48 - 4-ounce boneless pork center-cut chops
3 cups ketchup
1 cup brown sugar
1/4 cup lemon juice
1 tablespoon lemon rind
1 tablespoon prepared mustard
1 cup diced sweet red pepper
1 cup diced onion
Grill chops on hot griddle till brown, about 2 minutes per side. Place on pans in single layer. Combine ketchup, brown sugar, lemon juice, mustard and rind. Stir in peppers and onions and pour over chops, spreading evenly. Bake in conventional oven at 400 degrees F. 10-12 minutes until chops are tender and juicy.
CARIBBEAN BARBECUED PORK STEAKS
1 ½ pounds boneless pork steak, about 1/2-inch thick
1 large red onion, chopped coarsley
3/4 cup fresh lime juice
zest from 2 fresh limes
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon cayenne pepper
Place pork and onions in a glass or enamel 13 x 9-inch baking dish. Combine lime juice, zest, black pepper, salt and cayenne and pour over pork. Cover and refrigerate for several hours. Lift pork steaks out of marinade, brushing off onions. Reserve marinade. Broil or cook pork chops over hot coals, 3 inches from heat, for 8-10 minutes, turning once. Heat onions and lime juice to boiling. Serve onions with cooked pork.
LEMON AND PEPPER BARBECUE
4 pounds country-style pork ribs
1/3 cup fresh lemon juice
zest from the lemons you squeezed to get the juice
1 tablespoon all-purpose flour
½ cup molasses
½ cup soy sauce
1/3 cup yellow mustard powder
3 tablespoons crushed ground black pepper
3 tablespoons Worcestershire sauce
Trim excess fat. Place in a single layer,in a glass or enamel baking dish. Stir lemon juice into flour until smooth, then add all the remaining ingredients. Pour over ribs, turning to coat. Cover and let stand at room temperature for two hours, or in the refrigerator overnight. Place a drip pan with ½ inch water under grill; bank charcoal and prepare coals. Grill over medium-hot coals for about 1 hour or until done. OR: Bake in a 350 degree F. oven for 1 ½ hours. Cut into serving portions. Serve with additional sauce.
RANGE-HONEY BARBECUED RIBS
3 pounds country-style ribs
1 ½ cup chili sauce
½ cup chopped red onion
1/3 cup honey
1/4 cup butter
3 cloves garlic, minced
½ teaspoon salt
½ teaspoon Pepper
Place ribs on thr rack of your broiler pan. Cover with foil. Roast ribs at 350 degrees F. for 1 hour. Meanwhile, combine chili sauce, onion, honey, butter, garlic, salt and pepper in a saucepan and bring to a good boil. Cover and simmer for 30 minutes. Set aside. Remove foil from ribs and pour off the drippings. Brush sauce on the ribs and roast uncovered 30 minutes. Brush with sauce again. Roast 20-30 minutes longer or until ribs are very tender. Serve any remaining sauce with ribs.
KIRA’S PORK BARBECUE
4 pound boneless pork shoulder
1 quart cider vinegar
1 tablespoon crushed red pepper
1 tablespoon black pepper
1 teaspoon salt
1 teaspoon paprika
Mix vinegar and seasonings together in a bowl. Put a drip pan under the grill and bank your coals when hot. Place the pork shoulder on grill over the center of drip pan. Baste with sauce. Close hood. Cook for 3 to 4 hours depending on your roast. Baste and turn frequently. Cook until meat is tender. Serve piping hot with the rest of the sauce.
COWBOY BARBECUED RIBS
5 pounds pork spareribs
1 cup water
1/3 cup butter or margarine
2 tablespoons fresh lemon juice
1/4 cup dry mustard
1/4 cup chili powder
1 tablespoon sugar
1 tablespoon paprika
2 teaspoon salt
1 teaspoon onion powder
1 teaspoon garlic powder
1/4 teaspoon cayenne powder
Place spareribs on boiler pan. Cover with foil. Roast at 400 degrees F. for about 1 ½ hours. Meanwhile, combine remaining ingredients in medium saucepan; mix well. Bring to a boil. Reduce heat; simmer for 30 minutes. Brush sauce on ribs. Broil 5 inches from heat for 7-10 minutes on each side. Serve ribs with additional sauce.
EASY TEX-MEX BARBECUED RIBS
3 to 4 Ibs spareribs
1 cup catsup
1/4 cup cider vinegar
2 tablespoon Worcestershire sauce
2 teaspoon crushed red pepper
½ cup brown sugar
Unwrap spareribs and set out for 30 minutes to warm to room temperature. In a saucepan, combine catsup and remaining ingredients. Heat to boiling; cover and simmer 15 minutes. Remove half of sauce and set aside to serve with ribs. Place ribs over medium-hot coals. Cover and grill 10 minutes. Baste with sauce and continue to grill, uncovered, basting and turning every few minutes. Grill for an additional 20 minutes or until cooked through. Serve reserved sauce with ribs.
CAROLINA BARBECUE
5 pound Boston Butt roast
2 teaspoons vegetable oil
1 ½ cups water
1 can (8 oz) tomato sauce
1/4 cup malt vinegar
1/4 cup Worcestershire sauce
1/2 cup brown sugar
Salt and pepper to taste
1 teaspoon chili powder
Dash hot pepper sauce
Pierce surface of roast with a sharp knife. Brown the roast in the oil in a hot frypan. Mix all remaining ingredients in a bowl and mix well. Place roast in a dutch overn or roasting pan. Pour sauce over roast. Bake covered in a 300 degree F. oven for 3 hours or until roast is tender. Turn the roast in the pan every half hour during cooking. Slice and serve hot. Drizzle some of the sauce over meat.
BARBECUED PORK RIBS
4 pounds pork ribs
4 tablespoons barbecue seasoning (purchased)
Barbecue sauce (purchased)
Rub ribs on all surfaces with barbecue seasoning. Place ribs in shallow pan. Cover with foil and bake at 300 degrees F. for 2 hours. Finish on grill or under broiler by turning and basting ribs with barbecue sauce for 12-15 minutes.
BACKYARD BARBECUE SPARERIBS
4 pounds pork spareribs
1 cup catsup
Salt and pepper to taste
1/4 cup Worcestershire sauce
1 ½ cups cherry cola soft drink
1/4 cup vinegar
2 teaspoons paprika
2 teaspoons chili powder
1 medium onion, finely chopped
Cut ribs into serving-size pieces and place on grill over grey-white coals. Slkowly cook 1 to 1 1/4 hours, turning often. Combine remaining ingredients in a saucepan and simmer 10-15 minutes. Brush ribs generously with sauce and continue to cook, about 30 minutes, basting and turning often.
BREW ‘N BARBECUE
3 pound boneless pork lion
1 12-oz can beer
½ cup dark corn syrup
½ cup finely chopped onion
1/3 cup prepared mustard
1/4 cup cooking oil
1-2 tablespoons chili powder
2 cloves garlic, minced
Place pork lion in a large shallow glass or enamel dish. In a medium bowl, stir together remaining ingredients; pour over pork. Cover and refrigerate overnight, turning occasionally. Remove pork from marinade. Place over drip pan on grill; grill, covered with banked charcoal or on gas grill. Baste frequently with marinade. Remove from grill when meat thermometer reads 155 degrees F., and about 1 hour. Let rest 10 minutes before slicing thinly.
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