Savory Recipes!

[ghost_of_theo]

Kansas City–Style Pork Spareribs with Weber Tangy Barbecue Sauce BBQ Recipe
Serious rib fans use a rub and a sauce for unmistakable barbecue flavour. This recipe features two classic concoctions.


For the ribs:

3 tablespoons Kosher salt
2 tablespoons Hungarian paprika
1-1/2 tablespoons ground cumin
1 tablespoon ground Mediterranean oregano
2 teaspoons onion powder
1 teaspoon garlic powder
1 teaspoon freshly ground black pepper
1/2 teaspoon allspice
1/2 teaspoon ground cinnamon
3 to 4 slabs pork spareribs, about 2 pounds each


For the sauce:

1/2 cup chopped celery
3 tablespoons chopped onion
2 tablespoons butter
1 cup catsup
1/4 cup lemon juice
2 tablespoons sugar
2 tablespoons vinegar
1 tablespoon Worcestershire sauce
1 teaspoon dry mustard
Dash pepper


In a small bowl combine salt, paprika, cumin, oregano, onion powder, garlic powder, pepper, allspice, and cinnamon. Rub seasoning mix onto ribs, pressing into surface. Place ribs in jumbo resealable plastic bag. Close bag and marinate in refrigerator 2 hours.

Place ribs in centre of cooking grate. Grill 1 to 1-1/2 hours or until tender.

Meanwhile, make the sauce: In a skillet cook celery and onion in butter until tender. Add remaining ingredients. Bring to a boil; reduce heat. Cover and simmer 15 minutes.

Brush ribs with Weber Tangy Barbecue Sauce during last 20 minutes of grilling time. Cut into 2- or 3-rib portions. Serve with remaining heated sauce, if desired.

Makes 8 to 10 servings.

[ghost_of_theo]

Pork Tenderloin with Silky Chile Sauce BBQ Recipe
This dish is mostly about chiles, but not in a fiery, spicy way. When you toast the dried chiles in a thin layer of oil, they develop a fruity richness that works its way gently into both the marinade and the sauce. Delicioso.

4 dried pasilla chiles, about 1 ounce total
Canola oil
1/4 cup white wine vinegar
2 medium garlic cloves, crushed
2 tablespoons granulated sugar
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
Kosher salt
Freshly ground black pepper
2 pork tenderloins, about 1 pound each
1/4 cup ketchup
1/2 cup heavy cream


Remove the stems and seeds from the chiles. Cut the chiles into sections about 2 inches long. In a medium skillet warm 2 tablespoons of canola oil over high heat. Add the chiles carefully (the oil might splatter) and toast them until fragrant, 3 to 5 seconds per side.

Transfer the chiles and oil to a small bowl. Cover with 1-1/2 cups of hot water. Use a smaller bowl or plate to submerge the chiles. Allow to rehydrate for 20 minutes. Pour the mixture, chiles and water and all, into a blender or food processor. Add the vinegar, garlic, sugar, cumin, oregano, 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Process until smooth. Press the mixture through a medium-mesh strainer set over a bowl. Discard the solids left in the strainer.

Trim the pork tenderloins of any excess fat and sinew. Place them in a large, plastic resealable bag and pour in 1 cup of the chile mixture, reserving the rest of the mixture. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, place the bag in a bowl and refrigerate for 6 to 8 hours, turning the bag occasionally.

Pour the reserved chile mixture into a medium saucepan. Whisk in the ketchup and cream. Bring the mixture to a simmer and cook until it reaches a sauce consistency, 3 to 5 minutes. Season with salt and pepper to taste. Set the saucepan aside.

Remove the pork tenderloins from the bag, discarding the marinade. Lightly brush or spray the tenderloins all over with canola oil. Season generously with salt and pepper. Grill the tenderloins over Indirect Medium heat until the centers are barely pink and the internal temperature reaches 155°F, 25 to 30 minutes, turning once halfway through grilling time. Remove from the grill, loosely cover with foil, and allow to rest for 3 to 5 minutes before cutting into slices. Reheat the sauce over medium heat and spoon it over the meat.

Makes 4 to 6 servings.

[Anonymous]

Lol, and the sight of pork is supposed to upset Muslims Some people are so immature

[_nadia_]

Sounds fabulous, Theo

[coolpharess]

YOU LOOK GOOD THEO

[ghost_of_theo]

Originally posted by coolpharess
YOU LOOK GOOD THEO

Hahaha, no that's not me KKKoolpharess. It's a nice, juicy pig.

Didn't your Mommy cook you a nice roasted pig when you were a baby? Maybe you dont' remember.

[ghost_of_theo]

Originally posted by Anonymous


Lol, and the sight of pork is supposed to upset Muslims Some people are so immature

I'm sorry you're upset.

You broke your promise to me.

Promise me that you don't hate Jews/Christians/Americans/Aetheists/Hindus/Buddhists/Westerners/WhitePeople/FreePeople/
Democrats/Liberals/Agnostics/Coptics/Slavic/Asians/PeopleWhoEatPork and all other races and religions other than your own and maybe, just maybe, one day we can become friendly.