08/22/2011 
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.
This would work with any cut of pork. If you have a pork roast around, cut it up and kabob it. Chops? Yes. Loin? Yes. Bacon? Well…let’s not get carried away.
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 Dijon or Chinese mustard
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.
Serves 4.
looks good. not sure if you heard, for whatever its worth, the gov actually lowered their recommendation for pork cooking temperature,
http://www.nytimes.com/2011/05/25/dining/porks-safe-cooking-temperature-is-lowered.html
Thanks for that link! I did see that and was happy to see some sense creeping into the USDA. Not that I listen to their recommendations much anyway… :)