Zimmy's Nook

@zimmysnook

Pork

Grilled Ontario Pork Tenderloin Skewers

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Six colourful, grilled pork tenderloin skewers with veggies on wooden board. Served with rice and peas and salsa.

I’ve partnered with Ontario Pork to develop two easy and equally flavourful ways to prepare Pork Tenderloins.

The first was a ‘dressed up’ recipe: Stuffed Pork Tenderloin in Tomato Sauce.

But, perhaps you’d prefer a ‘dressed down’ recipe… colourful, beautifully charred pork tenderloin skewers? As pleasing to the eye as they are to the palate. The marinade of lime juice, spices, cilantro and honey, develops big flavour in mere minutes and grills up, in just minutes more.

Ingredients
  • 2 x 1-pound Ontario Pork Tenderloins (silver skin removed, cut into 36 x 1“ cubes)
  • 4 tbsp olive oil
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • Juice of 1 lime
  • 2 tbsp honey
  • 2 tbsp BBQ spice (use your favourite for pork)
  • 1 large garlic clove peeled and minced
  • 4 tbsp finely chopped coriander (cilantro)
  • 1 large red bell pepper chopped into 12 x 1“ squares
  • 1 large green bell pepper chopped into 12 x 1“ squares
  • 1 large orange bell pepper, chopped into 12 x 1“ squares
  • 1 red onion peeled and chopped into 12-24 x 1“ squares
  • 2 tbsp cooking oil
Preparation

Mix the olive oil, salt, pepper, lime juice, honey, BBQ spice, garlic and cilantro.

Place the pork cubes in a bowl, toss with olive oil mixture and allow to marinate for 15 minutes.

Preheat the grill on high heat and rub grill grates with cooking oil (the honey in the marinade will cause the skewers to stick a little).

Prepare each pork tenderloin skewer by alternating 6 pieces of marinated pork with 2 pieces each of red, orange & green peppers and 2-4 pieces of red onion. Place the skewers on a tray and pour of any remaining marinade to coat the vegetables.

Place the pork tenderloin skewers on the grill for 8-10 minutes, turning every 2-3 minutes until all sides are lightly charred and pork is cooked through (internal temperature of 145°F).

Suggested Serving
  • Flavoured rice & peas
  • Roughly chopped cilantro
  • Pico de Gallo or Salsa Picante

Tools: 6 x 10-12” metal skewers (if using wood skewers, pre-soak in water for 1-2 hours).

Close-up image of colourful, grilled pork tenderloin skewers.
  • Prep Time: 15 mins
  • Cook Time: 10 mins
  • Marinating time: 15 mins
  • Total Time: 40 mins
  • Serves: 6

Hope you enjoy this recipe! I would love to hear your feedback in the “comments” below!

This Grilled Ontario Pork Tenderloin Skewers recipe was created in partnership with Ontario Pork however, opinions in this post are my own.

Ontario Pork – Sweet Heat Pork Candy

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A red heart shaped Valentine's Day box with pork candy on a bed of parsley.
Ontario Pork – Sweet Heat Pork Candy

Sweet Heat Pork Candy – A recipe for your sweet heart! Valentine’s Day is rapidly approaching, and I always hear people say: “the best gifts, are the ones you make, with love!”

Now, I’m not about to start needle pointing a heart onto a pillow, crocheting a cell phone cozy, penning a touching sonnet or crafting a felt ball necklace… but I do have a personalized gift idea that I believe is perfect to give, or receive this Valentine’s Day!

Ontario Pork sweet heat pork candy or otherwise known as pork belly burnt ends!

It’s the gift that not only tastes incredible but in its depth of flavor perfectly summarizes all the reasons you love your Valentine.

Deep, tender and sweet, with just enough spice to keep things interesting! (You can use that in your Valentine’s card – no charge!!!) So, grab a pork belly, fire up the smoker, pellet smoker or grill and get to work on crafting the sweetest gift that your special someone has ever received.

You’ll also need a heart-shaped box, some ribbon and 1-inch foil candy cups.

However, if your Valentine understands and appreciates quality BBQ, then go the extra step and create the Ultimate Blind Box/Presentation Box by lining your heart shaped box with curly parsley and then artfully arranging the pork candy on top.

Trust me, you will be judged to be the Grand Champion of personal Valentine’s Day gifting!

Ingredients
  • 8-10 lb. Ontario Pork – Pork Belly
  • 3 tablespoons olive oil
  • ½ cup pork rub (use your favourite)
  • 1 cup sweet heat BBQ sauce (use your favourite)
  • ½ cup butter (no salt added)
  • ¼ cup honey
  • 1-2 tablespoons Sambal Oelek
Preparation

Firstly, remove the layer of skin from the pork belly (or ask your butcher to).

A slab of pork belly with layer of the skin removed on a piece of butcher paper with a large knife.

Preheat your smoker, pellet grill or gas grill with smoker box, to 275°F.

Slice the pork belly into ¾” cubes.

In a large bowl combine the cubes with the olive oil and pork rub. Toss well so they are coated evenly.

Cubes of pork belly seasoned on a piece of butcher paper with a large knife.

Add the seasoned pork belly cubes in a single layer to a mesh rack. Then place rack directly on grill grates (using a mesh rack will ensure you don’t lose any tasty pork candy, through the grates, as it shrinks).

Smoke for 1 hours and 45 minutes. As a result, the meat will have shrunk and started to crisp on the edges.

Lower smoker/grill temperature to 250°F.

Place pork cubes into a large aluminum pan. Combine BBQ sauce, butter, honey & Sambal Oelek, then add to pan and toss well to coat.

Pork cubes in aluminum pan with sauce in a smoker grill.

Cover with foil and return to the smoker/grill for 1 hour.

Remove the foil and continue to smoke for 30 minutes until sauce is set.

A red heart shaped Valentine's Day box with pork candy on a bed of parsley.
Ontario Pork – Sweet Heat Pork Candy
  • Makes: 4 x 9” Heart Shaped Candy Boxes
  • Prep Time: 15 mins
  • Cook Time: 3 hours, 15 mins

Hope you enjoy this recipe! I would love to hear your feedback in the “comments” below!

This Ontario Pork Sweet Heat Pork Candy recipe was created in partnership with Ontario Pork , however opinions in this post are my own.

Ontario Pork – Hot Italian Sausage Quick, Easy & Affordable Paella

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One of my favourite aspects of cooking is finding fun, delicious and creative ways to transform a single ingredient into a variety of dishes; packed with different flavours, for different meals or occasions. It’s no secret that I support local pork farmers and embrace the the versatility of pork. So, I went to a local butcher and picked up some Ontario Pork, Hot Italian Pork Sausage; to have some fun, and create 3 recipes – breakfast, lunch and dinner!

I LOVE Paella, but when you add Saffron Threads, chicken, imported chorizo and loads of shellfish, it becomes an expensive, special occasion meal! This recipe uses Ontario Pork Hot Italian Sausages, mussels, shrimp and paprika to create a soul satisfying meal that can be enjoyed every week!

Ontario Pork Hot Italian sausage paella in soup bowls and Hestan NanoBond pan.
Ontario Pork Hot Italian Sausage Quick, Easy & Affordable Paella
Ingredients
  • 2 large Ontario Pork Hot Italian sausages
  • 2 tablespoons olive oil (if pan frying sausages – 4 tbsp, divided)
  • 1 medium red onion, thinly sliced
  • 1 jalapeño, chopped (remove seeds optional)
  • 8 oz pickled roasted red peppers, drained and sliced
  • 1 lb arborio rice
  • 1 (15 oz) can diced tomatoes
  • 1 teaspoon paprika
  • 1 teaspoon smoked paprika
  • 2 tablespoons fresh Italian parsley, chopped (+ more for garnish)
  • 2 cups chicken broth
  • 2 cups of water
  • 1 lb wild jumbo shrimp, shell on
  • 1 lb fresh mussels
  • 1 cup frozen peas, defrosted
Paella ingredients of sausage, shrimp, onion, peas, red peppers, peas, mussels, rice, tomato sauce, jalapenos and spices.
Paella Ingredients
Preparation

Preheat the grill to medium heat.

Grill the sausages, over direct heat (lid closed), until browned and fully cooked (8-10 minutes, turning 4 times). Remove sausages, thinly slice and reserve.

Alternatively, in a large skillet (with a lid), heat 2 tablespoons olive oil over medium heat, add sausages and cook until browned and fully cooked (8-10 minutes). Remove sausages, thinly slice and reserve.

Add 2 tablespoons olive oil to the pan, then the onion, jalapeño, peppers, and sauté for 3 to 4 minutes. Add rice and stir to coat, add paprika, tomatoes, parsley, broth and water. Bring to a boil.

Reduce heat, cover, and simmer until most of the liquid is absorbed, about 20 minutes.

Stir in the shrimp, mussels, peas and sliced sausage. Cover and continue cooking until the shrimp are opaque and mussels open, 5 to 7 minutes.

Note:

If too much water has been absorbed prior to adding seafood, add ½ cup more water at a time, until seafood is properly cooked.

Ontario Pork Hot Italian sausage paella in soup bowls and Hestan NanoBond pan with bread and gold spoons.
Ontario Pork Hot Italian Sausage Quick, Easy & Affordable Paella
  • Serves: 6
  • Prep Time: 15 min
  • Cook Time: 30 min

Hope you enjoy this recipe! I would love to hear your feedback in the “comments” below!

This recipe was created in partnership with Ontario Pork. Opinions in this post are my own

I’m sure there are thousands of meal ideas that work perfectly transforming delicious Ontario Pork Sausages into meals for any time of the day or any day of the week, but I’m curious… “What will you make next?”

Check out all 3 of my Ontario Pork Hot Italian Sausage recipes:

Ontario Pork – Hot Italian Sausage on a Bun

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Ontario pork hot Italian sausages with peppers and onions in a blue cast iron skillet and on a bun on a black plate. Three bowls of mustard
Ontario Pork Hot Italian Sausage, Peppers and Onions

One of my favourite aspects of cooking is finding fun, delicious and creative ways to transform a single ingredient into a variety of dishes; packed with different flavours, for different meals or occasions. It’s no secret that I support local pork farmers and embrace the the versatility of pork. So, I went to a local butcher and picked up some Ontario Pork, Hot Italian Sausages; to have some fun, and create 3 recipes – breakfast, lunch and dinner!

Sausage on a bun with peppers and onions is a classic for a good reason! The spicy Ontario Pork Sausages is balanced perfectly by the sweet peppers and onions. An ideal lunch or gameday day meal, but most importantly sure to impress your guests!

Ingredients
  • 4 Ontario Pork Hot Italian sausages
  • 2 tablespoons olive oil
  • 1 red bell pepper, sliced
  • 1 orange bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 1 large yellow onion, sliced
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon dried oregano
  • ¼ cup chopped fresh basil leaves
  • 3 garlic cloves, minced
  • 2 tablespoons tomato paste
  • ½ cup Italian red wine
  • 1 (15 oz) can diced tomatoes
  • 1/4 teaspoon red pepper flakes, optional
  • 4 fresh sausage buns, optional
Ingredients laid out including hot Italian sausages, peppers, basil, sausage buns, garlic oil, chili flakes, wine, onion, tomato sauce and olive oil.
Recipe Ingredients
Preparation

Preheat the grill to medium heat.

Grill the sausages, over direct heat (lid closed), until browned and fully cooked (8-10 minutes, turning 4 times).

Heat olive oil in a heavy large skillet over medium heat, add the peppers, onions, salt, and pepper and cook until golden brown, about 5 minutes. Add the oregano, basil, and garlic and cook 2 more minutes.

Add the tomato paste and stir. Then add the wine, tomatoes, and chili flakes…stir to combine, scraping the bottom of the pan with a wooden spoon to release any browned bits. Bring to a simmer.

Add the grilled sausage to the pan and stir to combine. Cook until the sauce has thickened (5-10 minutes).

Split the rolls in half lengthwise (I suggest toasting on the grill or under the broiler for one minute). Fill the bottom half of the roll with pepper/onion mixture and top with sausage. Serve sandwiches immediately with a selection of hot, regular and sweet mustard.

No grill, no problem! – heat ¼ cup olive oil in a heavy large skillet over medium heat. Add the sausages and cook until brown on all sides (8-10 minutes). Remove from the skillet and drain.

Keeping the pan over medium heat, add the peppers, onions, salt, pepper and continue as above.

Ontario pork hot Italian sausages with peppers and onions in a blue cast iron skillet and on a bun on a black plate. Three bowls of mustard.
Ontario Pork Hot Italian Sausage, Peppers and Onions
  • Serves: 4
  • Prep Time: 15 min
  • Cook Time: 20 min

This Sausage on Bun recipe was created in partnership with Ontario Pork. Opinions in this post are my own

I’m sure there are thousands of meal ideas that work perfectly transforming delicious Ontario Pork Sausages into meals for any time of the day or any day of the week, but I’m curious… “What will you make next?”

Check out all 3 of my Ontario Pork Hot Italian Sausage recipes:

Ontario Pork – Hot Italian Sausage Frittata

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One of my favourite aspects of cooking is finding fun, delicious and creative ways to transform a single ingredient into a variety of dishes; packed with different flavours, for different meals or occasions. It’s no secret that I support local pork farmers and embrace the the versatility of pork. So, I went to a local butcher and picked up some Ontario Pork, Hot Italian Sausages; to have some fun, and create 3 recipes – breakfast, lunch and dinner!

We started the day with an Ontario Pork Hot Italian Sausage Frittata recipe! Truly, a perfect way to ‘kickstart’ the day, relax over brunch, but also a delicious, midweek dinner solution.

Ontario Pork Hot Italian Sausage Frittata in a red cast iron skillet and a slice on a black plate with a black fork.
Ontario Pork Hot Italian Sausage Frittata
Ingredients
  • 8 large free run eggs
  • ¼ cup whole milk (or 5% cream)
  • 1 tablespoon chopped fresh chives (+ more for garnish)
  • 2 tablespoon chopped fresh parsley (+ more for garnish)
  • ½ teaspoon freshly ground pepper
  • ¼ teaspoon salt
  • 2 Ontario Pork – Hot Italian Sausages, casing removed
  • 1 sweet red pepper, chopped
  • 1 medium onion, chopped
  • 2 stalks of celery, chopped
  • 1 jalapeño, seed removed, chopped
  • 8 ripe cherry tomatoes, cut in half
  • 1 cloves garlic, chopped
  • Salt to taste
Ingredients for frittata laid out on a wooden board including, hot Italian sausage, eggs, tomatoes, peppers, milk, celery, salt and pepper.
Italian Sausage Frittata – Ingredients
Preparation

Preheat broiler and set rack to middle of oven.

Whisk together eggs, milk, chives, parsley and pepper. Set aside.

Cook sausage in 10” ovenproof cast iron or non-stick skillet over medium heat until no longer pink. Remove sausage from skillet and set aside. Drain excess fat.

Heat skillet over medium-high heat. Add the red pepper, onion, celery and jalapeno, cook until soft (stirring frequently 4-6 minutes). Stir in garlic and cooked sausage (cook for 1 minute more).

Pour egg mixture over sausage/vegetable mixture and lower heat to medium. As mixture begins to set, use a spatula to gently lift cooked portions and allow uncooked egg to flow underneath. Cook until bottom is set, and top is beginning to set. Place skillet under preheated broiler until frittata is puffed and set, 2 to 3 minutes. Remove from oven and let stand 5 minutes before serving.

Ontario Pork Hot Italian Sausage Frittata in a red cast iron skillet and a slice on a black plate with a black fork and a red cup of black coffee.
Ontario Pork Hot Italian Sausage Frittata
  • Serves: 4
  • Prep Time: 8 min
  • Cook Time: 15 min

This Hot Italian Sausage Frittata recipe was created in partnership with Ontario Pork. Opinions in this post are my own.

I’m sure there are thousands of meal ideas that work perfectly transforming delicious Ontario Pork Sausages into meals for any time of the day or any day of the week, but I’m curious… “What will you make next?”Paragraph

Check out all 3 of my Ontario Pork Hot Italian Sausage recipes:

Express Crock Pork Shoulder Rice Bowl

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Top down view of a table with a crock-pot full of a shredded pork shoulder. Two blue bowls filled with rice, pork, carrots, radishes, cucumber, cabbage, red peppers and beans.

Truth is, I’m not as planned as my wife would like… dare I say it, I’m pretty last minute. (ad) That’s why I appreciate the Crock-Pot® 6 QT Express Pressure Cooker… a rice bowl bails me out, when I’ve run out of time!

I love that a pulled pork shoulder that normally takes over 6 hours, is fall apart tender and delicious in just 90 minutes! The browning setting allows all the potent aromas and flavours to develop and create a meal you’ll be proud to serve!

I’ve developed a #CrockPotRecipe , served it over a rice bowl and loaded it with a variety of fresh veggies to create an incredibly flavourful meal, the whole family will enjoy! 

Crock-Pot® Express is going to make my preparation for Holiday Entertaining quicker & easier! I think it might even be time to make my turkey stock!

Ingredients
  • 3½  – 4 lbs. Boneless Pork Shoulder (excess fat removed – cut into 4 equal pieces)
  • 3 tablespoons Pork Rub (or your favourite dry rub)
  • 3 tablespoons Olive Oil
  • 2 medium size Yellow Onions (cut into 1/8 pieces)
  • 2 inch piece of Ginger (finely sliced)
  • 2 Garlic cloves (smashed)
  • 2 tablespoons Red Curry Paste
  • 19 oz/540 ml tin of Diced Tomatoes (no salt added)
  • ¾ cup/180 ml Vegetable Stock (no salt added)
  • 2 Kaffir Lime Leaves
  • 2 teaspoons Red Pepper Flakes
 For Serving
  • Cooked Jasmine Rice (2 cups uncooked)
  • ¼ Red Cabbage (thinly sliced)
  • 2 medium Carrots (sliced into matchsticks)
  • 2 Mini Cucumbers (sliced into thin ribbons) or ½ Cucumber (thinly sliced circles)
  • 2 Long Red Chilies (thinly sliced)
  • 1 cup Shelled Edamame (cooked)
  • 3 Green Onions (thinly sliced)
  • 3 Radishes (thinly sliced)
  • 1 Lime (cut into 8 wedges)
  • Small bunch of Cilantro
  • Optional – roasted peanuts, red pepper flakes, hot sauce
Preparation

Season the Pork pieces with the dry rub set aside.

Turn your Crock Pot Express Crock to Brown/Sauté and press Start/Stop.

Add the olive oil and allow it to get hot. Add the onions & ginger and sauté for 2 minutes.

Add 2 pieces of the pork and brown all sides well (1 ½ minutes per side). Remove the browned pork from the Crock and place the remaining 2 pieces in (brown all sides).

Remove the pork; add the red curry paste & garlic, sauté for 1 minute. Add the tomatoes, Kaffir lime leaves and vegetable stock. Add the pork into the liquid and submerge.

Put the lid on the Express Crock, Lock it & turn the Steam Release Valve to Seal.

Set the Meat/Stew to High and adjust the time to 1:30. Press Start/Stop.

Once the cooking has completed, allow pressure to release naturally for 10 minutes. Remove lid and shred pork with 2 forks. Skim excess fat from the top of the cooking liquid. Season to taste with salt & pepper. Stir to combine.

Serve over hot rice with some cooking liquid and all the fresh vegetables.

Course: Entrée     Prep Time: 15 Minutes     Cook Time: 90 Minutes     Yields: 8 Servings

This recipe was created for an Instagram post on zimmysnook in partnership with Crock-Pot® Express however, opinions in this post are my own.

Ontario Pork Hocks

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A sheet pan filled with three grilled pork hocks, roasted carrots, squash, broccoli and potates all on a bed of parsley.

In additional to the joy my wife and I get from preparing, photographing and enjoying delicious food, we also make a concerted effort to see where our food comes from and to know as many farmers as possible.

Our efforts to understand our food sources better has led us to the conclusion that one of the biggest opportunities to improve things for the farmers and their animals, is a return to using as many cuts from each, and every animal as possible. Beyond the mainstream cuts of roasts, chops, ribs and bacon there are so many delicious and underutilized cuts to be enjoyed. One of my personal favourites is Pork Hocks.

If you’re not familiar with pork hocks, they are the lower leg, located just above the hoof (foot).

A diagram of a pig, outlining the specific cuts.

It’s a meaty cut of meat, encased in a thick layer of skin and fat, that when treated with just a little time & care will reveal some of the most moist, tender and flavourful meat you’ve ever enjoyed.

I’m sharing a recipe that I believe showcases the deliciousness of the hock, in a very straight forward preparation, that finishes with a very familiar taste and texture that you may associate with the joys of barbecuing your favourite ribs or chops.

I hope that you will try this recipe and then consider trying different cuts and preparations until you discover your next favourite meal!

As always, I encourage you to ask questions about your food sources and whenever possible get to #knowyourfarmer.

Ingredients
  • 3 large Ontario Pork Hocks
  • 2 apples
  • 2 carrots
  • 1 large onion (or equivalent in shallots or pearl onions)
  • 6 cloves
  • 2 celery sticks
  • 3 fresh flat-leaf parsley sprigs
  • 2 fresh thyme sprigs
  • 2 bay leaf
  • A pinch of sea salt
BBQ Sauce
  • 1½ cups BBQ sauce (homemade or basic store bought)
  • 6 tablespoons honey
  • 3 tablespoons apple cider vinegar
  • 1½ teaspoons fresh chopped thyme for every hock
Preparation

Cut the carrots & celery into large pieces, stud the onion with the cloves. Place the ham hocks in a deep pot, add the apples, onion, carrots, celery and herbs, cover with cold water and add a pinch of salt. Bring slowly to the boil over a medium-low heat, then gently simmer for 2 hours. Turn off the heat and allow to cool slightly.

Preheat the grill (or oven) to 375°F. Carefully remove the ham hocks from the liquid and place them on a cutting board. Using a sharp knife, remove the skin and trim off any excess fat to reveal the pink meat underneath. Place the hocks on the grill for 10 minutes to dry the surface of the meat.

Meanwhile, gently warm the BBQ Sauce in a saucepan. After 10 minutes, baste the hocks with the sauce, grill for 20 minutes more basting every 6 to 8 minutes until the hocks are glistening and crispy.

Pork hocks grilled with vegetable surrounding them.

Serve with fresh crisp apples and grainy mustard, alongside roasted seasonal vegetables & potatoes.

  • PREP TIME 15 MINS       
  • COOK TIME 3 HRS           
  • SERVES 6

This recipe was created in partnership with Ontario Pork however, opinions in this post are my own.

If you like this Pork Hock recipe, you can fine more of my favourite pork recipes here.

Ignite Your Grill Game – Smoked and Grilled Back Ribs

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Sheet pan filled with two racks of ribs, cauliflour, green beans and mashed potatoes. Extra sauce in bowl with a brissel brush.

A couple of baby back racks to close out the weekend. Dry rubbed, then placed on the pellet grill and finished on the gas grill with sauce & then devoured. Smoked and grilled back ribs takes a little extra time, but well worth it!

Ingredients
  • Pork Back Ribs
  • Pork Rub
  • Your Favourite BBQ Sauce
Preparation

Ensure the membrane on the bone side has been removed.

An image of two racks of ribs showing how the membrane on the bone side is removed.

Generously season both sides with a Pork Rub at least an hour before cooking or the night before.

Preheat the pellet grill to 275°F.

Place the ribs on the grill, close the lid, lower the temperature to 250°F and cook for 1.5 hours.

Remove ribs from grill.

Two racks of glisening ribs on the barbeque.

Raise temperature to 300°F

Individually wrap ribs tightly in foil (ensuring there are no holes in the foil)
Place ribs back on grill for 1.5 hours.

Remove ribs from foil and place on medium hot grill for 10 minutes per side.

Sauce both sides with BBQ Sauce.

Place bone side down, close lid and reduce heat to low.

Cook for 10-15 minutes until sauce is set.

Remove to cutting board, tent with foil for 10 minutes, then slice into individual bone portions and serve.

If you like this recipe for Smoked and Grilled Back Ribs, check out my other favourite grilled recipes here.

Piri-Piri Side Ribs

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When I’m planning a summer BBQ, the forecast typically looks something like this: “A hot, humid and changeable weekend is expected across most of the region, with a heightened risk for thunderstorms and severe weather right above ‘my’ backyard.”  

Yet, as the number of opportunities to host friends and family remains limited, I say, let the planning begin and the storms fall where they may.

Yes, backyard games, good music, lively conversations and refreshing beverages, are all important factors in throwing the ultimate summer BBQ bash, let’s not forget why everyone came… the ribs! Slow-cooked, moist, tender, slide-off-the-bone, finger-licking, lip-smacking, delicious pork ribs!

This Ontario Pork Piri-Piri side rib recipe takes these high-quality, local ribs and slaps them with a fresh, bold, tangy, spicy, flavourful variation on the sauce inspired by Portuguese settlers in Africa. With roots dating back to the 15th century, when the Portuguese first came across the African bird’s eye chili, this sauce likely has more recipes, than there are people in Canada!

So, I encourage you to seize a moment… gather your friends and family for a summertime BBQ, try grilling a new rib recipe, share stories, laugh until your belly aches, and as soon as it ends… plan another!

Ingredients

Piri-Piri Sauce

  • 1/3 cup chopped sweet onion
  • 1 red shepherd pepper
  • 6-8 long red chili pepper coarsely chopped (remove seeds and membrane for less spice)
  • 6 garlic cloves
  • 2 limes – zested and juiced (if limes are dry, use a 3rd)
  • 2 teaspoons smoked paprika
  • 1 teaspoon salt
  • 1 teaspoon freshly ground pepper
  • 8-10 small basil leaves large basil (4 large)
  • 2 tablespoon fresh oregano
  • 1/4 cup, plus 1 tablespoon, apple cider vinegar
  • 1 cup olive oil

Dry Rub

  • 2 tablespoons garlic powder
  • 2 tablespoons paprika
  • 1 teaspoon chili powder
  • 1 teaspoon onion powder
  • 1 teaspoon mustard powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon salt
  • 1 teaspoon freshly ground pepper
  • 2 teaspoons dried oregano
  • 1 tablespoon brown sugar

Barbeque Pork Side Ribs

  • 3 full racks of Ontario Pork Side Ribs
  • 6 tablespoons dry rub (from recipe above)
  • 1 cup Piri sauce, with the remaining sauce set aside and served on the side (from recipe above)
  • Tin foil
  • Drip pan
Preparation

Piri-Piri Sauce: Preheat the grill on high. Place the shepherd pepper on the grill and cook, turning occasionally, until blackened all over, 6 to 8 minutes. Place the pepper in a bowl, cover with plastic wrap and let stand 5 -10 minutes. Peel back the skin, remove the stem and seeds, reserving the flesh.

Using a Vitamix, blender, or food processor, add all the ingredients except the olive and process until very smooth. With the processor running on low, slowly add the olive oil until combined.

Portion one cup for basting and reserve the remaining sauce to be served on the side.

Make ahead and refrigerate until ready to use.

Dry Rub: Mix together all ingredients and store in airtight container

Pork Ribs: Prepare the ribs: trim off any excess fat and remove the membrane from the bone side of the ribs (this is easily accomplished by using a piece of paper towel to grab the end of the membrane and peel it back slowly in one piece) Use 2 tablespoons of dry rub/rack and season both sides.

Ribs with membrane removed.

Prepare the grill: Place a drip pan filled with 1” of water in the barbecue – the ribs will cook above it. If using a gas grill, place the pan to one side and only light half of the burners. If using charcoal, get the coals hot and spread them out from the middle, creating a well for the drip pan to sit in.

Preheat the grill to 250° F. Place ribs on grill over drip pan, close barbecue lid and cook for 11/2 hours at 250° F. If using charcoal, add coals to maintain a steady 250° F (some fluctuation is unavoidable, but the goal is to stay between 235° F – 265° F)

For each rack of ribs, lay out tin foil (2 sheets thick) about 6” longer than each rack. Place ribs, meat side down on foil and wrap tightly. Return racks to the grill for 11/2 hours. Remove ribs from grill and leave in foil while increasing the temperature of the grill to approximately 450° F (maintaining a side of the grill not over direct heat).

Remove the ribs from foil and sear over hot grill 5 minutes/side. Using the Piri-Piri sauce, baste both sides of ribs and sear over hot grill, 3 minutes/side. Baste again and let cook another 10 minutes over indirect heat to let sauce set on ribs.

Place ribs on cutting board, tent with foil and let rest 10 minutes before slicing individual ribs. Place ribs on platter and serve with remaining sauce on the side.

  • PREP TIME 30 MINS       
  • COOK TIME 3 1/2 HRS    
  • SERVES 6-9

This Piri-Piri Side Ribs recipe was created in partnership with Ontario Pork however opinions in this post are my own.

Spicy Jerk Frenched Ontario Pork Loin Chops

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Pork chops on a flaming grill. Frenched bones are covered with aluminum foil.

Spicy jerk pork chops over an open fire! Who wants one?

When I was a little kid, we didn’t have fancy gas grills that got hot at the flick of a switch. So, when my father pulled out the cast iron hibachi, filled it with charcoal, doused it with lighter fluid and set it ablaze, I sat and watched with great anticipation as the solid black briquettes, ever so slowly turned to grey. It seemed like it took FOREVER, but I waited patiently because I knew that we were in for a very special treat. To be sure, it was going to be an afternoon filled with finger licking good food, excessive story telling, by my brothers and me, followed by belly aching laughter.

From the time I bought my first grill, grilling became less of a planned event and more of a preferred method of cooking. Yet still to this day, the joy of a planning family barbecue with dad, remains just as special now as it was then.

So, this year I encourage you to plan a Father’s Day barbecue and create your own special memories for the family.

This lip-smacking Spicy Jerk Ontario Pork Chop recipe has everything you need to create a show stopping dish that will have everyone talking about it for years to come. I like cooking pork on the bone because it enhances the flavour and helps keep the meat moist. Using a Frenched chop elevates this delicious cut to something worthy of multiple Instagram posts.
Don’t forget to pick up Ontario Pork and support the nearly 1,200 local farmers. Many of whom were raised on the farm by their fathers or are raising their kids on a farm and certainly know a thing or two about creating lasting memories.

Ingredients
  • 6 to 8 Frenched Ontario Pork loin chops (8 – 10 oz, 1¼ thick) – bones tightly wrapped in tin foil
  • 6 Scotch bonnet peppers, sliced (if you prefer it less spicy, use 3-4 peppers)
  • 8 Cloves garlic, chopped
  • 3 Medium onions, chopped
  • 2 Inch long piece of fresh ginger, chopped
  • 2 Tablespoons thyme
  • 2 Tablespoons ground allspice
  • 2 Tablespoons sugar
  • 2 Teaspoons salt
  • 2 Teaspoons ground black pepper
  • 1 Teaspoon ground cinnamon
  • 1 Teaspoon nutmeg
  • ½ Cup soy sauce (sodium reduced)
  • Juice of one lime
  • 1 Cup orange juice
  • 1 Cup white vinegar
  • ½ Cup olive oil
Frenched jerk pork chops on a wooden cutting board.
Preparation

Add the peppers, garlic, onions and ginger to the food processor and pulse until chopped into small pieces (not liquidized).

Add the balance of the ingredients (excluding the pork) and blend briefly to combine.

Reserve half the sauce for basting and serving.

Place the pork chops in a resealable bag and use the other half of the sauce to marinate the pork chops (4 – 24 hours).

Remove the pork from the fridge 20 minutes prior to cooking.

Prepare grill gas or charcoal grill with a high heat sear zone and an indirect cooking zone (not over direct heat).

Heat reserved marinade in a saucepan for 15 minutes (on med/low).

Place the chops over the high heat sear zone, cook for 2 minutes, then rotate 90 degrees, cook for 2 minutes, then flip. Baste each chop with the warmed marinade. Cook 2 minutes, then rotate 90 degrees while moving to indirect cooking zone. Close lid and cook to an internal temperature of 145 degrees (4 to 10 minutes, depending on actual thickness & temperature of grill). Remove chops to cutting board and tent with foil for 8 – 10 minutes before serving.

Finish with lime zest, serve with lime wedges and warmed sauce for dipping.

Spicy slaw, potato salad, corn & tomato salad are great side dishes for a delicious Father’s Day BBQ.

Six spicy jerk frenched pork chops shot top down on a wooden cutting board. Three colourful bowls are filled with different salads, beer bottles and glasse and hot pepers surround the board.
  • Prep Time: 15 minutes
  • Cook Time: 10-15 minutes
  • Inactive Time 4 to 24 hours
  • Serves: 6-8

This Spicy Jerk Frenched Ontario Pork Loin Chops recipe was created in partnership with Ontario Pork however, opinions in this post are my own.