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A few great barbecue grill recipes for preparing food on your barbecue grill.

Deluxe Garlic Ribs
"Delicious and easy. Takes very little time once the sauce has been put together. You can also prepare sauce in advance, freeze it and use it whenever you want to make ribs."

Original recipe yield: 8 servings
PREP TIME: 20 Min
COOK TIME: 40 Min
READY IN: 1 Hr

INGREDIENTS

  • 6 1/2 pounds pork baby back ribs
  • 1 teaspoon dried thyme
  • 2 teaspoons dried oregano
  • 2 teaspoons garlic powder
  • 2 tablespoons salt
  • 1 tablespoon ground black pepper
  • 1 teaspoon dry mustard
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons soy sauce
  • 2 tablespoons distilled white vinegar
  • 1/2 cup steak sauce
  • 3 tablespoons white wine
  • 2 cloves crushed garlic
  • 2 teaspoons ground black pepper
  • 8 tablespoons plum sauce
  • 1 (12 ounce) jar honey
  • 3 tablespoons molasses

DIRECTIONS

  1. Place ribs in a large pot, cover with water and add thyme, oregano, garlic powder, salt and pepper. Bring to a boil and simmer for 40 minutes.
  2. Remove from heat and either let stand until ready to barbecue or cook immediately.
  3. Meanwhile, mix together the sauce ingredients and blend well. Remove ribs from liquid and brush both sides with the sauce.
  4. If possible barbecue the ribs 6 to 8 inches from the coals for 15-20 minutes or until brown and crisp. Basting frequently. Serve with remaining sauce.

Apple and BBQ Sauce Baby Back Ribs
"This is a recipe thatwas created a couple of years ago. It takes some time, but it's worth it."

Original recipe yield: 8 servings
PREP TIME: 15 Min
COOK TIME: 1 Hr 30 Min
READY IN: 9 Hrs 45 Min
  • 4 cups barbeque sauce
  • 4 cups applesauce
  • 4 pounds baby back pork ribs
  • salt and black pepper to taste
  • cayenne pepper to taste
  • garlic powder to taste
  1. Mix the barbeque sauce and applesauce in bowl. Place ribs on a large sheet of heavy duty aluminum foil, and rub on all sides with the salt, pepper, cayenne pepper, and garlic powder. Pour sauce over ribs to coat. Seal ribs in the foil. Marinate in the refrigerator 8 hours, or overnight.
  2. Preheat grill for high heat.
  3. Place ribs in foil on the grill grate, and cook 1 hour. Remove ribs from foil, and place directly on the grill grate. Continue cooking 30 minutes, basting frequently with the sauce, until ribs are done.

Scalloped Potatoes for the BBQ
"A simple and quick way to enjoy the family favorite without using the oven. Note: If you wish, you can make 4 individual foil packets, but be careful - these will cook much more quickly!"

Original recipe yield: 4 servings
PREP TIME: 15 Min
COOK TIME: 30 Min
READY IN: 45 Min

  • 4 red potatoes, thinly sliced
  • 1 large onion, chopped
  • 4 cloves garlic, chopped
  • 1/4 cup chopped fresh basil
  • 1/4 cup butter, cubed
  • salt and pepper to taste
  1. Preheat grill for medium heat.
  2. Layer sliced potatoes on aluminum foil with the onion, garlic, basil, and butter. Season with salt and pepper. Fold foil around the potatoes to make a packet.
  3. Place potato packet on heated grill over indirect heat, and cook for 30 minutes, or until potatoes are tender. Turn over packet halfway through cooking.

Sweet 'n' Sour Chops
"Since there's a lot of pork produced in the Midwest, I think this recipe represents the area well. The family that created this recipe likes to grill pork chops, and this is the recipe that they request most often. They love the sweet/sour tang of the marinade."

Original recipe yield: 6 servings
PREP TIME: 15 Min
COOK TIME: 20 Min
READY IN: 35 Min

  • 2 tablespoons butter or margarine
  • 1/2 cup packed brown sugar
  • 2 tablespoons cornstarch
  • 1/8 teaspoon salt
  • 1 1/2 cups pineapple juice
  • 1/2 cup cider vinegar
  • 1 tablespoon soy sauce
  • 2 teaspoons Worcestershire sauce
  • 1/2 teaspoon liquid smoke flavoring
  • 1 cup lemon-lime soda
  • 6 (1 inch thick) pork loin chops
  1. In a saucepan over medium heat, combine butter, sugar, cornstarch and salt. Add pineapple juice, vinegar, soy sauce, Worcestershire and liquid smoke; mix well. Bring to a boil, stirring constantly.
  2. Cook for 2 minutes or until thickened. Pour the soda into a 13-in. x 9-in. x 2-in. glass baking dish. Add 1/2 cup of the sauce; mix well. Add chops and turn to coat; cover and refrigerate overnight. Cover and refrigerate remaining sauce. Remove chops, discarding marinade.
  3. Grill chops, covered, over hot coals for 10-15 minutes per side or until juices run clear or the internal temperature reaches 160 degrees F. Heat reserved sauce and serve over chops.
   
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