Ingredients
1/2 cup (125 mL) paprika
1/4 cup (50 mL) garlic salt
1/4 cup (50 mL) brown sugar
2 tbsp (25 mL) ground coriander seed
1 tbsp (15 mL) ground black pepper
1 tbsp (15 mL) ground cumin
1 tbsp (15 mL) chili powder
8 back rib tails – about 3 lb/1.5 kg
2 cups (500 mL) your favourite BBQ sauce
Directions
Combine the first
Ingredients
6 Canadian centre-cut Pork Chops, boneless, about 1
inch (2.5 cm) thick
1-1/2 tsp (7 mL) ground allspice
1/2 tsp (2 mL) salt
1 tsp (5 mL) EACH dried thyme, ground coriander,
cinnamon, nutmeg, garlic powder
1/4 tsp (1 mL) cayenne pepper
2 Tbsp (25 mL) vegetable oil
Directions
Trim off any visible fat from pork chops. In a small bowl, combine all
seasonings
Ingredients
1-1/2 lbs (750 g) pork, cut into 1-inch (2.5 cm) cubes
1 Tbsp (15 mL) cornstarch
1/2 tsp (2 mL) salt
1/2 tsp (2 mL) cracked black pepper
1 Tbsp (15 mL) vegetable oil
6 cloves garlic, minced
1 Tbsp (15 mL) minced fresh gingerroot
8 green onions, cut into 1-inch (2.5 cm) pieces, white and green parts separated
2 Tbsp (30 mL)
Ingredients
6 Canadian Pork loin chops, boneless
1/2 cup (125 mL) Italian salad dressing
2/3 cup (150 mL) tomato pasta sauce
2 tbsp (30 mL) Parmesan cheese
6 slices French bread
Directions
Place Pork in a plastic bag or non-metal sealable container. Pour salad dressing over pork. Seal, refrigerate and marinate 15 minutes or as long as overnight, turning steaks occasionally.
Preheat barbecue on
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