I found some seriously meaty boneless pork spareribs at the store and I needed something good to slather on them. I had a bunch of Farmers’ Market-fresh snap peas, so I was leaning toward Asia. I found a recipe in an old Kingsford cookbook, Primalized it, and loved it.
In case of mouth-watering curiosity, the peas were steamed briefly then tossed with wheat-free tamari, sesame oil, and sesame seeds. If you don’t have a grill pan, sauté them over high heat and make sure they get some nice, browned caramelized spots.
Grilled Pork w/ Mustard-Bourbon Glaze
1/4 cup bourbon, whiskey, or chicken broth
1/4 cup wheat-free tamari or coconut aminos
2 Tbsp. honey
1 Tbsp. Worcestershire sauce
3-4 lbs. boneless pork spareribs
1) Mix all ingredients from mustard through Worcestershire sauce in a medium bowl. Reserve 1/4 cup. Place spareribs (or whatever cut of pork you’ve got) in a large Ziploc baggie and pour remaining marinade over and refrigerate until ready to use (4-24 hours).
2) Prepare grill. When hot, grill spareribs for 4-5 minutes over medium-high heat, or until grillmarks appear and meat releases easily. Baste with reserved marinade. Flip and grill another 4-5 minutes, or until done. It’s okay if pork is still slightly pink inside, but juices should run clear. Pour any remaining reserved marinade over and serve.