RecipeHive

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Best-Ever Barbecued Ribs

Posted by in Shared Member Recipes

2 1/2 tablespoons kosher salt

1 tablespoon dry mustard

1 tablespoon paprika

1/2 teaspoon cayenne pepper

1/2 teaspoon freshly ground black pepper

8 pounds baby back pork ribs (8 racks) or St. Louis-style spareribs (4 racks)

Low-salt chicken broth (optional)

1 1/2 cups store-bought or homemade barbecue sauce plus more

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Lemongrass Pork Patties with Vietnamese Dipping Sauce

Posted by in Shared Member Recipes

In Vietnam, little pork patties like this are often grilled over charcoal right on the street and diners sit and eat on (now iconic) little plastic stools. You can serve these patties simply wrapped in the lettuce leaves here, as a snack, or over vermicelli noodles, as a larger meal. Whats non-negotiable? Serve with plenty of herbs and the funky, salty, sour, sweet dipping sauce.
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Pork Satay with Sweet Coconut-Milk Glaze

Posted by in Shared Member Recipes

To make these delicious, grilled pork skewers, chef Kris Yenbamroong briefly marinates strips of pork shoulder in coconut milk, sweetened condensed milk, fish sauce and soy sauce with a hint of curry. The sugars in the marinade char beautifully on the grill, creating a richer, deeper flavor than the simple recipe might suggest.
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Gumbo z’Herbes

Posted by in Shared Member Recipes

New Orleans cooks traditionally make this smothered greens dish without meat for Good Friday. David Kinch, however, prepares his version with a generous amount of pork, as well as eight different kinds of greens, including carrot tops.