Barbecue Pork Ribs - Hawaiin style by Daniel Miyasaki

I've been cooking pork ribs for many years in many different styles. This is my favorite. It's not a lot of work and everyone who has tried them has raved about them. They are even better as left overs the next day. They are very flavorful, so you don't need to eat a lot to have a great dish. Try with white or brown rice, some…

Barbecue Pork Ribs by John Spottiswood

This is my father-in-law's famous ribs recipe. He's a well traveled dentist, and has served this to friends and colleagues from all over the country. Most will tell you honestly they are the best ribs they have ever had. This is what our kids ask for when they are at Grandpa's house near their birthday and they get to pick the…

Grilled Asian Pork Loin by John Spottiswood

We had a BBQ party today and served pork loin with two different types of marinade. This one was universally loved. It has a wonderful sweet and salty flavor. The kids definitely preferred this one, though the adults were more evenly split. Easy to make and perfect for a large BBQ party! The picture didn't turn out very well, but…

Jerk Pork by John Spottiswood

Traditional Jerk Pork is made with the whole pig. I've been successful, though, with the Pork Shoulder roast. It's advantages are it's is widely available, cheap, and suitably moist and tasty! Watch the spices you use and adjust if kids are going to be eating it. If not, spicier is better! I made this for a HUGE party, so cut…

Beer marinated pork chops by Peter Brown

When selecting pork chops for this dish make sure they are evenly sliced so that they are all ready at the same time. The chops should also have a good circle of fat because this adds to the flavour. To extract the best flavour from the marinade it is best to soak the meat overnight in a covered dish in the refrigerator, otherwise…

Barbecued Country Ribs with a beer and mustard glaze by Brett Ede

Honey Glazed BBQ Pork Tenderloins by Nancy Miyasaki