Haven’t tried.
Recommended to use with Braised Country Pork Ribs, recipe in this book.
1.5x the recipe is enough
- grated Parmesan
- Kosher salt and freshly ground black pepper
- milk
- Vegetable cooking spray
Haven’t tried.
Sounds pretty good.
Serve with Creamy Polenta, recipe in this book.
- tomato paste
- apple cider vinegar
- bay leaves
- chicken stock
- bone-in country-style pork ribs
- Kosher salt and freshly ground black pepper
- vegetable oil
- Spareribs
- Marinate:
- Salt
- Meat tenderizer
- Baking Soda
- Soy Sauce
- Flour
- Cornstarch
- Cold water
- Oil
- Oil
- Sauce
- Sugar
- Worcestershire Sauce
- Ketchup
- Cold Water
- bone-in country-style pork ribs
- Kosher salt and freshly ground black pepper
- vegetable oil
- tomato paste
- apple cider vinegar
- crushed red pepper flakes
- bay leaves
- chicken stock
- hoison sauce
- honey
- grated fresh peeled ginger
- Asian sesame oil
- brown sugar
- Spice Rub:
- chili powder
- garlic powder
- sugar
- salt
- ground black pepper
- Glaze:
- apricot preserves
- barbecue sauce
- grated ginger
- garlic powder
- hot sauce
- chopped cilantro
- hoison sauce
- honey
- grated fresh peeled ginger
- Asian sesame oil
- brown sugar
Pork tenderloins are often sold two to a package, each piece usually weighing 12 to 16 ounces. The cooking times below are for two average 12-ounce tenderloins; if necessary, adjust the times to suit the size of the cuts you are cooking. For maximum time efficiency, while the pork is brining, make the rub and then light the fire. If you opt not to brine, bypass step 1 in the recipe below and sprinkle the tenderloins generously with salt before grilling. Use a rub (see related recipes) whether or not the pork has been brined—it adds flavor and forms a nice crust on the meat.
- granulated sugar
Haven’t tried.
Sounds good for left over ham.
- sweet pickle relish
- prepared mustard
- mayonnaise
Haven’t tried…sounds delicious
- whipping cream
- frozen peas
- shredded Parmesan cheese
- butter