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Narrow Results You've Selected: Recipe Grill/Barbecue Pork Main Course Summer Remove all Source Saveur (22) The Kitchn (2) allrecipes.com (2) Caviar and Codfish (1) Choosy Beggars (1) Show all... Culinate (1) Eclectic Cook (1) Food Network (1) Jun Blog (1) Leite's Culinaria (1) Smitten Kitchen (1) White on Rice Couple (1) Difficulty Easy (27) Medium (8) Cuisine American (25) Southern/Soul Food (3) Asian (2) Gluten-Free (2) Central/South American (1) Show all... Chinese (1) Eastern European/Russian (1) Greek (1) Italian (1) Mexican (1) Other (1) Vietnamese (1) Occasion Backyard BBQ (21) Advertisement	var omni_channel="search results"; var omni_prop4="search results"; var omni_prop16 = omni_channel+":"+""; var omni_prop11 = omni_channel+":"+""; var omni_prop12 = omni_channel+":"+""; var omni_prop18 = ""; var omni_prop20 = ""; var omni_prop5 = "Season:Summer"; var omni_prop8 = "Topic:Recipe,Technique:Grill/Barbecue,Main Ingredient:Pork,Course:Main Course,Season:Summer"; var omni_pageName="saveur:"+omni_prop12; 05/25/2013 Chrong Chomnei Jrok Oeng (Cambodian-Style Ginger Lemongrass Baby Backs) These Asian ribs are marinated in a pungent paste. Issue #157 05/25/2013 Costillas Adobadas (Mexican Pork Spareribs) Adding soaked wood chips to roaring hot charcoal amplifies the smoky flavor of these chile-rubbed spareribs. Issue #157 05/21/2013 Bacon-Wrapped Stuffed Pork Loin Stuffed with spinach and feta and given a hint of heat from red chiles, this makes an irresistible main course. Wrapping a lean cut of meat such as pork loin in bacon helps keep it moist when grilling. Issue #157 05/21/2013 Hoisin and Ginger Spareribs Pork spareribs are marinated and basted in a sweet-spicy sauce—with layers of flavor including sesame, pepper, ginger, hoisin, and garlic. Issue #157 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 Brett Schreyer's Competition Pulled Pork This pork shoulder from Brett Schreyer and his Montana-based barbecue team, UpNSmokin, is served with a sweet chile-spiked sauce. 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 07/18/2010 Pork Kebabs (Souvlaki Hirino) Oregano and garlic give these grilled pork kebabs their signature flavor. Issue #131 07/18/2008 Grilled Bratwurst with Shoestring Gremolata Fries Garlic and lemon coated fries are the perfect accompaniment to a hearty bratwurst. Issue #113 03/06/2007 Grilled Pork Tenderloin with Jezebel Sauce Some say the spicy-sweet sauce in this dish is named after the wicked biblical temptress. We can see why. Issue #78 12/12/2005 Grilled Sausage with White Beans This recipe comes from Ristorante La Botte in Stresa. Issue #78 03/06/2007 Grilled Pork with Rice Vermicelli This is a popular Vietnamese dish of succulent pork, light noodles, and spicy dipping sauce. Issue #36 03/08/2007 Hoisin Pork Ribs Hoisin sauce glows with five-spice powder and chiles, making it a unique "barbecue" sauce for ribs and chicken. Issue #32 05/21/2007 Baby Back Ribs Cook these meaty ribs using indirect heat, to infuse the meat with wood smoke, not smoke from the fat drippings. Issue #27 05/21/2007 Spareribs Spareribs do not have as much meat as baby back ribs, but are arguably juicier and have more pork flavor. Issue #27 02/28/2007 Barbecued Ribs Juicy and spicy, with just the right amount of smoke, these ribs will leave you craving more. Issue #11 « Previous 1 2 Next »