Chili Rubbed Pork Recipes

CHILI-RUBBED PORK TENDERLOIN

Steps:

• Preheat oven to 400 degrees. Combine oil, garlic, and chili powder in a large, shallow dish. Add pork, and turn to coat evenly with chili mixture. Sprinkle pork with sesame seeds, and press seeds into meat. Season with salt and pepper.
• Heat a grill pan over medium-high heat, and brush with oil. Add pork, and cook until browned and grill marks appear, 2 to 3 minutes per side.
• Transfer pan to oven. Roast pork to desired doneness, 17 to 18 minutes for medium. Let stand for at least 5 minutes, then cut into 1/2-inch-thick slices. Serve with pan juices.

BIG JOHN'S CHILI-RUBBED RIBS

Steps:

• Mix the first 6 ingredients; rub over ribs. Refrigerate, covered, 30 minutes., Wrap rib racks in large pieces of heavy-duty foil; seal tightly. Grill, covered, over indirect medium heat until tender, 1 to 1-1/2 hours., In a large saucepan, combine glaze ingredients; cook, uncovered, over medium heat until heated through and sugar is dissolved, 6-8 minutes, stirring occasionally., Carefully remove ribs from foil. Place ribs over direct heat; brush with some of the glaze. Grill, covered, over medium heat until browned, 25-30 minutes, turning and brushing ribs occasionally with remaining glaze.

GRILLED CHILI-RUBBED PORK TENDERLOIN

Steps:

• Heat gas or charcoal grill. In small bowl, mix all ingredients except pork and oil. Brush pork with oil. Rub and press spice mixture on all sides of pork.
• Place pork on grill. Cover grill; cook over medium heat 17 to 20 minutes, turning several times, until pork has slight blush of pink in center and meat thermometer inserted in center reads 155°F. Cover pork; let stand about 5 minutes or until thermometer reads 160°F. Cut pork into slices.

CHILI-RUBBED PORK

Steps:

• Preheat oven to 300 degrees. Mix together all the dry ingredients in a medium bowl. Season pork with salt, then rub with 1/2 cup chili rub. Reserve remaining chili rub for another use.
• Place a roasting rack in a pan; set pork on rack, cover with parchment, then foil, and roast until pork registers 160 degrees on an instant-read thermometer, about 4 hours. Uncover, and roast until outside is browned and fork tender, about 3 hours more. Let cool; shred into bite-size pieces, and serve.

CHILI RUBBED PORK ROAST

Steps:

• Preheat oven to 325 degrees.
• In small bowl, combine salt, garlic salt, and 1/2 teaspoons chili powder.
• Rub roast all over with mixture.
• Place roast fat side up, on a rack in shallow roasting pan.
• Roast uncovered, approximately 2 hours.
• While meat is cooking, combine the rest of ingredients in a med. saucepan.
• Bring to a boil.
• Reduce heat and simmer, uncovered for 2 minute.
• About 15 minute before the roast is done, baste meat with jelly mixture.
• When roast is done, remove from oven and let stand for 10 minute before carving.
• Mix 1/2 cup pan drippings(or whatever you have up to 1/2 cup), with remaining jelly mixture.
• Reheat if necessary.

CHILI RUBBED PORK TENDERLOIN

Steps:

• Put the remaining marinade in a sauce pan with 1/2 cup water and bring to the boil, reduce heat and simmer for 10 minutes. When the tenderloin is done, slice and serve together with the hot marinade.;

CHILI-RUBBED PORK CHOPS

Steps:

• Roughly chop 1/2 onion and place in a blender with the chili powder, 1 1/2 teaspoons salt, the oregano, cumin, cloves and garlic. Puree, adding about 1/3 cup water to make a thick paste.
• Slice the remaining 1 1/2 onions into thin rings and place in a bowl with the chili puree and pork; toss to coat.
• Lightly brush a large cast-iron skillet or grill pan with vegetable oil and place over high heat until almost smoking. Place 4 pork chops in the skillet and surround with half of the onions. Cook until the pork starts to blacken on the outside and is cooked through, about 4 minutes per side. Repeat with the remaining pork chops and onions. Serve with rice, if desired.

CHILI RUB FOR PORK

Steps:

• Trim fat and slash edges at 1 inch intervals.
• In bowl, combine dry ingredients. Stir in oil. Rub all over chops.(Can prepare a day ahead and refridgerate).
• Grease grill and cook until juices run clear. Approx 8 minutes.