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St Louis BBQ pork steaks


  • Combine the brown sugar, paprika, seasonings, onion powder, cumin, ground coriander, chilli powder, allspice, cayenne and dry mustard. 
  • Then rub the pork steaks all over with the spice mixture and panfry in a layer of hot oil for 3-4 mins each side until golden. Remove. 
  • Pour off any oil from the pan and add ¼ cup stock with 2 cups BBQ sauce. Whisk over heat and return the pork steaks. Tightly cover, turn the heat right down and very gently simmer for about 15-20 mins until the pork is ready, turning now and then and adding more stock and/or sauce if drying out. 
  • Serve with spring onion sprinkled on top and crisp lettuce leaves on the side. 
  • nb.  Any leftover spice rub can be stored in the fridge in an airtight container to be used at a later date.


  • ¼ cup brown sugar
  • 1 heaped tbsp paprika
  • 1 tbsp sea salt
  • ½ tbsp freshly ground pepper
  • 1 heaped tspn onion powder or flakes
  • 1 heaped tspn ground cumin
  • a good pinch of ground coriander
  • 1 heaped tspn mild chilli powder
  • a good pinch of ground allspice
  • a good pinch of cayenne
  • 1 heaped tspn dry mustard
  • 6 thickish pork steaks, battened out a bit
  • olive oil
  • ¼-½ cup chicken stock
  • 2-2½ cups good BBQ sauce
  • 2 spring (green) onions, shredded

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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