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Sat, Dec. 14

Column: Fire up the Fourth - grill with barbecue

As we fire up those grills this summer here are some recipes to enjoy. If you are planning a July 4 gathering these may be useful or use them throughout the summer grilling season.


This recipe is out of Canada first used at the Calgary Stampede a Western Ag. Fair.

4 pounds pork back ribs, cut into serving-size pieces

3 garlic cloves, minced

1 tbsp. each sugar and paprika

2 tsp. each salt, pepper, chili powder and ground cumin


1 small onion, finely chopped

2 tbsp. butter or margarine

1 cup ketchup

1/4 cup packed brown sugar

3 tbsp. each lemon juice and Worcestershire sauce

2 tbsp. vinegar

1 1/2 tsp. ground mustard

1 tsp. celery seed

1/8 tsp. pepper

Rub ribs with garlic; place in shallow roasting pan. Cover and bake 2 hours at 300. Cool slightly. (May do this early in the day or day before then proceed). Combine seasonings and rub over ribs. Cover and refrigerate for 8 hours or overnight. In saucepan, sauté onion in butter until tender. Stir in remaining sauce ingredients. Bring to boil. Reduce heat; cook and stir until thickened, about 10 minutes. Remove from heat; set aside 1/4 cup. Brush ribs with some of remaining sauce. Grill, covered, over medium heat for 12 minutes, turning and basting with sauce. Serve with reserved sauce. 4 servings; easily doubled.


1/2 cup soy sauce

4 cup each chili sauce and honey

2 tbsp. olive oil or canola oil

2 tsp. curry powder

2 tbsp. finely chopped onion

2 pounds boneless pork, cut into cubes (1 inch pieces)

3 medium onions, cut into 1 inch wedges

In bowl combine first six ingredients. Remove half for basting; cover and refrigerate. Add pork to remaining marinade; toss to coat. Cover and refrigerate for 3 hours or overnight. Drain and discard marinade. Alternately thread pork cubes and onion wedges on metal or soaked bamboo skewers. Grill, uncovered, over medium heat for 5 minutes; turn. Baste with reserved marinade. Continue turning and basting for 15 minutes or until meat juices run clear. Serves 6.


Good with most barbecue items; chicken, ribs or outdoor picnic foods.

1/2 cup butter or margarine, melted

3-4 cloves garlic, minced very fine or put through garlic press

1 loaf (1 pound) French bread, halved lengthwise

2 tbsp. minced fresh parsley

In small bowl, combine butter and garlic. Brush over cut sides of bread; sprinkle with parsley. Place cut side up on baking sheet. Bake at 350 for 8 minutes. Broil 4-6 inches from heat for 2 minutes or until golden brown. Cut into serving size pieces. Serve warm. 8 servings.

Note: May also wrap in foil and warm on grill then unwrap and grill butter side down watching closely.


A refreshing healthy cooler for outdoor activities that serves 12.

2 quarts water

1 cup sugar

1 can (12 oz.) frozen orange juice concentrate, thawed

1 can (12 oz.) frozen lemonade concentrate, thawed

In saucepan, heat water and sugar, stirring occasionally to dissolve sugar. Transfer to large pitcher or container; stir in concentrates. Chill and serve over ice.

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