Great rilling

The weather is warming up, making it the perfect time to enjoy outdoor barbecues with friends and family and trying out new recipes with savory pork favourites.

Pork, the classic crowd pleaser, is the move for any barbecue menu given not only the juicy, savoury possibilities of a pork-centred meal, but also the countless nutritional benefits that can help support a healthy lifestyle. Our tips and recipes can help you accomplish that.

It’s no surprise that many people prefer pork as their favourite source of sizzling protein given that it’s packed with vitamins and is now leaner than ever before, helping consumers stick to their diets.

Not sure how to turn on your grilling mode? Cooking pro Eddie Zamora, also known as the Yum Yum Foodie, has some savvy tips that experts and beginners can easily follow to master any pork recipe:

■ Clean and oil the grill prior to use.

■ You can never have too much flavour, so generously glaze the pork on the grill.

■ Make sure to flip chops and/or ribs for succulent flavour and to create grilling lines on chops.

■ After removing the pork from the grill, let it rest for 10 minutes before serving to guests.

Costillas de Cerdo a la Parrilla con Mojo Canario

To prepare this mouth-watering recipe for four people, follow these simple steps and learn more about the recipe’s ingredients at http:/ /porkessabor.com/receta/costillasde-cerdo-a-la-parrilla-con-mojocanario/:

For Ribs (can be done a day in advance):

1. Mix all the ingredients that can be found by following the link listed above, rub them together with the ribs, and make sure to evenly distribute and massage them into ribs.

2. Cover and refrigerate for 8-24 hours.

3. Preheat oven to 105 degrees.

4. Place ribs meat side up on baking tray and cover with aluminum foil. Bake for 3 hours until very tender but not quite falling off the bone. This can be done a day in advance.

For Mojo Canario:

1. Blend all ingredients — except oil