Grill/Broil

Beer-Brined Ribs with Honey-Beer Baste

Reserve 1/2 cup/125 mL of beer for Honey-Beer Baste. Combine remaining beer, salt, brown sugar, celery seeds, cayenne and pepper. Stir well. If using back ribs,lift and peel the skin from the back of each rack of ribs. Cut ribs

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Bombay Chops with Corn and Cumin Raita

Brush all surfaces of pork chops with oil. Combine salt, coriander, turmeric, cayenne and mustard and rub evenly over chops. Cover and refrigerate for 1 hour. Meanwhile make Raita. In small skillet, heat cumin seed over high heat, stirring frequently

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Brew ‘N Que

Place pork in a sealable plastic bag or non-metal sealable container. Combine remaining ingredients and pour over pork. Seal and refrigerate 4 hours or overnight, rotating the bag or turning the pork occasionally. Drain marinade into a small saucepan; boil

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Brined Sirloin Steaks with Orange and Rosemary

Grate zest from orange (you should have about 1 tbsp/15 mL). With a small, sharp knife cut peel from orange, then cut out segments from between the membranes and set aside. Combine orange zest, rosemary, oil, garlic, salt and pepper

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Brown Sugar Glazed Pork Chops

Preheat grill on high for 10 minutes; reduce heat to medium-high. Meanwhile, in a small saucepan, over medium heat, combine brown sugar, apple juice, canola oil, soy sauce, ginger, salt and pepper to taste; bring to a boil. In a

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Burgers Francaise

Combine ground pork with red wine, garlic and pepper. Form into 4 patties. Preheat barbecue on high; reduce heat to medium. Barbecue on lightly oiled grill over for 5-10 minutes per side or until no pink remains. Before removing from

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Burgers Greek Style

Several hours before serving, grate cucumber into colander. Sprinkle lightly with salt. Let stand 30 minutes. Rinse; press dry between paper towels. Combine with remaining tzatziki sauce ingredients. Cover and chill before serving. To prepare burgers, combine onion, bread crumbs,

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Cajun Grilled Pork Steaks

Combine spices and sprinkle onto pork steaks. Preheat grill on high; reduce heat to medium. Grill on lightly oiled grill over medium heat for 3 – 4 minutes per side until a meat thermomter registers 155-160ºF (68-71ºC). Do not overcook.

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Cajun Ribs

Lift and peel the skin from the back of each rack of ribs. Cut each strip in half (about 6 rib portions). In a small jar with a tight-fitting lid or a plastic bag, shake together remaining ingredients. Rub mixture

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Caribbean Pork with Couscous

Cut pork into 3/4″/2 cm cubes. If using wooden skewers, presoak in water for 1 hour. Place pork cubes in a plastic bag. Combine cumin, cayenne, ginger, allspice and garlic powder. Shake to coat well. Thread pork cubes onto skewers.

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