Rick Browne is a writer, photographer, pit master, restaurant critic, and consultant—a man of all trades. He even holds an honorary PhB (Doctorate of Barbeque Philosophy), bestowed upon him by the esteemed Kansas City Barbeque Society.
In The Ultimate Guide to Grilling, Browne has assembled a mouthwatering collection of tried-and-true recipes, gathered from his own specialties as well as those of friends and fellow grill masters across the country. Whether you’re grilling for yourself or for a crowd, there’s something for everyone in this must-have companion to summertime feasts, from classic chicken and ribs to tasty veggie sides and creative desserts. Pull up a lawn chair and get ready to dig in!
Denise M. Doyle
1997-98 COOKSHACK SMOKED FOODS RECIPE SWEEPSTAKES FIRST PLACE WINNER
- 1 cup water
- 1 cup vegetable oil
- 1/2 cup soy sauce
- 1/4 cup apple cider vinegar
- 2 cloves garlic, crushed
- 1 cup apple jelly
- 1 teaspoon finely chopped, seeded jalapeño pepper
- 1/4 cup dry sherry
- 1 tablespoon of honey
- 4 pounds pork spare ribs
Mix all marinade ingredients in medium bowl and set aside.
Combine jelly and chopped pepper in a small sauce pan and cook over low heat until jelly is melted, about 3 minutes. Continue to cook for 1 minute. Remove from heat and stir in sherry and honey. Set aside.
Place ribs in a large baking pan and pour marinade over them. Cover and refrigerate for 2-4 hours, turning ribs once. Prepare grill to 300° to 400° degrees. Remove ribs from marinade, drain and place on grill cooking on indirect heat for approximately 4 hours. Try placing apple or other fruit wood chunks directly on the coals or briquettes.
Remove the ribs from the grill to a platter or cutting board. Brush all sides with Pepper Glaze and seal in foil, return to cool side of grill for 15 to 20 minutes. Remove from grill and serve.