Do It Yourself: BBQ Pork Recipes

Maple Mustard Grilled BBQ Pork Chops

Servings: 4


4 center cut 1 inch boneless pork chops
Salt & pepper to season
½ cup French’s Mustard
¼ cup Maple Syrup (Amber)


Preheat your grill for medium high heat. Oil grill grates generously with canola oil. Season chops with salt and pepper. In a small bowl, mix maple syrup and French’s mustard.

Grill chops for 7-9 minutes per side turning them often. In the last couple of minutes glaze chops generously with the mustard and maple sauce. Remove chops from the grill when the internal temperature is 145F. Remove from grill and tent lightly with foil for at least 5 minutes to let the meat rest. Serve.


Make additional batches of this simple glaze to be served tableside.

Asian Inspired Sesame BBQ Pork Loin Skewers

Servings: 40 appetizers


2 lb Pork Loin roast – cut into ¼ inch thick strips 3 inches in length
Wooden Skewers – soaked in water


¾ cup lite soy sauce
½ cup brown sugar
½ cup rice wine vinegar
½ cup hoisin sauce
½ cup water
2 Tbsp sesame oil
2 Tbsp minced garlic
1 Tbsp minced fresh ginger
1 Tbsp granulated onion

Optional Garnish

2 tsp sesame seeds
2 green onions chopped


In a medium size bowl whisk all of the marinade ingredients together. Reserve half cup of marinade and set aside. Place pork strips into a re-sealable plastic bag. Pour marinade over pork. Squeeze out extra air from bag and rotate bag coating pork completely. Turn over every few hours. Place in fridge overnight.

Preheat your grill to medium high heat.

Remove pork from bag discarding marinade. Thread pork on skewers. Grill skewers for 2-3 minutes per side turning them often. Pile high on a platter and serve garnished with sesame seeds & green onions and drizzled with remaining marinade.


This marinade can be used for pork chops and whole pork roasts.

Barbecued Pork Ribs with Spinach & Caper “Salsa Verde”

Servings: 2


Pork Ribs

  • 1 rack pork ribs, halved
  • Salt and pepper, to taste
  • 1½ cups (375 mL) mild barbecue sauce

Salsa Verde

  • 1 clove garlic
  • Zest and juice of 1 lemon
  • 1½ cups (375 mL) fresh spinach, firmly packed
  • 1 Tbsp (15 mL) capers
  • 1 Tbsp (15 mL) caper juice
  • 2 tsp (10 mL) liquid honey
  • 3 Tbsp (45 mL) olive oil
  • Salt and pepper, to taste


Pork Ribs

Fill a large pot with water, salt generously and bring to a boil over high heat. Reduce to medium-high heat, add pork ribs and let cook for 45 minutes.

Remove from water, pat dry with paper towel, season with salt and pepper and brush with barbecue sauce until well-coated. Grill on barbecue, applying more barbecue sauce and flipping over regularly until both sides are caramelized, about 15 minutes. Remove from grill and let rest for several minutes before portioning to serve.

Salsa Verde

Place all ingredients except for the olive oil in a food processor or blender and purée until a paste forms.

Continue to puree while slowly adding in the olive oil until the consistency is very smooth.

Season to taste with salt and pepper, transfer to a container and keep in the fridge to use as desired. Will keep in the fridge for several days.

Yield: 2-3 (Makes about 1½ cups salsa verde)

Prep Time: 45 Minutes
Cooking Time: 15 Minutes
Total Time: 60 Minutes

Standing Stuffed Pork Roast

Servings: 6

3rd place, Edmonton Recipe Contest (June 2012).
This pork chop recipe is the perfect make-ahead meal. Put everything together to marinate, and when meal time comes just throw the chops on a hot grill and you can be ready to eat in 15 minutes!


6 pork chops, about 1 inch thick
1/4 cup (60 mL) orange juice
4 cloves garlic, minced
2 Tbsp (30 mL) lime juice


Place pork chops in a resealable plastic bag. Combine remaining ingredients and pour over meat. Seal bag and allow to marinate for 4-12 hours in refrigerator.
Preheat grill for medium heat. Remove pork chops from bag and discard marinade. Place chops onto grill and cook for 10-12 minutes per side. When meat is no longer pink, remove from heat and serve.



Prep Time: 240 Minutes
Cooking Time: 20 Minutes
Total Time: 260 Minutes

Memphis Blues Dry Ribs

Servings: 2

Chefs George Siu & Park Heffelfinger
Memphis Blues BBQ House, Vancouver


1 rack of St. Louis cut side ribs (approx. 2 kg, or 4 lb)
1 cup (250 mL) All Purpose Dry Rub
1 pkg wood chips (approx. 500 g, or 1 lb)
Memphis Blues All-Purpose BBQ Sauce


Soak wood chips in water for 20 minutes. Drain water, place chips in the smoker box. Place smoker box under left or right side of barbeque grill, turn on medium heat (275-300°F) only on the side where smoker box is placed. Rub the meat with the All Purpose Dry Rub. Make sure the ribs are well coated on all sides. Place the meat on the unlit side of the grill, fat side up.  Close the lid and allow it to smoke.
Once the smoke has cleared, refill the smoker box with wood, as needed. A 2 lb (1 kg) rack will take approximately 3 hours to become tender. Check doneness by gently bending the rack in half. If the meat breaks easily and just starts to come away from the bone, it’s done. During the last 30 minutes of cooking, tightly wrap the meat in tinfoil to allow it to steam in its own moisture.
Take the meat off the BBQ and allow it to stand for 10 minutes. Remove the tinfoil and flip the rack over on its back so the rib bones are clearly visible. Using these bones as a guide, slice the ribs into individual portions and serve with Memphis Blues All Purpose BBQ Sauce on the side.

Prep Time: 20 Minutes
Cooking Time: 180 Minutes
Total Time: 200 Minutes