Pork Grilling Recipes for BT Friday August 27
Orange Ginger Ribs
1 cup (250 mL) Dry red wine
1/3 cup (75 mL) Packed brown sugar
2 tbsp (25 mL) Minced fresh ginger
4 Cloves garlic, minced
2 tsp (10 mL) Grated orange rind
1/3 cup (75 mL) Orange juice
3 tbsp (45 mL) Chopped fresh coriander
2 racks Maple Leaf Prime Pork Back Ribs (about 3 lbs/ 1.5 kg total)
BOIL red wine, sugar, ginger, garlic and orange rind in small saucepan for 5 minutes. Remove from heat and add orange juice and coriander. Set aside ½ cup (125 mL) in a small bowl for basting. Pour remaining marinade over ribs in a shallow dish and turn to coat evenly. Cover and refrigerate for at least 2 hours or for up to 24 hours.
PLACE ribs bone side down on greased grill over low heat. Close lid and grill for 30 minutes. Turn ribs over and using large brush and reserved marinade, baste ribs, turning and basting for about 45 minutes or until rib bones are showing and meat is tender and no longer pink. Place ribs on cutting board and tent with foil. Cut into single rib portions to serve.
Mojito Pork Chops
1 tbsp (15 mL) Grated orange rind
2 tsp (10 mL) Grated lime rind
3 tbsp (45 mL) Orange juice
2 tbsp (30 mL) Lime juice
2 tbsp (30 mL) Extra virgin olive oil
1 tbsp (15 mL) Tequila (optional)
2 tbsp (30 mL) Chopped fresh mint
2 Cloves garlic, minced
1/2 tsp (2 mL) Ground cumin
2 Packages (6 chops) Maple Leaf Prime Pork Boneless Centre Cut Chops
STIR together orange and lime rind and juice, oil, tequila if using, mint, garlic and cumin. Set aside 1/4 cup (50 mL) marinade in a small bowl for basting. Add remaining marinade to pork chops and turn to coat. Cover and refrigerate for at least 1 hour or for up to 4 hours.
PREHEAT grill to medium high heat. Grill chops basting with reserved marinade and turning once for about 10 to 15 minutes or until the internal temperature reaches 160˚F (70˚C). Allow meat to rest for 2 minutes before serving.
Pork Tenderloin with Cranberry BBQ Sauce
1 Maple Leaf Prime Pork Tenderloin
¼ cup (50 mL) Cranberry juice
1 Clove garlic, peeled and crushed
Freshly ground pepper
½ cup (125 mL) Cranberry sauce
1 cup (250 mL) Favourite BBQ sauce
Squeeze of lemon or orange juice
MARINATE the tenderloin in the cranberry juice, garlic and pepper for 10 minutes.
PREHEAT BBQ to medium-high.
PREPARE basting sauce by warming the cranberry sauce, bbq sauce and lemon juice in a small pan. Set aside.
PLACE tenderloin on grill and cook with lid closed for 5 to 8 minutes. Brush with cranberry BBQ sauce. BBQ for an additional 12 to 15 minutes, turning and basting frequently until the internal temperature of the meat reaches 160˚F (70˚C).
REMOVE from heat, glaze again with any remaining sauce, cover with foil and allow to rest for 5 minutes before slicing and serving.