We’re kicking off BBQ season with a batch of Pork Rib End Chops topped with our homemade Turmeric and Raisin BBQ Sauce. Today’s chops offer that classic barbecue blend of sweet and savory ...

Shoulder Chops, or blade chops are just off the pork shoulder as the back ribs start. They have a lot of marbling. Shoulder ...

Cooking pork spare ribs low and slow in the oven is an easy ... Make the marinade. Roughly chop the garlic cloves and coriander roots and stems, then put them in a mortar with the palm sugar ...

Quick-cooking, thin-cut pork chops can often get dry on the grill, but this ginger beer marinade keeps the lean cut moist and flavorful. Achieve cooked-all-day depth in under an hour with these ...

1. In a large bowl, cover the pork chops with the buttermilk and refrigerate for 4 hours or overnight. 2. Preheat the oven to 425°. Drain the chops, pat them dry and season with salt and pepper.

Place the pork on a large plate. In a large cast-iron skillet, melt 1/2 tablespoon of the butter in 1 tablespoon of the oil. Add 2 of the chops and cook over moderately high heat until golden ...

To ensure meltingly tender ribs that are cooked through, simmer in boiling water for 30-45 minutes then drain, cool and marinate overnight. The following day they can be grilled, barbecued or ...

In truth, I had come across this Norwegian pork rib roast before, as I spent quite a lot of time in Norway when I was a young child, but I had no idea then how it was cooked and had long since ...

Use a roast with the skin-on and it will crisp up into an incredible savory-salty pork cracklin’. Instead of using one larger bone-in pork loin roast, this recipe calls for two smaller ones.

Why? Even though pork chops are all cut from the loin, there are actually four distinct cuts. Working your way from front to back, you can find the shoulder chops, rib chops, loin chops and ...