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Wednesday, June 1, 2011

Grilling Pork for Litha

Wednesday, June 1, 2011
When it comes to the grill, my favorite dish is pork. Whether ribs, or chops, or roasts, there is just something that the grill lends to pork that makes it the best. I've included some recipes below for your enjoyment. Happy Grilling!

Maple Glazed Ribs


  • 3 pounds baby back pork ribs
  • 3/4 cup maple syrup
  • 2 tablespoons packed brown sugar
  • 2 tablespoons ketchup
  • 1 tablespoon cider vinegar
  • 1 tablespoon Worcestershire sauce
  • 1/2 teaspoon salt
  • 1/2 teaspoon mustard powder
  1. Place ribs in a large pot, and cover with water. Cover, and simmer for 1 hour, or until meat is tender. Drain, and transfer ribs to a shallow dish.
  2. In a small saucepan, stir together the maple syrup, brown sugar, ketchup, vinegar, Worcestershire sauce, salt, and mustard powder. Bring to a low boil, and cook for 5 minutes, stirring frequently. Cool slightly, then pour over ribs, and marinate in the refrigerator for 2 hours.
  3. Prepare grill for cooking with indirect heat. Remove ribs from marinade. Transfer marinade to a small saucepan, and boil for several minutes.
  4. Lightly oil grate. Cook for about 20 minutes, basting with the cooked marinade frequently, until nicely glazed.
Texas Pork Ribs

  • 6 pounds pork spareribs
  • 1 1/2 cups white sugar
  • 1/4 cup salt
  • 2 1/2 tablespoons ground black pepper
  • 3 tablespoons sweet paprika
  • 1 teaspoon cayenne pepper, or to taste
  • 2 tablespoons garlic powder
  • 5 tablespoons pan drippings
  • 1/2 cup chopped onion
  • 4 cups ketchup
  • 3 cups hot water
  • 4 tablespoons brown sugar
  • cayenne pepper to taste
  • salt and pepper to taste
  • 1 cup wood chips, soaked
  1. Clean the ribs, and trim away any excess fat. In a medium bowl, stir together the sugar, 1/4 cup salt, ground black pepper, paprika, 1 teaspoon cayenne pepper, and garlic powder. Coat ribs liberally with spice mix. Place the ribs in two 10x15 inch roasting pans, piling two racks of ribs per pan. Cover, and refrigerate for at least 8 hours.
  2. Preheat oven to 275 degrees F (135 degrees C). Bake uncovered for 3 to 4 hours, or until the ribs are tender and nearly fall apart.
  3. Remove 5 tablespoons of drippings from the bottom of the roasting pans, and place in a skillet over medium heat. Cook onion in pan drippings until lightly browned and tender. Stir in ketchup, and heat for 3 to 4 more minutes, stirring constantly. Next, mix in water and brown sugar, and season to taste with cayenne pepper, salt, and pepper. Reduce heat to low, cover, and simmer for 1 hour, adding water as necessary to achieve desired thickness.
  4. Preheat grill for medium-low heat.
  5. When ready to grill, add soaked wood chips to the coals or to the smoker box of a gas grill. Lightly oil grill grate. Place ribs on the grill two racks at a time so they are not crowded. Cook for 20 minutes, turning occasionally. Baste ribs with sauce during the last 10 minutes of grilling, so the sauce does not burn.

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