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July 10, 2009

More Grilling Recipes

Here are a few more recipes to try on or with the grill. They are from The Pampered Chef.
Asian Pork Ribs

4-4 1/2 lb (1.8-2 kg) country-style pork loin ribs
8 cups (1.8 L) water
3/4 cup (175 mL) apricot or peach preserves
3/4 cup (175 mL) barbecue sauce
1/4 cup (50 mL) reduced-sodium soy sauce
3 garlic cloves, pressed
2 tsp (10 mL) peeled fresh ginger root, finely chopped
1 tbsp (15 mL) thinly sliced green onion with tops
2 tsp (10 mL) sesame seeds

Place ribs in (8-qt./7.6 L) Stockpot; add water. Cover; bring to a boil. Reduce heat and simmer 45 minutes to 1 hour, 15 minutes or until pork is tender. Remove ribs.
Meanwhile, prepare grill for direct cooking over medium coals. Combine preserves, barbecue sauce, soy sauce, garlic and ginger root. Place ribs on grid of grill; brush with sauce. Grill, uncovered, 10-12 minutes or until well glazed, turning frequently and brushing with sauce.

Remove ribs to serving platter; sprinkle with green onions and sesame seeds. Serve; use Steak Knife Set to cut ribs into bite-size pieces.

Yield: 8 servings
Nutrients per serving: Calories 460, Total Fat 20 g, Saturated Fat 6 g, Cholesterol 145 mg, Carbohydrate 24 g, Protein 45 g, Sodium 600 mg, Fiber 0 g

© 2009 The Pampered Chef used under license.

Classic Barbecue Sauce

1 1/2 cups ketchup
1/2 cup packed brown sugar
1/2 cup finely chopped onion
1/3 cup apple cider vinegar
1/4 cup Worcestershire sauce
2 teaspoons chili powder

Combine all ingredients in Small (2-qt.) Saucepan. Bring to a boil over medium-high heat. Reduce heat to medium-low; cook 10 minutes, stirring occasionally.

When getting ready to grill, portion out just the amount of sauce needed for brushing on meat. Cover and refrigerate unused sauce for later use.
Using Barbecue Basting Brush, brush sauce over surface of meat every 5 minutes during last 10-15 minutes of baking, broiling or grilling. Discard any remaining sauce used to baste raw meat.

Yield: 2 1/2 cups
Nutrients per serving: (2 tablespoons): Calories 40, Total Fat 0 g, Saturated Fat 0 g, Cholesterol 0 mg, Carbohydrate 10 g, Protein 0 g, Sodium 260 mg, Fiber 0 g

Cook’s Tips: This recipe makes enough sauce to baste 4-5 pounds beef or pork ribs or cut-up chicken pieces.

© 2009 The Pampered Chef used under license.

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