June 10, 2012

Honey Dijon Marinated Pork Kebabs

So, yet again I found myself staring at a sparse pantry trying to figure out what to cook in a 'What would MacGyver do?' moment. I had country style ribs and not too much else for inspiration. I'd somehow managed to be without my usual marinade staples (hoison, sesame oil, citrus fruit or juices, worchestershire, etc.) and was getting kinda frustrated. It was raining and I really didn't want to go to the store. Well, maybe it was the rain, maybe it was the fact that I really didn't feel like taking a shower and schlepping the onions anywhere.

Anywho, I wanted something with a little Asian flare so I grabbed the soy sauce. Then I needed to add an acid and sugar so I grabbed the dijon mustard and honey. Then I worried that the dijon wasn't acidic enough so I grabbed the balsamic. A bit of garlic later and I was pretty happy. I cut up the country ribs and marinated them all day relatively hopeful that everything would be tasty.

AND THEN... I grilled these bad boys and the clouds parted and the sun shone bright and birds started to sing and everything else went quiet because everybody at the table was too busy eating to utter a word. It was glorious ("glorious" like Will Ferrell said it in Old School when he almost died and saw Blue).


Honey Dijon Marinated Pork Kebabs
2 pounds country ribs*
1/4 cup honey
3 tablespoons dijon mustard
1/2 cup soy sauce
3 cloves garlic, minced
2 tablespoons balsamic vinegar
Black pepper

Cut the ribs into 2" pieces and place in a large zip-top bag.

Whisk together honey, dijon, soy sauce, garlic and balsamic vinegar until thoroughly combined. Reserve 1/3 cup marinade and set aside. Pour the remaining marinade over the pork. Seal zip-top bag, refrigerate and marinate 6-8 hours.

Place pork on skewers and sprinkle with black pepper. Grill low and slow; baste with reserved marinade until done. Take care not to overcook these - I cooked mine for about 30 minutes over low heat.

*If you can't find country ribs (which are just a thick boneless pork rib), buy a small Boston Butt and cut it into 2" pieces.

PRINTABLE RECIPE


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11 comments:

beverly lee said...

ooh, those look yummy!

Betsy Brock said...

those look delicious!

Debra Ann Elliott said...

Yummy! Found you through weekend potluck.

The Better Baker said...

This sauce sounds amazing! So happy you shared your creativity with us at Weekend Potluck. Please come again soon.

Julie Sherman said...

This recipe inspired me to repair our grill and get out there to cook! My family loved these! :D

Anonymous said...

Made these today! yum yum yum yum yum! My husband & I both LOVED them! :) I didn't follow the recipe exact, I used a balsamic citrus marinade instead of the balsamic vinegar & i forgot to use garlic! whoops, I bought some for the recipe & forgot to use it, but it didnt taste like I left anything out. The marinade has SO much flavor! mmmmmmm. thanks, i will definitely make again!

Anonymous said...

Can I make these in the oven?

Mandy Rivers said...

I think so, yes. I'd lose the skewers and just arrange them on a large baking sheet sprayed with cooking spray and bake hot and fast.

Anonymous said...

Can I use chicken instead of pork?

Mandy Rivers said...

Sure!

Anonymous said...

Did you only marinate the pork and make meat kabobs? If so, how and what did you serve them with?

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