Sweet Tangy Bbq Pork Steaks Recipes

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BBQ PORK STEAKS



BBQ Pork Steaks image

Make and share this BBQ Pork Steaks recipe from Food.com.

Provided by Scott in STL

Categories     Pork

Time 3h15m

Yield 4-6 serving(s)

Number Of Ingredients 9

4 -8 enter cut pork steaks, about 1/2-3/4 inch thick (1 per person, 2 for a "Hungry Jack")
1 tablespoon salt
1 teaspoon black pepper
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon dried chipotle powder
1 teaspoon paprika (a wonderful over-the-counter product containing the above ingredients is called "Bad Byron's Butt Ru)
2 tablespoons brown sugar
1 cup barbecue sauce

Steps:

  • Rub steaks on both sides- about 1 tsp per side.
  • Rest in fridge for 30 minutes Prepare smoker with 1/2 mesquite and 1/2 hickory wood chunks and smoke meat for at least 1 hour at a temperature of about 250.
  • Turn once or twice.
  • Add more wood if necessary.
  • Remove steaks from smoker to a roasting pan.
  • Brush on 1/2 of the BBQ sauce.
  • Cover with foil and cook in oven for 90 minutes@300.
  • Remove from oven a brush on a light coating of more sauce.
  • Cook on a medium-heat charcoal or gas BBQ, turning, adding more sauce a few times, enough to get a nice caramailzed, dark crust, usually about 10-15 minutes.
  • Eat, enjoy.

SWEET & TANGY BBQ PORK STEAKS



Sweet & Tangy BBQ Pork Steaks image

I was thinking about Lambert's Restaurants "Home of the Throwed Rolls" and how much I like their barbeque pork steak. So instead of driving the 6 hours to the nearest Lambert's to Chicago, I decided to give it a try myself. It turned out so well that I thought I should share the recipe. And it's very easy. I've been snooping around in the shadows on this site for a long time but you've finally inspired me to share as well. Hope you enjoy this as much as my family did. The rib rub and sauce listed are completely customizable...feel free to use whatever you have on hand and it'll still be great. This just happens to taste like Lambert's. =)

Provided by Chef Chitown Ray

Categories     Pork

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 3

2 lbs pork sirloin roast, steaks cut about 1/2-inch thick
1/2 cup of dry rib rub seasoning
2 cups of kraft open pit sweet & tangy barbecue sauce

Steps:

  • Lay out steaks and generously sprinkle with rib rub. Give the meat a quick rub. Make sure you do both sides!
  • Stack the steaks up and wrap tightly with plastic wrap. Refrigerate for at least 2 hours. Anything longer than 8 hours and you're just prolonging your own hunger ;).
  • Heat a (gas) grill to medium-high or equivalent. Grill steaks over direct heat for about 3 minutes on each side. These are kind of hard to overcook due to the fat content so don't be too scared of drying them out.
  • Pour BBQ sauce in a shallow dish and dredge steaks in the sauce.
  • Return steaks to grill over lower, indirect heat for 3-5 minutes per side or until they are carmelized to your taste.
  • Remove from grill and let rest a few minutes and serve.
  • If you've got any rolls, feel free to toss them across the room! Enjoy!

GRILLED SWEET AND TANGY PORK CHOPS



Grilled Sweet and Tangy Pork Chops image

Provided by Patrick and Gina Neely : Food Network

Categories     main-dish

Time 29m

Yield 4 servings

Number Of Ingredients 17

Four 1 1/2-inch thick center cut bone in pork chops
Neely's Seasoning Salt, recipe follows
Sweet and Tangy Glaze, recipe follows
2 tablespoons kosher salt
1 tablespoon onion powder
1 teaspoon freshly ground black pepper
1 teaspoon garlic powder
1/4 teaspoon celery seed
1/4 teaspoon cayenne pepper
1/4 teaspoon smoked paprika
1/4 cup apple cider vinegar
1/4 cup tablespoon real maple syrup
2 tablespoons ketchup
2 tablespoons Dijon mustard
1 dash Worcestershire sauce
1 dash hot pepper sauce (recommended: Tabasco)
Kosher salt and freshly ground black pepper

Steps:

  • Preheat the grill to medium-high heat.
  • Season the pork chops lightly on both sides with the Seasoning Salt. Remember, we aren't rubbing the chops.
  • Grill the chops for 5 to 7 minutes per side. Brush them with the Sweet and Tangy Glaze the last 5 minutes of grilling. Internal temperature should register 145 degrees F on an instant-read thermometer. Remove the chops from the grill to a serving platter and allow them to rest for 5 minutes before serving.
  • Mix the salt, onion powder, black pepper, garlic powder, celery seed, cayenne, and smoked paprika in a small bowl. Reserve a small amount for another use.
  • You can store the remaining Seasoning Salt in an airtight container for up to 6 months.
  • In a small bowl, mix together the apple cider vinegar, maple syrup, ketchup, mustard, Worcestershire, and hot sauce. Season with salt and pepper, to taste, and refrigerate if not using immediately.

SWEET & TANGY BBQ PORK SLIDERS



Sweet & Tangy BBQ Pork Sliders image

These easy-to-make pork sliders are sweet from the pineapple rings and tangy from the BBQ sauce-and they can be ready to eat in less than half an hour!

Provided by My Food and Family

Categories     Home

Time 25m

Yield 8 servings

Number Of Ingredients 8

1 red onion, cut into 1/4-inch-thick slices
1/3 cup HEINZ Distilled White Vinegar
1 Tbsp. sugar
1 lb. ground pork
2 slices each Colby Jack and Mild Cheddar from KRAFT Colby Jack and Mild Cheddar Combo Pack Cheese Slices, cut in half
8 Hawaiian sweet rolls (2 inch), split, toasted
1/4 cup KRAFT Original Barbecue Sauce
2 canned pineapple rings, drained, cut into quarters

Steps:

  • Cook onions in boiling water 5 min. or until tender; drain. Place in medium bowl. Add vinegar and sugar; mix well. Refrigerate until ready to use.
  • Shape meat into 8 (1/2-inch-thick) patties. Cook in large skillet sprayed with cooking spray on medium heat 4 to 5 min. on each side or until done (160ºF). Top with cheese.
  • Spread cut sides of rolls with barbecue sauce; fill with burgers, onions and pineapple.

Nutrition Facts : Calories 260, Fat 12 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 55 mg, Sodium 240 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 15 g

TANGY GRILLED PORK STEAKS



Tangy Grilled Pork Steaks image

Throw pork steaks on the grill to make Tangy Grilled Pork Steaks! Taste these spicy-tangy pork steaks and you'll wonder why you don't do it more often.

Provided by My Food and Family

Categories     Home

Time 1h20m

Yield 6 servings

Number Of Ingredients 4

1/2 cup A.1. Original Sauce
1/4 cup GREY POUPON Hearty Spicy Brown Mustard
2 tsp. crushed red pepper
6 pork blade steaks (1-1/2 lb.), 3/4 inch thick

Steps:

  • Mix first 3 ingredients; pour over steaks in shallow dish. Refrigerate 1 hour to marinate.
  • Heat grill to medium-high heat. Remove steaks from marinade; discard marinade. grill steaks 5 to 6 min. on each side or until done (145ºF).
  • Remove steaks from grill. Let stand 3 min. before serving.

Nutrition Facts : Calories 140, Fat 7 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 50 mg, Sodium 320 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 15 g

BBQ PORK STEAK



Bbq Pork Steak image

Easy to do, tasty combination of flavors. I was just playing around, had a pork steak and threw this together. Hope you try it and like it. Preparation time does not include marinating time.

Provided by Bergy

Categories     Pork

Time 30m

Yield 4 serving(s)

Number Of Ingredients 6

4 pork steaks or 4 boneless pork chops, 3/4 inch to 1 inch thick
2 tablespoons olive oil
1 teaspoon salt
1 1/2 teaspoons hot paprika (Hungarian preferred)
1 teaspoon sage, dried
1 1/2 teaspoons garlic, mashed

Steps:

  • Mix all the ingredients except pork steaks.
  • Rub spice mix all over the steaks.
  • Wrap tightly in plastic wrap and put in fridge overnight or 2 hours at room temperature.
  • Have the BBQ HOT and sear the chops for 2 minutes each side.
  • Turn BBQ down to medium and continue cooking apprx 6 minutes each side or until internal temperature reaches 160-170F.

Nutrition Facts : Calories 215, Fat 13.4, SaturatedFat 3.2, Cholesterol 66.6, Sodium 634.3, Carbohydrate 0.9, Fiber 0.4, Sugar 0.1, Protein 21.6

TANGY SWEET AND SOUR PORK SHOULDER STEAK BAKE



Tangy Sweet and Sour Pork Shoulder Steak Bake image

You can also make this using country-style pork ribs (boiled for about 20 minutes first) or pork shoulder roast cut into about 1-1/2-inch strips. Cooking time is only estimated depending on the thickness of pork. If you like lots of sauce then double the sauce ingredients.

Provided by Kittencalrecipezazz

Categories     Pork

Time 2h

Yield 6 serving(s)

Number Of Ingredients 16

4 lbs pork shoulder steaks (about 1-inch thick)
seasoning salt or white salt
fresh ground black pepper
vegetable oil, as needed
2 medium onions, chopped
2 tablespoons fresh minced garlic (or to taste)
1 large green bell pepper, seeded and sliced
1 teaspoon dried red pepper flakes (or to taste, adjust to suit heat level)
1 3/4 cups ketchup
2/3 cup honey
1/2 cup cider vinegar
1/4 cup Worcestershire sauce, plus
2 tablespoons Worcestershire sauce
2 lemons, juice of, fresh
2 tablespoons mustard powder (can use a little more)
2 -3 teaspoons bottled horseradish sauce

Steps:

  • Set oven to 350 degrees.
  • Grease a 13 x 9-inch baking dish.
  • Season the steaks with seasoning salt or white salt and pepper.
  • Heat oil in a skillet over medium heat then brown the pork steaks on both sides (about 5-6 minutes per side, make certain to brown well on each side!).
  • Transfer the steaks to the prepared baking dish (cut them if needed to fit in the dish).
  • Top the steaks with green bell pepper slices.
  • In a medium saucepan add in about 4 tablespoons oil (or more) and saute the onions, garlic and dryed pepper flakes for about 4 minutes or until soft.
  • Add in the ketchup, honey, cider vinegar, Worcestershire sauce, juice from 2 lemons, dry mustard powder and horseradish; mix to combine and simmer for 25-30 minutes, adjusting ingredients to taste and seasoning with black pepper (do not add in salt as the steaks already have salt on them, add in salt if needed when cooking in the oven).
  • Pour the sauce over the browned pork steaks in the baking dish.
  • Cover tightly with heavy foil.
  • Bake for 1 hour.
  • Uncover and season sauce with salt if desired and turn the steaks over with long tongs.
  • Place back in the over uncovered until tender about 20-30 minutes longer or until the pork is tender.
  • Skim off any fat from the top of the sauce.

Nutrition Facts : Calories 686.9, Fat 22.7, SaturatedFat 7.6, Cholesterol 202.6, Sodium 1188.4, Carbohydrate 59.7, Fiber 1.8, Sugar 51.6, Protein 61.9

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