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Showing 1-15 of 15
From: My Recipes
Grilled Pork Chops with Tomatillo, Corn, and Avocado Salsa
- 6 (6-ounce) bone-in loin pork chops (about 1 inch thick)
- Cooking spray
- 1/2 teaspoon salt
- 1 ear shucked corn
- 2 tablespoons fresh lime juice
From: Fine Cooking
Grilled Pork Rib Chops with Fresh Herb Rub
- 2 tsp. coarse salt
- 4 bone-in pork rib chops, 3/4 to 1 inch thick (2-1/2 to 3 lb. total), brined if you like
- 2 tsp. coarsely ground black pepper
- 1 Tbs. chopped garlic
- 1 Tbs. crushed fennel seeds
From: Epicurious
Grilled Marinated Pork Fillet
- 1 tablespoon water
- 2 tablespoons nuoc mam, or fish sauce
- 1 jalapeño pepper
- 1 small piece ginger
- 1 clove garlic
From: Epicurious
Jerked Pork Chops
- 1 Scotch bonnet chile
- 1 teaspoon freshly grated nutmeg
- 1-inch cinnamon stick
- Kosher salt
- 6 loin pork chops
From: My Recipes
Soppressata-Wrapped Pork
- 1/4 cup plus 2 tablespoons extra-virgin olive oil
- 1/4 cup plus 2 tablespoons dry white wine
- Vegetable oil, for the grill
- 6 large rosemary branches
- 1/2 pound very thinly sliced soppressata
From: Epicurious
Chinatown Char Siu Barbeque Ribs or Pork
- 2 teaspoons garlic powder
- 2 tablespoons hot sauce, such as Asian chile sauce or Tabasco
- 1/2 cup hoisin sauce
- 1/4 cup honey
- 2 slabs baby back ribs
From: Epicurious
Texas-Rubbed and Brined Pork Chops
- 1 teaspoon whole cloves
- 1 cup Morton kosher salt
- 4 cups apple cider
- 1 teaspoon black peppercorns
- 4 cups ice cubes or cold water
From: My Recipes
Barbecued-Pork Burritos with Chopped Salad
- 2 1/2 tablespoons wine vinegar
- 2 green bell peppers, diced
- 3 tomatoes, diced
- 6 ounces cheddar or Monterey jack, shredded (about 1 1/2 cups)
- Fresh-ground black pepper
From: Epicurious
Tomato Barbecue Baby Back Ribs
- 1 1/2 tablespoons garlic
- 1 1/2 cups ketchup
- 1 cup onion
- 4 pounds baby back ribs
- 2 teaspoons black pepper
From: Fine Cooking
Kansas City Style Barbecued Ribs
- 1/4 cup sugar
- 1/4 cup packed light brown sugar
- 1/2 tsp. ground ginger
- 1-1/2 tsp. freshly ground black pepper
- 1 Tbs. chili powder or seasoning
From: Fine Cooking
Smoky Grilled Meatball Subs
- 5 6-inch soft sub rolls
- 1/2 tsp. crushed red pepper flakes
- 1 medium tomato (8 oz.), halved crosswise
- 1 tsp. smoked sweet paprika
- 2 large cloves garlic, minced
From: My Recipes
Jamaican-Style Jerk Spareribs
- 3 Scotch bonnet chiles with some of their seeds, coarsely chopped
- 1 tablespoon fresh lime juice
- 1 1/2 tablespoons freshly ground allspice
- 1 1/2 tablespoons Chinese five-spice powder
- 1 small onion, coarsely chopped
From: My Recipes
Pineapple and Red Chile-Glazed Baby Back Ribs
- 4 garlic cloves, minced
- Two 1 1/2-pound racks of pork baby back ribs
- Salt and freshly ground pepper
- 1 cup finely diced ripe pineapple
- 1 teaspoon minced fresh ginger
From: Epicurious
Chilean Country Ribs
- 4 pounds country pork ribs
- Freshly ground black pepper
- 3 cloves garlic
- 1 7-ounce can chipotle chiles in adobo sauce
- 3 tablespoons fresh oregano
From: My Recipes
Ribs McCoy
- 1 (32-ounce) bottle barbecue sauce
- 1/3 cup Melvyn's Seasoning Mix
- 5 pounds spareribs
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