Combine first five ingredients and rub onto meaty side of ribs. Cover and refrigerate for 2 hours. Take out of refrigerator and bring to room temperature for 20 minutes before grilling. An hour or so before serving, start cooking ribs 10 12" from coals (or under br

CUT THE PIECE OF PORK BUTT in half. Cut the two halves into 3/4 inch strips. Put the strips in a bowl with the marinade and mix well to coat them thoroughly. Marinate at room temperature for 3 hours, or overnight in the refrigerator. Remove the pork from the marinade and bas

Combine first 6 ingredients; stir well, and set aside. Trim fat from pork, and place in a large shallow dish. Pour honey mixture over pork. Cover and marinate in refrigerator 8 hours, turning pork occasionally. Remove pork from marinade, reserving marinade. Place pork on a

Brown roast on all sides in hot oil in large roaster, add onions and garlic. Combine remaining ingredients and pour over roast. Bake at 350 F. for abt. 2 hrs. Small peeled potatoes can be placed around at this time if desired. Return to oven and continue to cook aditional ho

Trim excess fat and remove membranes from pork Mix catsup, brown sugar, lemon juice, salt, garlic powder and ginger; pour over pork, turning to coat both sides. Cover and refrigerate at least 2 hours. Remove pork; reserve marinade. Place pork on rack in aluminum foil li

Place ribs in shallow roasting pan, meaty side up. On each piece, place a slice of unpeeled lemon, a thin slice of onion. Roast in very hot oven, 450 F degrees, 30 minutes. Combine remaining ingredients; bring to a boil and pour over ribs. Continue baking in a moderate oven

Combine lemon juice, olive oil and basil; brush on both sides of salmon. Grill over medium hot coals 10 minutes per inch of thickness or until fish flakes when tested with a fork. Serve with lemon wedges. Serves 4     strongServings: 4/st

Scallops and red pepper are skewered and brushed with a Hoisin inspired barbecue sauce before being char grilled for an Oriental flavor sensation. 1. Alternately thread the red pepper and scallops on wooden skewers, beginning and ending with peppers. 2. Mix to

From Will Greenwood, not quite White House chef. For the rub: Combine the chili, garlic and onion powders, the sugar, salt, allspice, cumin, white pepper and paprika in a food processor until thoroughly mixed. Sprinkle all but 1 1/2 tablespoons of the rub on all sides o

Directions: Place ribs in a baking dish, bowl or heavy duty plastic bag. Combine other ingredients and pour over ribs. Toss ribs so all are evenly coated. Refrigerate for at least 8 hours or overnight. Remove ribs from the sauce and place on smoker grid. Baste with sauce bef

THE DAY BEFORE GRILLING THE RIBS, put the sugar and vinegar in a pot large enough to hold the ribs and place over medium heat on top of the stove. Cook until the vinegar reduces and forms a syrup with the sugar, about 8 minutes. Watch carefully, as the syrup will suddenly da

Place ribs in baking dish and bake in 350 oven 30 min.Chop onion;brown in fat or salad oil. Add juice, vinegar, worcestershire sauce, brown sugar,water, chili sauce, salt and pepper if you wish. Cook slowly 20 min.Pour over ribs; continue baking 1 hour.   &

Preparation: Chop ribs into 2" sections. Mix remaining ingredients and marinate ribs in mixture for 4 6 hours, turning several times. If you marinate overnight, keep refrigerated, and allow to warm up before baking. Baking: Preheat oven to 350 degrees. Drain ribs, savin

PREHEAT THE OVEN TO 250F. Salt and pepper the pork ribs evenly and place in a baking dish and cook for 2 hours to render the fat and tenderize the meat. Remove the ribs from the dish, drain the fat and set aside. Heat a wok or large frying pan and add the oil. Quickly add t

PREHEAT THE OVEN TO 250F. Salt and pepper the pork ribs evenly and place in a baking dish and cook for 2 hours to render the fat and tenderize the meat. Remove the ribs from the dish, drain the fat and set aside. Heat a wok or large frying pan and add the oil. Quickly add th

1. Place spareribs in a large, shallow, heat resistant, non metallic baking dish. 2. Heat, uncovered, in Microwave Oven 7 minutes. 3. Turn spareribs over and heat an additional 7 minutes 4. Drain off excess fat. 5. Conmbine chili powder and barbecue sauce. 6. Pour half of s

No country of origin, but I m betting on Vietnam this time, mainly from the dip. Coconut milk is easily made if you have a blender or food processor. Boil 1 1/2 cups water. Pour it over 1 1/2 cups of fresh or dry grated coconut. Beat it in the food processor or ble

1. Pound steak on both sides with a wooden mallet or the edge of a heavy plate. 2. Combine lemon juice and mustard and spread over both sides of steak. Allow to stand 4 5 hours at room temperature. 3. Broil steaks about 4 inches above glowing coals on barbecue gril

: (steaks),about 1 inch thi 4 oz basic tomato sauce (see : separate recipe) 2 TB sugar 2 TB balsamic vinegar 1 TB hot chili flakes 1 c black olives such as Gaeta 1 lb English cucumbers (1 long : one), sliced 2 plum tomatoes, stem : remo

Saute onions, garlic & spices till onions soften. Add peppers & tempeh chunks & continue to saute for 5 minutes or so. Transfer to a shallow baking pan. Whisk together the sauce ingredients (tamari, lemon juice, molasses, vinegar, mustard, paste & water)

Saute onions, garlic & spices till onions soften. Add peppers & tempeh chunks & continue to saute for 5 minutes or so. Transfer to a shallow baking pan. Whisk together the sauce ingredients (tamari, lemon juice, molasses, vinegar, mustard, paste & water)

Preheat oven to 325 degrees.In large bowl,combine all ingredients except ribs and pepper.Blend well.Sprinkle ribs with pepper and additional salt.Place in 5 qt. roasting pan in double layer.Roast 1 hour.Pour sauce over ribs.Increase heat to 350 degrees and bake until ribs ju

Brown diced onion, bacon, and ground chuck. Mix Catsup, brown sugar, vinegar, and salt together and then add to meat mixture. Add pork and beans, kidney beans, and green baby limas to the meat mixture. Bake 1 hour at 350 degrees. Bake in a covered baking dish. Recipe B

1 lb Chopped smoked beef brisket or cooked beef 3/4 c Open Pit original flavor barbecue sauce 1 T Brown sugar, packed 4 Hamburger buns, split and toasted Vlasic Country Classic sweet chunky relish Combine meat, barbecue sauce and sugar in 2 quart saucepan. Over

Cook to blend and to get correct consistency.     strongServings: 6/strong  

In a small bowl or glass jar with a lid, combine all the ingredients. Stri or shake to mix. Use immediately or store in a cool, dark place for several months. This rub is pretty strong and so I do not recomment it for thin cuts (like ribs). Bit it is swell on heavier cu

Put all ingredients in glass baking dish. Microwave on high 4 to 5 minutes, stirring every minute. Salt to taste.     strongServings: 1/strong  

trim meat and cut into strips about 2" wide and 6" long. Combine remaining ingredients in bowl; pour over pork and marinate 2+ hours. Skewer pork with steel hangers and hang onto top rack of oven over shallow roasting pan containing a few inches of water. Preheat oven

trim meat and cut into strips about 2" wide and 6" long. Combine remaining ingredients in bowl; pour over pork and marinate 2+ hours. Skewer pork with steel hangers and hang onto top rack of oven over shallow roasting pan containing a few inches of water. Preheat oven

Combine all ingredients and use as a rub for any barbequed meat. Source: Kansas City Barbeque Society, The Passion of Barbeque     strongServings: 1/strong  

This is the traditional rub but feel free to mix and match to meet your own taste. A rub helps develop the crispy crust that is essential to true barbeque. Mix all ingredients together and store in an air tight jar. Yield: 1 cup. CHUCK OZBURN (HBWK07A) Recipe By :b

Mix thoroughly and allow flavors to blend for at least one hour.     strongServings: 16/strong  

Combine all ingredients except oil in blender. Blend until smooth. Place blended ingredients and oil in saucepan. Boil for 7 to eight minutes. Source: The Home Book of Barbecue Cooking. Fawcett Publications, 1963.     strongServings: 1

Stir everything together and simmer for 20 minutes. From: "Martha J. Dennison" (ISC/CSD) <[email protected]>     strongServings: 6/strong  

Combine the seasoning mix ingredients in a small bowl and set aside. In a 2 quart saucepan fry the bacon over high heat until crisp. Stir in the onions, cover pan, and continue cooking until onions are dark brown, but not burned, about 8 to 10 minutes, stirring occasionally. br

Combine all ingredients and bring to a boil. Simmer about 15 minutes. Remove from heat and strain. This is a table sauce to be served with beef, chicken or pork. Do not cook things in it. (Makes about 2 1/2 cups sauce) Source: Walter Jetton s LBJ Barbeque Cook Book, Si

Simmer first set of ingredients for 20 minutes, then add the secondary ingredients. Remove lemon slice and baste fish and barbeque, basting with the sauce as needed.     strongServings: 1/strong  

Saute the bacon, onion, celery and garlic in the oil until golden brown. Add other ingredients and simmer for about 1 hour. Source: Hibachi Barbecue by George E. Engler     strongServings: 1/strong  

Combine chiles and boiling water. Soak for 1 hr. Then remove the stems and seeds and chop. In large nonaluminum saucepan, melt butter. Saute onion, garlic, cumin, and thyme oveer low hea until onions are soft and translucent, abt. 5 min. Add the chiles, soaking water, and re

Mix thoroughly.     strongServings: 1/strong