Barbecue recipes

1.All-American Pork Baby Back Ribs
You'll Need:
4 pounds pork back ribs
Your favorite barbecue sauce (purchased or homemade)
Procedure:

Season ribs with salt and pepper. Place ribs on a medium-hot grill over indirect heat; close grill hood and grill until ribs are tender, about 1 1/2 to 2 hours. (Add more charcoal briquettes to fire, if necessary, to maintain grill temperature of about 325 to 350 degrees F.) Finish by turning and basting ribs with barbecue sauce for the last 15 minutes. Serve ribs directly from the grill or, for extra tender ribs remove from grill, wrap in heavy aluminum foil. Place foil-wrapped ribs in brown paper bags, close bags and let ribs rest for up to an hour. Unwrap ribs, cut into serving pieces and serve with extra barbecue sauce. Serves 4.


2.Alaska State Fair Barbecued Spareribs

You'll Need:
3 to 4 pounds beef or pork spareribs
2 tablespoons butter
1 onion, finely chopped
2 cloves garlic, minced
3/4 cup ketchup
1/2 cup water
1 teaspoon mustard
Salt
Pepper to taste
Procedure:

To make the barbecue sauce, melt the butter in a saucepan, add onion and garlic, and cook just until limp. Add remaining ingredients. Stir and simmer, uncovered, for 10 minutes. Barbecue the ribs on a grill over charcoal, basting with sauce. The ribs may also be baked in the oven: Place ribs on a rack and bake for 30 minutes at 425 degrees F. Pour off fat carefully. Reduce oven temperature to 375 degrees F and cook ribs an additional 30 minutes, basting several times with sauce. Serves 4.


3.America's Favorite Pork Chops

You'll Need:
4 top loin pork chops
3/4 cup Italian salad dressing
1 teaspoon Worcestershire sauce
Procedure:

Place all ingredients in a self-sealing bag; seal bag and turn to coat chops. Chill for at least 20 minutes (or up to 24 hours. Preheat grill to medium hot. Remove chops from bag, discarding marinade. Grill chops for 8-15 minutes or until juices run clear.


4.Apricot Glazed Pork Kabobs

You'll Need:
1 pound boneless pork loin, cut
1 (10 ounce) jar apricot preserves
4 tablespoons orange liqueur or orange juice
4 tablespoons butter

* triple sec, Cointreau or Grand Marnier
Procedure:

Stir together apricot preserves, orange liqueur and butter. Simmer in a mall saucepan until butter is melted. Place pork cubes in a heavy plastic bag. Pour 3/4 cup apricot mixture over to coat. Marinate at least 30 minutes. Thread pork onto 4 to 6 skewers (if using bamboo, soak skewers in water for 20 to 30 minutes before using). Grill over hot coals 10 to 12 minutes, turning once. Baste often with the marinade. Warm remaining apricot sauce and serve alongside kabobs.


5.Asian Honey-Tea Grilled Shrimp

You'll Need:
1 cup double-strength brewed orange
spice tea, cooled
1/4 cup honey
1/4 cup rice vinegar
1/4 cup soy sauce
1 tablespoon finely chopped fresh ginger
1/2 teaspoon freshly ground black pepper
1 1/2 pounds medium shrimp, peeled, deveined
Salt
2 green onions, thinly sliced
Procedure:

In a sturdy, resealable plastic bag, combine tea, honey, vinegar, soy sauce, ginger and pepper to make a marinade. Remove1/2 cup marinade and set aside for dipping sauce. Add shrimp to marinade remaining in plastic bag, turning to coat. Close bag securely and marinate in refrigerator 30 minutes or up to 12 hours. Remove shrimp from marinade; discard marinade. Thread shrimp onto 8 skewers, dividing evenly. Grill over medium-hot coals or in grill pan 4 to 6 minutes or until shrimp turn pink and are just firm to the touch, turning once. Season with salt to taste. Meanwhile, prepare dipping sauce by placing reserved1/2 cup marinade in a small saucepan. Bring to a boil over medium-high heat. Boil 3 to 5 minutes or until slightly reduced. Stir in green onions. Yields 4 servings.

6.Barbecue Beef & Pineapple

You'll Need:
6 lb beef short ribs,in serving sized pieces
2 tsp salt
Dash,pepper
1/2 cup water
2 13oz jars pineapple preserve
1 cup whole cranberry sauce
2 tbsp marmalade
1 cup chili sauce
1/2 cup vinegar
Procedure:

Trim excess fat from ribs and sprinkle with salt and pepper. Place ribs in a Dutch oven and add water. Cover and simmer for approx. 2 hrs., or until meat is tender. If necessary during cooking, add water. Drain ribs. Combine preserve, cranberry sauce, marmalade, chili sauce and vinegar. Brush some of the glaze mixture over the ribs. Barbecue ribs about 6 inches from coals. Brush ribs with glaze and turn frequently for 15 to 20 mins. Heat remaining glaze and pass with the ribs.


7.Barbequed Catfish in Tomato Sauce

You'll Need:
1 cup onion, finely chopped
Red pepper, to taste
1 cup parsley
Salt to taste
2 tbsp olive oil, or peanut oil
2 cup Burgundy wine
1 tbsp garlic; finely chopped
1 tbsp Soy sauce
4 cup fresh tomatoes, peeled and cut
5-8 oz. catfish fillets, lightly seasoned with salt and pepper.
Procedure:

Place onions and parsley in oil and saute 3-5 minutes. Add garlic and then the rest of the ingredients except catfish fillets. Cook until the onions are translucent, about 10 minutes. On medium-hot grill place fillets, skin side up, for 3 minutes. Turn and cook 2 minutes more. Place in aluminum foil "boat" or grill-safe pan on grill and top with sauce. Close top on grill and cook 10 minutes.

8.BBQ Ham with Orange-Apricot Glazed

You'll Need:
1/4 cup apricot preserves
1/4 cup orange juice
2 tbsp soy sauce
1 tbsp lemon juice
5 lb cooked boneless ham
Procedure:

For glaze, combine apricot preserves, orange juice, soy sauce, and lemon juice. Score ham by making shallow cuts, about 1" apart, diagonally across the surface in a diamond pattern. Insert a whole clove in the centre of each diamond. Place ham in centre of the cooking grate. Grill 1 to 2-1/2 hours or until a meat thermometer registers 140?F (60?C), brushing with glaze during the last 15 minutes of grilling time. Let stand 15 minutes. Heat remaining glaze on the side of the grill. Just before serving, brush ham with glaze again. Serve any remaining glaze with ham.

9.BBQ Salmon Steaks with Green Ginger Sauce

You'll Need:
2 tbsp light soy sauce
4 Salmon steaks
1/2 tsp sugar
Green ginger sauce:
1/2 cup parsley
2 tbsp capers
1/2 cup olive oil
1 hard cooked egg
1/2 cup chives, chopped rough
2 tbsp onion, chopped
1 tbsp lime juice
Black pepper, ground
Procedure:

Prepare the Green ginger sauce first: Place the parsley, chives, capes and onion in the bowl of a food processor or blender. Process only until finely chopped. Add the olive oil, lime juice and egg. Puree until smooth, Add ground black pepper to taste. Set aside. Prepare the salmon steaks next: Combine the soy sauce and sugar. Brush each salmon steak with the soy sauce mixture. Barbecue (grill) on a solid plate (griddle), turning occasionally until the salmon is cooked. Serve hot with the Green ginger sauce.