Grilled Pork Dishes

From Vietnamese-style pork chops, to spicy pork kebabs, grilled pork tenderloin, barbecues ribs, and everything in between—we love pork on the grill.

Grilled Pork Dishes
See the RecipeZubin Shroff
Grilled-Pork-Tenderloin-with-Jezebel-Sauce
See the RecipeChris Granger
Pork Kebabs with Cucumber-Mint Yogurt Sauce

Pork Kebabs with Cucumber-Mint Yogurt Sauce

Redolent of oregano and cinnamon, these pork kebabs owe their tenderness to a red wine marinade.André Baranowski
Grilled-Bratwurst-with-Shoestring-Gremolata-Fries
See the RecipeAndré Baranowski
Soy Sauce-Marinated Ribs

Soy Sauce-Marinated Ribs

These Hawaiian-style pork ribs are a sweeter version of kalbi, a Korean preparation for marinated and grilled beef short ribs that's sometimes cooked tableside.Virginie Blachere
Sweet and Sour Glazed Pork Chops (Maiale in Agrodolce)

Sweet and Sour Glazed Pork Chops (Maiale in Agrodolce)

These grilled pork chops get a sweet-and-sour tang from honey and balsamic vinegar.Michael Kraus
Pork Kebabs

Pork Kebabs

Oregano and garlic give these grilled pork kebabs their signature flavor. See the recipe for Pork Kebabs »Todd Coleman
Kansas City-Style Spareribs with Barbecue Sauce

Kansas City-Style Spareribs with Barbecue Sauce

At Smokestack in Kansas City, spareribs, a particularly flavorful cut, are served with a sweet and spicy sauce.Todd Coleman
Brett Schreyer's Competition Pulled Pork

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. See the recipe for Brett Schreyer's Competition Pulled Pork »Todd Coleman
Memphis-Style Dry Ribs

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.Todd Coleman
Vietnamese Caramelized Pork Chops (Suon Nuong)

Vietnamese Caramelized Pork Chops (Suon Nuong)

Three of these ultra-thin ¼"-thick pork chops for this dish, flavored with a caramel-lemongrass marinade, can be cut from one hefty American-style pork chop.Todd Coleman
Mititei (Grilled Sausages)

Mititei (Grilled Sausages)

Small skinless sausages like these (pictured top left)are cooked on charcoal grills in Romania and in other parts of eastern Europe and the Balkans. Fragrant with garlic, paprika, and caraway, the Romanian version, called mititei, or "wee ones," are delicious served with zesty mustard. See the recipe for Mititei (Grilled Sausages) » Back to Eternal Terrain »Todd Coleman