Here’s a nice mexican inspired bbq recipe. Thick slices of boneless pork loin braised in beer, coke and lots of spices before being grilled and glazed.
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PORTER BRAISED THICK RIBS WITH HONEY AND GINGER GLAZE
Thick pork tender loin ribs is on of my all time favorites to put on the grill. Here’s a really tender and nice porter braised version with a sticky, sweet and juicy glaze made of honey, ginger and other good stuff.
INGREDIENTS (about 4 servings)
Ingredients for the braised ribs
- 4 lbs (ca 1.8 kg) Thick pork tenderloin ribs, cut in manageable sizes
- 650 ml Fine porter (I used Sierra Nevada Porter for this one)
- 3 Cloves garlic, peeled and crushed
- 3 Bay leaves
- 1 cup Beef stock
- 1 tbsp Brown sugar
- 1 tbsp Chinese soy sauce
- 15 Pink pepper grains
Ingredients for the glaze
- 1 Cup Thick honey
- 2 tbsp Chinese soy sauce
- Juice from one lime
- 3 cloves garlic, peeled and minced
- 2 tsp Dry ginger powder
- 1 tbsp Worcestershire sauce
- Put all ingredients for the braised ribs (including the ribs of course) in a large saucepan. Make sure the liquid is covering the meat. If not, you might wanna add some water to get them ribs covered.
- Put saucepan in on the stove. Let come to a boil and lover the heat so that you can keep an even temperature just below the boiling point. Keep them cooking for 5 hours. And be sure to keep an eye on the pan to avoid it cooking.
- After 5 hours, remove ribs carefully from the pan. Let them cool for a while. (The liquid in the pan can be kept and used as pork stock for some other nice dish.)
- While the ribs cool down, in a bowl mix ingredients for the glaze.
- When the ribs are cool enough to handle with your hands, carefully brush the ribs with the glaze.
- Grill ribs carefully on the charcoal grill until they get a nice surface. Turn them often and keep brushing them with the glaze to get a thick and nice sticky surface.
Everyone knows that red wine and lamb is a perfect match. Precooking the lamb in red wine before putting it on the grill will make it both tender and taste delicious. Here’s a version of leg of lamb precooked in red wine and other great flavors, then rubbed with butter and finally char-grilled.
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Tzatziki is a great Greek yoghurt-based garlic sauce I love to serve with most grilled meat dishes. This is a nice classic version with grated cucumber, garlic, olive oil, freshly sqeezed lemon juice, chopped leaf parsley and some salt and pepper.
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This is actually a recipe I was thinking to keep as a secret. It’s a glaze I’m particularly proud of. I’m working on a BBQ sauce version of this as well and will come back to you with that one. But here’s a nice recipe with a pork tenderloin with this great homemade fig glaze. Hope you enjoy!
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I’m really fond of fish and what better way to cook fish than to grill it? Catfish is one of the favorite fishes to put on the grill. Its consistency makes it perfect for grilling and it tastes awesome!
Ingredients (4 servings)
- 2 lb (ca 900 g) Fresh catfish
- 2 Cloves of garlic
- 2 tbsp Finest rapeseed oil
- Freshly ground black pepper
- Sea salt
- Brush catfish with rapeseed oil. Use a fine organic one. It will taste much better and the color is very intense yellow and nice compared to a cheaper alternative.
- Cut the garlic gloves in half. Rub catfish with garlic cut surface. Rubbing the fish with the garlic this way gives it a very subtle and smooth touch of garlic which is exactly what you want because you don’t want to take away the great taste of the catfish itself.
- Add some freshly ground black pepper and sea salt to the fish.
- Then grill the fish until it gets a nice color, about 5 minutes on each side. Don’t be afraid to let it get some nice black stripes from the hot grill.
Serve with a nice coleslaw, Tabasco Chipotle and potatoes of your choice.
Here’s one of my recent favorites. This bbq rib-eye in Korean marinade is so damn good with this perfectly balanced salty, sweet, nutty and piquant marinade (for my swedish friends, rib-eye=entrecôte). And it’s very easy to make!
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You need advice on what to do with leftover bbq pork ribs? Well, here’s one damn delicious thing you could do. Leftover bbq pork ribs sandwiches with coleslaw.
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Here’s a nice burrito for you. Slowly barbecued chuck steak with a spicy homemade rub served in a tortilla bread with roasted cherry tomatoes, sour cream and chopped fresh cilantro leaves. Exploding with flavours and juicy as if there where no tomorrow!
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Here’s an easy and really nice aromatic and sweet dry rubbed version of the grilled chicken legs. The Serrano chilli is perfectly balanced with it’s semi hot, sweet, aromatic and almost smoky character. Together with the paprika and the brown sugar you will get delicious and crisp chicken legs.
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Chuck steak with hoisin and sesame glaze
Ok, it’s been a while. This time of the year you don’t get many chances to barbecue. And afterall, I live in rainy Sweden. But here’s a damn good one! It’s an asian inspired beef chuck steak at it’s best. Tender as hell and exploding with flavours.
INGREDIENTS (~4 servings)
- 1 tbsp Dried Cilantro Powder
- 1 tbsp Cayenne Pepper Powder
- 1 tbsp Cumin Powder
- 1 tbsp salt
- 1.5 cup (ca 3.5 dl) Hoisin Sauce
- 1/4 cup Roasted Sesame Seeds
- 1/2 Lime
- 1 clove garlic, peeled and crushed
- 1 tsp Brown Sugar
- 1 inch Dried Bitter Orange Peel
- 1.8 lb (ca 800 g) Chuck Steak
PREPARING THE GLAZE
- Put hoisin sauce, juice of 1/2 lime, garlic, brown sugar and the bitter orange peel in a small saucepan.
- Let it come to a boil and quickly remove it from the stove.
- Then let the glaze rest for a while before removing the bitter orange peel and the rest of the garlic.
- Add the roasted sesame seeds. If you only find unroasted sesame seeds, put them in a dry pan and roast until they get a nice brown color.
- Stir gently.
PREPARING THE RUB
- Put dried cilantro, cayenne pepper, cumin powder and salt in a bowl.
- Mix well.
PREPARING THE MEAT
- Rub the chuck steak with the spicy rub mix.
- Put the steak on the grill and cook on low heat for about 4 hours. Aim for about 250°F (or ca 120°C).
- Brush the steak with the glaze now and then. Use about half of the glaze for brushing the steak while grilling and keep the rest of the glaze for serving. I grilled the meat for 1 hour before started brushing the meat with the glaze.
- Remove the steak after about 4 hours on the grill.
- Slice the steak into thin slices and drizzle the rest of the glaze on the meat.
Serve with rice or noodles and vegetables of your choice, for example a fresh salad or stir-fried mixed vegetables. Enjoy!
Supertender Pork Baby Back Ribs
Sometimes you wanna make those perfect pork baby back ribs but you simply don’t have the time to stand in front of the grill the whole day. Don’t get me wrong, I love doing that, but I also love some juicy super tender ribs after a good day at work. Here’s how I make my pre-cooked then grilled ribs.
- Pork Baby Back Ribs, count for about 1 lb (or 4,5 hg) per person
- 2 Cloves garlic
- 2 Bay leaves
- 10 Black peppercorns
- 1 tbsp Corn oil
- 1 tbsp Liquid smoke
- 1 tsp Salt
- 1 Cube Beef bouillion (or the like)
- Put ribs in a large sauce pan and cover with water.
- Add all ingredients.
- Let ribs start to cook and immediately turn the heat of. Leave ribs in the hot/warm water in pan on stove for 5-8 hours.
- After 5-8 hours, gently pour off the water and put the ribs in a bowl. Brush ribs with glaze of your choice. I use my Chili and maple syrup glaze.
- Either start grilling the ribs immediately or put them in the fridge until it’s time to grill them.
- Gently put ribs on the grill directly over the heat to get a nice surface. Then move them to the side and keep grilling them indirectly for a while.
Tip: I usually cook my ribs just before I go to bed and pour off the water the next morning and put them in the fridge.
Serve with grilled vegetables and coleslaw.