Marinated St. Louis Style Spare Ribs
5 lbs. St. Louis Style spare ribs
1 cup tomato ketchup
1 T minced garlic (from a jar)
1 T ground ginger (from a jar)
1 1/2 tsp. hot pepper sauce
2 T molasses
3 T packed brown sugar
1 tsp. chili powder
1 tsp. salt
1/2 tsp. black pepper
Cut ribs into 3-inch sections. Boil in water for 20 minutes. While the ribs are boiling, combine the remaining ingredients in a bowl. After ribs have boiled and partially cooled, divide marinade between 2 one-gallon freezer bags. Put half of the ribs in each bag and marinate for at least 2 hours or overnight in the refrigerator. Grill ribs over medium coals or a gas grill for 30 to 40 minutes. Add barbecue sauce of choice (if desired) after removing from heat.
Red Skin Potatoes on the Grill
4 lbs. red skin potatoes, scrubbed
1 large yellow onion
1 green bell pepper
4 T margarine
salt and pepper to taste
Thinly slice potatoes and onion. Chop green bell pepper in coarse pieces. Combine vegetables on a large piece of heavy duty aluminum foil. Dot evenly with the margarine; salt and pepper to taste. Seal the aluminum foil around the entire mixture and then pierce the top of the bundle a few times with a fork. Cook over medium grill for 30 to 40 minutes. Serves 6.
Grilled Chicken Breasts with Toasted Almond Rice
1/2 cup orange juice
1 T minced garlic
1 tsp. ground ginger (from a jar, not powder)
1 T honey
1/2 tsp. salt
4 boneless, skinless chicken breasts
Mix together all marinade ingredients in a large freezer bag. Add chicken, and marinate for at least 4 hours or overnight. Grill chicken over hot coals, 5 minutes each side. Set aside.
1 cup uncooked white rice
1/2 cup toasted almonds
1 small can drained mandarin oranges
Prepare rice according to directions. During the last 3 minutes of preparation, add oranges and almonds. Stir until blended. Serve chicken over rice.