In a large saucepan, add all ingredients except ribs and barbecue sauce.  Bring to a boil.  Immerse ribs into liquid and bring back to boil.  Lower heat and allow it to simmer for one hour.  Turn off and cool.  Let the ribs remain in the liquid for several hours.  Refrigerate if necessary.  Remove ribs and pat dry.  Brush on barbecue sauce and place meat side down on the grill.  Cook 5-6 minutes, basting, until golden brown and crispy.  Turn over and cook until golden brown.

While you have the grill hot, why not supplement the ribs with some grilled mushrooms?

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1/4 cup orange juice
2 teaspoon chopped fresh mint
1 teaspoon balsamic vinegar
1/2 teaspoon ground cinnamon
2 large peaches, peeled and cubed
1 cup fresh raspberries
6 (1 inch thick) boneless pork chops
1 tablespoon pepper
1 tablespoon paprika
3 tablespoons sugar
2 tablespoons salt
2 teaspoons dry mustard
2 teaspoons cayenne

Instructions:

Place the orange juice, mint, vinegar and cinnamon in a large mixing bowl.  Stir well.  Gently fold in the peaches. Cover and set aside until the chops are done. Place the pepper, paprika, sugar, salt, dry mustard and cayenne together in a small bowl.  Be sure to mix together well so all the ingredients are combined.  Rub mixture on both sides of the pork chops.  Heat grill to medium heat temperature.  Grill chops 7 minutes per side.  Remove chops from grill.  Add the raspberries to the peach mixture and stir well.  Place a small amount of the peach mixture over the chops just before serving.   

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There are very few items in this recipe that everyone doesn’t like.  This is a great recipe for the kids to learn to cook with.  They can nibble on items as they are making it.

Ingredients:

1 pan of cornbread, baked and cooled
7 to 9 slices bacon, cooked until crispy, drained and crumbled
1/2 cup chopped onion
1/2 to 1 cup green bell pepper, chopped
2 large tomatoes, chopped
1 to 2 hard-cooked eggs, chopped
1 cup mayonnaise
Salt and pepper, to taste

Instructions:

In a large serving bowl crumble cornbread into small chunks.  Place bacon, onion, peppers, tomatoes and eggs into bowl and blend together.  Gently fold in enough mayonnaise to moisten for your taste.  Sprinkle with salt and pepper and toss gently to mix together.

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You can’t think Summer without an incredible ribs recipe. This one will do the job everytime and is so easy. You can also spice it up with this basic yet Outstanding bbq sauce recipe.

1 large rack of pork ribs
2 large onions
4 cloves garlic
1 large green pepper
salt & pepper to taste
4 cups ketchup
1/2 cup honey
1/4 cup soy sauce
1 can pineapple chunks- drained
Mesquite wood chip soaked in either apple juice or water

1. You want to get your grill going before you start preparing the ribs. Pile the charcoal on the bottom of the grill and make sure that there is enough to last a long time. Light the charcoal and place the wood chips in carefully. When the charcoal is ready (ashen color all over) spread the coals out. Put the ribs on the grill and turn every 5-10 minutes for one half hour. You will know when the ribs are done because the meat will pull away from the bones.

2. Barbecue sauce – Sautee onions, garlic, green pepper, salt and pepper in a large pan until browned. Transfer into a large sauce pot and add ketchup, honey, soy sauce, and 1 pineapple juice you have drained. Simmer for half an hour and then strain the vegetables out of the sauce.

3. When the ribs are almost done, paint the barbeque sauce on both sides and continue to do this until they are cooked completely.

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