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Grilled Pork Kebabs with Ginger Molasses Barbecue Sauce Recipe

This summer, dining outdoors is a must. Warm weather, good friends, and good people is all you need to make an evening in the backyard memorable. With this succulent recipe for Grilled Pork Kebabs with Ginger Molasses Barbecue Sauce, and our Outdoor Dining Tips blog post, dining al fresco could be happening in your background tonight!

Grilled Pork


Grilled Pork Kebabs with Ginger Molasses Barbecue Sauce Recipe:

(Serves 6)

For the Ginger Molasses Barbecue Sauce


  • 6 tablespoons cider vinegar
  • 2 tablespoons sugar
  • 2 tablespoons ketchup
  • 1 1/2 tablespoons molasses (regular or robust;  not blackstrap)
  • 1 tablespoon minced garlic
  • 1 tablespoon minced fresh serrano pepper or other small hot green chile (1 or 2), including seeds
  • 1/2 tablespoon minced peeled fresh ginger
  • 1/2 teaspoon salt


1. Stir together all sauce ingredients in a 1- to 1 1/2-quart heavy saucepan and briskly simmer, uncovered, stirring occasionally, until thickened and reduced to about 1/2 cup, about 3 minutes.

2.Transfer sauce to a medium bowl and cool to room temperature.


For the Grilled Pork Kebabs


  • 1 (1-lb.) pork tenderloin, trimmed
  • 1/4 teaspoon salt
  • 30 (8-inch) wooden skewers, soaked in water for 30 minutes, to keep wood from charring


1. Put tenderloin on a cutting board. Starting about 5 inches from narrow end of tenderloin and holding a large, sharp knife at a 30-degree angle to cutting board, cut a thin slice (1/8- to 1/4- inch thick) from tenderloin, slicing diagonally toward narrow end and cutting through to cutting board. Continue to cut thin slices from the tenderloin following same diagonal, starting each consecutive slice closer to wide end. (You will have about 12 slices. Cut any slices more than 2 inches wide in half lengthwise.)

2. Thread 2 skewers, 1 at a time and 1/2 to 1 inch apart, lengthwise through each slice of pork and transfer to a tray lined with plastic wrap.

3. If using a charcoal grill, open vents on bottom of grill, then light charcoal. Charcoal fire is hot when you can comfortably hold your hand 5 inches above rack for no more than 1 to 2 seconds. If using a gas grill, preheat burners on high, covered, for 10 minutes.

4. Sprinkle pork slices with salt and brush both sides with barbecue sauce, then grill on oiled grill rack, uncovered, turning over once, until just cooked through, 2 to 3 minutes total. Discard any leftover sauce.


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