This magnificent barbecued pork chop recipe from Marcus Wareing is a wonderful combination of tastes and textures. Barbecued pork chops share the stage with tenderly cooked ribs coated with homemade barbecue sauce. Serve with endives and apple purée, as well as a good stash of napkins.
The folder name
Please choose a different name.
Please enter a name for the new folder.
Begin this barbecue pork recipe by making the sauce. For the barbecue sauce, combine all the ingredients together and mix well. Set aside
140g of ketchup
1 tsp black treacle
1 tsp Worcestershire sauce
1 tbsp of wholegrain mustard
1/2 tsp sweet smoked paprika
1/2 tsp hot smoked paprika
1 dash of Tabasco
1 garlic clove
1 pinch of salt
For the apple purée, preheat the oven to 165°C/gas mark 3.5. Cut the apples into quarters and lay on a baking tray, cover with the honey, lemon thyme and oil. Place the baking tray in the oven and cook until the apples are golden
2 Braeburn apples
2 tbsp of honey
3 sprigs of lemon thyme
1 tbsp of vegetable oil
Transfer the apples to a blender and blend into a purée. Pass through a fine sieve and set aside in the fridge
For the ribs, place all the spices, peppercorns, shallot, garlic and apple juice in a pan. Bring to the boil. Once boiling, reduce to a gentle simmer and add the ribs. Cover and cook over a low heat until the meat is tender, approximately 2 hours
1000ml of apple juice
1 knob of fresh ginger
1 red chilli
1/2 tsp coriander seeds
1 star anise
1 cinnamon stick
1 tsp allspice powder
1 tbsp of peppercorns
1 rack of pork short ribs
2 garlic cloves
Once the meat is tender, remove from the stock and set aside. Bring the stock to the boil and reduce to the consistency of a syrup, add to the barbecue sauce
Cut the ribs into single bones and use a pastry brush to coat the bones in the barbecue sauce. Set aside
Preheat the oven to 180°C/ gas mark 4. Cut the endive into quarters lengthways and sear in a pan with a knob of butter until well coloured. Add the chicken stock and transfer to the oven and cook for 6-8 minutes or until tender, do not turn the oven off
2 white endive
100ml of chicken stock
1 knob of butter
Heat a grill or light a barbecue. Season the pork chops with salt and pepper and grill on both sides until golden brown all over, the chops are best served slightly pink in the middle. Allow to rest
4 pork chops, brined in a 5% brine, (5g salt per 100ml of water) for one hour
Warm the ribs in the oven along with the apple purée. Serve the ribs and apple purée with the grilled pork chops and endive
Want more recipes like this delivered to your inbox?
Sign up to our newsletter now and we'll send you a hand-picked round-up of the best seasonal recipes and features from the best chefs each week.
Invalid email address
Thanks for subscribing
We'll only contact you around once per week with the best recipes and features. You can unsubscribe at any time.