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.
CALGARY STAMPEDE RIBS
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.
PORK AND ONION KABOBS
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.