Here’s a little barbecue pork, tenderloins and ribs recipe for you to try.
It’s easy to make and is perfect for a party or dinner party.
It will give you lots of leftovers to go to the next party!
Here’s the recipe: 1 large pork tender, like a small pork loin.
I used 1 lb of pork tender and sliced it in half.
I then sliced it into strips for a pork rib.
You can make the strips into a sandwich, or make the ribs into an 8-ounce sandwich, and use those as the sides for the sandwich.
2 large onions, chopped.
I chopped mine down to 1 lb. I sliced it horizontally to make strips for the ribs.
I also used about 1/4 cup of water in the marinade to thin it out.
3 tablespoons of butter, melted.
1 teaspoon of Worcestershire sauce.
2 cloves of garlic, minced.
2 tablespoons of salt.
1 tablespoon of pepper.
2 bay leaves.
2 1/2 cups of tomato sauce.
4 tablespoons of barbecue sauce.
1 cup of shredded cabbage.
1/3 cup of cilantro.
2 medium yellow onions, sliced.
I diced them up to about 1 inch.
I added a few strips of bacon to the ribs to make a little extra meat.
Melt butter in a large skillet over medium heat.
Add onions and sauté for 2-3 minutes.
Remove from heat and let cool slightly.
Add garlic and cook for another minute.
Add Worcesershire sauce, Worcesbershire sauce and salt.
Cook for another 5-10 minutes.
Add the chicken and cook on medium-low for about 10 minutes.
While the chicken is cooking, prepare the barbecue sauce by combining the chicken, vinegar, and salt in a saucepan.
Bring to a boil.
Add chicken, and cook over medium-high heat for 1 minute.
Remove and let rest for 5 minutes.
Meanwhile, heat up your barbecue sauce, and add the bacon.
Cook over medium, until the bacon is crispy on the outside and brown on the inside.
Add cabbage, cilantro, tomato sauce, the chicken broth and the remaining barbecue sauce to the barbecue.
Heat until the cabbage and cilantro is starting to brown on both sides of the sauce.
Let it simmer for about 15 minutes.
Serve over your BBQ pork ribs.
It’s ready when it’s cool enough to handle, but not as hot as a real pig.