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BBQ Pork RecipesForget the gas ... here's the recipe for more BBQ flavour!Enjoy your outdoor meal this year even more, with the unbeatable flavour of food cooked over Heat Beads® BBQ Briquettes.
Asian Style Pork Ribs Ingredients: For basic barbecue rub
For barbecue sauce
Method: Rub the ribs with the basic barbecue rub, then barbecue basting several times with the sauce.
Marinate pork butterfly steaks in juice of one lemon, a tbsp hot English mustard, a couple of dashes of olive oil, 3 fresh cloves of crushed garlic, and season with salt and freshly ground pepper! Char-grill on the BBQ and serve with a green salad... ta dah.
Char-Grilled Pork Cutlets Ingredients:
Method: Mix Char Siu and Hoisin sauces. Rub mixture over both sides of cutlets. Cover with cling wrap. Marinate in the refrigerator for two hours. Heat barbecue grill or char-grill over high heat. Reduce heat to medium-low. Lightly brush grill with oil. Cook cutlets for 5 minutes each side or until just cooked through. Place on plate. Cover with foil and let stand for 5 minutes. Serve with salad.
Easy Pork Chops with Apple Butter Ingredients:
Method: Make light incisions in a criss-cross pattern on one side of the pork chops. Brush the chops with olive oil and place on a plate scored side upwards. Squeeze over the lemon juice and push the garlic into the incisions. Leave for about twenty minutes. For the apple puree, peel and chop the apples into small pieces. Melt the butter in a saucepan over a moderate heat. Add the apples, cover the pan and cook down until the apples have softened. Sweeten with sugar to taste. Using an electric stick blender, process the apples until smooth. Alternatively, push the apples through a sieve. If necessary, add a dash of water to thin down the apple sauce. Leave on one side while you fry the chops.
Heat the BBQ to a moderate heat and season the chops with salt and freshly ground black pepper. Cook the chops, scored side upwards for about 5-7 minutes on one side – until slightly charred and crisp. Flip the chops over and cook for a further minute. By this time, the chops should be tender and cooked through. The shorter cooking time helps stop the garlic from burning. Remove from the BBQ and serve.
Marinated BBQ Pork Spare Ribs Ingredients:
Mix together. Marinate for 3 hours and char char char!
Pork Spare Ribs Pork spare ribs, marinated in tomato sauce, honey, a splash of lemon juice and mango chutney. They get a beautiful caramelised crust. Just yum!
Ingredients:
Mix ingredients together with the pork ribs. Place them into a baking try and let them marinade slowly over the Heat Beads® briquettes on your BBQ. Cook for about 1/2 to 3/4 of an hour depending on how much meat you have. You can make more sauce for the ribs. Hope you enjoy them!
Stuffed Sausages Slice not all the way through a sausage, put in a little BBQ sauce, then add oysters down the middle. Cook. Yummy!
Ingredients:
If not already scored, the pork should be scored in a diamond pattern, ensring you cut right through the rind, but not too deeply into the fat. Prepare the barbecue with Heat Beads® BBQ Briquettes. Rub the oil and salt over the roast. Season it with pepper and place it on the barbecue. Cook it with the lid on for 3 1/2 hours, or until the meat is well cooked. Do not lift the lid during the first hour of cooking time as this may prevent the skin from crackling. Serve the pork sliced with vegetables or salad; and partner it with apple sauce, gravy, or baked fruit. We have found that you can almost guarantee crackling on your pork by following the 3 golden crackling rules:
Loin Pork Roast with Prunes & Macadamia Nuts Ingredients:
Filling:
To make the filling, combine all of the ingredients and mix them well. Open the pork and spread the filling over the meat. Roll the pork firmly and tie it with string. Rub the chicken seasoning into the scored rind. Place the pork in the kettle barbecue and cook over Heat Beads® BBQ Briquettes for 1¼ hours with the lid on. Serve it sliced with roast potatoes and any other favourite vegetables. Serves 6-8.
Grilled Pork Chops with Apricots The following recipe is a bit different, healthy, simple and scrumptious. No more boring BBQ’s! The idea of bbq' ing fruit is one which makes our barbies that much more interesting for everybody, but particularly vegetarians. See Nigella Lawson's Forever Summer for her bbq'd pineapple dessert (we chuck amaretto over the top too at mine). Take a few pork chops and 2 apricots, halved and pitted, per chop and bbq. Be sure each chop has a small layer of fat on it. BBQ the apricots cut side up drizzle with a little honey until they are quite mushy - soft enough that you can see their inner fibres - and maybe a little caramelised (you may need to coat them in honey for this). The cooked apricots should be eaten as a kind of relish with the chops. Ideal accompaniments to this dish are bbq'd sweet potato (in thin discs) and asparagus.
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