All-American Pork Baby Back Ribs

4 pounds pork back ribs
Your favorite barbecue sauce (purchased or homemade)

Cooking Directions – Season ribs with salt and pepper. Place ribs on a medium-hot grill over indirect heat; close grill hood and grill until ribs are tender, about 1 1/2 to 2 hours. (add more charcoal briquettes to fire, if necessary, to maintain grill temperature of about 325-350 degrees F.) Finish by turning and basting ribs with barbecue sauce for the last 15 minutes. Serve ribs directly from the grill or, for extra tender ribs remove from grill, wrap in heavy aluminum foil. Place foil-wrapped ribs in brown paper bags, close bags and let ribs rest for up to an hour. Unwrap ribs, cut into serving pieces and serve with extra barbecue sauce. Serves 4.

Serving Suggestions – If you don’t have a favorite homemade sauce, “doctor” up purchased sauce with flavorful ingredients like chili powder, orange marmalade, grated ginger root or hot mustard. Serve these ribs with Grilled Corn on the Cob, Peppery Potato Salad, and finish with Caramel Frozen Yogurt Pie with Grilled Peaches.

Nutrition Facts: Calories 860, Protein 53 grams, Fat 64 grams, Sodium 1230 milligrams, Cholesterol 245 milligrams, Saturated Fat 23 grams, Carbohydrates 16 grams, Fiber 2 grams

Apricot-Basted Pork Satay with Grilled Fruit

1 1/2 lbs. pork tenderloin, cut in 3-inch strips, 1/4-inch thick
1 small fresh pineapple, cut in spears OR 1 can (17-oz.)
pineapple chunks
4 fresh peaches, pitted and quartered
6 fresh apricots, halved
6 plums, halved
Apricot Barbecue Sauce (see below)
Wine and Honey Baste (see below)

Cooking Directions – Marinate pork strips in Apricot Barbecue Sauce overnight or at least 2 hours. Drain strips and reserve sauce for basting. Thread strips on skewers. Brush skewered pork with reserved sauce and place on lightly greased grill over direct heat. Grill for about 7 minutes, turning skewers occasionally. Brush meat with sauce; continue to turn skewered strips about 4 minutes or until done. About 10 minutes before serving, thread pineapple spears, apricots, peaches and plum halves on skewers. Brush fruit with Wine and Honey Baste before and during grilling. Serve when heated through. Serves 6.

Apricot Barbecue Sauce – Combine thoroughly 1/4 cup vegetable oil, 1/4 cup wine vinegar, 1/2 cup apricot nectar, 2 tablespoons lemon juice, 2 tablespoons brown sugar, 1 tablespoon Dijon-style mustard, 1/2 teaspoon salt and 1/4 teaspoon chili powder.

Wine and Honey Baste – Combine thoroughly 2 tablespoons Port, 3 tablespoons honey and 2 tablespoons melted butter.

Serving Suggestions – These marinaded tidbits of pork with grill fruit are good as a meal or even as an appetizer. Serve with rice pilaf and steamed or grilled asparagus.

Nutrition Facts – Calories 438, Protein 27 grams, Fat 18 grams, Sodium 354 milligrams, Cholesterol 85 milligrams, Saturated Fat 6 grams, Carbohydrates 47 grams, Fiber 4 grams

Barbados Chops with Black Bean Relish

4 pork chops, 1 1/2-inch thick
1 tablespoon vegetable oil
2 crushed garlic cloves
2 teaspoons finely chopped green olives
1/2 jalapeno chile, seeded and minced*
1 teaspoon dried thyme
1/2 teaspoon ground allspice
2 tablespoons lime juice
1 tablespoon olive oil
1 small onion, diced
1 15-ounce can black beans, rinsed and drained
1/2 red bell pepper, diced
2 tablespoons cider vinegar
1/2 teaspoon salt
1/2 teaspoon hot pepper sauce
3 tablespoons chopped cilantro

Cooking Directions – In large self-sealing bag place vegetable oil, garlic, olives, jalapeno, thyme, allspice and lime juice; mix thoroughly and add pork chops. Seal bag and refrigerate 4-24 hours. *Wear rubber gloves when handling hot chiles. Serves 4.

For Relish – Heat olive oil in small sauté pan; sauté onion just until tender, about 4 minutes. In medium bowl stir together onion with black beans and remaining ingredients. Cover and let rest at room temperature for one hour to let flavors blend. Refrigerate for longer storage.

Prepare medium-hot fire in kettle-style grill. Remove chops from marinade, discarding marinade. Grill chops for 12-15 minutes, turning once. Serve with Black Bean Relish.

Serving Suggestions – These island-inspired chops are seasoned with tropical flavors, grilled and served with a generous spoonful of chunky relish. Stir some chopped coconut or cashews into hot rice for a suitable accompaniment.

Nutrition Facts – Calories 257, Protein 29 grams, Fat 8 grams, Sodium 534 milligrams, Cholesterol 57 milligrams, Saturated Fat 2 grams, Carbohydrates 21 grams, Fiber 7 grams

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