Pork Recipes

At-A-Glance:

• Baby Back Ribs w/ Spiced Apple-Cider Mop
• Barbequed Pork Ribs
• Bratwurst in Beer Sauce
• Bratwurst Wraps with Onion-Sauerkraut Filling
• Grilled Pork Shoulder Steaks
• Ham Steaks with Southwest Rub
• Kansas City-Style Pork Spareribs with Weber Tangy Barbeque Sauce
• Pork Spareribs with Delectable Barbeque Sauce
• Sausage Burgers with Grill-Roasted Peppers

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Baby Back Ribs with Spiced Apple-Cider Mop

If you like your ribs a little crispy on the outside, grill them, meat side down, over Direct Medium heat for 10 to 15 minutes before finishing them over Indirect Medium heat. Don't expect leftovers.

For the mop:
2 cups apple cider
1/4 cup minced shallots
1 tablespoon minced jalapeño pepper, seeds removed
1/4 cup ketchup
2 tablespoons white wine vinegar
2 tablespoons tomato paste
1 tablespoon dark brown sugar
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

2 to 3 slabs baby back pork ribs, about 4 pounds
Kosher salt
Freshly ground black pepper

To make the mop:
In a small saucepan combine the apple cider, shallots, and jalapeño. Bring to a boil and cook over medium-high heat until about 1 cup of the liquid remains, 15 to 20 minutes. Add the remaining mop ingredients, bring to a boil, and remove from the heat. (The mop may be made ahead and refrigerated until ready to use.)

Allow the ribs to stand at room temperature for 20 to 30 minutes before grilling. Season with salt and pepper. Grill, rib side down, over Indirect Medium heat until the meat is very tender and has pulled back from the ends of the bones, 1-1/2 to 2 hours. Baste the ribs frequently with the mop throughout grilling time, but stop basting during the last 10 minutes. Remove from the grill and allow to rest for 5 to 10 minutes before slicing into individual ribs. Serve warm.

Makes 4 servings.

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Barbequed Pork Ribs

The basic recipe for great grilled ribs. Use your favorite sauce.

1 cup barbecue sauce
3 pounds pork loin back or spareribs

Place ribs in center of cooking grate. Grill 1 to 1-1/2 hours or until tender, brushing with sauce during the last 20 minutes of grilling time. To serve, cut ribs into 2- or 3-rib portions.

Makes 4 servings.

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Bratwurst in Beer Sauce

The definitive recipe for this grilled classic. Serve with brown bread, sauerkraut, and sweet mustard.

8 fresh bratwurst
1 tablespoon all-purpose flour
2 teaspoons vegetable oil
1/2 teaspoon dried marjoram
1/8 teaspoon caraway seeds
1 cup dark beer (double bock or a similarly sweet beer)

Place bratwurst in center of cooking grate. Grill 18 to 25 minutes until no longer pink in the center, turning once halfway through grilling time.

Meanwhile, in a small saucepan heat flour and oil over low heat, stirring frequently, until light brown. Add marjoram and caraway seeds. Gradually whisk in dark beer. Bring sauce to a boil; reduce heat and simmer, stirring frequently, until sauce is slightly thickened.

Place bratwurst in sauce to coat. Serve with remaining sauce.

Makes 4 servings.

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Bratwurst Wraps with Onion-Sauerkraut Filling

This cultural-fusion dish is as much fun to make as it is to eat!

4 fresh bratwurst (1 pound)
1 12-ounce bottle of beer
1 cup chopped onion
2 tablespoons vegetable oil
1 pound fresh sauerkraut, rinsed and fully drained
2 tablespoons sugar
1/2 teaspoon salt
1/4 teaspoon crushed red pepper
4 10-inch flour tortillas
1/4 cup honey-Dijon mustard
4 slices smoked Swiss cheese

Place bratwurst and beer in medium saucepan; bring to a boil. Reduce heat to low; cover and simmer 10 minutes. Remove from heat; let bratwurst cool in beer.

In 10-inch frying pan cook onion in oil over medium heat until browned, 8 to 10 minutes. Add sauerkraut, sugar, salt, and red pepper; mix well. Continue cooking for 5 minutes to blend flavors.

Place bratwurst in center of cooking grate. Grill 5 to 6 minutes or until browned and heated throughout, turning once halfway through grilling time. Split each in half lengthwise.

Place 1/4 of sauerkraut mixture down center of each tortilla. Place 2 bratwurst halves on top of filling. Spread 1 tablespoon mustard on bratwurst and top with a slice of cheese. Fold two sides of tortilla over cheese; fold remaining bottom and top halves of tortilla to close. Place tortilla wraps flap side down on grill; grill 3 to 4 minutes or until browned and heated through, turning once halfway through grilling time.

Makes 4 servings.

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Grilled Pork Shoulder Steaks

Ask your butcher to cut these steaks 3/4" thick. Serve with Hot German Potato Salad and a cucumber salad.

1-1/2 tablespoons Hungarian paprika
1 tablespoon ground coriander
1 tablespoon finely grated lemon zest (zest from 1 lemon)
1 tablespoon dried marjoram
2 teaspoons garlic powder
1 teaspoon salt
3/4 teaspoon freshly ground black pepper
1/2 teaspoon ground cumin
1/4 teaspoon caraway seeds, crushed
1/4 teaspoon ground cinnamon
8 boneless pork shoulder steaks, cut 3/4-inch thick (about 6 ounces each)

In a small bowl combine paprika, coriander, lemon zest, marjoram, garlic powder, salt, pepper, cumin, caraway seeds, and cinnamon. Rub herb mixture on both sides of steaks, pressing into surface.

Place steaks in center of cooking grate. Grill 10 minutes for medium (160°F/71°C) or 12 to 14 minutes for well-done (170°F/77°C), turning once halfway through grilling time.

Makes 8 servings.

Note: 3 to 4 pounds of country-style spareribs can be substituted for pork shoulder steaks. For 3 to 4 pounds of country-style ribs, prepare as above and grill 1-1/4 to 1-1/2 hours or until well-done 170°F (77°C).

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Ham Steaks with Southwest Rub

Ask the butcher to cut the ham steaks for you for the tastiest, easiest dinner you've made in a long time (try it for brunch, too!)

For the rub:
2 tablespoons chili powder
2 teaspoons kosher salt
1 teaspoon dried oregano
1 teaspoon cayenne pepper
1 teaspoon brown sugar
1/2 teaspoon freshly ground pepper

1 tablespoon butter, melted
2 center-cut ham steaks, 3/4" thick

To make the rub:
In a small bowl, combine all rub ingredients.

Brush melted butter on both sides of steaks; sprinkle rub on both sides of the steaks. Grill ham over Direct Medium heat for 6 minutes, turning once halfway through grilling time. Serve with mashed sweet potatoes and green beans, if desired.

Makes 4 servings.

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Kansas City-Style Pork Spareribs with Weber Tangy Barbecue Sauce

Serious rib fans use a rub and a sauce for unmistakable barbecue flavor. This recipe features two classic concoctions.

For the ribs:
3 tablespoons Kosher salt
2 tablespoons Hungarian paprika
1-1/2 tablespoons ground cumin
1 tablespoon ground Mediterranean oregano
2 teaspoons onion powder
1 teaspoon garlic powder
1 teaspoon freshly ground black pepper
1/2 teaspoon allspice
1/2 teaspoon ground cinnamon
3 to 4 slabs pork spareribs, about 2 pounds each

For the sauce:
1/2 cup chopped celery
3 tablespoons chopped onion
2 tablespoons butter
1 cup catsup
1/4 cup lemon juice
2 tablespoons sugar
2 tablespoons vinegar
1 tablespoon Worcestershire sauce
1 teaspoon dry mustard
Dash pepper

In a small bowl combine salt, paprika, cumin, oregano, onion powder, garlic powder, pepper, allspice, and cinnamon. Rub seasoning mix onto ribs, pressing into surface. Place ribs in jumbo resealable plastic bag. Close bag and marinate in refrigerator 2 hours.

Place ribs in center of cooking grate. Grill 1 to 1-1/2 hours or until tender.

Meanwhile, make the sauce: In a skillet cook celery and onion in butter until tender. Add remaining ingredients. Bring to a boil; reduce heat. Cover and simmer 15 minutes.

Brush ribs with Weber Tangy Barbecue Sauce during last 20 minutes of grilling time. Cut into 2- or 3-rib portions. Serve with remaining heated sauce, if desired.

Makes 8 to 10 servings.

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Pork Spareribs with Delectable Barbecue Sauce

For sumptuous ribs made fast, make the sauce a few days ahead of time. Marinating the ribs in sauce the night before makes them that much more tender.

For the sauce:
1/4 cup vegetable oil
1 large red onion, chopped
3 cloves garlic, finely chopped
1 cup tomato purée
4 tomatoes, peeled and chopped
1/2 cup orange juice
5 tablespoons vinegar
2 tablespoons packed brown sugar
2 tablespoons prepared spicy brown mustard
1 tablespoon molasses
1/2 tablespoon paprika
1/2 tablespoon pepper
1/2 tablespoon salt
1 teaspoon chili powder

3 to 4 slabs pork spareribs, about 2 pounds each

To make the sauce:
In a saucepan or large skillet heat oil. Add onion and garlic and sauté 5 minutes or until translucent. Add remaining sauce ingredients. Bring to a boil; reduce heat and simmer uncovered 1 to 2 hours, stirring occasionally. Process in a blender or food processor until smooth. Chill in refrigerator until ready to use or up to 3 weeks.

Place ribs in a jumbo resealable plastic bag. For each slab of ribs, pour 1/2 cup sauce over ribs; spread to coat. Close bag and marinate in refrigerator overnight. Reserve remaining sauce.

Remove ribs from bag; discard used sauce. Place ribs in center of cooking grate. Grill 1 to 1-1/2 hours or until tender. Brush with some of reserved sauce during last 20 minutes of grilling time. Cut into 2- or 3-rib portions. Serve with heated remaining sauce.

Makes 8 to 10 servings.

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Sausage Burgers with Grill-Roasted Peppers

Pork shoulder has a richness and depth that most ground chuck just can't match. Grilled until the juices run clear, it still makes a succulent burger every time.

For the burgers:
2 pounds coarsely ground pork shoulder
2 teaspoons salt
1 teaspoon paprika
1 teaspoon ground red pepper
1 teaspoon ground fennel

1 medium red bell pepper

4 hamburger buns
4 slices fontina cheese
1 bunch arugula or soft lettuce

Grill the bell pepper over Direct Medium heat until evenly charred on all sides, 10 to 12 minutes, turning every 3 to 5 minutes. Remove the pepper from the grill and place in a paper bag: close tightly. Let stand 10 to 15 minutes to steam off the skin. Remove the pepper from the bag and peel away the charred skin. Cut off the top and remove the seeds. Cut the pepper into strips. Set aside.

To make the burgers:
In a small bowl combine the burger ingredients. Add 1/4 cup of water and mix. Shape the meat into four patties of equal size and thickness. Grill over Direct Medium heat until the juices run clear, about 10 minutes, turning once halfway through grilling time. During the last 30 seconds, grill the buns over Direct Medium heat until lightly toasted.

Serve the burgers hot on the toasted buns and top with cheese, grilled peppers, and lettuce.

Makes 4 servings.

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