Sweet Chili Beef Ribs

Sweet Chili Sauce
1/4 cup water
2 tablespoons white vinegar
1/2 teaspoon hoisin sauce
1/2 small fresh red chile, chopped
1/4 cup firmly packed brown sugar

In saucepan combine water, vinegar, hoisin sauce, red chile and brown sugar; stir over heat until sugar is dissolved. Bring to a boil, simmer, uncovered, about 5 minutes or until slightly thickened.

Marinade
1/2 cup sweet chili sauce
1 1/2 tablespoons soy sauce
1/4 cup rice wine
2 cloves garlic, crushed
1 teaspoon grated fresh ginger
3 tablespoons finely chopped cilantro
3 pounds trimmed beef back ribs

Combine chili sauce with soy sauce, rice wine, garlic, ginger and cilantro.

Place ribs in large shallow dish; pour marinade over ribs. Cover tightly; marinate in refrigerator 4 hours or overnight.

Prepare fire for indirect-heat cooking. Drain ribs; cook in preheated, covered grill, turning occasionally, until browned and crispy all over (about 30 minutes).

Gourmet Barbecue Brisket

1 (4- to 5-pound) beef brisket
Salt and pepper, to taste

Roast brisket at 325 degrees F in covered pan for 3 to 4 hours (until fork-tender). Cool and refrigerate.

Meanwhile, prepare Barbecue Sauce.

Cut off excess fat; carve meat into thin slices. Layer meat and Barbecue Sauce in a large oven-to-table casserole. Cover with foil. Bake 1 hour at 350 degrees F or until heated through.

Barbecue Sauce
3 (8 ounce) cans tomato sauce
1/2 cup water
1/2 cup onion, chopped
1 clove garlic, minced
1/4 cup red wine vinegar
3 tablespoons Worcestershire sauce
1/3 cup brown sugar
2 tablespoons honey
2 teaspoons dry mustard
1 teaspoon chili powder
1 teaspoon salt
1 lemon, thinly sliced

Mix all ingredients in saucepan. Bring to boil. Lower heat and simmer, uncovered, 30 minutes, stirring occasionally.

Verde Valley Fajitas

1 (1 1/2- to 2-pound) skirt steak or lean flank
    steak, or 6 chicken breast halves, boned
    and skinned

Marinade
1/4 cup vegetable oil
2 tablespoons lemon juice
2 tablespoons soy sauce
2 tablespoons chopped scallions
1 clove garlic, minced
1 teaspoon coarsely ground black pepper
1 teaspoon celery salt
1 teaspoon jalape?o juice (optional)

Fajitas
Warm flour tortillas
Garnishes: salsa, refried beans, guacamole, grilled
    sliced onions, grated cheese, chili con queso

Remove all fat from the steak and wipe the meat with paper towels. Combine the marinade ingredients and mix well. Place the steak and the marinade in a shallow dish. Let stand at cool room temperature or in the refrigerator for at least 6 hours, turning frequently.

Drain off the liquid. Broil over hot coals to the desired degree of doneness. Cut the steak diagonally in thin slices.

Provide guests with warm tortillas, sliced steak and bowls of garnishes to make their favorite rolled and stuffed fajitas.

Tijuana Tacos

1 (1 1/2-pound) rib eye steak, sliced
Juice from 1 Mexican lime
Salt, to taste
Corn tortillas, heated

Sprinkle lime juice and salt on the meat. Let set for 10 minutes, then broil it over charcoal until just done. Slice the meat into bite-size pieces and place on heated corn tortillas.

Top with guacamole, minced onion, chopped cilantro and sauce of your choice, to taste.

Teriyaki Flank Steak

1 1/2 pounds flank steak
1/4 cup soy sauce
1/4 cup vinegar
3 tablespoons honey
2 tablespoons vegetable oil
1 1/2 teaspoons garlic powder
1 1/2 teaspoons ground ginger
1 or 2 finely chopped scallions

Lightly score steak on both sides with knife so marinade can soak in. Mix remaining ingredients for marinade. Place steak in marinade and turn often. (A large plastic bag or zip-type bag is good for marinating.) Let stand in refrigerator for 4 to 6 hours.

Barbecue over flaming coals, about 5 minutes on each side for medium-rare. Slice meat on diagonal to serve. Slice very thin. Pour marinade over meat, if desired.

Serves 4.

Shish Kebab

1 (5-pound) beef tenderloin, cut into 1-inch cubes
1 onion, cut into 1-inch pieces
1 bell pepper, cut into 1-inch pieces
1/2 pound large fresh mushrooms
2 yellow squash, sliced
Italian oil and vinegar salad

Alternate beef and vegetables on 8 skewers. Marinate overnight in salad dressing. Grill after draining.

Barbecued Brisket

Trim any excess fat from 1 flat brisket. Rub both sides of brisket thoroughly with Dry Rub. Cover and refrigerate overnight.

The next day prepare a grill so that it will smoke slowly for about 6 hours or about 1 hour per pound. Start brisket on grill with the fattest side up. Cover grill. Mop with Mop Sauce frequently during grilling. Turn brisket about every hour.

Serve with warm Barbecue Sauce.

Dry Rub
2 tablespoons salt
2 tablespoons chili powder
2 tablespoons meat tenderizer
1 tablespoon pepper
1/2 tablespoon garlic powder

Mix all ingredients in small bowl.

Mop Sauce
1 (10 1/2 ounce) can beef consomm?
1 can water
1/3 cup vinegar
3/4 cup Worcestershire sauce
1/3 cup vegetable oil
1 1/2 teaspoons meat tenderizer
1 1/2 teaspoons dry mustard
1/2 teaspoon garlic powder
1 teaspoon chili powder
1/2 teaspoon paprika
1 bay leaf

Bring beef consomm? and water to boil in medium-size saucepan. Turn down heat. Add remaining ingredients. Stir until thoroughly mixed. Remove from heat.

Barbecue Sauce
1 1/2 cups Worcestershire sauce
1/4 cup vinegar
1/4 cup steak sauce
1/4 cup granulated sugar
1 cup catsup

Place all ingredients in small saucepan. Bring to boil. Remove from heat.