The good folks at The National Pork Board have teamed up with Guy Fieri to present a great new recipe that is perfect for summer grilling. They've also provided an excellent grilling gift pack that I'll be giving away.
If you've been following this blog at all you know that I am a huge fan of pork on the grill. You just can't go wrong with the versatility and great flavor of barbecued pork.
In addition to tasting great, it's also good for you. Many people don't know that ounce for ounce, pork tenderloin is as lean as a skinless chicken breast. And now that the USDA has lowered pork cooking temperature guidelines to 145º, you can now get an even juicier, tender, medium-rare grilled masterpiece.
Go get a couple slabs of spare ribs and try this new recipe from the self-proclaimed "Pal-of-Pork" himself.
Cuban-Style Grilled Spare Ribs with Mojo Sauce
Ingredients8 lbs pork spare ribs, trimmed of excess surface fat, silverskin removed, cut into 5 or 6 slabs
2 Tbsp granulated garlic
1 Tbsp kosher salt
1 1/2 tsp freshly ground black pepper
Mojo Sauce
1/3 cup Extra virgin olive oil
1/3 cup Fresh orange juice
1/3 cup Fresh lemon juice
2 Tbsp Fresh lime juice
3 Garlic cloves, minced
3 Tbsp Chopped cilantro
2 Tbsp Chopped flat-leaf parsley
2 Tbsp Finely chopped chives
1 Tbsp Honey
1/2 tsp Ground cumin
Kosher salt
Freshly ground black pepper
Method
Preheat an outdoor grill for indirect medium heat. For a gas grill, remove cooking grates. Preheat grill on high. Turn one burner off. Place disposable aluminum foil pan over off burner and add 2 cups water. Replace grates. Adjust heat to medium (350°F). For a charcoal grill, place disposable aluminum foil pan on one side of charcoal grate; add 2 cups water. Build fire on opposite side, and let burn until coals are coated with white ash. Spread coals in grill opposite pan and let burn 15-20 minutes. Position cooking grate in grill.
Mix granulated garlic, salt, and pepper a together in a small bowl to make a basic seasoning mix (the bright, bold flavor will come later from the mojo sauce). Season ribs all over, rubbing seasoning into the ribs well. Arrange ribs over foil pan (a rib rack works great) and cover the grill. Grill, turning occasionally, until the ribs are nicely browned and the meat is beginning to pull away from the bones, about 1 1/2 hours. (For a charcoal grill, add 12 briquettes to coals after 45 minutes.) This gets the ribs nice and smoky for a great base flavor.
Carefully transfer ribs to a platter. Wrap each slab in a double thickness of aluminum foil. Crimp foil edges to seal packet. Return the ribs to indirect medium heat. (For charcoal grill, add 12 more briquettes to coals.) Cover and grill ribs until very tender (caused by steam in foil), about 1 hours.
Meanwhile, make mojo sauce. Process ingredients in blender into smooth sauce, and season with salt and pepper. Refrigerate to blend flavors, at least 15 minutes. Taste and adjust seasoning once more just before serving. Makes about 1 1/3 cups.
Return ribs to platter. Carefully unwrap ribs--the ribs will be very steamy and hot, so take care--and discard foil. (Ribs can be prepared up to 1 hour ahead at this point. Or cool, cover, and refrigerate for up to 4 hours.)
Prepare a hot fire in grill. (For a charcoal grill, build a fresh fire, let burn until coals are covered with ash.) Return unwrapped ribs to grill and cover. Grill, flipping occasionally, until sizzling, 6 to 8 minutes.
Transfer ribs to a carving board and let stand for 5 minutes. Cut into individual ribs and place on a clean platter. Serve ribs with mojo sauce, allowing each guest to spoon sauce over ribs to taste.
Prep: 30 minutes
Total time: 3 hours
Serves: 6
As I mentioned, The National Pork Board is providing the following grilling gift pack to one fortunate reader:
- Guy’s new cookbook - Guy Fieri Food: Cookin’ It, Livin’ It, Lovin’ It
- Four big, bold BBQ sauces featured in Guy's BBQ Sampler Set (I reviewed them here)
- $25 gift card to purchase pork at a local retailer
- The ultimate grilling tool set
- Digital thermometer
The rules are pretty simple.
- To enter, just leave a comment here telling me a little about your favorite pork from the grill.
- This giveaway is open to all entrants residing in the United States only.
- Since I need a way to contact the winner, your comment must either link to or contain your e-mail address.
- No entries will be accepted after 12 PM Mountain Time Sunday, July 17, 2011.
- The winner will be chosen at random from all eligible entries (via random.org).
- The winner selected on Monday, July 18, and will be contacted via e-mail.
- In the event that the winner cannot be contacted another winner will be chosen at random from all remaining eligible entries (via random.org).
Important: Again, I must have a way to find your e-mail address. If it's not in the comment text I will look at your profile and/or your blog(s). If you don't see your comment posted within a few hours, it's because I couldn't find your e-mail address.
Disclaimer:This is not a paid endorsement. The National Pork Board is not sponsoring this giveaway. They are simply supplying the prize pack.
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