Sweet Lemon Spareribs

Source: Betty Crocker’s Great Grilling Cookbook

6 pounds pork spareribs, cut into serving pieces
1 (6 ounce) can frozen lemonade concentrate, thawed
3/4 cup barbecue sauce

Place pork in a Dutch oven and add enough water to cover. Heat to boiling; reduce heat to low. Cover and simmer about 1 1/2 hours or until tender.

Remove pork to a 13 x 9-inch baking dish. Mix lemonade concentrate and barbecue sauce. Pour over pork; turn meat to coat with marinade. Cover and refrigerate, turning pork occasionally, at least 4 hours but no longer than 24 hours.

Brush grill rack with vegetable oil. Heat coals or gas grill for direct heat.

Remove pork from marinade. Heat reserved marinade to a boil; boil 2 minutes.

Grill pork, meaty sides up, uncovered, 4 inches from medium-hot heat about 30 minutes, turning and brushing frequently with heated marinade, until glazed and heated through. Discard any remaining marinade.

Yields 6 to 8 servings.

Smoker Barbecued Ribs

Country-style cut pork ribs, 2-inches thick
Favorite barbecue sauce

Using a smoker-type cooker with lid, arrange charcoal with coals on only 1/2 the cooking area. Pour 1/4-inch water into a 2-inch deep baking pan. Stir in 2 tablespoons barbecue sauce.

Arrange ribs in pan and parboil in preheated 300 degree F oven for about 45 minutes, turning once halfway through. Be careful not to let pan boil dry.

Remove from pan and place on greased grill directly over coals. Grill until brown on first side. Turn and brush full strength barbecue sauce on cooked side, trying not to drip on coals. Grill until brown on second side. After browning, move ribs to area not directly over coals. Coat second side with sauce, cover and continue cooking indirectly to desired doneness, about 15 to 20 minutes.

Cajun-Style Barbecued Ribs

3 pounds pork spareribs or back ribs
1 cup hickory smoke-flavored barbecue sauce
1/2 teaspoon hot pepper sauce
1/2 teaspoon ground red pepper
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon celery seed
1/2 teaspoon dried thyme leaves, crushed

Parboil ribs for 45 minutes.

Combine remaining ingredients in saucepan; mix well. Bring to boil; reduce heat. Simmer 10 minutes, stirring occasionally.

For outdoor cooking
Place ribs, bone side down, on greased grill over low coals (coals will be ash gray). Grill, uncovered, 30 minutes, turning after 15 minutes.

Brush with barbecue sauce mixture and continue grilling 20 minutes, turning and brushing with barbecue sauce mixture after 10 minutes.

Makes 6 servings.

Autumn Pork Chop Stacks

4 pork chops
4 thick slices apple, unpeeled
4 thick slices sweet potato, peeled
4 thick slices red onion
1/2 teaspoon dried savory
1/8 teaspoon ground nutmeg
Salt and black pepper, to taste
1 tablespoon butter or margarine

Trim any excess fat from the pork chops, and heat a few of the pieces in a heavy skillet over medium-high heat until the skillet is well greased. Discard the fat, and brown each of the pork chops lightly on both sides.

Prepare four (12-inch long) pieces of heavy-duty aluminum foil. Place a pork chop in the center of each piece of foil. Top each pork chop with an apple slice, sweet potato slice, and red onion slice. Evenly distribute the savory over the top of each stack. Do the same with the nutmeg, salt, and pepper. Add a dab of butter to the top of each pork chop stack, and securely seal the meat in the foil.

Slowly grill over moderate coals; it should take 40 minutes to 1 hour, depending on the thickness of the pork chops. Turn the packet 3 or 4 times while grilling.

Serve warm.

Serves 4.

Barbecued Meatballs

Meatballs
3 pounds ground beef
1 (12 ounce) can evaporated milk
1 cup oatmeal
1 cup cracker crumbs
2 eggs
1/2 cup chopped onion
1/2 teaspoon garlic powder
2 teaspoons salt
1/2 teaspoon pepper
2 teaspoons chili powder

Sauce
2 cup catsup
1 cup brown sugar
1/2 teaspoon liquid smoke
1/2 teaspoon garlic powder
1/4 cup chopped onion

To make meatballs, combine all ingredients (mixture will be soft) and shape into walnut-size balls. Place meatballs in a single layer on wax paper-lined cookie sheets; freeze until solid. Store frozen meatballs in freezer bags until ready to cook.

To make sauce combine all ingredients and stir until sugar is dissolved. Place frozen meatballs in a 13 x 9-inch pan; pour the sauce over. Bake at 350 degrees F for 1 hour.

Makes 80 meatballs.

Tropic Sun Spareribs

3 1/2 to 4 pounds spareribs or country-style ribs
3 large cloves garlic, pressed
Salt
Pepper
1 large onion, sliced
1 (20 ounce) can crushed pineapple, undrained
1 (12 ounce) bottle chili sauce
1/2 cup brown sugar, packed
1 teaspoon ground ginger
1/2 teaspoon dry mustard

Rub ribs with garlic. Sprinkle with salt and pepper. Arrange onion in large baking pan. Place ribs on top. Add 1/4 cup water to pan. Cover with foil. Bake 30 minutes.

Combine remaining ingredients. Spoon over ribs. Bake, uncovered, 1 hour longer.

Makes 4 to 6 servings.

Teriyaki Pork Chops

4 (1 1/2-inch thick) boneless center loin chops
1 cup teriyaki marinade
1 teaspoon hot pepper sauce (optional)
1/4 cup chopped scallions

Combine all ingredients in bowl or plastic bag and marinate from 30 minutes to overnight in refrigerator. Remove chops and grill directly over hot coals for 12 to 15 minutes, turning once.