Pork

This recipe is inspired by the flavors of Thai cuisine. A pork tenderloin is stuffed with fresh cilantro and a puree of mild chili pepper, bell pepper, ginger, garlic, cilantro and lemongrass and cooked in coconut milk and more of the puree.

In my version of baby back ribs, I first slow-cook ribs and vegetables in stock and white wine in a large pan on the charcoal grill. When done, I puree the vegetables to make a flavorful and smoky BBQ sauce which is then used to finish the ribs. It's quite a bit of work, but the result is very rewarding.