apricot-pineapple pork ribs

prep time:  tbd
cook time:  2 hours
servings:  tbd

ingredients:
4 pounds pork back ribs

marinade ingredients:
1 cup soy sauce
1 cup apricot-pineapple preserves
1 cup pineapple juice
dash of wright's liquid smoke

glaze ingredients:
1/2 cup pureed cooked dried apricots
1/2 cup smooth peanut butter
3/4 cup soy sauce

marinade steps:
1.  mix marinade ingredients well.  place ribs in large plastic bag and cover with marinade.  refrigerate 6 - 24 hours.

steps:
1.  preheat grill to medium, remove ribs from marinade and discard marinade.

2.  cook ribs over indirect heat for 2 hours, until meat is very tender.

glaze steps:
1.  mix together ingredients for glaze.  during last 20 minutes of cooking, baste ribs on both sides with glaze.

- char-broil sizzle on the grill

grilled chicken with sesame noodles

prep time:  tbd
cook time:  tbd
servings:  4 - 6

ingredients:
3 garlic cloves - minced
2 tablespoons minced fresh ginger
1/2 cup soy sauce
3 tablespoons rice vinegar
2 teaspoons hot sauce
3 tablespoons light brown sugar
2 tablespoons toasted sesame oil
4 boneless, skinless chicken breasts
1/4 cup peanut butter
salt
1 pound fresh asian noodles
6 cooked scallions - sliced thin

steps:
1.  bring 4 quarts water to boil over high heat.  meanwhile, whisk garlic, ginger, soy sauce, vinegar, hot sauce, brown sugar and oil in small bowl.  toss chicken with 3 tablespoons garlic mixture in bowl.  puree remaining garlic mixture and peanut butter in blender until smooth.

2.  add 1 tablespoon slat and noodles to boiling water and cook until al dente.  drain well, rinse under cold running water until cool, and drain again.  toss noodles, peanut sauce and scallions in large bowl.  adjust seasoning.

3.  grill chicken breasts over high heat until cook through, 2 - 3 minutes per side.  slice chicken and serve with noodles.

thai beef pitas

prep time:  15 minutes
cook time:  10 - 12 minutes
servings:  4

ingredients:
1 pound lean ground beef
2 medium-size sweet red peppers - seeded and thinly sliced
2 tablespoons minced fresh ginger
3 cloves garlic - chopped
1 teaspoon red pepper flakes
1/2 cup cilantro - chopped
3 tablespoons smooth peanut butter
2 tablespoons lime juice
2 tablespoon soy sauce
1 tablespoon sesame oil
4 whole wheat pita pockets
8 romaine lettuce leaves

steps:
1.  crumble beef into large nonstick skillet; cook over medium-high heat, stirring occasionally for 5 -6 minutes or until browned.  spoon off excess fat.

2.  add peppers, ginger, garlic and red pepper flakes to skillet.  cook over medium-high heat, stirring often, for 5 - 6 minutes or until peppers are softened.

3.  meanwhile, in a small bowl, whisk together cilantro, peanut butter, lime juice, soy sauce and sesame oil.  stir into beef mixture.  remove from heat.

4.  cut pitas in half and line insides with lettuce leaves.  fill each with about 1/2 cup of the beef mixture and serve.

- family circle