
3 tablespoons low-sodium soy sauce
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon freshly ground black pepper
1 teaspoon ground dried ginger
1 tablespoon olive oil
Kosher salt, to taste
Freshly ground black pepper, to taste
1 1/2 tablespoons apple, cherry, or hickory shavings
Apple honey marinade (recipe follows)

Instructions

Evenly trim any fat on the pork chops to a 1/4-inch thickness. Score the fat along the edges to prevent the chops from curling as they cook.

Prepare the marinade by combining apple juice, honey, soy sauce, red pepper flakes, black pepper and ginger in a mixing bowl. Strain 1/4 cup of the marinade into another bowl and reserve.

Using the strained marinade and a “Cajun Injector” kitchen syringe, inject the pork chops with the reserved marinade and place the chops in a resealable plastic bag. Add the remaining marinade to the bag and marinate the chops, refrigerated, at least 4 hours or overnight.

Remove the chops from the marinade and pat them dry. Brush with olive oil and season with coarse kosher salt and freshly ground black pepper.

Prepare the stovetop smoker by placing 1 1/2 tablespoons of apple, cherry, or hickory shavings (or any combination) into the smoker and adding the drip pan and rack. Position the chops on the cooking rack, slide the cover almost closed and place the smoker on a cooling rack. If desired, use the pan drippings to make a brown sauce for the chops.

Carefully place the smoker in the preheated oven and bake the chops for 8 to 10 minutes or until the chops reach an internal temperature of 155 degrees F. Allow the chops to rest for 5 minutes before serving. 

Yield: 2 servings
Heat Scale: Mild