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B A#IECUED SPARERIBS BAR-B-Q BASTING SAUCE Barbecued spareribs, glaz- 14 cup butter or margarine ed a rich brown and done to 12 cup vinegar perfection are alwýays, finger- Y/4 cup water li*cking faývorites. Good to the 2 tsp. seasoned sait last bone. 1/2 cup corn syrup 1-- ',t meaty sie ribs or 1 tbsp. sugar back ribs. For a special treat 1 tsp. curry f ry counitry-style ribs. (Some- Combine ail ingredlients in a times called Texas-ribs.) A small saucepan;ý simmer 4 to 5 portion. of thie rib end of the minutes. Keep warmn by the pork loin is split across tche side of the fire whîle using. ribs. This piece iays open and Makes 11z cups sauce. fiat orth barbecue. Country- Brush spareribs with sauce siyIe-ribs are hearty and as during last tWenty minutes of mreaty as nib loin chops. barbecuing. 1 pound sparerîbs per serving. SIZZLING PORK For juicy, tender ribs pre- OVER THE COALS cook before barbecuing or in a secîuded campsite, on a barbecue slowly over low sandy beach or at home grill hieat. ee-oua oko hr Ta precook ribs: Place ribs in ever-populr poerkc onabcar- a largec kettle. l3arely cover cagsoeeti abce wit lihtl satedboîingThe unique flavor of bar- water, a few celery leaves and becue pork alwaysa pe ase one medîium onion cut 'in Aild pocus cano be bare pieces. Cover and simmer cecos(rmtepr 45-60 minutes until tender. loin, pork shoulder or leg of Drain and pat dry. (Pre-cook- pork); pork tenderloin; spare- ed ribs can be stored in ribs; roasts; bacon and ham. refrigerator for up to 2 days Cook slowly over low to befoe babecung.)medium fire for best results. beor barbecuPnge.) -cok (If you can hold your hand at ed ribs on weii-greased grill gillvlfr5scnsbfr about 5 inches over medium it gets too bot the temperature lieat. Brush with basting is just right for pork.) sauc; brbeuebasingand Bon'eless pork' is perfect sacefbrenu, forabti and spit-roasted. Choose boneless turning otnfoabu10shoulder or leg of pork. Trim -îamÀiures on each side. off extra fat. 0f course, it To barbecue rihs withovt pre- should be well tied to hoid its cooking: Place fresh spare- shape. For a' succulent spe- ribs on well-greased grill, nib cat rpr hsuiu ends down, about 6 inches over cialty reparestivas -nîquel coals at Iow to moderate heat. fiaveord Festival Pork, Barbecue 1-11, hours, turning mysrt erslymrldwt ribs often so they brown farnters evenly. During last 20 minutes FESTIVAL PORK brush ribs frequently with 4-6 pound boned and rolled basting sauce. pork roast (pork loin, pork _________shoulder butt or leg of pork) ROBUST RIBS COUNTRY 1 elove garlic STYLE 2 tsp. fennel seed à- !bs. country style pork ribs 2 tsp. diii seed or chops 2 tbsp. brown sugar 1/4 cup vinegar 1 tsp. thymne 1/4 cup molasses 1 tsp. seasoned sait 2 tbsp. mustard 1 tsp. seasoned pepper 2 tbsp. brown sugar l1/ý- cups f inely chopped 2 tbp. lmon uiceparsley or 1:2 cup parsley 12 tsp. sait fae l/.tsp. pepper Basting Sauce: Precook pork ribs by simr- 14 cup oil niering, in sait water 4.5-60 1 (14-oz.) can apricoixhalves nmnutes. en-viecombine MIX oil and syrup for <~reiaining ingredients in a basting sauce. Reserve fruit saucepan; bring to a boil; for garnish. simmer 5 minutes. Untie roast; open out flat ~Place ribs on greased bar- with fat side down (remnove becu~e grill; barbecue over any excess fat.) Cut two or me~dium lieat for 15 minutes on three lengthwise siashes along each side, turming often and the thickest part, bast ing frequently with sauce. Cho an 1rs alccoe Makes 4 servings. femfýel and diii seeds together; -. thoroughly blend with brown SUPER SHISH KABOBS sugar, thyme, seasoned saIt For great famrily happen- _and seasoned pepper. Rub ings and special festive get- mixture into pork from one tgters the barbecue is n end te the other and into grea;I:Cnadian eating-style. siashes. Cover with parsley to skkbobs are fun for make inside of roast look lîke ïone. They are simpiy -a "green lawn'. shaped food, the Roll as before and tie firmnly ÇaW)ob", threaded on a at. 2-3 inch interva)s into <skewer, the "shish". The original shape. practice dates back to the Insert spit of rotisserie Caucasian m-ountaineers who lengthwise through centre of used wild game for food and roast; check balance; secure -their swords as skewers. fir-mly with prongs. Insert Grilled to toasty doneness, ment thermometer, angling it pork and pork products make se tip is in centre ofroast and thie most exciting skewered not resting in fat or t1ouching fate. you wîll find the spit rod. Place spit with roast b arbecue at its best when you in rotisserie of barbecue 8-10 ose bean Ontario pork in these inches over low to medium' naw porkabob ideas. heat. PORKABOBS Place foul drip pan under 2 pounds lean fresh pork roast. Let mnent rotate and shoulder, pork loin, tender- roast until thermometer reads loin or ieg of pork, cut in 170 degrees F - about 30-35 1-incli cubes minutes per pounçi. During ½, cup Orange juice last haîf hour of roasting, *one third cup honey baste frequently with apricot /tsp. marjoram basting sauce. Serv 'e roast on Combine orange juice, platter; garnish with apricot honey, marjoram. Place p ork halves. Allow to "rest" 15 min- cubes in shallow glass dish or utes before carving. Makes in heavy plastic bag. Pour 8-12 servings. orange juice mixture over ~pork. Refrigerate 3-4 hours or SPIT-ROASTED LOIN 0F overniglit, turniing mneat POBK occasionally. When ready to Ruli the outside of a whote or cook, remove pork from haîf pork loin wîth sait, pepper marinade; pourimarinade inito and ground thymne. Insert spit a small pan. Thread pork parallel to the backbone. cubes on 6 long skewers with Insent meat thermnomeiter. 14 inchi between cubes so they Place spit in rotisserie of will cook on ail sides. Place on barbecue. Roast 8-10 iches well greased grill 5 inches over lo-w to mnediumr heat uintil from medium hot coals. Bar- thefrmom-eter reaches 170 de- Kecipe Supplemet of tht Canadian Stat.?sjMan, Septembe 1:19 HAM AND BANANA BOBS 1 lb. cooked hame, luncheon meat or cooked hamn sau- sage cut in 1-inch cubes 2 bananas, cut 'into 1-inch pieces 1/ cup pancake syrup or maple syrup Alternate harn cubes and banana slices on 4 skewers. (if you use wooden skewers soak 'before threading.) Place on greased grill about 5 inches above medium heat. Barbe- cue, turning often, brushing with syrup for about 8 minutes on each side until hamn and bananas are hot and lightlyP A browned. Makes 4 servings. Kids find these as much fun as, a hamburger. Also they love the Frankabob. FRANKABOBS Cut each wiener into five L. pieces; alternate with pine- - -!--.--- apple -cubes and mandarin orange sections on skewer. - cGoiura, Grill 4 inches above medium LU& bot coals, turning frequentiy, 5-8 minutes until wiener toasts and browns. Serve frankabobs on their own or in toasted hot dog buns with mustard sauce. BAR-B-Q SAUCE ½/ cup ketchup 1 cup water '4 cup vinegar 1/ cup Worcestershire sauce 1 tsp. Sait 2 dashes Tabasco sauce ~ JI 12 tsp. chili powder 2 tbsp. brown sugar Mix well. Place sauce over for 112 hours., Note: Tabasco and chili 41.. -powder may be omîtted. SWEET AND SOUR 1PORK CHOPS Mix together: 12 cup brown sugar 114 cup vinegar '/,- cup water 12 cup ketchup 1 tbsp. imustard 1 tbsp. corn starch Pour over pork chops. Bake 11 2 hours at 350 degrees.. (Domestic and Commercal) talk to the specialists at KOOL ENTERPRISES N~y 623-3221-579-2283, Bowmanville