BBQ  Spare  Ribs






whole rack fresh pork spareribs (about 4 lbs)

• 1 large onion, cut in chunks

• 1 tsp each salt and pepper






• 2 tsp olive oil

• 1 Tbsp minced garlic
• 3/4 cup each ketchup and chile sauce

• 1/4 cup each packed brown sugar, orange juice and cider vinegar

• 2 tsp grated orange peel





Place spareribs (rack cut in half if necessary), onion, salt and pepper in a large pot.

Add water to cover.  Bring to a boil, reduce heat, cover and simmer 1 hour or until meat is tender.

Remove from water, pat dry and let cool.



 Prepare Sauce:


Heat oil in a 2- to 3-qt saucepan. Add garlic and sauté until fragrant.

Add remaining ingredients and bring to a boil.

 Reduce heat, partially cover and simmer 15 to 20 minutes, stirring often to prevent sticking.

Let cool.




(Be sure to take all safety precautions when using an outdoor grill.)


Grill ribs 12 to 14 minutes, basting with sauce several times.

Turn ribs over occasionally to prevent burning.






BBQ  Chicken  Wings






12 chicken wings

• 1/2 cup soy sauce

• 1/4 cup honey

• 1/4 cup tomato sauce

• 1/4 cup white wine vinegar

• 1 clove garlic, crushed

• 1 teaspoon ground ginger

• pinch chili powder





Rinse chicken wings under running cold water and then pat your wings dry with paper towels.

Set aside.


In a  bowl (DO NOT USE METAL) mix together soy sauce, honey, tomato sauce, vinegar, garlic,

ginger and chili powder. 

Marinade is formed.

Set aside 1/4 cup of marinade for basting during cooking.


Pour marinade into a resealable plastic bag.  Add chicken wings and shake.

Place in refrigerator overnight.




(Be sure to take all safety precautions when using an outdoor grill.)


When you ready to grill, remove wings from marinade.

Be sure to throw away the marinarde the raw chicken was in!


Grill chicken wings on a rack about 6 inches above medium hot coals for 35-40 minutes.

Turn wings often and brush with the 1/4 cup of marinade you set aside until wings are browned.


Wings may be served with your favorite Barbecue Sauce or Ranch Dressing.






• 1 cup of ketchup

• 1/4 cup of apple juice

• 1/4 cup of apple cider vinegar

• 1/4 cup of Worcestershire sauce or soy sauce

• 1 teaspoon of garlic powder

• small amount of grated apple

• small amount of grated onion

• small amount of grated green pepper

• pepper to taste


Combine all ingredients in a medium sauce pan and bring to a boil.

Simmer for 15 minutes stirring often.

Cool and serve at room temperature.






Cheeseburgers  /  Inside-Out






1 pound 90%-lean ground beef

• 1/4 cup shredded Cheddar cheese

• 1/4 cup shredded Gruyere cheese

• 1 tablespoon Worcestershire sauce

• 1 1/2 teaspoons paprika

• 1/4 teaspoon freshly ground pepper







Preheat grill to medium-high.


Combine Cheddar cheese and Gruyere cheese in a small bowl.


Gently mix beef, Worcestershire, paprika and pepper in a large bowl,

preferably with your hands, without overworking.

Shape into 8 thin, 4-inch-wide patties.

Mound 2 tablespoons of the cheese mixture on each of 4 patties, leaving a 1/2-inch border.

Cover each with one of the remaining patties.

Crimp and seal the edges closed.




(Be sure to take all safety precautions when using an outdoor grill.)


Lightly oil the grill rack.

Grill the stuffed patties over medium-high heat, about 4 minutes per side for medium-well.

(Be sure not to press the burgers as they cook or they will split open and the cheese will ooze out.)

Let the burgers stand for 5 minutes before serving.






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