Steven Raichlen's Barbecue! Bible

Pork

Honey Ham Ribs

Combine the briny, smoky, umami flavors of country ham with the crusty, gnaw-off-the-bone pleasure of barbecued baby backs and you wind up with ham ribs. I wish I could say […]

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St. Louis Ribs with Vanilla-Brown Sugar Glaze

The St. Louis rib offers the best of two ribs: the lush marbling of baby backs and the meaty richness of spareribs. Picture a center-cut section of a rack of […]

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Chinatown Ribs

If you think the sweet-salty-umami flavors of Chinese ribs are good, wait until you try them enhanced with old-fashioned American wood smoke. These ribs get a quadruple blast of flavor: […]

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Char Siu Pork Tenderloin

Char siu literally means “fork-roast”—a reference to an ancient Cantonese practice of roasting pork on fork-shaped skewers over charcoal.

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Bourbon Brown Sugar Smoked Pork Loin

This pork loin plays pinball on your taste buds, offering the sweetness of brown sugar, the tang of mustard, and the rich smoke flavor of bacon (the bacon also helps […]

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Bourbon Pecan Pork Loin with Sweet Black Pepper Anytime Sauce

This recipe is brought to you with support from our sponsor, Stubb’s, who provided the samples and advertising support. C.B. “Stubb” Stubblefield used to say he “was born hungry and […]

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Grilled Pork Porterhouses with Newcastle Brown Ale and Mustard

Brown ale gives these quick grilled pork chops a soulful malt flavor with hopsy undertones. The mustard, onion, and pork evoke another classic combination: beer and bratwurst.

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