BBQ recipes

Readers BBQ pork recipes

Be inspired!

A section full of excellent ideas for making the most out of your pork chops, steaks and ribs.

 

Fantastic Pork

  • Marinade slices of belly pork in treacle, soy sauce, spring onions, chinese 5 spice, minced fresh ginger and garlic overnight in the fridge. The next day, bring to room temperature and bbq until crisp and gooey on the outside - mmmm.

by Andrea Longman

 

Garlic Pork Loin Ribs

  • Allow 3-4 ribs per person. Trim off excess fat. Sprinkle well with garlic powder, onion powder and paprika. and lightly with thyme, black pepper and salt. leave to stand for 30 mins.

  • Get your BBQ going. you want to get a temperature of around 100C, and charcoal for 3-4 hours of cooking. Keep the charcoal to one end of the BBQ, you will cook slowly at the other end.

Preparing a basting sauce

  • 65ml of corn oil

  • 65ml water

  • 65ml Worcestershire sauce

  • 1 tablespoon of garlic powder, 1 of onion powder

  • 1 teaspoon each of mustard, thyme, ground bay and celery seed

  • When the coals are ready, baste the ribs and place them on the grill opposite the coals. Close the lid and sit back. Turn and baste every 30 mins, making sure you keep your coals going and up to temprature.

by Steve Sturges

 

Delicious BBQ Ribs

  • 4lbs pork back ribs

  • 1 chopped large onion

  • 12 oz. of barbecue sauce

  • 1/4 c. of white sugar

  • 1/2 tsp.of onion powder

  • 1/4 tsp.of salt

  • 1/2 c. of dark brown sugar

  • 1/4 tsp. of fresh ground pepper

  • 1 (8 oz) jar honey

  • 1 tsp. of paprika

  • 1 tsp. of chili powder

  • 1/2 tsp.of garlic powder

  • 2 tbsp. of Cajun spices (schwartz)

  • Put all the ingredients into a big roasting pan and then slice the ribs apart from each other. Mix everything ensuring that the ribs are completely coated in the concoction. Spread the ribs out on the pan and then cover with foil. Cook for about an hour making sure you turn the ribs halfway through. Serve this delicious meal with sweetcorn, salad and fresh bread. I'm hungry now just thinking about it!

by Arlette D'Souza

 

Cedar Plank Smoked Baby Back Ribs

  • 1 plank of cedar Big enough to place Baby back Ribs on - untreated

  • 1-2 full slabs of baby back ribs

  • 1-2 cups of your favorite BBQ sauce

The Rub

  • 1/4 cup paprika

  • 1 tbls. chili powder

  • 1 tbls. curry powder

  • 1 tbls. sugar

  • 1 tbls. salt

  • 1 tbls. black pepper

  • 1 tbls. coriander

  • 1 tbls. garlic powder

  • 1 tbls. dry English mustard

  • 1 tsp. cayenne (do not use if you do not like it hot)

  • 1 tsp. cumin

  • 1 tsp. thyme

  • 1 tsp. basil (ground)

  • Soak plank over night (or at least 4 hours). Grind all the rub ingredients together in a pestle and mortar (or use a food processor if you're looking for an easy life). Remove the thin membrane from the back of the ribs to help cook evenly, spread the rub over the ribs and place in a sealable bag. Refridgerate for 1-3 hours.

  • Remove ribs from the refridgerator. While the meat returns to room temperature pre heat the BBQ on full and place the plank on the grill. Once the plank starts to crack and smoke turn the heat down to low. Place the ribs on the plank and close the lid. Check the grill regulary. put out any flames that may arise with a quick squirt from a spray bottle. Add the BBQ sauce only in the last hour of cooking or you my burn it. Make sure the plank only smolders. Once the meat starts to seperate from the ribs, enjoy.

by Jerry Lay

 

Coca Cola Spare Ribs

  • 600g pork spare ribs

  • 150ml Coca Cola

  • 2.5 tbsp soy sauce

  • 1 thumb size of ginger (sliced)

  • 1 1/2 tbsp brown sugar

  • 1 pinch of mild chilli spice

  • 1/2 thumb size of ginger (sliced)

  • 10cm of leeks(roughly chopped) or 2 spring onions (roughly chopped)

  • Pre-heat the Weber to 200°C. Poach the ribs in a pan of boiling water with the sliced ginger and leek (or spring onion) for about 2 minutes. Place the ribs onto a wire rack in the Weber or BBQ and cook for 30 minutes. In the meantime, bring the Coca Cola, soy sauce, the rest of the sliced ginger, sugar and mild chilli spice up to the boil in a frying pan and reduce the sauce until about half the original amount remains.

  • As soon as you take the ribs out of the Weber, put them in the sauce which must be hot, and turn them over several times until the ribs are coated all over. Continue to cook until the ribs have absorbed most of the sauce. Serve hot with vegetables such as Lettuce with Oriental Sauce.

  • Cook's tip: As an alternative you could replace the spare ribs with pork chops.

by Bradley Moore

 

Stuffed Chorizo Bell Peppers

  • Bell Peppers

  • Boiled Mashed Potatoes

  • Sausage Meat

  • Chorizo Susage (Cut to small cubes)

  • Olive Oil

  • Salt/Pepper to Taste

  • Combine mashed potatoes, susage meat and chorizo together. Add salt and pepper. Cut the tops of the peppers. Remove the seeds and pith. Fill the peppers with the potato and sausage stuffing. Place tops of pepper back and baste pepper with oil.

  • Prepare barbecue for indirect cooking. Place on centre of barbecue and cook for 25-30 mins till centre of peppers is hot.

by Vivek Bansal

 

Belly of Pork Marinated

  • 500g belly of pork gut into 5 cm strips

  • table spoon of light brown sugar

  • two spoon fulls of white vinegar

  • three spoon fulls of tomato ketchup

  • leaves from the rosemary

  • salt and peper to taste

  • Marinate for an hour turning several times and then slip onto a wood scewer. If you have them, use twigs of rosemary stripped of any leaves interspace with strips of peppers and cubes of pineapple, fresh if possible. Lay on the grill and turn till cooked through and the skin is crisp and the rosemary is blackened.

by Adrian Breeman

 

Honeyed Pork Spare Ribs

  • 1lb lean pork spareribs

  • 2 rounded tablespoons runny honey

  • 1 level tablespoon brown sugar

  • 4 level tablespoon malt vinegar

  • 1/2 tablespoons worcestershire sauce

  • 1 clove garlic, crushed

  • salt & pepper to taste

  • Mix all ingredients (except pork) together. Coat spareribs with mix & leave to marinade - minimum one hour. Grill meat slowly, spooning more sauce over during cooking. If any sauce left, heat & serve on top of ribs. Great with mixed salad/jackets spuds/crusty garlic bread.

by Penny Thorntom

 

Indonesian Pork Satay

  • 2 cloves garlic

  • 1/2 cup chopped green onions

  • 1 tablespoon chopped fresh ginger root

  • 1 cup roasted, salted Spanish peanuts

  • 2 tablespoons lemon juice

  • 2 tablespoons honey

  • 1/2 cup soy sauce

  • 2 teaspoons crushed coriander seed

  • 1 teaspoon red pepper flakes

  • 1/2 cup chicken broth

  • 1/2 cup melted butter1

  • 1/2 pounds pork tenderloin, cut into 1 inch cubes skewers

  • In a food processor, process garlic, green onions, ginger, peanuts, lemon juice, honey, soy sauce, coriander, and red pepper flakes. Puree until almost smooth. Pour in broth and butter, and mix again.

  • Place pork cubes in a large resealable plastic bag, and pour mixture over meat. Marinate in the refrigerator for 6 hours, or overnight.

  • Preheat grill for medium heat. Remove pork cubes from bag, and thread onto skewers. In a small saucepan, boil the marinade for 5 minutes. Reserve a small amount of the marinade for basting, and set the remainder aside to serve as a dipping sauce.

  • Lightly oil preheated grill. Grill for 10 to 15 minutes, or until well browned, turning and brushing frequently with cooked marinade. Serve with dipping sauce.

by Tsoek Cheung

 

Cajun Pork Burgers

  • 2 tablespoons water

  • 2 teaspoons hot pepper sauce

  • 1/2 pound ground pork

  • 1/2 pound bulk hot sausage

  • 4 sandwich buns

  • 4 lettuce leaves

  • Heat grill. In a large bowl, combine water and pepper sauce; blend well. Add pork and sausage, mix gently. Shape into 4 patties. Place on gas grill over medium heat. Cook 14 minutes or until no longer pink, turning once. Serve on buns with lettuce leaves and any desired additions.

by Ivan Plusnin


Need more bbq recipes? Check out Phil Vickery's exclusive pages.