Recipes: Grilled spare ribs with barbecue sauce

GRILLED SPARE RIBS WITH BARBECUE SAUCE

Serves 6.

The base of our three sauces is made with ketchup, vinegar, onion, garlic and cayenne. Add one of the variations that follow, for a sweet, spicy or smoky sauce.

• 2 slabs pork spare ribs (21/2 lb. each)

• 2 tbsp. chili powder

• Coarse salt and ground pepper

• 1 tbsp. butter

• 2 cloves garlic, minced

• 11/2 c. ketchup

•¹/₃c. cider vinegar

• 2 tbsp. Worcestershire sauce

•¹/₄tsp. cayenne pepper

Directions

Preheat oven to 400 degrees. Season ribs with chili powder, salt and pepper.

Stack slabs on a double layer of aluminum foil; wrap tightly. Place on a rimmed baking sheet. Cook until meat is fork-tender, 11/2 to 2 hours.

Meanwhile, make barbecue sauce: In a medium saucepan, melt butter over medium heat. Add onion and garlic; season with salt and pepper. Cook until soft, 2 to 3 minutes. Add ketchup, vinegar, Worcestershire, cayenne and desired variation (see below). Bring to a simmer. Cook, stirring occasionally, until slightly thick, about 5 minutes. Set aside.

Heat grill to medium-high; lightly oil grates. Carefully remove ribs from foil, pouring off any accumulated liquid. Brush ribs generously with sauce; grill until charred, 2 to 3 minutes per side. Serve with extra sauce, if desired.

Kansas City Style: Stir in¹/₂cup packed light-brown sugar, 2 tablespoons molasses and 1 tablespoon yellow mustard.

Memphis Style: Stir in¹/₂teaspoon hot sauce and¹/₄cup sugar.

Dallas Style: Stir in 1 tablespoon chopped chipotle in adobo sauce and¹/₂teaspoon ground cumin.

Nutrition information per serving:

Calories680Fat47 gSodium902 mg

Protein44 gCholesterol184 mgDietary fiber1 g

Diabetic exchanges per serving: 1 other carb, 6½ high-fat meat.

CREAMY COLESLAW

Serves 6.

•¹/₂c. light mayonnaise

• 2 tsp. sugar

• Coarse salt and ground pepper

•¹/₂head green cabbage (11/2 lb.), cut lengthwise into thirds and thinly sliced crosswise

• 2 medium carrots, sliced with a julienne peeler or a vegetable peeler

• 2 medium green onions, minced

In a medium bowl, combine mayonnaise, vinegar and sugar; season with salt and pepper. Add cabbage, carrots and green onions; mix to combine. Let stand at least 15 minutes at room temperature to soften cabbage, or cover and refrigerate up to 1 day.

Nutrition information per serving:

Calories95Fat6 gSodium181 mg

Carbohydrates10 gSaturated fat1 gCalcium48 mg

Protein2 gCholesterol7 mgDietary fiber2 g

CHEDDAR CORNBREAD

Serves 6.

Baking the cornbread in a preheated cast-iron skillet gives it a crisp brown crust and a moist interior. Otherwise use an 8-inch square metal baking pan.

• 1 c. flour (spooned and leveled)

• 1 c. stone-ground yellow cornmeal

• 1 tsp. baking soda

• 1 tsp. salt

•¹/₄tsp. ground pepper

• 11/2 c. low-fat buttermilk

• 2 eggs

• 2 tbsp. butter

Directions

Preheat oven to 425 degrees. In a large bowl, whisk flour, cornmeal, sugar, baking soda, salt and pepper; make a well in center of flour mixture. Add buttermilk and eggs to well, and whisk to loosen eggs. Gently incorporate dry ingredients, then mix in cheese.

Place butter in a 9-inch cast-iron skillet; bake until butter is melted. Remove from oven, and tilt to coat bottom and sides.

Pour batter into prepared skillet; bake until golden and a toothpick inserted in center comes out clean, 20 to 25 minutes. Let cornbread cool in skillet at least 15 minutes before cutting. Serve warm or at room temperature. Wrap completely cooled bread in plastic, and store at room temperature up to 1 day.

Calories345Fat13 gSodium833 mg

Carbohydrates43 gSaturated fat7 gCalcium184 mg

Protein13 gCholesterol103 mgDietary fiber2 g