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41
Recipes
Spice-rubbed spareribs
Cooking time: 45 minutes to partial boil; 16-20 min-
utes to grill
6 pounds baby back pork spareribs
water to cover
For the spice mixture:
2 Tb brown sugar
3 Tb paprika
1 Tb chili powder
1 tsp garlic powder
2 tsp black pepper
1 Tb Dijon mustard
1 Tb salt
1 cup bottled barbeque sauce, to brush over ribs
Put the ribs in a very large stockpot on the burner.
Cover with water, and simmer 45 minutes, until ten-
der. Mix the spice mixture in a small bowl. Drain
the ribs. Place on a baking sheet and rub with the
spice mixture. Cover and refrigerate one hour.
Spray grate with non-stick cooking spray and then
heat the grill to high. Grill ribs 8 minutes a side tak-
ing care not to burn the crust. Remove from the
grill and slice. Serve with your favorite barbeque
sauce.
Grilled tuna steaks with olive vinaigrette
Cooking time after marination: 10 minutes
4 6-8 oz. Tuna steaks
For the marinade:
2 Tb olive oil
juice of one lemon
1 tsp chopped fresh thyme
salt and black pepper
Put tuna in baking dish and drizzle with olive oil
and lemon. Sprinkle each side with thyme and salt
and pepper. Let marinate 1 hour. Heat the center
grill to high and grill tuna 4-5 minutes per side for
medium. Remove from grill and serve hot with the
Olive Vinaigrette.
Olive Vinaigrette:
1/2 cup kalamata olives, pitted and chopped fine
1/2 cup green olives, pitted and chopped fine
3 cloves garlic, minced
1 roma tomato, seeded and diced small
2 Tb red wine vinegar
2 Tb extra-virgin olive oil
2 Tb chopped fresh basil
1 tsp chopped fresh rosemary
salt and black pepper to taste
Mix all ingredients well in a bowl. Serve at room
temperature.