( 1 ) BBQ Ribs: 1
4 pounds pork spareribs
1 cup catsup
Salt and pepper to taste
1 1/2 cups cherry cola soft drink
1/4 cup vinegar
2 teaspoons paprika
2 teaspoons chili powder
medium onion finely chopped
Cut ribs into serving size pieces and place on grill over gray white coals. Slowly cook 1 to
1 1/4 hours, turning often. Combine remaining ingredients in a saucepan and simmer 10 to 15 minutes. Brush ribs generously
with sauce and continue to cook, about 30 minutes, basting and turning often.
( 2 ) BBQ Ribs: 2
1 teaspoon ground ginger
1 teaspoon ground coriander
1/2 teaspoon paprika
1 teaspoon salt
3 pounds pork loin back ribs or 1 1/2 pounds spareribs
1/2 cup red currant jelly
tablespoon orange juice
1 tablespoon lemon juice
1 tablespoon dijon mustard
1 orange sliced thin
Combine the first five ingredients and rub onto the meaty side of the ribs. Cover and refrigerate
for 2 hours. An hour or so before serving, start cooking ribs 10 to 12" from coals (or under broiler)
turning from time to time. Pork will take 60 to 70 minutes to cook depending on the thickness. Meanwhile, heat to combine
red currant jelly, orange and lemon juice with mustard. Brush ribs with the glaze during the last 15 minutes of cooking. Garnish
with orange slices.
( 3 ) BBQ Ribs: 3
1 tablespoon red pepper flakes
2 tablespoon Lawry s Seasoned Salt
1 teaspoon cracked black
6 pounds pork spareribs
Your favorite barbecue sauce
In small bowl, combine red pepper flakes, Seasoned Salt and black pepper. Rub mixture over entire
surface of ribs; cover ribs and marinate in refrigerator at least 2 hours. Grill ribs over low heat until fully cooked and
tender, 1 to 1 1/4 hours; turn frequently. During last 30 minutes, baste with your favorite barbecue sauce.
( 4 ) Cajun Ribs: 1
4 pounds pork ribs
3 tablespoon paprika
1/2 teaspoon red pepper flakes
tablespoon garlic powder
2 teaspoons oregano
2 teaspoons thyme
1/2 teaspoon salt
1/2 teaspoon white pepper
1/4 teaspoon nutmeg
Combine all seasonings and dust all surfaces of ribs with mixture. Prepare medium-hot coals in
covered grill, banking coals when hot. Grill ribs over indirect heat 1 to 1 1/2 hours, turning every 15 minutes.
( 5 ) Cajun Ribs: 2
4 pounds pork back ribs
2 tablespoon paprika
2 teaspoons salt
2 teaspoons garlic powder
2 teaspoons red pepper
1 1/2 teaspoons white pepper
1/2 teaspoon black
1 teaspoon dried thyme leaves
1 teaspoon oregano
Cut ribs into serving size pieces. Combine seasonings together well and rub on all surfaces of
ribs. Place ribs on covered grill over indirect heat and cook, turning every 15 minutes, for 1 1/2 hours.
( 6 ) BBQ Pork Chops: 1
4 boneless pork loin chops trimmed, about 1 pound
1/4 cup soy sauce
cup beer room temperature
2 tablespoon brown sugar
2 teaspoons grated fresh ginger root
Combine marinade ingredients together well; place chops in a self-sealing plastic bag and pour
marinade over, seal bag and refrigerate 4 to 24 hours. Prepare medium hot coals in kettle style grill. Remove chops from marinade.
Place on grill directly over coals, lower grill lid and grill for 10 minutes, turning once.
( 7 ) BBQ Pork Chops: 2
6 pork chops
3 tablespoon grill sauce (tomato, based)
2 tablespoon dry sherry gin, whiskey, brandy or rum
3 tablespoon dark soy sauce or 2 tbs oyster sauce
teaspoon five spice powder
1/2 teaspoon salt
1 garlic clove mashed.
Mix all the marinade ingredients together and pour over pork chops. Marinate for 3 to 4 hours
in refrigerator or for 1/2 hour unrefrigerated. Grill pork chops for 15 minutes on each side, basting with leftover marinade
every few minutes. Works well with chicken also.
( 8 ) BBQ Pork Chops: 3
1 cup apple juice
3/4 cup soy sauce
1/2 cup honey
2 large garlic cloves forced through
a garlic press
2 tablespoon grated peeled fresh gingerroot
1 tablespoon dry mustard
2 dashes worcestershire sauce
cup golden or dark rum
12 pork chops (1" thick)
1 12 oz jar apple jelly
3 tablespoon lemon
nutmeg to taste freshly grated
In a bowl combine the apple juice, 1/2 cup of the soy sauce, the honey, the garlic, the gingerroot,
the mustard, the Worcestershire sauce, and the rum. In a shallow dish arrange the pork chops in one layer, pour the marinade
over them, and let them marinate, covered and chilled, turning them occasionally, overnight. Drain the marinade into a saucepan
and add the jelly and the remaining 1/4 cup soy sauce. Bring the sauce to a boil, boil it until it is reduced to about 1 1/2
cups, and stir in the lemon juice and the nutmeg. Grill the pork chops on an oiled rack set about 6 inches over glowing coals,
turning them and basting them with the sauce every 5 minutes, for a total 20 minutes, or until they are just cooked through.
Serve the chops with the sauce.
( 9 ) BBQ Cajun Pork Chops: 1
3/4 cup soy sauce
1/4 cup lemon juice
1 tablespoon chili sauce
1 tablespoon brown sugar
garlic clove minced
6 rib or loin pork chops
Combine the first five ingredients. Place chops in a glass baking dish and pour the marinade
over. Cover and refrigerate 3 to 6 hours or overnight. Remove chops from marinade and grill 4" from the heat to desired doneness.
Brush occasionally with marinade.
( 10 ) BBQ Cajun Pork Chops: 2
4 boneless pork chops 1/2-inch thick
1/4 cup thick and chunky hot salsa
2 tablespoon orange marmalade
1/4 teaspoon seasoned salt
In small bowl, combine salsa, water, marmalade and seasoned salt; blend well. Place pork chops
in plastic bag or nonmetal baking dish. Pour marinade mixture over pork, turning to coat. Seal bag or cover dish; marinate
about 1 hour, turning pork chops several times. When ready to barbecue, remove pork chops from marinade, reserving marinade.
Place chops on grill 4 to 6 inches above medium high coals. Grill about 4 minutes per side, basting with reserved marinade.