Pork Collar with Black Currant Glaze

Bottled, store-bought glaze typically contains a lot of sugar. This is a double-whammy
when you take into account its high carbohydrate load, in addition to the carcinogenic
chemical compounds that develop in the meat when this added sugar heats up over the
grill.

This glaze, however, is made from black currants and lime, and is totally free of added
sugar. It infuses the pork with a delectably tangy flavor.

Grilled Pork Collar with Black Currant Glaze
• 1 organic lime
• 6¾ fl. oz. (200 ml) black currants
• 1 teaspoon Worcestershire sauce
• ½ teaspoon coarsely ground black pepper
• 4 slices of pork collar, 5¼ oz. (150 g) each; if bone included, 7 oz. (200 g)
• salt and pepper for seasoning
• mild-flavored olive oil for brushing

For the glaze, wash the lime and grate its peel. Squeeze the juice into a saucepan. Add the
lime zest, black currants, Worcestershire sauce, and black pepper, bring to a boil, and let
simmer for 10 minutes. Pass the contents of the pan through some cheesecloth, and pour
the glaze into a glass jar.

Season the meat with salt and pepper, and brush it generously with black currant glaze on both sides, making sure to save some for the grilling. Place the meat in a plastic freezer bag and leave it to marinate for a few hours (preferably longer) in the refrigerator.

Wipe the marinade from the meat with paper towels and brush it with olive oil. Brush the
grill’s grate with some oil before setting the meat on it over direct heat.

Grill the meat for 2 minutes on each side, and lightly season again with salt and pepper.

Brush the glaze on the slices, turn them, and grill for 1 additional minute on each side.

If you’re grilling bone-in pork collars, leave them for a few minutes more on the side of the
grill, over indirect heat, or under cover over low heat, to give the meat a bit more time to
cook through along the bone.

Serve the pork collars with the remainder of the glaze, a green salad, and some grilled slices of daikon radish. Herb butter also works well. Another excellent side dish for the glazed pork collar is a broccoli gratin with blue cheese.

Article Source: Low Carb High Fat Barbecue by Birgitta Hoglund

Pork Collar

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Spareribs with Chili Glaze

In contrast to most store-bought specimens, my glaze is made entirely without sugar. It’ll
keep for a few weeks in the refrigerator.

Spareribs with a Chili Glaze
• 3⅓ fl. oz. (200 ml) chili sauce
• ¼ cup (50 ml) cold-pressed olive oil + more for grilling
• 2 tablespoons gluten-free tamari soy sauce
• 2 teaspoons Worcestershire sauce
• 1 rack of thin spareribs, approx. 2⅔ lbs (1.2 kg)
• salt and pepper for seasoning

In a bowl whisk together the ingredients for the chili glaze. Brush the glaze on both sides of the spareribs, saving about ¼ cup (50 ml) for grilling.

Put the meat in double freezer bags and set it on a platter. Marinade for 24 to 48 hours in
the refrigerator for the best flavor. Turn the bag now and then, and remove it from the
fridge plenty of time before grilling.

Wipe off most of the marinade from the meat with paper towels; season with salt and
pepper, and brush generously with oil. Move the coals toward the sides of the grill, leaving
an empty space in the middle for the spareribs. Let the coals get covered in gray ash before
setting the ribs down above the empty spot, meaty side down.

At the beginning, the grate should be set down close to the embers so the meat can develop some color. Grill the spareribs for 3 minutes, turn them, and grill on the other side for 3 more minutes. Repeat this step once more (6 total minutes).

Brush some saved glaze onto the meaty side of the spareribs and grill them for another 2
minutes. Now move the grate to the highest level up from the coals, turn the ribs, and
cover them with heavy-duty foil. Let them rest for 10 to 15 minutes.

Separate the ribs with a sharp knife. Serve them with the “faux” potato salad and chili sauce.

Article Source: Low Carb High Fat Barbecue by Birgitta Hoglund

Spareribs

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