TEXAS PORK RIBS
This is a multiple prize-winning master recipe. It has several steps that can be used on pork spareribs, country-style ribs, or pretty much any other type of pork rib; simply adjust oven time up for meatier cuts. Use some soaked wood chips on the barbecue. The smokier the grill, the better the ribs will taste!
Provided by Laura Walton
Categories Meat and Poultry Recipes Pork Pork Rib Recipes Spare Ribs
Time 13h30m
Yield 12
Number Of Ingredients 15
Steps:
- Clean the ribs, and trim away any excess fat. In a medium bowl, stir together the sugar, 1/4 cup salt, ground black pepper, paprika, 1 teaspoon cayenne pepper, and garlic powder. Coat ribs liberally with spice mix. Place the ribs in two 10x15 inch roasting pans, piling two racks of ribs per pan. Cover, and refrigerate for at least 8 hours.
- Preheat oven to 275 degrees F (135 degrees C). Bake uncovered for 3 to 4 hours, or until the ribs are tender and nearly fall apart.
- Remove 5 tablespoons of drippings from the bottom of the roasting pans, and place in a skillet over medium heat. Cook onion in pan drippings until lightly browned and tender. Stir in ketchup, and heat for 3 to 4 more minutes, stirring constantly. Next, mix in water and brown sugar, and season to taste with cayenne pepper, salt, and pepper. Reduce heat to low, cover, and simmer for 1 hour, adding water as necessary to achieve desired thickness.
- Preheat grill for medium-low heat.
- When ready to grill, add soaked wood chips to the coals or to the smoker box of a gas grill. Lightly oil grill grate. Place ribs on the grill two racks at a time so they are not crowded. Cook for 20 minutes, turning occasionally. Baste ribs with sauce during the last 10 minutes of grilling, so the sauce does not burn.
Nutrition Facts : Calories 614.5 calories, Carbohydrate 53.1 g, Cholesterol 126.8 mg, Fat 30.9 g, Fiber 1.5 g, Protein 33.4 g, SaturatedFat 11.2 g, Sodium 990.9 mg, Sugar 48.4 g
TEXAS PORK MARINADE
Make and share this Texas Pork Marinade recipe from Food.com.
Provided by internetnut
Categories < 15 Mins
Time 15m
Yield 4-5 serving(s)
Number Of Ingredients 9
Steps:
- Juice the orange and lemons.
- Mix all together.
- Simmer on low heat until sugar dissolves.
- DO NOT boil.
- Marinate pork overnight.
Nutrition Facts : Calories 71, Fat 0.3, SaturatedFat 0.1, Sodium 14.9, Carbohydrate 18.3, Fiber 4.1, Sugar 9.7, Protein 1.4
TEXAS PORK RIBS
Provided by Food Network
Categories main-dish
Time 3h7m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- To make the rib rub, combine all the ingredients. Rub over the surface of the ribs to coat.
- Preheat a BBQ pit or an oven to 250 degrees F.
- Rub both sides of the rack of ribs evenly with the rib rub. Place on the pit or in the oven, bone side sown, and roast for about 3 hours. About 15 minutes before the ribs are done, turn the rack over and let the other side get some color. (In the oven, turn the ribs occasionally, then broil to brown.) When the ribs are done, the rack relaxes and droops when you lift it at the center. Cut the ribs parallel to the bones and serve with lots of napkins.
ZESTY PORK MARINADE
I literally threw this marinade together the other day, when I was running late. Its got a really great lemony zing to it with the blend of oregano - it was succulent and so tasty! Great for a Barbecue or in a George Foreman Grill.
Provided by JoyfulCook
Categories Pork
Time 15m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Place the oil in a plastic container, adding the remaining ingredients, stir well.
- Add the pork loin chops, Smaller but thicker ones are better if possible as they tend to cook better and not dry out.
- Leave to marinade as long as possible, turn the meat a few times.
- Grill or Barbecue until cooked - this can range from 5 to 10 minutes according to how thick the meat is.
- Serve with salads and crusty bread or rolls.
TEXAS STEAK MARINADE
Make and share this Texas Steak Marinade recipe from Food.com.
Provided by susan n.y.
Categories Steak
Time 27m
Yield 4-5 serving(s)
Number Of Ingredients 9
Steps:
- Wipe meat and place in a deep dish.
- Combine remaining ingredients and pour over meat.
- Turn to coat both sides.
- Cover and refrigerate for 1 to 3 days.
- Remove meat from frig 1 hour before cooking.
- Drain off marinade and wipe meat with paper towel to remove excess marinade.
- Broil or barbecue.
Nutrition Facts : Calories 2095.4, Fat 215.7, SaturatedFat 74.4, Cholesterol 224.7, Sodium 3591.5, Carbohydrate 15.4, Fiber 1.6, Sugar 6.1, Protein 25.5
CHINESE PORK MARINADE
Another from my son's kung fu instructor and my friend from from Hong Kong. He loves grilled pork and lamb.
Provided by ATM 67
Categories Pork
Time 16m
Yield 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Combine all ingredients, except pork, in a bowl and mix well.
- Coat pork in mixture. I store mine in quart sized zipper bags, 2-3 chops per bag.
- Let pork marinade in refrigerator for a minimum of 1 hour. I marinate for 24 hours.
- Cook outdoors on grill until done. On my grill that's 4-5 minutes per side.
- They also cook well indoors on a contact type grill. I generally cook for 5-6 minutes indoors.
- Pork filled bags may be frozen with marinade and thawed to cook later.
- **Note - Marinating time is not included in my "time to Make".
TEXAS TWO-STEP PORK CHOPS
From Weber's 'Grill out Times' newsletter. I didn't even change the corny name. Added cayenne pepper the second time around for more heat. Nice, unmessy way to grill chops
Provided by chef blade
Categories Pork
Time 4h10m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Mix all ingredients except the pork.
- Reserve 1/2 cup marinade for basting.
- Place chops in resealable bag and add remaining marinade.
- Seal bag, turn to coat meat.
- Refrigerate for 4 hours.
- Let chops return to room temp for 30 minutes.
- Drain, discard marinade, and grill over medium heat charcoal until just barely pink (10 minutes) while basting and turning.
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Estimated Reading Time 5 mins
- Take 1 tbsp of smoked paprika (or replace with the basic one ), make a zest of one orange, cut it in half and squeeze the juice, add 4 cloves of finely chopped garlic or just squeeze it with a garlic press. Add the grind spices, 150g of ketchup, and 6 tbsp of balsamic vinegar. Finely mix everything in the separate bowl.
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