Brother Tommaso’s Grill Glaze for Pork
“Lipstick for a Pig"

 

2 Tbs. Brother Tommaso’s Better Recipe Garlic Butter
2 Tbs. soy sauce or Liquid Aminos
2 Tbs. Brown sugar
1 tsp. ground cumin

1: Warm the BT'sBR Garlic Butter, soy sauce or liquid aminos, and the brown sugar in a small pan over low heat until the brown sugar is dissolved.
2: Stir in the cumin.
3: Remove from heat but keep warm in a cup or bowl

 

Brother Tommaso’s Grill Glazed Pork Chops

 

4 – 8 oz boneless (or 12 oz bone-in) pork loin chops. About an inch thick.
Kosher salt
Cracked black pepper
Brother Tommaso’s Grill Glaze for Pork

1: Crush kosher salt and black pepper together
2: Lightly sprinkle over pork chops to season both sides and let stand 15 minutes.
3: Sear both sides on hot grill to seal in juices
4: Reduce heat and begin basting process with Brother Tommaso's Grill Glaze for Pork.
5: Turn often and baste as soon as you turn the meat.
6: Continue until meat is cooked through and the glaze has caramelized on the outside.
7: Serve hot.
8: There will be squeals of delight!

 

 

Brother Tommaso’s Sweet, Sour & Savory Barbeque Rib Basting Sauce

¼ cup Brother Tommaso’s Better Recipe Garlic Butter
¼ cup balsamic vinegar
¼ cup cider vinegar
¼ cup soy sauce (or Liquid Aminos)
½ cup water
½ cup light brown sugar
2 Tbsp. ground cumin
2 Tbsp. paprika
2 Tbsp. chili powder
1 Tbsp. ground nutmeg
1 Tbsp. ground mustard seed
1 Tbsp. coriander
1 tsp celery seed

 

(You can  adjust the spice heat of this sauce by reducing or eliminating the chili powder to make it milder, or adding a teaspoon or two of cayenne to kick it up a notch.  ~BT)

Mix all ingredients in a medium-size saucepan and heat to just below boiling. Use a balloon whisk to keep the mixture moving until all the brown sugar has dissolved. Put aside and keep warm.

Brother Tommaso’s Sweet, Sour & Savory

Barbequed Ribs

- 4 pound slab of pork ribs (or equivalent amount of country style pork ribs as shown here)
- Kosher salt
- Whole black pepper
- BT’s Sweet, Sour & Savory Barbeque Rib Basting Sauce

1: Crush kosher salt and black pepper together
2: Rub mixture ribs to season both sides and let stand 15 minutes.
3. Prepare barbeque grill so that there is both direct heat and indirect heat.
4: Sear one side of the ribs quickly on direct heat to seal in juices
5: Turn and baste with the sauce.
6: On the next turn, baste again and place the ribs in the indirectly heated area of the grill. Close cover on grill.
7. Turn the meat often and baste each time.

Use your grillmanship for the rest of the cooking process to know when the ribs are done. Some things cannot be explained, they must be practiced.

8: Continue step 7 until meat is tender and can easily be pulled from the bone.
9: Remove from the grill and serve hot. Use the remaining sauce for dipping
10: Have lots of napkins handy. There's gonna be some finger licking tonight!

Also shown:
Brother Tommaso's Extraordinary Steamed Green Beans

and Simple Steamed Broccoli with Olive Oil and Soy Sauce

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