Like Your Favorite Neighbor, We’re Sharing Summer Recipes

The sizzle of the grill, the smell of burgers and sunscreen, the sounds of friends and family; does any of this ring a bell? These are the tell tale signs that it is barbecue season! We want to send you into this summer with a couple new barbecue recipes to try.

First up, a classic: barbeque ribs! Do you like a chilled soda with your barbecue? This Food Network recipe incorporates your favorite cola right into the food.

Ingredients:

Sweet Cola Barbecue Sauce:

• 1 tablespoon vegetable oil
• 1 medium onion, finely chopped
• 3 cloves garlic, finely chopped
• 2 cups ketchup
• 1 can cola
• 1/2 cup apple cider vinegar
• 2 tablespoons brown sugar
• 1/2 tablespoon freshly ground black pepper
• 1/2 tablespoon onion powder
• 1/2 tablespoon ground mustard
• 1/2 tablespoon lemon juice
• 1 tablespoon Worcestershire sauce

Dry Rub:

• 2 tablespoons salt
• 2 tablespoons brown sugar
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon black pepper

Ribs:

• 2 racks pork spare ribs (about 3 pound each)

Directions:

For the sauce:

In a medium saucepan, over medium heat, add oil. Once heated, add the onion and garlic and saute until tender. Add all the remaining sauce ingredients and bring to a boil. Reduce heat to a simmer and cook uncovered, stirring frequently, for 1 hour, 15 minutes.

For the dry rub:

Whisk all dry ingredients together in a small bowl. This can be stored up to 6 months in an airtight container.

For the ribs:

Rinse and dry ribs. Place on a clean cutting board, pull off the membrane and trim the ribs of excess fat. Liberally season both sides of the ribs with rub. Wrap ribs with plastic wrap and refrigerate 4 to 12 hours so flavors can permeate.

Preheat grill to 250 degrees Fahrenheit using hickory and charcoal. Set up your grill for indirect heat.

Place ribs, meatier side down, on the grill away from the coals. Close grill cover. Cook the pork ribs for 1 hour, 15 minutes; flipping several times for even cook. Coat ribs with sweet cola barbecue sauce and cook for another 20 minutes.

Cook’s Note

Reserve some of the sauce for dipping when the ribs are served.

Pairs well with dark beer.

Next, if you’re from the south, this is a summer must-have (with a twist). Peaches and cream? No, this time it is peaches and pork. That’s right y’all, we have a fruity barbecue recipe you will LOVE from Destination Delish.

Ingredients:

• 4 ripe peaches, chopped
• 1 clove garlic, finely chopped
• 1/2 cup chopped onion
• cup apple cider vinegar
• 1 tablespoon Worcestershire sauce
• 1 tablespoon chili powder
• 1 tablespoon honey
• 1 pork tenderloin (about 1 pound)

Instructions:

1. 1. Combine all ingredients in a large saucepan over medium heat. Once the mixture starts to bubble, turn the heat down to medium-low. Cook, uncovered, for about 15 minutes, stirring occasionally. Use the spoon to break up the peaches into small chunks.

1. 1. When cooking is complete, let the sauce cool down a bit. At this point, you can leave the sauce chunky and continue to the next step. Or, pour the sauce into a food processor or blender and puree until smooth.

1. 1. Place the pork tenderloin in a 1-gallon plastic bag. Pour 2/3 cup of peach sauce into the bag. Toss the bag to coat the pork in the sauce. Place the pork in the refrigerator and marinate the pork for at least 4 hours. Overnight is ideal. Store remaining sauce in a container and place in the refrigerator.

1. 1. When ready to cook, heat the grill to about 350 degrees. Place the pork on the grill and cook, covered, for about 20-30 minutes. Turn the pork every couple minutes so all sides are cooked evenly. When the pork is nearly done, spread about a cup of sauce over the pork and continue cooking.

1. Remove the pork from the grill and let it rest for at about 10 minutes before slicing and serving. Serve the pork with remaining sauce on the side.

Notes:

Serving size: 4 ounces of pork (with side sauce)
Nutrition Information (per serving) from Caloriecount.about.com
Calories: 237 Fat: 4.6g Carb: 17.2g Fiber: 2.4g Protein: 31g Sugar 14.1g Sodium: 127mg