Recipe: Grilled Pork w/ Mustard-Bourbon Glaze

I found some seriously meaty boneless pork spareribs at the store and I needed something good to slather on them. I had a bunch of Farmers’ Market-fresh snap peas, so I was leaning toward Asia. I found a recipe in an old Kingsford cookbook, Primalized it, and loved it.

This would work with any cut of pork. If you have a pork roast around, cut it up and kabob it. Chops? Yes. Loin? Yes. Bacon? Well…let’s not get carried away.

In case of mouth-watering curiosity, the peas were steamed briefly then tossed with wheat-free tamari, sesame oil, and sesame seeds. If you don’t have a grill pan, sauté them over high heat and make sure they get some nice, browned caramelized spots.

Grilled Pork w/ Mustard-Bourbon Glaze

1/4 cup Dijon or Chinese mustard

1/4 cup bourbon, whiskey, or chicken broth

1/4 cup wheat-free tamari or coconut aminos

2 Tbsp. honey

1 Tbsp. Worcestershire sauce

3-4 lbs. boneless pork spareribs

1) Mix all ingredients from mustard through Worcestershire sauce in a medium bowl. Reserve 1/4 cup. Place spareribs (or whatever cut of pork you’ve got) in a large Ziploc baggie and pour remaining marinade over and refrigerate until ready to use (4-24 hours).

2) Prepare grill. When hot, grill spareribs for 4-5 minutes over medium-high heat, or until grillmarks appear and meat releases easily. Baste with reserved marinade. Flip and grill another 4-5 minutes, or until done. It’s okay if pork is still slightly pink inside, but juices should run clear. Pour any remaining reserved marinade over and serve.

Serves 4.

 

 

 

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6 Responses to “Recipe: Grilled Pork w/ Mustard-Bourbon Glaze”

  1. looks good. not sure if you heard, for whatever its worth, the gov actually lowered their recommendation for pork cooking temperature,

    http://www.nytimes.com/2011/05/25/dining/porks-safe-cooking-temperature-is-lowered.html

Trackbacks/Pingbacks

  1. Recipe: Grilled Pork w/ Mustard-Bourbon Glaze | Paleo Digest - 08/22/2011

    […] web!Recipe: Grilled Pork w/ Mustard-Bourbon Glaze The Paleo Periodical / Posted on: August 22, 2011The Paleo Periodical – I found some seriously meaty boneless pork spareribs at the store and I needed something […]

  2. Recipe: Grilled Pork w/ Mustard-Bourbon Glaze | The Paleo Periodical | pork - 08/22/2011

    […] 08/22/2011 by PaleoPeriodical 3 Comments […]

  3. Fresh Links for August 23, 2011 — Delishix - 08/23/2011

    […] Recipe: Grilled Pork w/ Mustard-Bourbon Glaze […]

  4. Top 10 Flavorful Recipes To Cook With Bourbon - Top Inspired - 12/27/2013

    […] Recipe and Photo credit to paleoperiodical.com […]

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