Tender, fall-off-the-bone pork steaks, first grilled for a smoky char, then simmered in a tangy St. Louis-style barbecue sauce. A true Midwest classic that's perfect for backyard cookouts and family gatherings.
A classic American BBQ sauce that's the perfect balance of smoky, sweet, and tangy. This easy homemade version comes together in 30 minutes and boasts a rich, complex flavor that far surpasses store-bought options. Perfect for grilling, dipping, or slathering on your favorite meats and sandwiches.
Creamy, cheesy pasta baked to golden perfection with a crunchy breadcrumb topping. This ultimate comfort food is a family favorite, perfect for weeknight dinners or holiday gatherings.
A classic American comfort food, these beans are slow-baked in a sweet and tangy sauce with smoky bacon. The perfect side for any barbecue or potluck, they are rich, savory, and incredibly satisfying.
About St. Louis Pork Steaks, BBQ Sauce, Baked Mac and Cheese and Baked Beans
Tangy, rich pork with creamy mac and cheese – a soul-satisfying feast that's pure indulgence!
This southern dish is perfect for dinner. With 2100.5 calories and 106.23g of protein per serving, it's a nutritious choice for your meal plan.
fat
3 clove
Garlic
(Minced)
1.5 cup Ketchup
0.5 cup Apple Cider Vinegar
2 tbsp Worcestershire Sauce
1 cup Lager Beer (Or a pilsner)
Instructions
1
Prepare the Spice Rub and Season Steaks
In a small bowl, thoroughly combine the paprika, 2 tablespoons of brown sugar, garlic powder, onion powder, salt, and black pepper.
Pat the pork steaks completely dry with paper towels. This helps the rub adhere and promotes a better sear.
Generously coat all sides of each pork steak with the spice mixture, pressing it into the meat. Set aside while you prepare the sauce.
2
Make the St. Louis-Style Barbecue Sauce
In a large Dutch oven or heavy-bottomed pot wide enough to hold the steaks in a single layer, heat 1 tablespoon of vegetable oil over medium heat.
Add the chopped yellow onion and sauté for 5-7 minutes, until softened and translucent.
Stir in the minced garlic and cook for another 60 seconds until fragrant, being careful not to burn it.
Pour in the ketchup, apple cider vinegar, Worcestershire sauce, and beer. Add the 1/4 cup of brown sugar and stir until it dissolves.
Bring the sauce to a gentle simmer, then reduce the heat to low and let it cook for 5 minutes to allow the flavors to meld. Remove from heat temporarily.
3
Grill the Pork Steaks
While the sauce simmers, preheat your grill to medium-high heat (around 400-450°F or 200-230°C).
Use the remaining 1 tablespoon of oil to lightly grease the grill grates.
Place the seasoned pork steaks on the hot grill. Cook for 3-4 minutes per side. You are not cooking them through, just creating deep grill marks and a smoky char.
Remove the steaks from the grill.
4
Braise the Steaks in the Sauce
Carefully place the charred pork steaks into the pot with the barbecue sauce. Arrange them in a single layer as much as possible.
Spoon some of the sauce over the tops of the steaks to ensure they are fully coated.
Return the pot to the stove over medium heat and bring the sauce back to a gentle simmer.
Once simmering, reduce the heat to the lowest setting, cover the pot tightly, and let the steaks braise for 60-75 minutes.
The steaks are done when they are fork-tender and the meat easily pulls away from the bone.
5
Rest and Serve
Turn off the heat and let the pork steaks rest in the sauce, covered, for at least 10 minutes. This allows the meat to reabsorb some of the juices.
Serve the pork steaks hot, generously spooning the thick, flavorful sauce from the pot over the top. They pair perfectly with coleslaw, potato salad, or cornbread.
71cal
1gprotein
15gcarbs
1gfat
Ingredients
1 tbsp vegetable oil
1 pcs onion (small, finely minced)
2 cloves garlic (minced)
1.5 cup ketchup
0.33 cup apple cider vinegar
0.33 cup brown sugar (packed)
2 tbsp molasses
2 tbsp Worcestershire sauce (use vegan version if needed)
1 tbsp smoked paprika
1 tsp mustard powder
0.75 tsp salt
0.5 tsp black pepper (freshly ground)
0.25 tsp cayenne pepper (optional, for heat)
Instructions
1
Sauté Aromatics
Heat the vegetable oil in a medium saucepan over medium heat.
Add the finely minced onion and cook, stirring occasionally, until it becomes soft and translucent, which should take about 5-6 minutes.
Add the minced garlic and cook for another 60 seconds until fragrant, being careful not to let it burn.
2
Combine All Ingredients
To the saucepan, add the ketchup, apple cider vinegar, packed brown sugar, molasses, and Worcestershire sauce.
Sprinkle in the smoked paprika, mustard powder, salt, black pepper, and optional cayenne pepper.
Whisk everything together thoroughly until the sugar is dissolved and the spices are fully incorporated.
3
Simmer the Sauce
Increase the heat to medium-high and bring the mixture to a gentle simmer, where small bubbles are consistently breaking the surface.
Once simmering, immediately reduce the heat to low. Partially cover the saucepan with a lid to prevent splattering while allowing steam to escape.
3 cup sharp cheddar cheese (Shredded from a block)
1.5 cup gruyère cheese (Shredded from a block)
0.5 tsp black pepper (Freshly ground)
1 tsp dry mustard powder
0.5 tsp paprika (Sweet or smoked)
0.25 tsp nutmeg (Freshly grated)
1 cup panko breadcrumbs
0.5 cup parmesan cheese (Grated)
Instructions
1
Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish. Bring a large pot of water to a rolling boil.
2
Once boiling, generously salt the water with 1 tbsp of salt. Add the elbow macaroni and cook according to package directions until al dente, typically about 7-8 minutes. Drain well and set aside.
3
While the pasta cooks, prepare the cheese sauce. In a large pot or Dutch oven, melt 1/2 cup of butter over medium heat.
4
Whisk in the all-purpose flour to create a paste (a roux). Cook for 1-2 minutes, whisking constantly, until it smells nutty and is lightly golden. Do not let it burn.
5
Gradually pour in the warm milk, about one cup at a time, whisking continuously to prevent lumps. Bring the sauce to a simmer and cook for 5-7 minutes, stirring often, until it has thickened enough to coat the back of a spoon.
6
Remove the pot from the heat. This is crucial to prevent the cheese from separating. Gradually stir in the shredded cheddar and Gruyère cheeses until fully melted and the sauce is smooth.
7
Season the sauce with 1 tsp salt, black pepper, dry mustard, paprika, and nutmeg. Stir to combine, then gently fold in the cooked macaroni until it is well-coated.
60 oz navy beans, canned (rinsed and drained (about 4 15-oz cans))
1 cup ketchup
0.25 cup molasses
0.5 cup brown sugar (packed)
2 tbsp apple cider vinegar
2 tbsp dijon mustard
1 tbsp worcestershire sauce
0.75 tsp salt
0.5 tsp black pepper (freshly ground)
Instructions
1
Preheat oven to 325°F (165°C).
2
In a large oven-safe Dutch oven or skillet, cook the chopped bacon over medium heat until crisp, about 8-10 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate, reserving 2 tablespoons of bacon fat in the skillet.
3
Add the chopped onion to the skillet with the bacon fat and sauté over medium heat until softened and translucent, about 5-6 minutes.
4
In a large mixing bowl, whisk together the ketchup, molasses, brown sugar, apple cider vinegar, Dijon mustard, Worcestershire sauce, salt, and pepper to create the sauce.
5
Add the rinsed and drained navy beans, the sautéed onion, and half of the crispy bacon to the sauce. Stir gently to combine, ensuring everything is evenly coated.
6
Pour the bean mixture into a 2-quart baking dish (or keep it in the Dutch oven if using). Sprinkle the remaining bacon evenly over the top.
7
Bake uncovered for 75 minutes, or until the sauce is bubbly, thick, and has caramelized around the edges.
Let the sauce simmer for at least 20 minutes, stirring every 5 minutes to prevent it from sticking to the bottom. The sauce will thicken and the flavors will deepen.
4
Cool and Store
Remove the saucepan from the heat and allow the BBQ sauce to cool down for about 30 minutes.
For a perfectly smooth texture, use an immersion blender to blend the sauce directly in the pot. Alternatively, carefully transfer the cooled sauce to a standard blender and blend until smooth.
Transfer the finished sauce to a clean, airtight jar or container. Store in the refrigerator.
8
Pour the mac and cheese mixture into the prepared baking dish and spread into an even layer.
9
In a small bowl, combine the panko breadcrumbs, grated Parmesan cheese, and 3 tbsp of melted butter. Toss until the breadcrumbs are evenly moistened. Sprinkle this mixture evenly over the mac and cheese.
10
Bake uncovered for 25-30 minutes, or until the sauce is bubbly and the topping is golden brown and crispy.
11
Remove from the oven and let the baked mac and cheese rest for 10-15 minutes before serving. This allows the sauce to set and thicken further.
Remove from the oven and let the baked beans rest for 10-15 minutes before serving. The sauce will continue to thicken as it cools.
