B A R B E C U E B A S H R E C IP E S
make it ahead
Divvy up the prep over a couple of days
and relax before yo u r own party.
C O U N T R Y RIBS The ribs can be baked
up to 2 days ahead and stored, covered,
in the refrigerator. Let the ribs stand at
room tem perature 30 m inutes before
grilling. On the day of the BBQ, grill ribs
as directed and place in three 4 - to
6-quart slow cookers (one fo r each
sauce; borrow an extra slow cooker, if
needed.) Cover and keep warm on
low-heat setting up to 2 hours. The
sauces can be made up to 2 days ahead,
except fo r Rosem ary & C itrus sauce,
which can be made up to 1 day ahead.
FO U R -B EA N SA LA D Assem ble and
refrigerate 4 to 48 hours. The fresh
green beans will lose some color as they
marinate in the dressing. For brightly
colored green beans cook and chill as
directed, but do not add to salad. Cover
and refrige rate separately, then toss in
with the salad just before serving.
PO TA TO SA LA D Com bine all
ingredients except the avocado. Cove r
and refrigerate up to 24 hours. Just
before serving, stir in avocado. Thin
dressing with a little m ilk if needed.
G A R D EN S LID ER S Make the bean
spread up to 2 days ahead; refrigerate,
covered. Slice vegetables up to 24 hours
ahead. Assem ble sliders 2 hours ahead.
BASIL LEM O N A D E After removing
fresh basil, cover and refrigerate up
to 3 days.
C O O L -A S -A -C U K E LEM O N A D E Make
up to 24 hours ahead; cover and
refrigerate. Stir before serving.
W A T ER M ELO N -B ER R Y LEM O N A D E
Make up to 2 days ahead; cover and
refrigerate. To serve, stir and add
berries and w aterm elon wedges.
MINI CO R N D O G S Make these fresh.
Skewer hotdogs ahead of tim e; cover
and refrigerate. Once fried, corn dogs
can be kept warm in a 2 o o °F oven up to
30 minutes.
P EA CH PIE T W IS T E R S Store in an
airtight co ntai ner at room temperature
for 24 hours. Reheat in a 350°F ove n on a
baking sheet for 8 minutes or until warm.
SAUCY COUNTRY RIBS
Start with these basic ribs. Add the trio of
sauces (or triple one of the sauces) and grill.
PREP: 25 MIN. BAKE: 1 / HRS. OVEN: 350°F
GRILL: 10 MIN.
12
to 15 lb. pork country-style ribs
1
.
Preheat oven to 350°F. Trim fat from
ribs. Place 1 cup of
water
in each of two
large roasting pans.* Place ribs in a single
layer, meaty side up. Generously sprinkle
with
salt
and
black pepper.
Cover with foil.
2
.
Bake ribs 1
3
/
4
to 2 hours or until tender.
Carefully remove foil.
3
.
For charcoal grill, place ribs, in batches, on
the grill rack directly over medium coals.
Grill 10 to 15 minutes, brushing with sauces
as directed in sauce recipes. (For gas grill,
preheat grill. Reduce heat to medium. Place
ribs on grill rack. Cover and grill as above.)
4
.
Serve or transfer to a slow cooker set on
low to keep warm. MAKES 4 SERVINGS.
*If you don’t have two large roasting pans,
use two extra-large disposable roasting pans
(placed on baking sheets for support), or a
roasting pan and two 13x9x2-inch pans.
EACH SERVING (RIBS ONLY)
351 cal, 13 gfat (5 gsat.
fat), 187 mg chol, 330 mg sodium, 0 g carbo, 0 g
fiber, 53 gpro. Daily Values: 5% calcium, 13%
iron.
A T R IO O F S A U C E S
1
. ROSEMARY & CITRUS
PREP: 10 MIN.
V4
cup coarsely chopped fresh rosemary
V4
cup olive oil
2
Tbsp. finely shredded lemon peel
2
Tbsp. lemon juice
2
Tbsp. finely shredded orange peel
2
Tbsp. finely shredded grapefruit peel
1/2
tsp. sea salt or salt
/3
recipe SaucyCountry Ribs
Lemon wedges (optional)
In bowl combine rosemary, oil, lemon peel
and juice, orange peel, grapefruit peel, and
salt. Brush half the mixture on ribs at
beginning of grilling. Brush remaining
mixture on ribs the last minute of grilling.
Serve with lemon wedges. MAKES 4 SERVINGS.
EACH SERVING (RIBS AND SAUCE)
481 cal, 27 g
fat (7 g sat. fat), 187 mg chol, 531 mg sodium, 3 g
carbo, 1 g fiber, 53 gpro. Daily Values: 2% vit. A,
26% vit. C, 7% calcium, 14% iron.
2
. RHUBARB-CHIPOTLE
PREP: 10 MIN. COOK: 20 MIN.
2
cups chopped fresh or frozen
rhubarb (about 8 oz.)
1
small onion, chopped
V4
cup water
1/2
a 12-oz. jar strawberry jam (V2 cup)
V4
cup ketchup
1
Tbsp. cider vinegar
1
Tbsp. yellow mustard
1
chopped canned chipotle pepper in
adobo sauce
2
cloves garlic, minced
1
Tbsp. W orcestershire sauce
V4
tsp. ground black pepper
1/8
tsp salt
/3
recipe Saucy Country Ribs
Fresh parsley or cilantro (optional)
1
.
In saucepan combine rhubarb, onion, and
water; bring to boiling. Reduce heat; simmer,
covered, 5 minutes. Add jam, ketchup,
vinegar, mustard, chipotle pepper, garlic,
Worcestershire, pepper, and salt. Bring to
boiling; simmer, uncovered, 15 minutes.
2
.
Generously brush on ribs at beginning of
grilling. Occasionally brush with additional
sauce during grilling. Sprinkle with parsley.
Pass remaining sauce. MAKES 4 SERVINGS.
EACH SERVING (RIBS AND SAUCE)
512 cal, 14 gfat
(5 gsat. fat), 187 mg chol, 683 mgsodium, 39 g
carbo, 2 g fiber, 54 g pro. Daily Values: 5% vit. A,
22% vit. C, 13%
calcium, 17%
iron.
3
. SWEET MUSTARD
PREP: 10 MIN.
1/2
cup packed brown sugar
V4
cup yellow mustard
V4
cup ketchup
V4
cup dill relish
2
Tbsp. cider vinegar
1/2
tsp. ground black pepper
/3
recipe Saucy Country Ribs
In bowl combine brown sugar, mustard,
ketchup, dill relish, vinegar, and pepper.
Generously brush ribs with sauce the last
5 minutes of grilling. Pass remaining sauce.
MAKES 4 SERVINGS.
EACH SERVING (RIBS AND SAUCE)
488 cal, 14 gfat
(5 gsat. fat), 187 mg chol, 916 mg sodium, 33 g
carbo, 1 g fiber, 54g pro. Daily Values: 3% vit. A,
4% vit. C, 9% calcium, 16%
iron.
204 JUNE
2009
BETTER HOMES AND GARDENS
