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Pork
Pork
Pork
Baby Back Ribs Bacon Brined Pork
Serves: 2-3
¼ cup paprika
⅛ cup plus 1 tablespoon granulated
garlic
⅛ cup granulated onion
⅛ cup kosher salt
⅛ cup ground black pepper
⅛ cup ground cumin
1 tablespoon ancho or chipotle pepper
⅛ cup mustard powder
1 tablespoon cayenne pepper
1 cup brown sugar
1 slab baby back ribs
3 cups water
2 tablespoons liquid smoke
Directions:
1. Combine first 9 ingredients in
medium dish and whisk to
incorporate well.
2. Add sugar to spices and mix well.
3. Using clean hands, rub mixture on
all sides of ribs to coat well. Be sure
to work rub into fat and boney
areas.
4. Pour water and liquid smoke directly
into liner pan.
5. Place ribs bottom side up on 1-inch
rack.
6. Cook at 220°F for 90 minutes.
7. Carefully open dome and turn ribs
over.
8. Cook ribs at 220°F for additional 3
hours.
9. Allow meat to rest 10 minutes before
serving.
Tip: Mix spices together in a plastic
bag or glass jar and shake well to
incorporate. Store any unused rub in
an airtight container.
Tip: This rub can be used on any white
or dark meat.
Serves: 4-6
Brine Ingredients:
8 cups water
⅓ cup kosher salt
2 tablespoons maple syrup
½ teaspoon crushed black
peppercorns
2 sprigs fresh sage
1 large garlic clove, smashed
1 bay leaf
Pork Ingredients:
1 (4-4½-pound) boneless pork loin
roast, trimmed
3 garlic cloves, finely chopped
2 tablespoons finely chopped fresh
sage
3 tablespoons maple syrup, divided
16 bacon slices (about 1 pound)
1 tablespoon cider vinegar
Directions:
1. Combine all brine ingredients in
medium saucepan and heat on high
heat until salt dissolves.
2. Pour brine into deep 5-quart
pot and cool to room temperature,
uncovered.
3. Add pork loin to brine, cover and
refrigerate for 8-24 hours.
4. In small bowl, stir together garlic,
sage and 1 tablespoon syrup.
5. Coat marinated pork in rub.
6. Lay bacon slices over pork,
crosswise and tuck ends
underneath pork.
7. Place bacon-covered pork on 1-inch
rack and roast at 350°F for 35
minutes, pausing to flip halfway
through cooking time.
8. While pork cooks, combine 1
tablespoon syrup and vinegar in
small bowl.
9. Brush vinegar mixture on pork and
continue roasting at 350°F for 10
additional minutes.
10. Remove pork from Oven and let
sit for 15 minutes before slicing and
serving.
Glazed SpareribsChilied Pork Chops
Serves: 4
1 rack pork spareribs
1 cup orange marmalade, melted
2 teaspoons Dijon mustard
1 teaspoon lemon juice
1 tablespoon Worcestershire sauce
Salt & pepper to taste
Directions:
1. Melt marmalade by keeping it at
room temperature for 30 minutes.
2. Add mustard, lemon juice and
Worcestershire sauce to
marmalade.
3. Baste ribs and place on 3-inch rack.
4. Cook at 350°F for 18-22 minutes
per side.
5. Let meat sit inside dome for 5
minutes.
6. Season with salt and pepper.
Tip: For frozen ribs, cook for 22-24
minutes per side.
Serves: 4
4 (1-inch) loin pork chops
6 tablespoons extra virgin olive oil
2 cloves garlic, minced
1 teaspoon oregano
1 teaspoon cumin
1½ teaspoons salt
2 tablespoons chili powder
2 tablespoons green chilies
2 tablespoons fresh cilantro
Directions:
1. Place oil, herbs and seasonings
into bowl and mix.
2. Place pork chops in mixture for 1
hour or overnight.
3. Place chops on 3-inch rack and
cook at 350°F for 10-12 minutes
per side.
4. Let meat rest for 5 minutes before
cutting.
Tip: Cook for 14-16 minutes per side
if frozen.
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