Beef Short Ribs

¼ c. Gulden's mustard
¼ c. olive oil
2 T. lemon juice
2 T. chopped fresh parsley
½ t. garlic powder
½ t. onion powder
½ t. freshly ground black pepper
4 pounds beef short ribs

Mix mustard, oil, lemon juice, parsley, garlic powder, onion powder and pepper, beating thoroughly. Coat ribs with mixture. Cover and refrigerate 4 hours. Heat grill to 300 degrees F. Let ribs stand at room temperature for 30 minutes. Wrap ribs loosely in aluminum foil. Grill for 2 hours or until ribs are tender.

Serves 4


Some o’ Dem Chops

6 pork chops, about 2 inches thick

Marinade:
2 c. apple cider
¼ c. fresh orange juice
¼ c. brandy
¼ c. garlic salt
1 T. ground white pepper
¼ c. packed sugar
1 T. chili paprika
1 T. dried sage

Place chops and the marinade ingredients in a sealable plastic bag and refrigerate for 4 to 6 hours. Remove chops and reserve liquid. Bring to room temperature. Grill over medium coals until cooked through, turning and basting often with reserved liquid.

Serves 6


Chicken Chipotle BBQ
Serves 2-4

Chipotle, or smoked jalapeno chiles (often sold canned in an adobo sauce), is a pungent and flavorful ingredient. If you want more character and more "heat," simply add more Chipotle to the BBQ sauce.

1/2 c. ketchup
1/4 c. orange juice
1 T. onion, finely minced
1/4 t. cumin
1 T. cider vinegar
1 T. brown sugar
1 T. Chipotle in adobo sauce, pureed in food processor
1/8 t. ground oregano
1/8 t. salt

Mix all ingredients. Place 2-4 boneless chicken breasts in 2/3 of the BBQ sauce, reserving 1/3 for basting. Roll the breasts in sauce, cover with plastic wrap, and refrigerate for 24 hours. Remove chicken from sauce, season with salt and black pepper. Brush with 1/3 reserved BBQ sauce while it is grilling. Grill until done then remove from heat.