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BBQ Pork Recipes

Calgary Stampede Ribs

  • 4 pounds pork back ribs, cut into serving size pieces
  • 3 garlic cloves, minced
  • 1 tablespoon each of sugar and paprika
  • 2 teaspoons each salt, pepper, chili powder, and ground cumin
  • Barbecue Sauce
  • 1 small onion finely chopped
  • 2 tablespoons butter
  • 1 cup ketchup
  • 1 cup brown sugar
  • 3 tablespoons lemon juice
  • 3 tablespoons Worcestershire sauce
  • 2 tablespoons vinegar
  • 1 ½ teaspoons ground mustard

Rub ribs with garlic; place in shallow roasting pan. Cover and bake at 350ºF for 2 hours. Cool slightly. Combine the seasoning and rub over ribs. Cover and refrigerate for 8 hours or overnight. In a sauce- pan sauté onion in butter until tender. Stir in the remaining ingredients. Bring to boil. Reduce heat; cook and stir until thickened, about 10 minutes. Remove from the heat; set aside ¾ cup. Brush ribs with some of the remaining sauce. Grill over medium heat for 12 minutes, turning and basting with sauce. Serve with reserved sauce. Yield 4 servings. Use hickory or mesquite chips as a flavor enhancer.

Barbecued Spareribs

  • 1 tablespoon ground mustard
  • 1 tablespoon chili powder
  • 1 teaspoon cayenne pepper
  • 1 teaspoon garlic powder
  • 3 pounds pork spareribs
  • 2/3 cup ketchup
  • 1 cup water
  • 1 cup chopped onion
  • 1 cup lemon juice
  • 2 tablespoons vegetable oil
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • 1 teaspoon pepper

Combine the first four ingredients; rub over ribs. For sauce, combine the remaining ingredients; mix well and set aside. Grill ribs, over direct heat and medium low coals for 1 hour, turning occasionally. (Add 10 briquettes to coals) Grill 20 minutes longer, basting both sides several times with sauce or until meat is tender. Yield 4 servings. Use hickory or mesquite wood chips for a flavor enhancer.

Zesty Grilled Chops

  • 6 pork chops (3/4 inch thick)
  • 1 cup soy sauce
  • 1 cup lemon juice
  • 1 tablespoon chili sauce
  • 1 tablespoon brown sugar
  • 1 teaspoon garlic powder

Place chops in a resealable plastic bag. Combine ingredients reserve 1/3 cup for basting. Cover and refrigerate. Pour remaining marinade over chops. Seal bag, refrigerate overnight, turning once. Drain and discard marinade. Grill chops over medium heat for 12-16 minutes or until a meat thermometer reads 1600F and juices run clear. Brush occasionally with reserved marinade. Yield 6 servings. Use hickory or alder wood as flavor enhancer.

Teriyaki Pork Kabobs

  • ½ cup soy sauce
  • 1 cup water
  • 2 tablespoons lemon juice
  • 2 tablespoons vegetable oil
  • 2 teaspoons brown sugar
  • 2 garlic cloves, minced
  • 1 teaspoon ground ginger
  • 1 pound pork tenderloin cut into 1 ¼ inch cubes
  • 1 zucchini, cut into ½ inch pieces
  • 1 sweet red pepper cut into 1 ½ inch pieces

In a bowl, combine the first seven ingredients. Pour half into large resealable plastic bag. Refrigerate the remaining marinade for basting. Add pork to bag; seal and turn to coat. Cover and refrigerate for 1-4 hours. Drain and discard marinade from pork. On four metal skewers, alternate pork, zucchini and red pepper. Grill over medium-hot heat for 3 minutes on each side. Baste with reserved marinade. Continue basting and turning kabobs for 4-6 minutes or until meat juices run clear. Yield 4 servings. Use hickory, alder or maple chips or planks as a flavor enhancer.

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