Make the Peach BBQ Sauce: In a blender or food processor, combine all peach sauce ingredients and blend until mixture is a smooth puree. Can be made 24 hours ahead. Cover and chill until ready to use.
Sprinkle pork tenderloins evenly with 2 tsp kosher salt and 1/2 freshly ground black pepper. Place tenderloins in a large Ziploc bag and add 1/2 cup of the peach BBQ sauce to thoroughly coat the meat. Seal airtight and let pork marinate for at least 2 hours, up to overnight.
Divide remaining peach BBQ sauce in half. You’ll use half of it for basting and half for serving.
Grease and heat grill to medium-high heat. Grill pork tenderloins evenly, using tongs to turn every 4 minutes and basting regularly with peach sauce. Once exterior is nicely charred and an instant thermometer reads 145°F at the thickest center portion of pork, it’s done (approx 12-14 min, depending on thickness of pork.) Immediately remove from heat, transfer to cutting board, and let rest 10 minutes (do not slice yet.)
Slice pork into desired pieces and serve with remaining peach BBQ sauce. Enjoy!
Cut bacon strips into thirds. Wrap each third around a water chestnut and secure with a toothpick. Place in an ungreased 15x10x1 baking pan or square pan. Bake until bacon is crisp, about 25 minutes.
While bacon-wrapped chestnuts crisp in the oven, in a small saucepan, combine ketchup and brown sugar. Stir the mixture over medium heat until the sugar has dissolved.
Once the 25 minutes are up, place the bacon-wrapped chestnuts on a paper towel-lined plate to drain. Then dip in the ketchup mixture. Place in a lightly greased 9x13 baking dish. Spoon any remaining ketchup sauce over the chestnuts. Bake for an additional 10 minutes.
Whisk together brown sugar, paprika, black pepper, salt, garlic powder, onion powder, chili powder, and cayenne powder to make a seasoning rub for the ribs.
Trim the ribs of any excess fat and remove the membrane from the back of the rack. Rub generously with dry rub seasoning on both sides. Wrap the ribs in foil and refrigerate a minimum of 2 hours (optional: refrigerate over-night).
To make the Kansas City BBQ sauce, heat a medium saucepan over medium heat. Melt the butter then add the onion and cook about 5 minutes. Add the garlic and cook until fragrant, about another minute.
Whisk in ketchup, molasses, brown sugar, vinegar, mustard, chili powder, black and cayenne pepper to butter mixture. Bring the saucepan to a boil, then reduce the heat to low and simmer about 30 minutes or until thickened. Be sure to stir frequently. Blend with a hand mixer, if needed, to ensure a smooth sauce.
For low and slow ribs, preheat the grill to 225 degrees F. Place ribs bone side down and cook for 4-5 hours, basting the ribs in the last hour with the barbecue sauce.
For a quicker cook time, preheat the grill to medium or 325-350 degrees F. Place ribs bone side down and good 2.5 - 3 hours, basting the ribs in the last hour with the barbeque sauce.
In a small bowl, combine the brown sugar, vinegar, ketchup and soy sauce.
Pour half into a large resealable plastic bag; add pork. Seal bag and turn to coat; refrigerate for 30 minutes. Set remaining marinade aside.
After 30 minutes, drain and discard marinade from pork. In a large skillet, cook pork in oil for 3 minutes. Add the onion, carrots, green pepper, garlic and ginger; saute until pork is tender. Add reserved marinade. Bring to a boil; cook for 1 minute. Stir in the pineapple. Serve with rice if desired. Freeze option: Cool pork mixture. Freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through slowly in a covered skillet, stirring occasionally and adding a little broth or water if necessary. Serve over rice.
In a large skillet, cook pork in oil for 3 minutes. Add the onion, carrots, green pepper, garlic and ginger; saute until pork is tender. Add reserved marinade. Bring to a boil; cook for 1 minute. Stir in the pineapple. Serve with rice if desired. Freeze option: Cool pork mixture. Freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through slowly in a covered skillet, stirring occasionally and adding a little broth or water if necessary. Serve over rice.
Add reserved marinade. Bring to a boil; cook for 1 minute. Stir in the pineapple. Serve with rice if desired.
For a charcoal grill: prepare an indirect medium-hot fire with drip pan in the center.
For a gas grill: heat grill to medium and turn off burners directly below where Indiana Kitchen ribs will go.
Lightly oil cooking grate. Place Indiana Kitchen ribs over indirect heat (over drip pan or unlit burner). Close grill hood and cook until Indiana Kitchen ribs are tender, about 1 1/2 to 2 hours. (If using charcoal, add more charcoal briquettes to fire, if necessary, to maintain grill temperature of about 325-350 degrees F.)
Meanwhile, bring pomegranate juice to a boil in medium saucepan over high heat. Boil until thickened and reduced to about 1/3 cup, about 15 minutes. Stir in ketchup, molasses, soy sauce, scallions and garlic. Bring to a simmer. Cook, stirring often, until slightly thickened, about 5 minutes.
During last 20 minutes of cooking Indiana Kitchen ribs, baste ribs with sauce. Ribs are done when meat pulls away from the bone.