Barbecue Ribs

INGREDIENTS

* 4 pounds pork spareribs
* 1 cup brown sugar
* 1/4 cup ketchup
* 1/4 cup soy sauce
* 1/4 cup Worcestershire sauce
* 1/4 cup rum
* 1/2 cup chile sauce
* 2 cloves garlic, crushed
* 1 teaspoon dry mustard
* 1 dash ground black pepper

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Cut spareribs into serving size portions, wrap in double thickness of foil, and bake for 1 1/2 hours. Unwrap, and drain drippings. (I usually freeze the drippings to use later in soups.) Place ribs in a large roasting pan.

2. In a bowl, mix together brown sugar, ketchup, soy sauce, Worcestershire sauce, rum, chile sauce, garlic, mustard, and pepper. Coat ribs with sauce and marinate at room temperature for 1 hour, or refrigerate overnight.

3. Preheat grill for medium heat. Position grate four inches above heat source.

4. Brush grill grate with oil. Place ribs on grill, and cook for 30 minutes, basting with marinade.

Note

You can also bake the ribs for 30 minutes for the final step, basting with sauce while cooking.

Barbecue Chicken Salad

INGREDIENTS

* 2 skinless, boneless chicken breast halves
* 1 head red leaf lettuce, rinsed and torn
* 1 head green leaf lettuce, rinsed and torn
* 1 fresh tomato, chopped
* 1 bunch cilantro, chopped
* 1 (15.25 ounce) can whole kernel corn, drained
* 1 (15 ounce) can black beans, drained
* 1 (2.8 ounce) can French fried onions
* 1/2 cup Ranch dressing
* 1/2 cup barbeque sauce

DIRECTIONS

1. Preheat the grill for high heat.
2. Lightly oil the grill grate. Place chicken on the grill, and cook 6 minutes per side, or until juices run clear. Remove from heat, cool, and slice.
3. In a large bowl, mix the red leaf lettuce, green leaf lettuce, tomato, cilantro, corn, and black beans. Top with the grilled chicken slices and French fried onions.
4. In a small bowl, mix the Ranch dressing and barbeque sauce. Serve on the side as a dipping sauce, or toss with the salad to coat.