Barbecue Recipes

Oven BBQ Ribs

3 lbs pork back ribs

1 (8 ounce) jar honey

1 teaspoon paprika

1 teaspoon chili powder

1/2 teaspoon garlic powder

2 tablespoons Old Bay Seasoning

1/2 teaspoon onion powder

1/4 teaspoon celery salt

1/2 cup dark brown sugar

1/4 teaspoon fresh ground pepper

1 medium onion, grated or finely chopped

12 ounces barbecue sauce

1/4 cup white sugar

Place all ingredients together in large roasting pan. Cut ribs apart for easier serving. Mix together making sure to coat all ribs with this semi−dry paste. Spread ribs out evenly on bottom of pan. Cover lightly with foil. Bake at 375F for approximately 1 hour, turning or stirring occasionally.

Garlic Chicken

4 boneless skinless chicken breast halves

1 cup picante sauce

2 tablespoons vegetable oil 1 tablespoon lime juice

2 cloves garlic, minced

1/2 teaspoon ground cumin

1/2 teaspoon dried oregano

1/4 teaspoon salt additional picante sauce

Place each chicken breast between 2 pieces of plastic wrap. Flatten chicken to 1/4−inch thickness, using a meat mallet; cut into 1−inch pieces. Place in a shallow container. Combine next 7 ingredients, mixing well. Pour over chicken; cover and chill 1−2 hours. Thread chicken onto skewers; cook over hot coals 6−8 minutes or until done, turning occasionally and basting with remaining marinade. Serve with additional picante sauce.

Grilled Pound Cake

3/4 cup dried sour cherries

1 cup boiling water

5 tablespoons brandy

1−1/2 pints vanilla ice cream, softened slightly

4−1/2 tablespoons semisweet chocolate, coarsley chopped

1/3 cup pecans, toasted and coarsley chopped

16−oz. loaf pound cake, cut into

16 1/2−inch slices

1/4 cup unsalted butter, melted

Place cherries in medium bowl. Pour 1 cup boiling water over cherries; let stand until softened, about 10 minutes. Drain and pat dry. Mix cherries and 1 Tbsp. brandy in small bowl. Place ice cream in large bowl; mix in cherries, semisweet chocolate and pecans; cover and freeze until firm, about 2 hours.

Prepare barbecue grill; heat to medium. Brush both sides of each cake slice with melted butter. Grill slices until lightly toasted, about 30 seconds per side. Place 2 slices of cake on each dessert plate. Place 1 scoop ice cream on top of cake slices. Drizzle 1−1/2 tsp. brandy over each serving.