Barbecue Pork

Recipe Titles:

Flesh of the Pig Ala Bob Greenberg
Ginger Sherry Pork Chops 
Grilled Pork
Harbor Village BBQ Pork
Javanese Pork Sate 
Luau Pig
Luther's Barbecued Ribs
Pecan Smoked Tenderloins
Pork Baby Back Ribs
Pork Ribs
Pork Roast Barbeque
Rattlesnake Ribs
Rick Day Ribs Recipe &amp; Cooking Hints 
Seafood Stuffed Pork Tenderloin with Shrimp Sauce
Slow Cooked Barbecued Spareribs
Slow Cooked Ribs
Southern Spareribs
Spicy Pork Steak
Sweet &amp; Sour Pork Ribs
Sweet-Sour Barbecued Ribs
Tasso
Vic's Spare Ribs
World Championship Barbequed Ribs

Recipes:

 Flesh of the Pig Ala Bob Greenberg

---------------------------------BASIC RIBS---------------------------------
      3 lb Country Ribs or other               2 tb Black Pepper fine ground
      1 c  Cider Vinegar                       2 tb Garlic Salt

----------------------------SAUCE FOR RE-HEATING----------------------------
      1    Open Pit small bottle             1/4 c  Molasses
      1    Small Bottle A-1 Sauce              1    Supply of Hickory Chips
 
  Regular old supermarket pork. Spare ribs, country ribs, or any other pork
  Not too much fat. Cut off any gross excess, and cut them to EVEN thickness.
  You'll ruin everything if you cook the meat unevenly. You may compensate by
  scoring the meat. In a large baking pan, soak the ribs with cider vinegar,
  after which sprinkle them with garlic salt and finely ground black pepper.
  (Don't use pepper mills, or other peppers.) It doesn't seem to matter how
  long the ribs soak, or how much vinegar is on them. Just make sure it hits
  all sides, you don't have to puncture them. This sweetens the meat. The key
  to the fire is the hickory chips. Keep feeding these amazing little fellows
  to the charcoal. The flavor comes out of these chips and you cannot do
  without them. Make sure the fat and chips don't light up your whole dinner
  and ruin it. Cooking: A moderate hot fire a couple of inches or more from
  the meat, and a grill of reasonable cleanness. As the meat cooks turn it
  often, do not let it burn, do not baste it with anything. Don't cover the
  grill and don't stray too far -- fire is always hiding in the wings. Here
  is the catch -- the trick -- the hard part, is the timing. You may ruin
  some meals before you hit it, but the time to take them off the grill is
  one minute after trichina danger is past. As soon as the meat turns brown
  it's time to eat. You can use the small strips you cut off to judge just
  when things are perfect. Special Purpose Sauce: (don't eat it cold, it's
  awful) 1 bottle Open Pit, One bottle A-1 Sauce, 1/4 C of molasses. Start
  re-heating the sauce until slow boil, dump in the cold pork from the
  fridge. alt. without sauce wrap the meat in foil and heat at 325 oven for
  15-20 minutes. Sauce can be stored and reused, but remember it will have
  pork fat in it now.
 


 Ginger Sherry Pork Chops 

    1/3 c  Dry sherry                          1 ts Honey
      2 tb Soy sauce                           1    Garlic clove; finely chopped
      1 tb Vegetable oil                       4    Butterfly pork chops;
      1 tb Gingerroot; finely chopped               - 1" thick
 
  Mix all ingredients except pork in shallow glass dish. Place pork in dish;
  turn to coat with marinade. Cover and refrigerate at least 1 hour. Remove
  pork from marinade; reserve marinade. Cover and grill 4-5" from medium
  coals, 14-16 minutes, brushing occasionally with marinade and turning once,
  until no longer pink in center.
 

 
 Grilled Pork

           Beer (to cover)                          Lemon Pepper Seasoning
 
  Marinade meat in beer to cover, at least overnight, or longer. Start fire.
  Rub in lemon pepper seasoning on all sides, including any cavities and
  creases.  Cook meat on grill until done. This may be used for ribs, roasts,
  or chops. May use Cavendar's instead of lemon-pepper.
 


Harbor Village BBQ Pork

      1    Boston pork butt (about 3           2 ts Mui Gwe Lo rice wine
           -1/4 pounds)                      1/3 c  Light soy sauce
    1/4 c  Harbor Village Chef's BBQ           1 ts Five-spice powder
           -Marinade                           1 c  Water (for roasting pan)
  1 1/4 c  Sugar                                    Glazing Sauce
      1 tb Salt                          

--------------------------------BBQ MARINADE--------------------------------
    2/3 c  Cooking oil                     1 1/4 c  Sugar
      8    Garlic cloves, peeled and         1/2 c  "nam yu" (red bean curd
           -minced                                  -"cheese")
  1 3/4 c  Hoisin sauce                      1/2 c  Sesame seed paste
  1 3/4 c  Ground bean sauce             

-------------------------------GLAZING SAUCE-------------------------------
 17 1/2 oz Container of maltose sugar          2 ts Mui Gwe Lo rice wine
    1/4 c  Hot water                      
 
  Ran across this in the SF paper the other day and, on reading the
  ingredients, knew immediately that this is one for you.  In the article
  that accompanied the recipe the author talks about a Chinese BBQ oven that
  the chef who originated this recipe uses.  It's made out of stainless
  steel, five feet tall with a 180,000 BTU burner in it! This is something I
  really need for my kitchen.  This looks like a full-on, no- nonsense
  Chinese BBQ.
  
  Most master chefs seldom reveal all their kitchen secrets, but Derun Yu
  shared this recipe for a barbecued pork marinade, adapted for the home
  oven.  Armed with a Chinese rice bowl, he assembled the ingredients, then
  poured them into a scale so we would have precise measurements.
  
  Versatile Chinese barbecued pork is the "ham" of Chinese cooking.  It may
  be sliced and served as an appetizer or entree, or like a sandwich, cubed
  and stuffed in bread dough and steamed into pork buns. It's good stir-
  fried with vegetables, tossed with noodles or cooked with scrambled eggs.
  
  Prepare the marinade:  Heat the oil in a wok or saucepan over medium-high
  heat.  Add the garlic and gently fry just until it floats to the surface
  and is golden brown (about 2 minutes).  Quickly remove the garlic and
  discard.  Pour the garlic oil into a large mixing bowl, let cool.
  
  Stir in remaining ingredients with the garlic oil into a smooth sauce. Pour
  into a glass jar. cool.  If the marinade is covered with 1/8 inch cooking
  oil, it will keep in the refrigerator for several months.
  
  Yields 5 cups.
  
  Then combine the sugar, salt, rice wine, soy sauce, Barbecue Marinade and
  five-spice powder in a large mixing bowl; mix well.  Add the pork butt and
  marinate for about 30 minutes (when using spareribs, marinate for 1 hour).
  
  Preheat oven to 500F.  Pour the water into a 10 X 14-inch roasting pan.
  Place the roasting rack in the pan (the rack should not touch the water).
  Remove the meat slices from the marinade and place on the rack; reserve the
  marinade.  Roast for 8 minutes, turn over and roast the other side for 8
  minutes longer.  Reduce the oven temperature to 300F. Brush the pork with
  the reserved marinade; roast for an additional 20 minutes on each side.
  Remove from the oven and let cool for 5 minutes.
  
  Slice the pork butt into 1/4-inch slices.
  
  Prepare the glazing sauce:  To soften maltose sugar, place the container
  (uncovered) in a microwave oven at high setting for 1 minute. Transfer the
  softened maltose into a double boiler with the water and rice wine; stir
  until the glaze is well mixed.  Keep the sauce warm until ready to use.
  
  Makes 2 cups.
  
  Then spoon a few tablespoons of the glaze over pork before serving. NOTE:
  Hoisin sauce, ground bean sauce, nam yu, maltose sugar and sesame seed
  paste are available in Chinese markets.
  
  Joyce Jue. San Francisco Chronicle, 8/19/92.
  

 
 Javanese Pork Sate 

  1 1/2 lb Pork loin; boneless                 1 tb Brown sugar
    1/2 c  Onion; minced                       1 tb Vegetable oil
      2 tb Peanut butter                       1    Garlic clove; minced
      2 tb Lemon juice                           ds Hot pepper sauce
      2 tb Soy sauce                                Rice; cooked, hot

-----------------------------------RAITA-----------------------------------
      3 md Cucumbers; peel, seed, thin       1/2 ts Black pepper
           - sliced                          1/4 ts Cumin
      1 tb Onion; minced                       2 tb Cilantro; chopped
      2 c  Plain yogurt                   
 
  Make raita by combining ingredients. Cover and chill for 2-24 hours to
  combine flavors.
  
  Cut pork into 1/2" cubes; place in shallow dish. In blender or food
  processor combine remaining ingredients except rice and raita. Blend 
  until  smooth. Pour over pork. Cover and marinate in refrigerator 10 minutes.
  Thread pork on skewers (if using bamboo skewers, soak in water 1 hour to
  prevent burning). Grill or broil 10-12 minutes, turning occasionally, until
  done. Serve with hot cooked rice and raita, if desired.
 

 
 Luau Pig

  Recipe by: Bill Martin Luau pig is a bit labor intensive, but
  outstanding!!! Round up some large male friends and neighbors. Tell them to
  bring shovels. You go and buy about 6 cases of beer and some ice to keep it
  cold.  (About a half a case per male friend or neighbor with shovel - no
  shovel, no beer).
  
  Prior to getting your friends and neighbors together, look around and find
  a source for very old, round river rocks, that have not been in or around
  water in a long, long, geologic time.  What you're trying to find is good
  cooking rocks, that won't explode when you heat them.  You'll need about 15
  to 30 the size of your head, depending on the size of the pig.  Wood, a big
  hunk of chicken wire fencing to go around and lift the pig, small spool of
  stainless steel wire, lots of burlap bags, and banana leaves if you can
  find them.  (leaves of "Elephant Ear" plants will also work, as these are a
  form of upland Taro)  You'll also need one or two pieces of sheet metal big
  enough to cover the pit completely, and two pieces of plywood to go over
  the sheet metal.  Heavy gloves for everyone.
  
  Once you've got the rocks, the neighbors, the beer, the small to medium
  pig, and a big pickup load supply of hardwood, (preferably mesquite, but
  any good cooking hardwood or fruited will do.), assemble your friends and
  neighbors with shovels in your backyard and dig a hole. About 4 or 5 feet
  deep, and about 10 to 12 inches bigger than the pig all around. Drink beer
  about 3 times during the digging if its a hot day. Now, at about 3pm, build
  a medium size fire in the bottom of the pit.  When its burning well, put in
  a bunch of your rocks around the fire, then start sliding pieces of your
  hardwood vertically into the bottom of the pit, all around the sides of the
  pit.  Get it??  Keep loading in wood, fairly fast, as it burns to coals,
  until you have a bed of red-hot coals about 1 to 1.5 feet deep.
  
  Meanwhile, some of your other friends and neighbors have cleaned up the
  pig, (it has been gutted, right??), it is laying on layers of: 1) wet
  burlap, 2) banana leaves, 3) wet burlap, 4) chicken wire, 5) pig, on its
  back, legs in the air.  Season the pig with about a cup of rock salt, and
  black pepper. Next step is to fish 3, 4, or 5 hot rocks, (whatever will
  fit), out of the fire pit, and place inside the stomach cavity of the pig.
  (before putting in the rocks, punch some holes in the belly skin, on both
  sides so you can wire the belly skin together over the rocks.) Working
  quickly now, fish the rest of the rocks out of the fire pit, make a shallow
  depression in the coals with shovels or garden rakes, heaping some of the
  coals up the sides of the pit; wrap the chicken wire, burlap, leaves and
  all around the pig, wrap and hold with wire.  Leave the two edges of the
  chicken wire sticking up out of the burlap and leaves on top.  These will
  be the handles you use to lower and raise the pig into and out of the pit.
  
  It should now be late afternoon, early evening.  Lower the pig into the bed
  of coals.  Place the hot rocks around and pile on top of the pig.  Rake
  coals over the sides of the pig.  Cover the pit with the sheet metal, with
  the plywood on top.  (The plywood is there to supply strength for the next
  step.  If your sheet metal is fairly thick and heavy, {strong}, you can
  forget the plywood.)  Now shovel dirt from the hole all around the pit to
  seal the edges of the sheet metal, shovel about a half inch of dirt or more
  on top of the sheet metal for insulation.  Drink more beer.  All but 3 or 4
  of your friends can go home now.
  
  Get out some lawn chairs, set up a table, bring the TV out to the backyard,
  layout a couple sleeping bags, and take turns making sure nothing catches
  fire, (the plywood), and not too much smoke and heat escapes.
  
  Depending on the size of the pig, anytime from about 10am next morning and
  2pm next afternoon, have all your friends, and their families show up with
  their part of the potluck.  Drinks, potato salad, poi if you like that
  sort of thing, fish dishes, Jell-O and dessert. Carefully rake away and
  sweep away the dirt from the top of the pit. Remove the plywood and sheet
  metal.  With rakes or shovels, gently pull away the coals and hot rocks
  from around the pig.  With rakes, or hooks made out of rebar, about four
  guys grab both sides of the chicken wire and carefully heave the pig out of
  the pit.  A wooden table is best at this point, and lots 'n lots of pots,
  bowls, and large containers; plus a garbage can to discard the bones. Open
  the chicken wire and pull away from the pig. (It is traditional in Hawaii
  that the guys who have done the hot, heavy work of cooking this pig, gets
  first choice of the crackly skin and meat that clings to the chicken wire.
  Yummmmmmm!!) Using big cooking forks and the biggest knives in your
  arsenal, carve and rake the meat from the bones and put into the pots,
  bowls and containers. (The meat should be so tender at this point, that it
  nearly falls from the bone.)
  
  During the carving, someone should take *all* the rocks out of the pit and
  then be watering and putting out the fire that remains.  (The rocks will
  shatter and explode if you water *them*). The rocks need to be taken out of
  the pit and set aside safely so no one gets burnt on them, and saved for
  the next luau. Even watering the pit, the hole will be quite hot, so a
  couple guys should start filling it in with the dirt they took out
  yesterday!
  
  You've worked hard.  Drink more beer.  Eat.  Life is good!!!!
 

 
 Luther's Barbecued Ribs

      5 lb Spareribs                     

---------------------------FLORIDA BARBECUE SAUCE---------------------------
      2 c  Margarine or butter                 6    Limes or lemons (the juice)
      1 c  Cider vinegar                       1 ts Salt
      1 c  Catsup                              1 tb Worcestershire sauce
      6 oz Jar Prepared horseradish            1 ts Hot pepper sauce
 
  PREPARE FLORIDA BARBECUE SAUCE: In a medium stainless-steel or enamelware
  saucepan melt margarine or butter slowly. Add vinegar, catsup, horseradish,
  lime or lemon juice, salt and Worcestershire and pepper sauces. Simmer
  uncovered 20 to 25 minutes to blend flavors. Use as basting sauce for pork,
  chicken or other meats and serve as a table sauce. Leftover sauce can be
  refrigerated and kept up to a week. NOTE: If using this sauce for chicken,
  lemons are better than limes; limes give a pleasant tang to pork and other
  meats. DIRECTIONS: Place ribs about 6 inches above hot coals. Brush lightly
  with sauce and brown on one side. Keep a water bottle handy when using this
  sauce as it causes flames to shoot up. Turn, brush again with sauce, and
  brown the other side.  Continue turning and basting every 10 minutes until
  ribs are done, about 1 hour. Check by cutting near bone in a center
  section.  If juices run clear or golden the ribs are done. Remove ribs to a
  platter. Cut into 1- to 3-rib sections and serve with any remaining sauce.
        

 
 Monkey Meat

           See directions:                
 
  Recipe by: Richard Thead
  
  Question:
  
    I am new to the group and have a request. I remember from back near "the
  dawn of time" the early 1970s when I was in the US Navy and stationed in
  the Philippine Islands. There was a substance that was somewhat
  disparagingly referred to as "monkey meat" that was sold along the street
  out side the bars. I know it was usually a pork BBQ. I have tried to get
  the exact flavor but have not quite made it yet. If anyone has a recipe I
  would certainly appreciate a response. If my memory is not failing I
  remember it was based on soy sauce, lemon juice &amp; MSG.  Cooked on a
  wooden skewer over a charcoal grill.
  
  Answer:
  
    As luck would have it, my mother-in-law is from the Philippines, and
  happens to be visiting right now.
  
    According to her, the pork is sliced, and then marinated in 7-up. That's
  right, 7-up.  She says that if you want, you can add a little garlic
  and/or onion to the marinade.  The pork is then skewered and grilled,
  basting with soy sauce while cooking.  The MSG is an ingredient that I'd
  add, but may not be for everyone.
  
    It sounds bizarre, but the 7-up would give a citrus taste like the
  lemon juice you mentioned.
  
    I gotta try this one.
 

 
 Pecan Smoked Tenderloins

      1 lb Pork tenderloin                     1 tb Sesame oil
    1/2 c  Soy sauce                         1/4 c  Honey
      2    Cl Garlic; minced                   2 tb Brown sugar
      1 tb Grated fresh ginger            
 
  Recipe by: Mike Roberts Combine all ingredients in a shaker and shake like
  the dickens. I like to use whole fresh ginger sliced into pieces 1/8-1/4
  inch thick. That way I can remove them before grilling. I am not a big
  ginger fan, thus my slicing idea. I really think ginger can over power
  milder woods too. However, if you like ginger then go for the grated
  ginger.
  
  Marinate for at least 2hrs. or longer. I like overnight.
  
  Start your fire and put on your smokin' wood, I like pecan for this but use
  what you prefer. Any flavor should be fine.
  
  Sear over direct heat for about 5-8 min. On a gas grill reduce the heat to
  medium and move to *indirect* heat for about 35-40 min. (That simply means
  to leave one side's burner ON and put the meat on the other, OFF, side.)
  
  For charcoal grills, still do indirectly, but just go with the flow. If
  you're using a kettle type cooker and have the coals piled up high, watch
  your meat thermometer. Actually, watch your thermometer whatever you do.
  
  Exact times are not really needed if you use a thermometer. The digital
  probe thermometer is made for this kind of recipe. Set the temp watch for
  155 temp. and go about your business.
  
  Tenderloins go from perfect to dry rather quickly. They are easy if you
  just watch the internal temperature closely.  Cook them to an internal
  temperature of 155 deg. then transfer the loins to foil for 10 min. The
  tenderloins will complete their cooking to 160deg.  in the foil. The
  internal temp. of 160 is perfect to produce moist tender tenderloins. Great
  tasting. Be careful not to spill the juices that will pool in the foil.
  Pour this juice over the loins in your serving plate.
  
  Preparation Time: 10 minutes Cooking Time: 30 minutes or so
 

 
 Pork Baby Back Ribs

  Recipe by: Kit Anderson These are the best ribs in the world. I know. I've
  tried them all. There is a BBQ joint in heaven and it has one thing on the
  menu. This is it.
  
  1 rack of pork baby back ribs per moderately hungry person. Marinate in
  cider vinegar about 10 minutes. Liberally use garlic salt and canned black
  pepper Use hickory, oak, or mesquite At 200-225, they should take 2 1/2
  hours
  
  Use a water pan. Sauce goes on the side. (You won't need it.)
  
  That's it? Yep. Don't mess with perfection. Don't try fresh cracked pepper
  or cloves of garlic. Don't try spare ribs. I did once and made my wife cry.
 

 
 Pork Ribs

  Recipe by: Richard Thead
    Yesterday I smoked some ribs.  I got an 8 lb pack of spareribs, and a 6
  lb pack of baby backs (cryovac packages from Price Club).  Here's roughly
  how I prepared them:
  
    After rinsing and drying them, I removed the membrane from the underside
  of each rack.  I know some people debate the necessity of this, but I
  always do it.  BTW, use a paper towel to get a good grip.  I rubbed them
  liberally with the Galena Street rub from Penzey's.  This is a pretty
  decent rub mixture.  I'm not sure if I'll buy more, since I have a recipe
  that I like, but hey, I got a two cup shaker bottle out of the deal.
  
    I smoked them for 4 hours (~220F) using whole pecan logs.  I then wrapped
  each rack individually in heavy-duty foil and tossed them back in the
  smoker for another hour.  I suppose you could just keep them in the oven,
  since they don't get any smokier, but the oven was being used for something
  else.  During smoking, I sprayed them regularly with water from a spray
  bottle that I use just for this.  You could use a mop, but I find that, for
  my tastes, really liberal application of rub and the light spritzing of
  water give them plenty of flavor. BTW, don't wash off the rub, you just
  want to keep the surface meat from getting too dry. I also placed a pan of
  water right where the heat from the firebox enters the smoking chamber. It
  held 4 cups of water and about 1 was left, so it's not a lot of steam
  generated.
  
    I separated them before serving and put sauce on half and left the other
  half dry.
  
    I wanted to take some pictures for the web page, but I was running behind
  and couldn't take the time.  These came out well, so I'm sure it won't be
  too long before I make some again.
 

 
 Pork Roast Barbeque

  Recipe by: Craig Edmundson I am becoming convinced that *simple* is better.
  I am on a quest to develop BBQ techniques that use a handful of ingredients
  to deliver the BBQ taste we all crave. To that end, here is the rub and
  baste I used today: (BTW, the BBQ drew raves by my most severe critics...my
  family.) :-)
  
  BBQ Pork Roast
  
  Prep: Wash roast and pat dry. Rub a thin layer of prepared table mustard
  over the entire surface. Then sprinkle on this rub (makes enough for a four
  pound roast):
  
  1 Tbl Lawry's Garlic Salt - Coarse Ground with Parsley 1 Tbl Cracked black
  pepper 1 Tbl Paprika 2 tsp Celery salt
  
  Mix well and "rub" it in to the meat if you want. I just "press" it into
  the meat here-and-there with my fingers. Let the roast stand for at room
  temp for about an hour (if you want to dry marinate it longer, be sure to
  refrigerate the meat, then bring it to room temp before cooking.)
  
  I cooked this on a Weber kettle using both charcoal briquettes and hickory
  chunks. I filled my chimney starter about 2/3 full of Kingsford briquettes
  and topped it off with a couple of baseball size chunks of hickory. When
  the hickory started to really blaze, I dumped the fuel into the Weber and
  moved it all to one side. I put a pan with water opposite the coals,
  replaced the cooking grid, and put the roast over the pan of water. The
  bottom vents were 3/4 closed and the top vent fully open. After 30 minutes
  I rotated the roast 180 degrees and spray-basted it with this mixture:
  
  12 oz. Apple juice 2 tsp Lemon juice
  
  I continued to rotate and baste the roast every 30 minutes for three hours,
  adding a couple of water-soaked hickory chunks to keep the smoke flowing.
  At the three hour mark I added another 2/3 chimney starter full of blazing
  briquettes and hickory chunks.
  
  Right about that time, my wife called (from her mother's house) and said,
  "Supper better be ready when I get home." Since she would be home in an
  hour, I figured I better check the temp of the roast. I *almost* panicked
  when the thermometer read 140 degrees, but I got a grip and let my
  imagination and common sense kick in. I removed the roast and cooking grid,
  put the water pan in the middle of the cooking grate, and made two piles of
  coals on either side of the pan. Then I put the roast over the water pan
  and cranked the bottom vents all the way open. Every ten minutes from then
  on, I turned the roast and sprayed it liberally with the baste.
  
  When the boss got home, the roast was done. It was juicy and tender, it
  tasted like BBQ, and I didn't get clobbered with a rolling pin....Life is
  good.
 

 
 Rattlesnake Ribs
 
  Braising liquid and ribs:
  
  4 qt Homemade beef stock; or canned broth
  3/4 c Red wine vinegar
  1 tb Paprika
  1 tb Cayenne pepper
  1 1/2 tb Ground cumin
  3 tb Tabasco sauce
  1 1/4 tb Garlic powder
  1 tb Ground ginger
  1 c Tomato paste
  1/4 c Honey
  1 tb Salt
  4 Slabs baby back ribs (about -1-1/4 pounds each)
  
  Spice mixture:
  
  1/4 c Garlic salt
  1 tb Ground white pepper
  1/2 c Paprika
  1/4 c Dry mustard
  1/4 c Red wine vinegar
  1/4 c Worcestershire sauce
  1/2 c Beer
  
  Barbecue sauce:
  
  1 c Chili sauce
  1 c Ketchup
  1/4 c Steak sauce
  1 tb Ground tamarind seeds or Worcestershire sauce
  1 tb Finely pressed garlic
  1/4 c Finely grated fresh horseradish; or 2 tablespoons Prepared, well
  drained
  3 tb Dry mustard
  1 tb Tabasco sauce
  1 tb Molasses
  1 tb Jalapeno salsa (see note)
  1 tb Red wine vinegar
  
  Note: Most supermarkets carry salsas in varying degrees of hotness. For
  this dish, we recommend using one that packs a substantial wallop.
  
  BARBECUE SAUCE: Combine all the ingredients in a medium-size bowl, and
  whisk until the sauce is well blended. Adjust seasonings to taste.
  
  Makes 3 cups.
  
  RIBS:
  
  1. Combine all the braising liquid ingredients in a large pot. Stir
  well, and bring to a simmer over medium heat.
  
  2. Add the ribs, and simmer until tender but not falling apart, about 1
  hour and 45 minutes. When done, carefully transfer the ribs to a baking
  sheet.
  
  3. Combine all the spice mixture ingredients in a medium-size bowl, and
  stir to form a paste. (Add more beer if it is too dry.)
  
  4. Rub the paste over all surfaces of the ribs. Wrap each slab in aluminum
  foil, dull side out, and refrigerate until ready to cook. (These can be
  prepared up to 4 days in advance.)
  
  5. Preheat the oven to 400F, and prepare hot coals for grilling. Place the
  rack 3 to 4 inches from the heat.
  
  6. Cover a baking sheet with aluminum foil and arrange the ribs on the
  foil. Coat the ribs with 2 cups of the barbecue sauce, and bake on the
  center rack of the oven for 10 minutes.
  
  7. Transfer the ribs to the grill, and cook long enough to char. Serve
  immediately, with the remaining 1 cup barbecue sauce on the side.
  
  4 portions.
  
  Author's note: One of America's finest chefs, Jimmy Schmidt -- of the
  Rattlesnake Club in Denver -- has made these one of his signature dishes.
  The three sauces created deep hot flavor -- these are real mean western
  ribs.
  
  Recipe from Michelle M. Bass. Source: The New Basics Cookbook
 

 
 Rick Day Ribs Recipe &amp; Cooking Hints 

  Pork ribs are purchased in SLABS, consisting of about 15 bones in each
  slab. A RACK is a SLAB cut in half (6-8 bones). Ribs come in four
  categories, defined by the location on the hogs rib cage they are cut from:
  
  COUNTRY STYLE...these are more like pork chops and not considered a true
  rib...pork chop shaped bone. At opposite end of loin backs. Sold in pieces.
  
  LOIN BACK....this is the cut closest to the spine..where the tenderloin is
  located.. Short and very curved bones. Sold in slabs or half-slabs (racks)
  and usually weigh 2 and down (1.75 - 2 pounds a slab). (The BABY BACK is
  simply a loin back off a baby hog..or hog under 85# when dressed Babyback
  slabs usually weigh 1 3/4 and down. Sold in slabs, it is a Gourmet cut of
  meat....)
  
  SPARE....more of the middle and lower section of the ribcage. Spares have
  flat oval bones. Largest of the rib categories..and usually have an extra
  piece of meat on the underside of the rib, called the Brisket, or tip,
  which is trimmed off prior to cooking. Usually weighs 3 and down. For
  BBQ'ing, spares are trimmed somewhat similar the shape of the State of
  Tennessee..flat on left, angled on right..and straight even on top and
  bottom, with brisket removed (and cooked separate, if desired, known as the
  'trash ribs')
  
  ST. LOUIS CUT...this is a cut of ribs that is the border area between the
  loin and the spare...in essence..it is a flat oval shaped bone slab,
  similar to the spare, but from the top it looks like a loin back. Great for
  outdoor BBQ'ing for friends, and a must for Texas Style competitions.
  
  Which is best to cook? Well...I guess it depends on how much room you have
  on your grill, and what is the occasion. Spares are for feeding the
  masses..and the loin backs are better for small dinners or picnics, on
  smaller grills. Figure on providing a full slab for heavy eaters and a rack
  for normal appetites.
  
  The best place to buy Loin back Ribs now in small quantities is Sam's Club.
  They come 3 slabs to the cryrovac package. I know lots of professional BBQ
  cookers who get their championship ribs from Sam's.
  
  You should never pay more than: $6-7 a slab for loins, $6 for spares, and
  $6-7 a slab for St. Louis.
  
  COOKING RIBS
  
  The two most critical points of cooking any type of BBQ is....time and
  temperature....both low and slow! This is how I prepare Ribs for
  Competition:
  
  I choose Loin back's 2 and down...and keep them iced down (not Frozen)
  before time to cook. While I start my fire and get the grill up to a warm
  temp. of about 180 F, I take the ribs out and set them on a table to come
  close room temp. (as you should with ALL meats you grill or BBQ).
  
  I take a slab and remove the back membrane by twisting and bending the slab
  like an accordion, and then placing the slab on a flat surface and running
  a small Phillips head screwdriver down a bone in the MIDDLE of the slab,
  CAREFULLY separating the bone from the membrane (also known as the tallow).
  Working the blade of the screwdriver slowly sideways on one end of the
  slab, until a space big enough for my index finger to enter the pocket
  created between the bone and the membrane. I then CAREFULLY work to the
  opposite end of the slab..until two, then three fingers are to the other
  side....then I lift STRAIGHT UP AND AWAY FROM THE middle of the slab...this
  pulls the membrane away from the middle of the slab and slowly releases
  from the slab...until it is joined only at the tips....just lift this
  membrane off and discard it. REMEMBER to take your time for the first
  one..and it gets easier to do as you go along. Just work the membrane off
  slowly and try to remove it as one piece, if some of it tears and stays on
  the slab, don't worry..just leave it. You do not have to do this part..but
  it is worth the effort! REMOVE MEMBRANES ON LOIN BACK'S ONLY!!! Spares are
  darned near impossible to  totally remove!
  
  Next..I trim the two end bones off each tip...leaving a 12 bone slab. I do
  this because it looks better, cooks better, and sometimes there are bone
  fragments in the tips, no fun for judges to bite into!
  
  Then...while the fire is still heating, I squirt some Italian Dressing on
  both sides of the ribs. This adds a unique flavor and gives the dry rub
  something to stick to while the ribs are smoking. I then sprinkle a dry rub
  on both sides of the slab. Try OLD BAY seasoning, found in the seafood
  section of Kroger by the meat case. All that Rendezvous Seasoning utilizes
  is Old bay with some cracked white peppercorns!! You can make you own dry
  rub from scratch, make it spicy or mild. This is the fun part of ribs..the
  experimentation with the rub. You don't have to rub the spice,
  just sprinkle over the top, bottom (if you get the membranes off) ends and
  sides of the slab. A good rule of thumb is to make sure there is no
  unspiced red meat exposed anywhere! WARNING: Stay away from large amounts
  of salt in your rub, it draws moisture out of this delicate cut of meat,
  and will dry it out! SUGAR in the rub will caramelize during cooking and
  will blacken your ribs unnecessarily. Leave the rub on about 10 minutes
  before putting the slabs on the grill.
  
  NEVER put the ribs on the cooker meat side down, always put the slab BONE
  SIDE to the fire, You should rotate your slabs if the fire is hotter on one
  side of the grill than the other...or rotate the slabs 180 degrees, but
  don't move them from their starting spots, etc. Point is, don't expose
  meats to a hot spot on the grill for very long, but keep them rotated, so
  that all the pieces get some of the hot spot!
  
  If you are cooking on a gas grill, it is imperative you do the following:
  
  Cook at as low a temp. as you can without your burner flaming out. Cook as
  far away from the flame as you can, if a double burner, put meat over the
  unlit side, for example. AVOID FLAIRUPS!! Remember..time and temperature
  
  You MUST introduce smoke to the meat, or it will not be BBQ. Period. Use
  some hardwood pellets or moistened Chips of hickory or mesquite combo
  applied to your lava rocks. Oak is fine. NEVER USE RESINOUS WOOD, such as
  cedar or pine..the resin can impart toxins to the meat and make everyone
  sick. Smoke flavor is imparted to meats only within the first 2 hours and
  at below temps of 200F. Excessive smoking can only serve to blacken the
  meat, or overpower the flavor with smoke. After two hours the meat 'seals'
  and nothing else can penetrate the meat...that is why the low temps are so
  critical to imparting the BBQ spices and smoke deeper into the meat early
  on in the process.
  
  If you can not impart smoke to the meat, there is one other
  alternative...marinate the ribs in large ziplock freezer bags with each two
  slabs getting one cup of Worcestershire Sauce, one half cup of Wicker's
  marinade, and one tablespoon of Liquid Smoke, which is a product found in
  the same section as the Wicker's. Marinade overnight..or for at least 8
  hours before applying dry rub. It gives a false flavor, but it is better
  than no smoke flavor at all.
  
  COOKING TIME:
  
  It should take about 6 hours at 200 degrees (get an oven thermometer and
  place it on the grill close to the meat...this is the thermometer to pay
  attention to!), or 5 hours at 225, or 4 hours at 250. NEVER COOK HIGHER
  THAN 250F!! All you are doing at that temp. is grilling, and you cannot
  successfully grill any cut of rib, except for Country Style Ribs.
  
  Apply Smoke for first 2 hours. After one hour, baste ribs with anything!
  Beer, wine, Wickers, Gramma's favorite pork baste, whatever...just don't
  let the ribs tryout!
  
  After two hours of smoking, wrap EACH SLAB in HEAVY DUTY aluminum foil. Be
  careful not to punch holes in foil. This is the STEAMING process, which is
  the secret part that makes the ribs so tender. To further tenderize the
  meat, pour a 1/3 cup of marinade, or Citric liquid (OJ or pineapple juice
  works best) into the foil over the meat, before carefully sealing the top
  of the foil. Wrap tight BUT WATCH FOR HOLES IN THE FOIL. Double or triple
  wrap, if necessary! That is why the extra heavy-duty foil is so important.
  Cook in foil another 2 hours, at the lower temps and 1.5 hours if cooking
  at 250.
  
  NOTE: at the end of the foil process, when you open the foil of one slab to
  inspect, look for bones shining at you...this means they are steaming too
  fast and remove from grill immediately! If there is still mostly meat over
  the top of the slab, you are ok. After 1.5 to 2 hours in the foil, take one
  slab off the grill and open the foil. Watch for hot steam! When you see
  this small amount of BLACK LIQUID (rendered fat) at the bottom of the foil,
  that is the signal to remove the slabs from the foil. This Black stuff is
  the so called "pig taste" that good rib cooks replace with pure BBQ
  flavoring. If you are not careful, the black liquid will literally be
  reabsorbed into the meat, making them a little more 'porky' in flavor. I
  sometimes stack my slabs on their side...like dominos to allow the Fat to
  slow off the slabs into the bottom of the foil. Again, watch out for
  pinholes in the foil!
  
  At the appropriate time, remove the foil and place the slabs back on the
  grill....this will finish the cooking and firm up the ribs if they have
  gotten too tender. About 30 minutes before serving...paintbrush on a
  mixture of:
  
  8 parts BBQ Sauce (Cattleman's, Kraft or your own recipe will do) 2 parts
  honey some rub (to your taste)
  
  NOT TOO MUCH if you prefer a dry rib...SWAB IT ON if you want a wet rib.
  
  When the ribs are done, take off grill and let cool for about 10 minutes
  (as again, you should do with ALL grilled foods) before serving. Just
  before serving, lightly dust the slabs with your dry rub. Cut into 3 or 4
  bone sections, and ENJOY! Make sure you have plenty of Moist Towlettes or
  warm strips of cloth soaked in lemon juice, to fix up the sticky fingers.
  Serve with French Bread or Texas Toast, BBQ Beans and Potato Salad, with
  the sauce on the side for those who prefer.
  
  Ribs can be frozen after cooking. Wrap in clear film or foil and place in
  the freezer. Leave in foil off the grill if you plan on freezing and
  cooking later. That required last hour of grilling/finishing will be
  achieved in the warming oven at a later date.
  
  To cook frozen ribs, remove from freezer and let thaw for two hours.
  Wrapped foil, and put in an oven at 220 for 45 minutes, they are almost as
  good as hot off the grill! Don't forget the sauce!
 

 
Rotisserie Barbecued Leg of Pork

      1    Leg of pork,9-11#                   1 t  Mustard,dry
      1 c  Brown sugar                       1/4 c  Vinegar
      2 T  Flour                             1/4 t  Cloves,ground
 
  1. Insert rotisserie rod through center of meat, place on rotisserie, and
  cook over coals that have burned down to red and glowing ash. If using a
  meat thermometer, angling it so tip is in center of meat but not
  resting in fat or on rod, and roast to 170'F. If you have no thermometer,
  roast 3-1/2 to 4 hours, depending on size of roast.
  
  2. Combine remaining ingredients and brush on roast frequently for last 30
  minutes of cooking.
 

 
 Seafood Stuffed Pork Tenderloin with Shrimp Sauce

      4 lb Pork tenderloin                     1 tb Chopped onions
  1 3/4    Sticks butter                       1 tb Honey
    1/2 pt Whipping cream                      2 tb Worcestershire sauce
    1/2 ts Thyme                               4 tb Water
      1 lb Peeled small shrimp               1/2 ts White pepper
      1 lb Crawfish tails                      1 ts Salt
    3/4 c  Chopped green onions                1 ds Tabasco sauce
    1/2 c  Chopped parsley                          Salt to taste
      1 tb Minced garlic                            Red &amp; black pepper to taste
    3/4 ts Oregano                        
 
     Slice pork loin down center. Season well with salt, red pepper and black
  pepper to taste.
     Heat 3/4 stick of butter in saucepan. Saute 1/2 cup green onions, 1/4
  cup parsley, garlic and 1/4 teaspoon oregano for five minutes. Add 3/4
  pound crawfish tails and saute five minutes.
     Place pork loin on foil and pour the above mixture down center. Tie with
  string to hold mixture in and fold up sides of foil. Place on top of grill,
  cover, and add two handfuls wet mesquite chips to hot coals.
     Prepare basting sauce by heating together 1/2 stick butter, 1 tablespoon
  honey, 2 tablespoons Worcestershire sauce, and 4 tablespoons water. After
  loin begins to brown, baste every 10 minutes.
     Prepare shrimp sauce by heating 1/2 stick butter. Add 1 tablespoon
  chopped onions, 1/4 cup green onions and 1/4 cup parsley, saute five
  minutes. Add 1/2 teaspoon thyme, 1/2 teaspoon white pepper, 1 teaspoon
  salt, 1/2 teaspoon oregano, 1 dash Tabasco sauce, 2 dashes Worcestershire
  sauce, shrimp and 1/4 pound crawfish tails. Saute 5 minutes. Add whipping
  cream and saute 3 minutes.
     Remove loin from grill and cut into 1-inch slices. Pour a portion of
  shrimp sauce over each slice and enjoy!
  
     Source - Roger's Cajun Cookbook by Vernon Roger
 

 
Slow Cooked Barbecued Spareribs

    3/4 c  Ketchup                             1 tb Worcestershire sauce
    1/2 c  Cider vinegar                       1    Rack of pork ribs, about 4
      2 tb Hot sauce                                -pounds
      1 md Onion, grated                            This is a pretty typical US
      3    Garlic cloves, minced                    -BBQ treatment.
 
  Combine the ketchup, vinegar, hot sauce, onion, garlic and Worcestershire
  sauce in a mixing bowl and stir until blended.  Pour half of the sauce into
  a glass baking dish large enough to hold the ribs in a single layer. Place
  the ribs meaty side down in the sauce. Pour remaining sauce over; cover and
  refrigerate for 12 to 24 hours.
  
  Heat a charcoal grill until the coals are thickly coated with ash. If you
  are using a gas grill, preheat on low for 5 minutes with the lid closed.
  
  Place the ribs on a rack set at least 6 inches from the fire.  Grill
  slowly, for 15 minutes.  Turn and baste with sauce.  Ribs should have
  browned slightly.  If they still look raw, stoke the fire.  If they have
  browned a great deal or scorched in spots, move ribs to a cooler part of
  the fire.  Cook for 15 minutes, baste, and turn again.  Grill for 30 to 45
  minutes longer, turning and basting, every 5 minutes. Watch the fire
  carefully, keeping flames away from the ribs.
  
  To serve, slice the rack into individual ribs and pile on a heated platter.
  
  Serves 4.
  
  PER SERVING:  1,065 calories, 76 g protein, 9 g carbohydrate, 79 g fat (30
  g saturated), 313 mg cholesterol, 556 Mg sodium, 0 g fiber.
  
  Andrew Schloss, SF Chronicle, 7/22/92.
  
  Posted by Stephen Ceideberg; October 20 1992.
 

 
 Slow Cooked Ribs

           Salt and pepper                          White vinegar
           Barbecue sauce -- tomato                 Sparkling water
           Based                          
 
  Season whole uncut slabs of pork ribs with salt and pepper, cook slowly in
  a smoker using low heat (220 Maximum) for two hours. Then baste ribs with a
  mix of equal parts tomato-based barbeque sauce, white vinegar, and
  sparkling water every half hour the next three hours. For the final hour of
  cooking, change the baste to a mix of equal parts barbeque sauce and
  sparkling water. The ribs will have cooked a total of six hours. Serve with
  plenty of sauce on the side.
  

 
Southern Spareribs

      6 lb Ribs                                3 tb Soy sauce
      1 c  Ketchup                             1 ts Salt
    1/2 c  Brown sugar                         1 c  Dr. pepper
    1/4 c  Honey                          
 
  Recipe by: Judy Howle Pierce meaty parts of ribs with a fork. Mix rest of
  ingred.  Soak ribs in marinade overnight. Remove from marinade and place on
  smoker grid or in rib rack on grid.
  
  Use 8 lbs. charcoal, 4 qts. hot water and 3 sticks wood and smoke 2-1/2 to
  3-1/2 hrs.
 

 
 Spicy Pork Steak

  1 1/2 lb Pork steak                          1 tb Paprika
           Dry Spice Rub                     1/2 ts Thyme
      1 ts Garlic powder                     1/2 ts Oregano
      2 ts Black pepper                      1/2 ts Rosemary
    1/2 ts Cayenne pepper                    1/2 ts Salt
 
  Combine spices and coat meat. Let stand 30 min. before cooking. Grill over
  medium heat. Sprinkle additional spice when turning
  
  Typed by Annette Johnsen Source Kansas City Barbq Society
 

 
Sweet &amp; Sour Pork Ribs

      3 lb Pork spareribs                      1 c  Sweet and sour sauce

----------------------------SWEET-AND-SOUR SAUCE----------------------------
      1 c  Apricot preserves                   1 tb Lemon juice
      1 tb Vinegar                             2 ts Soy sauce
 
  Find a great price on spareribs in the supermarket? Divide your purchase
  into three-pound portions and cook as in step 2. Cool, place in freezer
  bags and freeze until needed. While the grill is heating up, defrost the
  ribs in the microwave.
  ~------------------------------------------------------ ~------------------
  1.  About 1/2 hour before cooking, prepare barbecue grill. 
  2. Cut pork between rib bones into serving-size portions. Place ribs meaty
  side down in 2- or 3-quart rectangular microwave proof dish, with thicker 
  portions toward outside of dish (overlapping ribs if necessary). Cover with wax 
  paper and microwave on High for 5 minutes, then on Medium for 15 minutes. 
  Turn ribs over; place less-cooked pieces toward outside of dish. Cover again and
  microwave on Medium for 15 minutes, or until tender. 
  3. Place ribs on grill over medium-hot coals.  (Coals should be ash-gray with no 
  flame.) Cook for 10 minutes, turning once and basting with 1/2 cup Sweet-and-Sour 
  sauce.  Serve with remaining sauce. This sauce can be made and stored in the refrigerator
  for up to a month.
  
  (This quick and easy sauce is wonderful with barbecued ribs and poultry.)
  1. In 2-cup glass measure, combine all ingredients. 
  2. Microwave on High for 4 to 5 minutes, stirring once, until boiling. Makes 1 cup. 
 

 
Sweet-Sour Barbecued Ribs

           -Waldine Van Geffen VGHC42A         6 lb Back Ribs; Cut in small
  1 1/4 c  Ketchup                                  -serving pieces
    3/4 c  Water                               1 sm Onion
    1/4 c  Honey                             1/2 ts Salt
      2 tb Worcestershire Sauce              1/2 ts Pepper
      4 ts Lemon Juice                    
 
  Mix all ingredients except ribs. Cook for 10 minutes, stirring
  occasionally. Prepare a charcoal grill, and cook ribs for one hour over
  medium-hot coals, turning occasionally. Brush ribs with sauce. Turn and
  cook for 20 minutes or longer until done. Source: Recipes from the
  Birthplace of Bill Clinton, Wanda Powell. (wrv)
 

 
Tasso

      1    10 pound boneless pork butt         3 tb White pepper
      5 tb Salt                                2 tb Paprika
      5 tb Cayenne pepper                      2 tb Cinnamon
      3 tb Freshly ground black pepper         2 tb Garlic powder
 
  Recipe by: Alex Patout (Contributed by Kit Anderson) Trim the pork of all
  excess fat and cut it into strips about 1 inch thick and at least 4 inches
  long. Mix together the seasonings and place in a shallow pan. Roll each
  strip of pork in the seasoning mixture and place on a tray. Cover with
  plastic wrap and refrigerate at least overnight (preferable a couple of
  days).
  
  Prepare your smoker. Place the pork strips on a grill or rod and smoke
  until done, 5-7 hours. Don't let the smoker get too hot.  Remove the meat
  and let it cool completely, then wrap well in plastic and foil. The tasso
  will keep well in the refrigerator for up to 10 days, and it also freezes
  very well.
 

 
Triple-H Spare Ribs

           See directions:                
 
  Recipe by: Walter Jetton Like most good dishes, it is easy to fix. Buy the
  ribs "two and under," which your butcher will know means slabs of ribs two
  pounds or less in weight. Sprinkle them with Dry Rib Seasoning, taking care
  to get plenty of seasoning under the flap of meat on the bottom, or bone
  side, of each slab. Mop thoroughly and cook on the barbecue grill.
 

 
Vic's Spare Ribs

      2 lb Spare ribs                          2 ts Curry powder
      2 cn Choy sweet and sour sauce           2 tb Vinegar
      2 ts Chili powder                             Salt &amp; pepper
 
  Cook the Spare Ribs slowly.  When the ribs are done add the other
  ingredients and simmer for 45 minutes.
 

 
World Championship Barbequed Ribs

      5 lb Pork loin back ribs           

----------------------------------DRY RUB----------------------------------
      4 tb Paprika                             2 ts Pepper, black
      2 ts Salt                                2 ts Pepper, white
      2 ts Onion powder                        2 ts Pepper, red

-------------------------------BARBEQUE SAUCE-------------------------------
      6 tb Salt                                4 c  Vinegar, white
      6 tb Pepper, black                       4 c  Water
      6 tb Chili powder                        1 ea Onion, large, yellow, diced
      4 c  Ketchup                           1/2 c  Molasses, sorghum
 
  Barbeque Sauce:  Combine ingredients in a large saucepan.  Bring to a
  rolling boil, reduce heat and simmer 1 1/2 hours, stirring every 10 minutes
  or so.  Pour into sterilized canning jars, seal and let stand 2 to 6 weeks
  before use.  (If you are like me, not much chance of this happening, but it
  is a nice touch to the recipe - CWS)
  
  Dry Rub:  Mix ingredients together thoroughly.
  
  Preparation:  Sprinkle dry rub liberally on ribs.  Allow ribs to stand 20
  to 30 minutes at room temperature until the rub appears wet.  Prepare a
  smoker for long, slow (230 degree) indirect cooking, using hickory chips or
  other hardwood chips for extra flavor.  Cook ribs, bone side down, for 2
  hours at 230 degrees in a smoker using indirect heat.  Turn and cook 2 more
  hours.  Turn and cook one more hour.  During the last 15 minutes, baste
  with barbeque sauce diluted by half with water.  Serve ribs with warmed,
  undiluted sauce on the side.
  
  From David Cox, Little Rock, winner of the 1991 World Championship Barbecue
  Cooking Contest in Memphis, TN
