Cured Pork with Sweet Sauce

Looking for something lean and healthy? Give pork a try. And don't skip the curing process—it's the secret to juicy, flavorful meal.

Serves 5  

Prep Time 5 minutes  

Cooking Time 10 minutes

Ingredients:

2 tablespoons rock salt

8 tablespoons honey, divided

1 cup cold water

4 to 6 (200-gram) pieces pork chop

1 tablespoon vegetable oil 

1 tablespoon butter

1/2 cup chicken stock or water

2 (1/8-inch) slices ginger 

salt and pepper to taste

pickled vegetables, to serve (optional)

Procedure:

1  To cure the pork chops, dissolve salt and 4 tablespoons honey in water. Soak pork chops in the solution and place in the refrigerator for at least 24 hours or up to 3 days.

2  Wipe chops dry. Heat oil and melt butter in a large, thick pan over high heat. Sear 1 to 2 pork chops at a time then set aside. Once all the pork chops have been seared, put them back in the pan.

3  Add chicken stock or water and ginger slices; simmer for 5 minutes turning the pork chops once. Add remaining honey and season lightly with salt and pepper. Continue cooking for 1 to 2 minutes until pork chops are coated with the glaze.

Barbecued Baby Back Ribs with Espresso Barbecue Sauce

The secret's in the sauce! Baste the usual ribs with this coffee spiked barbecue sauce for a lip smackin' good meal.  

Serves 4  
Prep Time 15 minutes  
Cooking Time 2 to 2 1/2 hours

Ingredients:


For the barbecue sauce

1 tablespoon garlic powder

1 tablespoon onion powder

2 tablespoons vinegar

1 cup ketchup

1/2 cup brown sugar

1/4 cup honey

1/4 cup strong coffee

salt and pepper, to taste

2 (500- to 700-gram) slabs baby back ribs

2 teaspoons salt, divided 

1/2 teaspoon pepper, divided

2 tablespoons ground espresso, divided

Procedure:


1  Make the barbecue sauce: Place ingredients in a saucepan. Bring to a gentle simmer for 10 minutes. Season with salt and pepper.

2  Lay 1 slab on a sheet of foil. Season with 1 teaspoon salt and ¼ teaspoon pepper. Dust with 1 tablespoon ground espresso. Repeat with remaining slab.

3  Brush front and back of each slab with the barbecue sauce. Add about 1/4 to 1/2 cup to make the ribs "swim" a little in the sauce. Enclose slab by twisting both ends of the foil. Repeat with the other slab. Allow to marinate for at least 1 hour or overnight.

4  Preheat oven to 325ºF. Place slabs on a baking sheet and bake for 2 to 2 1/2 hours or until fork tender.

5  Remove from oven and allow to cool for about 15 minutes.  

6  Preheat the griller. Place slabs on the grill, basting occasionally with the barbecue sauce. Grill for about 5 to 7 minutes per side.

7  Serve with the remaining barbecue sauce on the side.