Category Archives: Barbecue

Spiced Orange-Apricot Ribs

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1 teaspoon salt
1 teaspoon ground ginger
1 teaspoon ground coriander
1/2 teaspoon paprika
1/4 teaspoon pepper
4 pounds pork loin back ribs or spareribs
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Hickory Chips
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1/2 cup apricot preserves
1/4 cup orange juice
3 tablespoons soy sauce
1 tablespoon lemon juice

Combine salt, ginger, coriander, paprika, and pepper; rub onto meaty side of ribs. COver; refrigerate 2 hours. About an hour before cooking time, soak hickory chips in enough water to cover.

Lace ribs accordion-style on spit rod. Secure the ribs with holding fork. Arrange hot coals on both sides of a shallow foil drip pan. Drain hickory chips, sprinkle some over coals. Attach spit; position drip pan under meat. Turn on motor; lower the grill hood or cover with foil tent. Grill ribs over hot coals about 1 hour or till done. Sprinkle the coals with dampened hickory chips every 20 minutes.

Combine apricot preserves, orange juice, soy sauce, and lemon juice. Brush ribs frequently with orange juice glaze during the last 15 minutes of cooking. heat and pass the remaining glaze. Garnish ribs with orange slices, if desired. Makes 4 servings.

©Meredith Corporation, MCMLXXIX. All Rights Reserved. Printed in U.S.A.

Western Barbecues

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The barbecue was brought to Virginia in 1700 from Haiti, but soon became a Southwest favorite. The word could mean “from snout to tail” as in roast pig or “a framework of sticks” as in grill.

Beef Brisket Barbecue

4-5lb well-trimmed boneless beef brisket
1 1/2 tsp. salt
1/2 cup catsup
1/4 cup vinegar
1/2 cup finely chopped onion
1 tsp. Worcestershire sauce
1 1/2 tsp liquid smoke
1 bay leaf, crumbled
1/4 tsp. pepper

Rub meat with salt. Place on 20×15-inch piece of double thickness heavy-duty aluminum foil. Stir together remaining ingredients; pour on meat. Fold foil over meat and seal securely. Place on grill 5 inches from medium coals. Cook, turning once, 1 1/2 hours or until meat is tender. 10 to 12 servings.

Hamburger-Steak Sauce

1/4 cup Worcestershire sauce
2 tbsp. butter or margarine, melted
1/4 cup vinegar
Few drops red pepper sauce

Combine all ingredients. Brush on both sides of hamburgers or steaks; let stand 15 minutes. During cooking, brush meat with sauce, 2/3 cup.

©Copyright 1971 by General Mills, Inc. All rights reserved. Printed in U.S.A.

Spunky Shoulder Slices

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1 1/2 cups orange juice
1/2 cup vinegar
1/4 cup brown sugar (packed)
2 tablespoons cloves
1 tablespoon dry mustard
1 tablespoon ginger
1 tablespoon molasses
2 tablespoons brandy, if desired
1 1/2 pound smoked boneless pork shoulder butt
Spiced apple rings

Mix all ingredients together except meat and apple rings with rotary beater. Cut meat into 3/4 inch slices. Place meat in a shallow glass dish; pour orange juice mixture over meat. Cover; refrigerate at least 8 hours. Remove meat from sauce; reserve sauce.

Place meat on grill 4 inches from medium coals. Cook 15 to 18 minutes or until done, turning and basting frequently with reserved sauce. 5 to 6 servings.

To complement these piquant pork slices, serve mounds of potato salad and spiced apple rings or Grilled Cinnamon Apples (below).

Grilled Cinnamon Apples

Core 6 medium baking applies; cut crosswise into thirds. Brush both sides with soft butter; arrange in hinged grill. Place on grill 4 inches from medium coals. Cook 8 minutes. Turn; sprinkle with granulated, brown or maple sugar and cinnamon. Cook 5 to 10 minutes longer or until tender.

©Copyright 1971 General Mills, Inc. All rights reserved. Printed in U.S.A.

Party Burgers

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Ingredients

3 pounds lean ground beef
2 tablespoons instant chopped onion
1/2 cup flat beer
2 teaspoon salt
1/2 teaspoon pepper
10 French rolls

Directions

Prepare coals. Mix all ingredients except rolls, form into 10 oval patties and grill 4 inches from flame to desired doneness. Place on split rolls, toasted on barbecue grill. Guests assemble their own international burgers from sauces and garnishes that follow:

Mexican Burger

Sauce: Mix 2 medium tomatoes, chopped; 1/2 small onion, chopped; 1/2 green pepper, chopped; 2 tablespoons bottled Taco sauce and salt to taste. Garnish: chopped avocado with shredded cheddar cheese.

Italian Burger

Sauce: 1 can Pizza sauce; 1/4 teaspoon garlic powder and 1/2 teaspoon Italian seasoning, mixed. Garnish: sliced ripe olives and shredded Mozzarella cheese.

French Burger

Sauce: Mix 4 chopped mushrooms; 1 tablespoon flour; 1/2 cup beef bouillon and 3 ounces bottled Diable sauce. Garnish: sliced mushrooms, sauteed in butter.

British Burger

Sauce: Mix 1/2 cup sour cream; 2 tablespoons mayonnaise and 1 to 2 tablespoons horseradish (to taste). Garnish: capers.

Serves: 10

Preparation Time: 1 1/4 hours

Approximate calories per serving: 375

From the Kitchens of Dorothy Taylor

Recipe & Photograph courtesy of Curtin Publications, Inc., New York, NY ©1973