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02/10/2012
Deviled Baby Back Ribs
A crunchy, mustard-laced bread crumb coating makes a particularly delectable contrast to the sweet and tender meat on pork baby backs.
Issue #145
07/03/2012
Memphis-Style Dry Ribs
Charles Vergos, the late proprietor of the beloved Memphis restaurant Rendezvous, invented this style of ribs served "dry," with no sauce.
Issue #139
05/31/2012
St. Louis Country-Style Ribs
Our riff on St. Louis-style sauce-simmered pork steaks calls for braising tender country-style ribs in the oven.
Issue #139
06/23/2011
Kansas City-Style Spareribs with Barbecue Sauce
At Smokestack in Kansas City, spare-ribs, a particularly flavorful cut, are served with a sweet and spicy sauce.
Issue #139
06/15/2011
Bacon-Wrapped Smoked Trout With Tarragon
This trout dish turns smoky and succulent in a stove-top smoker.
Issue #139
05/20/2011
Chicago Style Rib Tips
Rib tips, the flavorful ends removed from spare-ribs, are famous at Uncle John BBQ on Chicago's South Side.
Issue #139
05/20/2011
Brunswick Stew
This North Carolina-style side dish stew, comes from Diannia Hudgins, aunt of SAVEUR kitchen director Kellie Evans.
Issue #139
05/20/2011
Baby Back Ribs with Sweet and Sticky Sauce
These ribs are based on ones served at the Smokestack restaurant in Kansas City.
Issue #139
05/20/2011
Barbecued Pork Loin
Brining this pork loin keeps it moist throughout the long smoking process.
Issue #139
05/20/2011
Lexington Pulled Pork
In Lexington, North Carolina, pork shoulder is chopped and served with a tart tomato-based sauce.
Issue #139
09/29/2010
Pork Barbecue Skewers
These marinated pork skewers employ banana ketchup, an unusual ingredient from the Philippines available at many Asian grocery stores.Continue...
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Source: Jun Blog
07/02/2010
Chicago-Style Hot Dogs
Grilling hot dogs is a summer rite, and this recipe from The Kitchn shows you how to re-create a Chicago-style dog, with all the fixins, at home. Continue...
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Source: The Kitchn
06/07/2010
Grilled Pork Tenderloin with Herbed Cornmeal Crust
Herbs and cornmeal give pork tenderloin an appealing crunchy crust. Continue...
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Source: The Kitchn
05/29/2010
Molly’s Dry-Rubbed Ribs
When St. Louis-style ribs meet this spicy dry rub and spend a lazy three hours over a low flame (being doused by an occasional Magic Hat beer), all that’s missing is coleslaw and barbecue baked beans. Continue...
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Source: Smitten Kitchen
05/06/2010
Wisconsin Bratwurst
Simmered in beer, then grilled, these sausages deliver the taste of the Midwest right to your mouth.
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Source: allrecipes.com
05/06/2010
Grilled Bratwurst with German Potato Salad
Crispy bacon and hard-boiled eggs are the surprise ingredients in this recipe from Emeril Lagasse for potato salad that’s the perfect match for grilled brats.
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Source: Food Network
05/06/2010
Grilled Pork, Honeydew and Fig Skewers
The classic melon-and-prosciutto combination goes one step further in this recipe, which combines rich-tasting pork tenderloin with sweet melon on quick-cooking skewers.
Does Not Apply
Source: Culinate
03/30/2010
Spice-Rubbed Cowboy Pork Chops
These grilled pork chops, which come from the Choosy Beggars blog, are sweet and spicy, thanks to a rub that's flavored with cocoa, chipotle powder, cumin, and other spices. Continue...
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Source: Choosy Beggars
09/15/2009
Hot and Sweet Glazed Pork Chops
Apples are a great pairing for pork chops, so why not use apple juice as a marinade? Continue...
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Source: Eclectic Cook
08/01/2009
Vermont Maple and Garlic Spareribs
These tangy spareribs get their sticky sweetness from spring maple syrup.
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Source: About