With the cost beef steadily rising and summer grilling season kicking into high-gear BBQ Naz shares this great recipe that won’t break the bank.
Ingredients
- 6 thick cut pork rib chops
BEER BRINE
- 1 bottle beer
- 1 tbsp salt
- 1 tbsp brown sugar
- 1 tbsp barbecue rub
- 1 clove garlic, minced
- Juice of 1 lime
- 1 sprig of fresh rosemary
GRILLED PINEAPPLE AND CORN SALAD
- 1 pineapple
- 5 cobs fresh corn
- 1 red pepper, diced
- 1/2 red onion, diced
- 1/2 cup cilantro, chopped
VINAIGRETTE
- 2 tbsp olive oil
- Juice of 1 lime
- 1 tsp honey
- 1/2 tsp Tabasco Sauce
- Salt & pepper to taste
Directions
- Combine brine ingredients in a large flat dish. Place pork chops in brine and set aside for 2-3 hours. Remove chops from brine and pat dry.
- Preheat barbecue on MEDIUM-HIGH and brush the cooking grids with oil. Place the chops on the grids and reduce heat to MEDIUM. Cook for 5 minutes per side, remove from grill and serve with Grilled Pineapple and Corn Salad.
- Grilled Pineapple and Corn Salad: Preheat the barbecue on MEDIUM-HIGH. Remove husks and silk from corn and slice pineapple into 3/4 inch rounds. Brush lightly with oil and place directly on grids. Reduce temperature to MEDIUM. Turn after 5 minutes and grill for 5 more minutes. Remove and set aside. Meanwhile, prepare vinaigrette by combining olive oil, lime juice, honey, Tabasco and salt and pepper in a glass bottle and shake vigourously. When cooled, remove niblets from the corn with a sharp knife and dice pineapple. Combine in a large bowl with red pepper, red onion and cilantro. Toss with vinaigrette and serve with beer-brined pork chops.
©2015 Recipe by Broil King. Used with permission.
Visit www.broilkingbbq.com for more great recipes and tips.