Candied Baby Backs

These grilled spare ribs have a delicious sweet candied glaze applied to them. The secret is pineapple juice in the glaze. It sweetens the flavors and takes the flavor up a notch. You'll be pleasantly surprised at how delicious these are, but don't expect leftovers. These grilled ribs will go fast. Serve with a nice savory side dish such as a cool cole slaw, or even some spicy barbecue beans.

Total: 110 mins
Prep: 20 mins
Cook: 90 mins
Yield: serves 4
Ingredients

For the Rub:
  • Pig’n Whistle Original Rub
For the Glaze:
  • Pig’n Whistle Sticky Sauce
  • ½ Cup of dark Brown Sugar
  • 1 Cup of water
  • ¼ Cup of Cider Vinegar
  • ½ Cup Pineapple Juice
Directions
  • Step one
Gather the ingredients.
  • Step two
Prepare glaze first. Bring all ingredients for the glaze to a simmer over medium heat. Stir often and watch for burning. Reduce heat if necessary. Let the mixture simmer for 5-7 minutes over medium-low heat. Once all ingredients are well combined and sugar has melted through, remove glaze from heat and let cool.

Preheat grill for medium heat with indirect cooking. 
  • Cut off any straggling pieces of fat or meat from the spare ribs. Using a paper towel, grasp membrane on the back of the ribs and pull away from the bone.
  • Blot the rack of ribs dry with paper towels. Apply the seasoning rub all over ribs, front and back. 
  • Place ribs onto the grill and cook for 2 to 3 hours or until the internal temperature of the meat reaches at least 185 F. Adjust heat and placement of ribs on the grill as needed.
  • Warm the glaze in the microwave or stove top. There is no need to bring it back to a simmer, but warm it enough so that it doesn't reduce the temperature of the ribs on the grill once applied.
  • Begin brushing glaze onto ribs during the second half of grilling or when they reach an internal temperature of about 135 degrees. Repeat process several times during the remaining cook time. This will provide you with a nice caramelized candied coating on the ribs. 
Once they have reached the appropriate temperature, remove ribs from grill and tent with foil. Let meat rest for 10 minutes before slicing. Slice between bones and serve with your favorite sides. 
  • If you'd like a little extra glaze for the table, simply double the recipe and divide mixture in half. Save one-half for basting and other to serve with the cooked ribs. 
Serve and enjoy.

Root Beer Grilled Chops

Ingredients
Original recipe yields 4 servings.
Double the recipe for more.
 
  • 4 (1-inch thick) pork chops
  • 3 (12 fluid ounce) cans or bottles root beer
  • salt and pepper to taste
  • 1 cup beef stock
  • 2 tablespoons brown sugar
  • 3 tablespoons of Pig’n Whistle Dragon Sauce
  • 2 teaspoons Worcestershire sauce

Directions
Instructions Checklist
  • Step 1
Place the pork chops in a dish; pour 2 cans of the root beer over the chops. Place in refrigerator to marinate at least 2 hours. Remove the pork chops from the root beer; season with salt and pepper.
  • Step 2
Combine the remaining can of root beer, the beef stock, brown sugar, hot sauce, and Worcestershire sauce in a saucepan over medium heat; simmer the mixture until it reduces to about 3/4 cup. Set aside.
  • Step 3
Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
  • Step 4
Grill the pork chops on the preheated grill until the no longer pink in the center, about 8 minutes per side. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C). Brush the chops generously with the reduction sauce and continue cooking for about 2 minutes more per side. Remove from grill and brush with any remaining sauce. Season with salt to taste before serving.

Slow Cooker Pulled Pork

Ingredients
For the Pulled Pork: 
  • 4 – 5 lb boneless pork shoulder (aka pork butt)
  • Pig’n Whistle Original Rub
  • Pig’n Whistle BBQ Sauce (Our favorite for this recipe is our Original or Smokehouse Red)
  • ½ Cup of Water
  • Potato Buns or your favorite butter toasted bread.

Directions
  • Season the pork all over with our Original Rub, then place it in the slow cooker. Add ½ cup of water.
  • Cover with a lid and cook on low for about 8 hours, until it reaches an internal temperature of 190F. We prefer until it is fork tender and pulls apart.
  • When the pork is done cooking, remove it to a board, and let cool for at least 20 minutes before shredding with a fork.
  • Take the leftover liquid from the crockpot and strain it to remove any solids.
  • Add 1 ½ cups of the liquid back to the slow cooker and place the shredded pork back into the slow cooker as well and place the settings on warm. This will keep the meat moist and tender.
  • Pour an entire bottle of our BBQ Sauce over the meat and toss until it covers the entire contents. Allow the meat to simmer for an additional 15-20 mins and you are ready to serve !
  • Don t forget the pickles and mayo along with garnishments to dress up a great meal.

Smokey Pork Belly & Ribeye Sandwich

Ingredients
For the Pulled Pork: 
  • One 2 & 1/2 lb. skin off pork belly
  • Your Favorite Grilled Ribeye or Sirloin Steak Cubed.
  • Pig’n Whistle Sweet BBQ Sauce
  • Pig’n Whistle Hot Honey Rub
  • Large Whole Grain Sandwich Buns
  • Butter
  • Mayonnaise
  • Sharp Cheddar Cheese
  • Pickled Red Onions

Directions
  • Preheat your grill to 275ºF, set up for smoking.
  • Spread a layer of Pig’n Whistle Hot Honey Rub all over the pork belly.
  • Smoke the pork belly on the second shelf until the internal temperature reaches 195ºF in the deepest part of the meat (not just the fat) of the belly, about five and half hours. Remove from the grill and rest 10 minutes.
  • Increase the temperature of the grill to 425ºF. While the grill warms up, slice 1/2” thick slices of the pork belly.
  • When the grill comes up to temperature, place your beef on the grill turning until cooked to a nice medium pink inside.
  • While toasting the bread, place pork belly slices on the griddle and crisp on each side. After flipping the sliced belly, brush the top side with a generous amount of Pig’n Whistle Sweet BBQ Sauce. Remove from the grill.
  • Build the sandwiches, spreading the bottom slice of bread with mayo and butter. Top that with (optional) cheddar cheese and pickled onions, pork belly, beef and plenty of warmed Pig’n Whistle Sweet BBQ Sauce.
  • ABSOLUTELY AMAZING!
  • Perfect served with fried yuca or fried okra.

Must-have BBQ Wings

Ingredients
  • 1 bottle of our Famous Pig'n Whistle Cruisin Sweet Barbecue Sauce
  • 1/4 cup Spicy Brown Mustard
  • 1/4 cup honey
  • 2 teaspoons ground black pepper
  • ½ teaspoon of cayenne pepper
  • 2 pounds chicken wing drumettes
  • Butter No-Stick Cooking Spray

Directions

• Step one

Whisk together barbecue sauce, mustard, honey and red and black pepper in medium bowl until well blended. Remove 3/4 cup of the barbecue sauce mixture; cover and refrigerate for later use.

• Step two

Place chicken in large resealable freezer-weight plastic bag. Add remaining barbecue sauce mixture; seal bag. Turn bag over until chicken is coated evenly with the barbecue sauce mixture. Refrigerate at least 2 hours or overnight to marinate.

• Step three

Preheat oven to 350°F. Cover large baking sheet with aluminum foil; spray with cooking spray. Drain chicken; discard marinade. Place chicken in single layer on prepared baking sheet. Do not crowd chicken pieces to encourage browning.

• Step four

Bake 30 minutes; turn pieces over. Bake 30 minutes more or until chicken is no longer pink in centers (180°F) and skin is crisp. Brush with the reserved 3/4 cup barbecue sauce mixture before serving.


Tips
Like to grill?
Instead of using the oven during the summer months, place wings in single layer in 2 disposable aluminum pans. Place pans directly on grill. Cook 1 hour or until chicken is no longer pink (180°F) and skin is crisp, turning as needed.

French Pig Special

Ingredients
  • 4 cups of water
  • 5 pounds or more pork shoulder
  • lettuce and sliced tomato
  • 1 bottle Famous Pig'n Whistle Original Bar-B-Q Sauce
  • 2 pkgs (16 oz each) French rolls or your favorite bread

Directions

• Step one

Place pork in aluminum pan and top with water. Cover with aluminum foil and cook at 225 degrees for 8 to10 hours or on 375 degrees for 4 to 5 hours or until meat is falling off the bone.

• Step two

Remove pork from pan and shred with fork and place meat in a slow cooker. Top with the Pig'n Whistle Original BAR-B-Q Sauce and ½ cup of water. Stir well and simmer on low an additional 30-45 minutes.

• Step three

Spoon 1/2 cup shredded pork onto buttered toasted rolls or your favorite toasted bread. Top with a little mayo, lettuce and tomato and enjoy.

Perfect BBQ Ribs

Ingredients
  • 2-1/2 pounds baby back pork ribs (1 rack), cut into 4 sections
  • 1 bottle of Pig'n Whistle Cruisin Sweet Bar-B-Q Sauce, divided
  • 1 tablespoon of melted butter
  • 1 tablespoon of rendered bacon drippings
  • sliced green onion

Directions

• Step one

Place ribs in large resealable bag. Pour in 1 cup of Pig'n Whistle Crusin Sweet BBQ sauce, seal and toss until evenly coated; refrigerate overnight. Pour ribs and marinade into 4.5-quart slow cooker and cook on LOW 5 to 6 hours or HIGH 3 to 4 hours until ribs are tender.

• Step two

Meanwhile, stir together remaining sauce in small bowl with the butter and bacon renderings. Preheat broiler to high. Cut ribs between each bone. Place ribs on baking sheet; brush generously with sauce. Broil 5 to 8 minutes until sauce is sticky and ribs are browned. Garnish with green onion and serve.


Tips
  • Don’t be tempted to cook the ribs longer than the recipe recommends, the ribs will become too tender and the meat will fall off the bone. Your slow cooker should be about 3/4 full once the ribs are added, if you have a larger slow cooker and the ribs only fill the slow cooker about halfway you will need to reduce the cook time.
  • For an even smokier version, fire up the charcoal grill and place the ribs over the coals for 10-15 minutes before serving. Mouthwatering goodness!

Marmalade Ribeye

Ingredients

 

  • 4 ribeye steaks
  • 1 teaspoon ground black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon kosher salt
  • ½ cup Worcestershire sauce
  • 1 tablespoon of orange marmalade
  • Pig'n Whistle Famous Royale Dinner Sauce

 


Directions


• Step one


Thoroughly combine black pepper, salt, garlic, and Worcestershire sauce. Place steaks in a shallow pan and pour marinade over them. Top with foil and refrigerate for 4 hours to overnight depending on when you will cook them.


• Step two


Remove steaks from the refrigerator and allow to warm to room temperature. Grill steaks to medium over hot coals.


• Step three


Preheat oven to 350°F. Cover large baking sheet with aluminum foil; spray with cooking spray. Drain steaks; discard marinade. Place steaks in single layer on prepared baking sheet. Do not crowd steak pieces to encourage browning.


• Step four


Combine 6 ounces of Pig'n Whistle Royale Dinner Sauce with 1 tablespoon of orange marmalade. Add the desired amount of sauce to your ribeye and serve.