Volume 10, Issue 108 - May 31, 2006

Greetings ,

Everyone likes pork ribs, right? Before flinging those pork ribs on the ‘cue, pep up your grilling prowess by following some of these tips:

A Cut Above The Rest

Pork ribs are a summer grilling staple - and the perfect menu choice for a backyard barbecue. Perplexed about the different types of pork ribs in the supermarket? Pork ribs vary in size and amount of meat depending on where they come from on the hog. All pork ribs offer great barbecue possibilities, so choose ribs that you and your family will enjoy.

• Spareribs - Cut from the belly or side of the hog, spareribs are the least meaty variety of pork ribs, but are big on flavor. St. Louis-style ribs are spareribs with the breastbone removed. Plan on one pound per serving.
   
• Pork Back Ribs - Also called "baby" back ribs, because the rib bones, cut from the blade and center section of the loin, are smaller than spareribs. They are known for the "finger meat" between the bones. Back ribs are favorites because they are meatier than spareribs. Plan on one pound per person.
   
• Country-Style - The meatiest of pork ribs, country-style ribs are cut from the rib end of the loin. Country-style ribs are often sold in individual servings rather than full racks. These ribs are perfect for big appetites with enough meat to warrant the use of a knife and fork. Plan on one-half pound per serving.

Rub It In

Dry rubs are a mixture of herbs and spices that are applied to the meat's surface and are a great alternative to "spice" up any rack of ribs. Spices with bold flavor like rosemary, cumin, coriander and cayenne work best for dry rubs. Combining with the meat's natural juices, rubs work as a "dry" marinade. Rubs can be applied just before grilling or the night before cooking. Keep ribs refrigerated until ready to grill.

Get Saucy!

Whether you prefer a sauce that's thin, tangy and vinegar-based or thick, smoky and tomato-based, barbecue sauce is a classic way to season pork ribs. For best results, brush ribs generously only during the last 30 minutes of grilling, which helps prevent burning caused by sugar-based sauces. Always prepare extra sauce and set aside in individual servings for those who like to dip their ribs while eating.

Love Them Tender…

For extra tender pork ribs, remove ribs from the grill when fully cooked and wrap in heavy aluminum foil. Place foil-wrapped ribs in brown paper bags, close and set aside for up to an hour. Unwrap ribs, cut into serving pieces and serve with sauce.

Source: National Pork Board

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Asian-Flavored Baby Back Ribs

Makes 4 servings

Ingredients:

2 racks baby back pork ribs, about 4 pounds total
4 stalks lemongrass, chopped (white part and some pale green)
4 cloves of garlic, crushed
2 shallots, finely chopped
2-inch piece gingerroot, grated, about 2 1/2 tablespoons
2 Thai chiles (or 4 to 5 jalapeños), seeded and thinly sliced*
1 cup chopped fresh cilantro
3 tablespoons sugar
2 teaspoons ground coriander
1 teaspoon ground black pepper
1/4 cup soy sauce
3 tablespoons each fish sauce and lemon juice
1/3 cup vegetable oil

Preparation:

In medium bowl, stir together all marinade ingredients, pour over ribs in heavy, resealable plastic bag. Seal bag and refrigerate for 4 to 6 hours. Turn the ribs two or three times while marinating.

Prepare an indirect medium fire in grill, with a drip pan in the center. For a gas grill heat grill to medium and turn off any burners directly below where the food will go. With the lid closed, the indirect heat method serves as an oven, circulating heat evenly throughout.

Remove ribs from marinade (discarding marinade), place in rib rack and place on grill over drip pan, away from the heat. Cover grill and grill for 1 1/2 hours, until rib meat is very tender. Transfer the ribs to a cutting board, cut into serving portions.

* wear plastic gloves to protect hands when handling chiles

Recipe by Steven Raichlen, author of Barbecue Bible.

Source: National Pork Board

‘Cue Cuts:

No matter what your grilling occasion or time limitation, the following pointers can ensure a perfect match with pork - an ideal meat choice for grilling - every time.

Quick 'Que Cuts

When there is no time for slow cooking over low heat, busy cooks need simple solutions for satisfying family appetites. Grilling is a great time-saver, especially when using the following pork cuts, which require only 10 to 30 minutes on the grill.

• Tenderloin: When prepared over direct heat, a 1-pound pork tenderloin typically calls for only 15 to 25 minutes of grill time. For healthy kabobs or lean appetizers, cut up your tenderloin into bite-sized cubes.

• Sausage: Whether you call them bangers, kielbasa, wieners, frankfurters, dogs, brats or links, grilled sausages are a mainstay on the American grill. For perfectly grilled sausages every time, cook over medium heat to prevent the casing from bursting and losing juices. Ready-to-eat sausages come packaged fully cooked, so most only require warming on the grill. However, fresh sausages need to be grilled for approximately 10 to 20 minutes.

• Chops: When time is of the essence, rely on pork chops for a casual and fast family meal. Available boneless or bone-in, pork chops come in a variety of cuts, including center loin, rib chops and sirloin chops. Even thick 1-inch chops are ready to serve in 10 to 12 minutes when cooked over direct heat.

When finished grilling, add flavor with simple sauces, salsas or chutneys.

Longer Cooking 'Que Cuts:

For those with time on their side, large, less tender cuts like ribs, roast or pork shoulder make for a delicious leisure pursuit. Barbecuing - considered the "country cousin" of grilling - is the practice of slow cooking pork for hours at low temperatures using coals, smoldering logs or wood chips. Patience pays dividends when cooking pork "low and slow" as the meat becomes infused with an unforgettable, mouth-watering smoky flavor.

If barbecuing is on your menu, try these slow-cook pork cuts that will satisfy your cravings with tender, juicy roasts and finger-licking barbecue ribs.

• Ribs: Ribs are the quintessential American staple for grilling. Of the many Americans who barbecue pork at home, more than two-thirds (67 percent) say ribs are their favorite cut to grill. Pork ribs can vary in size and amount of meat, but all pork ribs offer great barbecue possibilities. Kick back while ribs cook over medium-low, indirect heat for 1 1/2 to 2 hours or until the meat "wiggles" away from the bone. Not only will you feel relaxed, but so will the ribs.

• Roast: A grilled roast is a palate pleaser for a more formal grilling experience. Roasts should be cooked over indirect heat, with the pork placed on the portion of the grill not directly over the heat source. A boneless loin roast will cook to tender perfection in about 20 minutes per pound or until the internal temperature measures 150 degrees F. Tent roast with aluminum foil and allow it to "rest" 10 minutes to redistribute juices before carving.

• Shoulder: Shoulder, sometimes known as shoulder butt, is an economical cut when needing to feed a crowd. Requiring about an hour per pound of slow roasting for flavor infusion, a shoulder roast offers the perfect opportunity to invite close friends over while preparing an evening feast. With patience, the shoulder roast will become tender and juicy, falling off the bone. Allow the meat to sit for 10 minutes before serving.

Source: National Pork Board

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Hot and Spicy Spareribs

Makes 3 servings

Ingredients:

1 3-pound rack pork spareribs
2 tablespoons butter or margarine
1 medium onion, finely chopped
2 cloves garlic, minced
1 15-ounce can tomato sauce
2/3 cup cider vinegar
2/3 cup firmly-packed brown sugar
2 tablespoons chili powder
1 tablespoon prepared mustard
1/2 teaspoon pepper

Preparation:

Melt butter in a large skillet over low heat, add onion and garlic and sauté until tender. Add remaining ingredients, except ribs, and bring to a boil. Reduce heat and simmer for 20 minutes, stirring occasionally.

Place ribs on grill over indirect heat, close grill hood. Grill for 1 1/2 hours and then begin basting with sauce every ten minutes, for 30 more minutes. Remove ribs from grill and serve, cutting into serving-size portions. If desired, serve any remaining sauce on the side, bringing it to a boil and boiling gently for 5 minutes.

Serving Suggestions:

Rib fans will tell you that one of life's greatest pleasures is rolling up your sleeves and sinking your teeth into a succulent serving of really good ribs. And if it is messy, well, that is half the fun. Be sure to sauce the ribs toward the end of the cooking time so that the sauce doesn't burn. Enjoy with other in-hand foods like corn on the cob and vegetable kabobs.

Source: National Pork Board