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!


4 pounds pork spare ribs

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


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.


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


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

Roast Pork Sirloin

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While this roast could be prepared in an oven, smoking it over apple and cherry wood adds another dimension of flavor to complement the peppercorn and mustard glaze. A boneless pork loin could also be substituted for the bone-in sirloin roast. Serve with garlic mashed potatoes as pictured here. Note:  This entrée does require some advance preparation; be sure to read all the recipes before proceeding, as some of the steps are interrelated.

This recipe appears in Mike Stine’s article “Outdoor Cooking: Not Just a Summer Pastime


1 (5-pound) bone-in pork sirloin roast
4 to 5 gloves garlic
2 to 3 tablespoons Dijon mustard
1 tablespoon black peppercorn
1 tablespoon green peppercorns, drained
1 tablespoon pink peppercorns
1 teaspoon yellow mustard seeds
2 teaspoons brown sugar
2 teaspoons dried thyme
1 1/2 teaspoons coarse kosher salt

For the gravy:
4 tablespoons pork fat, divided
2 1/2 cups apple cider
2 medium yellow onions, thinly sliced
2 tablespoons flour


Trim the excess fat from roast, and reserve. Peel the garlic cloves and slice into slivers. Using a sharp paring knife, cut into the pork roast in several areas and insert slices of garlic at varying depths. (If desired, the roast may be tied between the bones to help retain its shape during cooking as the outer layer tends to separate from the rib-eye muscle.) Brush Dijon mustard onto the meat.

Using the side of a chef’s knife, a rolling pin, or a small spice grinder coarsely crack the peppercorns and mustard seeds. In a small mixing bowl, combine the brown sugar, thyme, peppercorns, mustard seeds, and salt. Liberally apply the rub to the roast. (If desired, the roast could be prepared to this point one day ahead and held, wrapped in food film and refrigerated.) Allow the roast to come to room temperature before cooking.

In a small saucepan, melt the pork fat over medium low heat until fat renders, about 10 to 15 minutes, being careful not to allow the fat to burn. Remove cracklings, and reserve if desired. Strain the fat and reserve. (Depending on the amount of fat, it should render to about 1/3 to 1/2 cup.)
To prepare the grill dome:  Fill the Grill Dome firebox with hardwood lump charcoal and light the charcoal. Allow the temperature to stabilize at 360 degrees F to 370 degrees F. (This will take about 30 to 45 minutes depending on the size of your Grill Dome and the amount and type of fuel. For my Grill Dome ET, the bottom vent should be open about 1/2 to 3/4 of an inch and the top vent about 10 percent to maintain the desired temperature.) Add two chunks of apple wood and 1/2 cup of BBQr’s Delight cherry pellets (in an aluminum foil pouch or smoker tray) to the charcoal.

Place the pork on the cooking grate and roast 25 to 30 minutes per pound (about 2 1/2 to 3 hours) or until the pork has an internal temperature of 155 degrees F. Remove the roast from the grill, tent with aluminum foil and let stand for 10 to 15 minutes before carving.

To prepare the gravy:  In a covered saucepan over medium heat, reduce 2 1/2 cups of apple cider to 1 1/2 cups, about 15 to 20 minutes.

In a medium sauté pan over medium heat, heat two tablespoons of pork fat and cook the onions until caramelized, about 8 to 10 minutes (a pinch of granulated sugar will help caramelize the onions). Remove from the heat, remove the onions and reserve (do not clean the pan, as it will be used later to prepare the gravy).

Using the same sauté pan as for the onions, melt two tablespoons of pork fat (or unsalted butter) over medium high heat; add flour and cook, stirring constantly, to a blonde roux. Add reduced cider, reduce heat and simmer for three to four minutes Add two-thirds of the sautéed onions (reserve remaining onions for garnish). Return gravy to a simmer and cook for two to three minutes. (The gravy may be prepared ahead and held, refrigerated, for up to two hours. If the gravy is too thick, thin it with some apple cider or chicken stock.)

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.


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


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.


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


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