Memorial Day kicks off the summer barbecue season and Patch has selected some terrific recipes to share with you, ranging from the much-loved flank steak from The Admiral Risty in Rancho Palos Verdes to beer brined pork chops from the much-loved Grow: The Produce Shop in Manhattan Beach, which sells select meats.
Grilled Pork Chops- Beer Brined (from Grow: The Produce Shop)
- 2 cups water
- 2 cups dark beer
- 1/4 cup sea salt
- 3 tablespoons packed brown sugar
- 3 tablespoons honey
- 1 cup ice cubes
- 6 center cut bone-in pork chops
- 7 large garlic cloves, minced
- 3 teaspoons coarsely ground black pepper
- 2 teaspoons sea salt
- 1 tablespoon sage leaves, rough chop
Combine 2 cups water, beer, 1/4 cup salt, sugar, and honey in large bowl. Stir until salt and sugar dissolve. Stir in ice. Place pork chops in large resealable plastic bag. Pour beer brine over pork chops; seal bag. Refrigerate 4 hours, turning bag occasionally.
Prepare barbecue (medium-high heat). Remove pork chops from beer brine; pat dry. Mix garlic, pepper, 2 teaspoons salt, and sage in small bowl. Rub garlic mixture over both sides of pork chops. Grill pork chops 6 minutes on high, turn and grill 4 minutes on the other side. Key, you still want some pink meat internally. Transfer chops to platter; cover with foil, and let stand 5 minutes. Serves 6.
Sweet Spicey BBQ Ribs (from Good Housekeeping magazine, June 1994)
This recipe has been served successfully for years by Bill Mona, Sr., of Redondo Beach. He doesn’t do the peach portion of the recipe.
- 4 pounds pork spareribs
- ½ cup chili sauce
- ½ cup hoisin sauce
- ¼ cup packed brown sugar
- ¾ teaspoon ground allspice
- ½ teaspoon hot pepper sauce
- 4 medium-size ripe peaches
- 2 tablespoons peach preserves
ABOUT 2 HOURS BEFORE SERVING OR DAY AHEAD:
Cut ribs into 2-rib portions. In 8-quart saucepot over high heat, heat ribs and water to cover to boiling. Cover and simmer on low 1 hour. Remove ribs to platter. If not served right away, cover and refrigerate.
ABOUT 1 HOUR BEFORE SERVING:
Prepare outdoor grill. Meanwhile, mix chili sauce, hoisin sauce, sugar, allspice and hot pepper sauce.
Cook ribs on grill over medium heat 15 to 20 minutes to heat through, turning ribs often and brushing with sauce frequently during the last 10 minutes.
Cut each peach in half; discard pits. Grill peach halves with ribs, turning and brushing with preserves until hot and browned, about 5 minutes. Arrange ribs and peaches on platter. Makes 5 servings.
Precook ribs and prepare sauce as above.
About 30 minutes before serving, preheat broiler.
Arrange ribs on rack in broiling pan; brush with sauce. Broil ribs 5 to 7 inches from heat for 20 minutes, turning and brushing with remaining sauce. Place ribs on platter. Cut each peach in half; discard pits. Place peach halves, cut side up, on rack in broiling pan; brush with preserves; broil 5 minutes.
Each serving: About 630 calories, 38 g fat, 151 mg cholesterol, 600 mg sodium.
Risty’s Flank Steak (from The Admiral Risty restaurant)
- 1/4 cup soy sauce
- 3 tablespoons honey
- 1 1/2 teaspoons garlic powder
- 1 1/2 teaspoons ginger powder
- 1 1/2 teaspoons onion powder
- 3/4 cup vegetable oil
- 2 – 3 pounds trimmed flank steak
Mix all ingredients together except steak. Pour over meat and marinate at least overnight. Grill to desired doneness.
Barbecued Chipotle Beef Ribs
(from Hermosa Beach Patch editor Jacqueline Howard’s dad)
- 2 pounds beef ribs (or baby back pork ribs)
- 1/3 cup brown sugar
- 1 teaspoon chili powder
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/4 cup orange marmalade
- 2 chipotle peppers, minced
- 1 tablespoon worcestershire sauce
- 1 teaspoon hot sauce
Prep time: 15 minutes
Cook time: 2 hours
Combine all sauce ingredients and bring to a boil. Allow to simmer and then cool.
Combine rub ingredients in a bowl. Apply rub all over individual fat-trimmed ribs. Place ribs on preheated grill over medium low heat for about two hours. Use half of the chipotle sauce to baste ribs every 15 minutes. Save the rest of sauce to serve with ribs.