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All-American Pork Baby Back Ribs
“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.” Original
recipe yield: 4 servings.
4 pounds pork back ribs
Your favorite barbecue sauce (purchased or homemade)
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 foilwrapped 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.
Double Salsa Burgers
1 large tomato, seeded and finely chopped
1/2 cup finely chopped green sweet pepper
1/4 cup finely chopped red onion
2 finely chopped, seeded jalapeno peppers
1 clove garlic, minced
1 tablespoon snipped cilantro
1/4 teaspoon salt
1-1/2 pounds lean ground beef
2 cups shredded lettuce
1/3 cup finely shredded cheddar cheese
1/4 cup dairy sour cream and/or guacamole
1. For salsa, in a bowl combine tomato, green sweet pepper, onion, jalapeno peppers, garlic,
cilantro, and salt. Set aside 2 tablespoons of the salsa. Cover and chill remaining salsa until
2. In another bowl combine ground beef and the 2 tablespoons of salsa; mix well. Shape mixture
into six 1/2-inch-thick oval patties. Grill patties on an uncovered grill directly over medium coals
for 13 to 15 minutes or until an instant-read thermometer inserted in side of patty registers 160
degrees F., turning patties once halfway through grilling time. Arrange shredded lettuce on
individual plates. Top with burgers, remaining salsa, and cheddar cheese. Serve with sour cream
and/or guacamole. Makes 6 servings.
To grill by indirect heat: Arrange preheated coals around a drip pan in a covered grill. Test for
medium heat above pan. Place patties on grill over drip pan. Cover and grill for 18 to 20 minutes
or until no pink remains, turning patties once halfway through grilling time.
Make-ahead tip: Prepare salsa; cover and chill up to 24 hours. Use 2 tablespoons salsa for
burgers. Serve burgers with remaining salsa.