BBQ Time | Apricot-Sauced Ribs | Country Cooking Recipes

Apricot-Sauced Ribs

Ingredients:

4 pounds pork spareribs -- cut into
serving-size
1 8 ounce ca undrained apricot halves
3 tablespoon catsup
3 tablespoon brown sugar
2 tablespoon lemon juice
1 tablespoon Dijon-style mustard
1 teaspoon dry ginger
1 Dash salt

Instructions:

Bank medium-hot coals in covered grill. Place ribs on grill over drip pan, cover grill and cook ribs over direct heat for 1 1/2 hours, turning occasionally. Meanwhile, mix remaining ingredients together in blender. Brush ribs generously with sauce and continue to cook, about 30 minutes, basting and turning over.

Poached Sea Bass on the Grill | Country Cooking Recipes

This simple sea bass recipe is the best grilled sea bass recipe around. Try this heart healthy sea bass recipe for dinner tonight.

Serves: 6

Ingredients

• 1 ¹/2 gallons water
• 1 ¹/4 cups salt
• 5 pounds sea bass fillets
• 1 pound hickory chips

Instructions

1. Soak hickory chips in 2 quarts water in a cool place several hours or overnight.
    
2.  Dissolve salt in 1 gallon water, place fillets in salt water and marinate in fridge for an hour. Remove sea bass, rinse and dry thoroughly.
    
3. Using a covered grill (charcoal, gas or electric) with low heat, cover heated coals with 1/3 of the hickory chips.
    
4. Place fish, skin-side down on well greased grill in smoke chamber or 4 to 6 inches from coals. Smoke at up to 175 F. for around an hour or 200F for 30 to 40 minutes, adding more hickory chips as needed.
    
5. Sea bass is done when the cut surface is golden brown and flakes easily with a fork.

Wanda Rawlins

countryfixins2009@gmail.com

Country Cooking Recipes

Veggie-Packed Pita Pocket | Country Cooking Recipes

Kraft has some good ideas for Lunches this year. Below is one of my favorites and I make it at least once a week.

2 Carrots, shredded

2 Tbsp.  sliced black olives

2 Tbsp. KRAFT Tuscan House Italian Dressing and Marinade

2   Whole wheat pita breads, cut in half

2 Tbsp. PHILADELPHIA Neufchatel Cheese, softened

2   Lettuce leaves, torn in half

1 Red pepper, cut into 8 rings

COMBINE carrots, olives and dressing.

SPREAD insides of pitas with Neufchatel.

FILL with lettuce, peppers and carrot mixture.

kraft kitchens tips

VEGGIE CHICKEN PITA POCKET

Add 1/2 cup shredded cooked chicken to each filled pita pocket.

MAKE AHEAD

Sandwiches can be made ahead of time. Wrap tightly in plastic wrap. Refrigerate up to 24 hours before serving.

Wanda Rawlins

countryfixins2009@gmail.com

Country Cooking Recipes