Tag Archives: Barbecue sauce

Recipe: BBQ Pork Chops

BBQ pork chops served with coleslaw, blazin saddles baked beans and mashed spud
BBQ pork chops served with coleslaw, blazin saddles baked beans and mashed spud

Ingredients;

2 x Irish Pork chops
BBQ Rub
BBQ Sauce

Serves 2

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Start by giving the pork chops a quick rinse in running water and patting them dry with kitchen towel.

Next you want to sprinkle some of the BBQ rub onto a clean plate and lay the pork chops on top. Now turn them over and rub the “BBQ Rub” that has stuck into the meat well, then turn them over and do the same on the other side. Keep turning and rubbing the mixture into the chops until the mixture starts to feel like a paste and the fat of the chops has taken on a reddish tinge.

At this point wrap them with cling film and pop them in the fridge for at least twelve hours (I usually leave them overnight) to allow the flavours to combine with the meat.

The next day when you are ready to start cooking get your grill as hot as you can (be that your barbecue grill or kitchen grill) and place the pork chops on to cook for five to seven minutes per side.

When the second side has had its cooking time, turn the chops again and brush on a generous helping of BBQ Sauce and place them back on the grill for another five to seven minutes, then turn them one last time and brush the second side generously and back on the grill again for another five to seven minutes. At this point you’re ready to serve.

I like to serve these with some of my “Blazin Saddles” Baked Beans and mashed potato with some chives chopped through them. Coleslaw is always good with BBQ even if it is store bought 😉

These can be frozen once the rub has been applied and then defrosted ready for use, whenever you want. So I would normally buy about 10 pork chops mix up a batch of the rub and apply it. Then freeze them, in pairs, in sealed plastic bags. Doing this in advance means that you can pull a pair of them out of the freezer on your way to work to defrost during the day and have a quick and easy dinner to look forward to when you get home in the evening.

Recipe: BBQ Ribs

BBQ ribs hot from the oven
BBQ ribs hot from the oven

Ingredients;

1 portion BBQ rub
BBQ sauce
500ml apple juice
Cider vinegar
2 racks pork back ribs (approx 400g each)

Serves 2-4

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Start by getting a roasting tin large enough to hold both racks of ribs and adding the apple juice and a splash of Cider Vinegar to the tin. Next take a chopping board and sprinkle some of the BBQ rub on to it.

Now place the racks into the roasting tin and make sure they are well covered in the liquid. One at a time remove the racks and place them on your chopping board, sprinkle liberally with the BBQ rub until they are coated, massage the rub into the ribs, you should feel the rub start to feel more like a smooth paste, once the entire rack feels like this, wrap it in clingfilm, put it in the fridge and move onto the second rack.

Once both racks are rubbed, wrapped in clingfilm and in the fridge, pour the liquid from the roasting tin into a sealed container and store this, then do the dishes 😉 The racks will need to sit overnight before cooking.

The next day, take the racks out of the fridge at least an hour before you are ready to start cooking, this allows them to come up to room temperature. Preheat your oven to 130C.

Once the racks are up to room temperature, place them curved side up (think sad face) in your roasting tray and cook them for an hour and a half.

Remove them from the oven and turn them over (think happy face) now pour half the juice and vinegar mixture into each rack, don’t worry if it spills out the ends. Now either cover the roasting tray or wrap it in tin foil folding the ends over to make a sealed parcel around the tray. You can wrap each rack individually but I find it easier to handle when I just wrap the lot. Place back in the oven for another hour and a half. if you haven’t already made the BBQ sauce this is the perfect time to do it, although I would recommend having it ready in advance.

Once the time is up remove them from the oven, get rid of the foil and drain away the liquid. It’s easiest to remove the racks carefully (they will be quite tender and likely to fall apart) rather than to try to hold the racks while pouring the liquid away, or you could use a turkey baster to remove the liquid.

Put the ribs back on the tray (if you have removed them) and pop them back into the oven for about 15 minutes to dry out a little.

Once they’re dry remove them from the oven again and brush on the BBQ Sauce, generously, on both sides. Now pop them back into the oven for thirty minutes, so the sauce/glaze has time to set.

Depending on the mood you may like to serve each rack as a portion with a small salad and some coleslaw or split them in half with a larger salad to serve 4. Whichever way you decide to serve them, be aware that they will be incredibly tender so be careful when moving them.

Now sit back and enjoy, what is to me, the greatest of all soul food dishes.

The Unholy Trinity

If you’re a meat eater, I reckon there is a fairly good chance that you’re going to like barbecued meat. Now I don’t mean meat grilled over flames I mean hot, juicy, sticky BBQ ribs, wings, drumsticks, pork chops and the like.

BBQ Ribs... Nuff Said
Image by Kevin.Fai via Flickr

Most of us, I think it’s safe to say have bought a jar of BBQ sauce and followed the instructions and been somewhat disappointed with the results, I know I have.

BBQ is probably the best loved gift that Soul Food has given us and I for one would not like to live in a world where it didn’t exist. I guess it’s a primal thing, man likes to eat his meat off the bone and use his hands doing it. It’s one of life’s great pleasures, it’s fun and there is nothing else like it, that’s why I’ve saved this unholy trinity of recipes to wrap up this month of Soul Food recipes.

Why an unholy trinity?

Like someone once sang “everything good is bad”.

The secret to really great BBQ is actually not the sauce, although it is essential, no the real secret is in the preparation of the meat, which is why the first recipe is a fantastic rub that flavours the meat and gives it a wonderful colour.

The second recipe is the sauce which is used like a glaze to give that sweet, sticky, yum, yum, yummy outer layer.

The final recipe is the mother of all BBQ dishes, BBQ back ribs. Now, I know what you might be thinking, “it sounds like a lot of work” well remember what I was saying up above about disappointing results from packets and bottles? Trust me it’s more than worth the effort, in fact if you like BBQ and you don’t try this once I have no problem saying that you are missing out, big time.

Ah and just in case you’re worried I will be doing some recipes for the barbeque (type with flames) in the coming weeks.