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If you're a lover of BBQ, you owe it to yourself to check out the latest issue of Saveur. It's chock full of great BBQ recipes. This recipe is from the BBQ issue, although it's not actually cooked on the BBQ (but could be, as suggested below). It's definitely BBQ in flavour though!
If your BBQ is handy or you prefer, you could do this dish on the BBQ instead. Simply brown the pork on the grill and transfer to a BBQ safe pan. Cover with sauce, close the lid and let cook in BBQ maintaining temperature at 350° until pork is cooked. (I would probably turn flame off right under pan and let other burners heat). Also, you could use another type of chili powder (plain, chipotle) if Ancho is not available. Serves 6.
St. Louis Country Style Pork Steaks, Chops or Ribs
Ingredients
4 slices bacon, finely chopped
1 tbsp. ground ancho chile (or other chili powder, such as plain, chipotle or chili spice mix)
4 cloves garlic, finely chopped
1/4 medium onion, chopped
2 cups canned whole, peeled tomatoes, pureed in blender beforehand or leave whole and puree sauce in the saucepan with immersion blender.
1/2 cup dark brown sugar
1/2 cup apple cider vinegar
1/4 cup whole-grain mustard
1 tbsp. Worcestershire sauce
1 tbsp. kosher salt, plus more to taste
Freshly ground black pepper, to taste
6 country-style pork ribs or pork chops or steaks (about 3¼ lb.)
3 tbsp. canola oil
Method
Heat oven to 350°. Heat bacon in a large saucepan over medium heat. Cook, stirring, until fat renders, about 5 minutes. Add chile powder, garlic, and onions and cook, stirring, until softened, about 5 minutes. Add tomatoes, sugar, vinegar, mustard, Worcestershire, salt, and pepper, and bring to a boil. If you didn't puree tomatoes before hand, use an immersion blender to puree sauce. Cook for 5 minutes then remove from heat and set aside.
Season pork with salt and pepper. Heat oil in a 12″ skillet over medium-high heat, and working in batches, add meat and cook, turning once, until browned on both sides, about 8 minutes. Transfer pork to a 9″ × 13″ baking dish and pour over sauce to cover. Bake, uncovered, until pork about 1 hour, or until pork is cooked through (may be longer for thicker and bone-in cuts).
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: 4 servings
Recipe adapted from Saveur. Photo of dish in pan with fork © Todd Coleman via Saveur.
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