Makes 4 servings
- 1-1/2 cups Jack Daniel’s® Honey Smokehouse Barbecue Sauce, divided
- 1-1/2 cups Jack Daniel’s Hickory Brown Sugar Barbecue Sauce
- 3 pounds country ribs (boneless pork)
- 1/2 cup water
- 1/4 cup soy sauce
- 1/4 cup honey
- Set aside 1/2 cup Honey Smokehouse barbecue sauce to use on cooked ribs.
- Place ribs in 4-quart saucepot. Combine remaining ingredients and pour over ribs. Cover and simmer 1 hour or until tender. While cooking, prepare grill.
- Remove ribs from sauce and discard liquid. Grill 15 minutes or until browned. Brush on reserved sauce to finish ribs.
Source: Jack Daniel's Sauces
- 1/4 cup Dijon-style mustard
- 2 tablespoons red wine vinegar
- 2 tablespoons soy sauce
- 2 tablespoons honey
- 2 teaspoons snipped fresh rosemary
- 2 teaspoons smoked paprika
- 4 cloves garlic, minced
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- Dash cayenne pepper
- 2 pounds beef sirloin
- In small bowl, whisk together mustard, vinegar, soy sauce, honey, rosemary, paprika, garlic, salt, pepper and cayenne pepper. Cover and let stand at room temperature for at least 1 hour to blend flavors.
- Trim meat if needed and cut into 1 1/2 inch pieces. Transfer to large bowl.
- Spoon half of mustard mixture over beef; toss gently to coat. Place in zipper plastic bag and marinate for least an hour in the refrigerator.
- On 10-inch skewers, thread meat, leaving 1/4 inch between pieces.
- Preheat grill.
- Reduce heat to medium (on a gas grill). Place meat skewers on grill rack over heat. Cover and grill 8 to 10 minutes or until meat reaches desired doneness, turning once and brushing with remaining mustard mixture halfway through grilling.
30 minutes, plus marinade time
Notes, Tips & Suggestions
By Shana Beattie
SOURCE: United Soybean Board
(Family Features) Explore new flavors and cuisines and take a tasty trip around the world with pork - all from the comfort of your own home. Pork's versatility and savory taste make it the perfect pairing with global ingredients and dishes, giving you a passport to delicious mealtimes you will want to share with family and friends.
Need some inspiration? Create a Pork Bucket List and fill it with ideas for global-tasting meals with pork. Try:
Making your own marinade using a new ingredient from a far-off place, like chiles.
Visiting a new ethnic restaurant that serves dishes like dim sum or Korean barbecue and then find recipes at PorkBeinspired.com to replicate your favorites at home.
Discovering pork dishes from all seven continents, starting with Asia and these Thai Ribeye Pork Chops.
For Thai Ribeye Pork Chops, mix up a slightly tangy Asian-inspired marinade before grilling. And remember, for juicy, tender results that you, your family and friends will love, grill your pork chops to an internal temperature between 145°F (medium rare) and 160°F (medium), followed by a three-minute rest.
Serve these chops on top of a bed of noodles for a Thai pork noodle bowl, or alongside an herb salad of fresh basil, mint, scallions and cilantro for a meal packed with a world of flavor.
Keep your grilling and cooking fresh and exciting with more global recipes. Visit www.PorkBeinspired.com and www.Pinterest.com/PorkBeinspired for recipes, ideas, tips and more.
Thai Ribeye Pork Chops
- 1/4 cup soy sauce
- 1/4 cup cilantro, chopped OR 1 tablespoon dried cilantro
- 3 cloves garlic, crushed (about 3 tablespoons)
- 3 tablespoons brown sugar
- 1 tablespoon vegetable oil
- 1 lime, juiced
- 4 boneless ribeye pork chops, about 3/4- to 1-inch thick
- Whisk together soy sauce, cilantro, garlic, brown sugar, vegetable oil and lime juice in bowl.
- In large baking dish, arrange ribeye pork chops in even layer. Pour marinade over pork chops, reserving about 1/4 cup of marinade in refrigerator for later use.
- Marinate pork chops for 20-30 minutes.
- Heat indoor grill pan or outdoor grill to medium-high heat. Remove pork chops from marinade, discarding excess marinade. Place pork chops on hot grill for 4 minutes on each side, flipping once until internal temperature of pork measures between 145°F (medium rare) and 160°F (medium) on meat thermometer.
- Transfer grilled pork chops to cutting board and let rest for 3 minutes before slicing against grain.
- Pour reserved marinade over sliced pork before serving.
SOURCE: National Pork Board