BBQ is back — Pork is the king of spring

🔥 Pork is dominating searches — and BBQ is back

Quebecers are searching hard for pork ribs, skewers, chops and tenderloin recipes these past weeks. Coincidence? Not really: the first warm days of spring are here, the BBQ is out of the garage, and pork is the ultimate protein for the grill — affordable, versatile, always satisfying. Here are 13 LCDG recipes to fire up your grill with style.

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Maple and Rum Pork Ribs

The LCDG signature — fall-off-the-bone ribs glazed with a maple-rum sauce that caramelizes on the BBQ. The dish I make when I want to impress company without spending the day in the kitchen.

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The Best Beer Pork Ribs

The title isn’t an exaggeration — these ribs braised in beer then finished on the BBQ rival the best smokehouses around. Beer cuts the fat and adds depth maple syrup alone can’t deliver.

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Chocolate BBQ Ribs with Noire de Chambly Beer

Yes, chocolate on ribs — don’t judge till you try. Dark chocolate adds depth and richness without making the sauce sweet, and dark beer balances the whole thing out.

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Maple Mustard Pork Ribs

Another rib variation, this one leaning on grainy mustard that brings bite to the maple sauce. Simpler than the rum version, perfect for an improvised weeknight BBQ.

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Pork Skewers with White Beer and Chipotle

Pork skewers marinated in white Chambly beer with smoky chipotle — the kind of spicy-refreshing balance that gets people talking at the table. Ready in 20 minutes of grill time.

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Tequila and Lime Pork Skewers

Mexican inspiration for these skewers marinated in tequila, lime juice and cilantro. Served with warm corn tortillas and salsa, it’s a homemade pork taco that crushes takeout.

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Souvlaki Pork Kebabs

The Greek classic you order at the diner, homemade and way better. Lemon-oregano-garlic-olive oil marinade and a quick grill — served with pita, tzatziki and Greek salad, you’ll swear you’re in Mykonos.

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Pork Tenderloins with Mustard, Maple Bacon and Roasted Apples

Tenderloins wrapped in maple bacon with apples and onions — an autumn vibe dish that also works in spring on indirect heat. Pro tip: tie the bacon with kitchen twine so it stays put.

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Pork Tenderloins with Mustard, Smoked Paprika and Honey

A dry rub with smoked paprika and brown sugar that forms a caramelized crust during cooking, then a honey-mustard glaze for the finish. Simple but devastatingly effective.

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Pork Tenderloins Stuffed with Apples, Goat Cheese and Spinach

Tenderloins stuffed with apples, goat cheese and spinach — the sweet-salty-creamy combo that turns a weeknight dinner into something genuinely special. Works in the oven or on the BBQ over indirect heat.

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Grilled Pork Chops with Marmalade

Thick-cut chops glazed with orange marmalade and a touch of mustard — simple, fast, and the kind of dish that makes you look like a chef without working too hard.

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Grilled Rack of Pork Chops with Red Beer Brine

Red beer brine is the secret to juicy-as-hell chops — never dry, always full of flavor. Count 4 hours of brining before grilling, it’s nearly impossible to screw up.

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Grilled Pork Tenderloin with Strawberry-Rhubarb Sauce

The pork-strawberry-rhubarb combo is peak spring and surprisingly good. The sweet-tart sauce cuts the pork’s richness and adds that fresh touch you crave as soon as the first strawberries hit the market.

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