Tag: barbecue

Recipe: Barbecue Pork Ribs with Spinach and Caper ‘Salsa Verde’

Posted on by Dan Clapson

Barbecue pork ribs recipe

Well, the snow is just about gone for good and Calgary has been getting a fair amount of sunshine lately. When it comes to the weekend and the sun is shining down, all my friends and I want to do is sit outside, soaking up the rays and enjoying some good food and, perhaps, a beverage or two.

The first part of this recipe is really straightforward when it comes to the ribs. The spin on a salsa verde is what really elevates everything. You don’t need to have it with only ribs, try it with tenderloin or chops too. Just promise me one thing: If there’s warm weather, eat your dinner

outside!

What you’ll need…

Pork Ribs:

1 rack pork ribs (halved)

salt and pepper (to season)

1 1/2 cups mild barbecue sauce

Salsa Verde:

1 clove garlic

1 lemon (zest and juice)

1 1/2 cups fresh spinach (firmly packed)

1 tbsp capers

1 tbsp caper juice

2 tsp liquid honey

3 tbsp olive oil

salt and pepper (to season)

Directions:

Pork Ribs:

Fill a large pot 2/3 full of water, salt generously and bring to a boil on high heat.

Reduce to medium-high heat, add pork ribs and let cook for 45 minutes.

Remove from water, pat dry with paper towel, season with salt and pepper and brush with barbecue sauce until well-coated.

Grill on barbecue, applying more barbecue sauce and flipping over regularly until both sides are caramelized, about 15 minutes.

Take off grill and let rest for several minutes before portioning to serve.

Salsa Verde:

Place all ingredients except for the olive oil in a food processor or blender and puree until a paste forms.

Continue to puree while slowly adding in the olive oil until the consistency is very smooth.

Season to taste with salt and pepper, transfer to a container and keep in the fridge to use as desired.

Will keep in the fridge for several days.

Serves 2-3 (will yield 1 1/2 cups salsa verde)

Total cook time…1 hour, 10 min

Recipe: Mango Soy Pulled Pork Lettuce Wraps

Posted on by Dan Clapson

As December slowly creeps up, it’s always important to stay warm; both outdoors and in your kitchen! What better way to feel cozy and content than with some smokey, melt-in-your-mouth pulled pork? This recipe has a subtle Asian flare with the sweet and sour mango barbecue sauce. Here, the pork is served in butter lettuce, but feel free to toss some into some dinner buns, or freshly toasted bread for a quick bite at lunch or dinner.

What you’ll need…

Pulled Pork:
1 pork shoulder (approx. 3 pounds)
1 yellow onion (loosely chopped)
3 cloves garlic
1 cup beer (preferably a dark ale)
salt and pepper

Mango Soy Barbecue Sauce:
1 yellow onion (finely chopped)
2 garlic cloves
1 mango (peeled, chopped 1” cubed)
1 cup ketchup
½ cup brown sugar
1/3 cup rice vinegar
2 TBSP soy sauce
2 TBSP hoisin sauce
1 TBSP fresh ginger
1 TBSP lemon juice
1 TBSP sriracha
2 TSP chili powder
salt and pepper

Other:
1 head of butter lettuce (leaves separated)
1 carrot (shredded, for garnish)
1 bunch green onions (thinly sliced, for garnish)

 Directions:

Pulled Pork:
Place all ingredients in a slow cooker. Turn to low heat and cook for a minimum of 8 hours. After cooking for at least 8 hours, pierce with a fork and the meat should just fall apart. Continue scraping with a fork, or pull meat with hands to separate. Place the pulled pork with some of the leftover juice in the slow cooker into a bowl, cover and set aside for now.

Soy Mango Barbecue Sauce:
Cook the onions on medium-high heat with some olive oil in a large pan under they become transluscent, about 5 minutes. Add remaining ingredients to the pan and stir to combine.  Let the mixture come to a simmer, reduce to low heat and continue to cook for 30 minutes, stirring occasionally. Once done cooking, let cool slightly then puree in a blender or food processor. Add salt and pepper if desired (though the sauce should already be quite salty from the soy and hoisin.).

Serving:

Place the pork into a large pan and cover liberally with barbeque sauce. Stir until evenly coated. Once barbeque pork is nice and hot transfer to a serving bowl. Place the separated butter lettuce leaves in a bowl as well. Take a decent helping of the hot pulled pork, wrap up in some lettuce and enjoy! Yum!

Serves 5-6

Total cook time…9 hours, 30 minutes