4 lbs. ribs, cut in pieces
1 cup tomato paste
1 teaspoon salt
1 large onion
1/3 cup Worcestershire sauce
teaspoon chili powder
1 1/2 cup coffee
2 cups water
1/8 teaspoon liquid smoke
|Place ribs in
roasting pan, meat side up. On each piece place a slice of lemon
and thin slice of onion. Roast in oven at 450°F for 30 minutes.
Combine remaining ingredients, bring to a boll and pour over
ribs. Reduce to 350°F. Bake until tender, about one hour. Baste
ribs every 15 minutes. Serves 4-6.
|BBQ Sausage and Peppers
2 pounds spicy Italian sausage, sliced
1 large red bell pepper, cut into large chunks
1/4 pound jalapeno peppers, cut into large pieces
1 large red onion, cut into chunks
1 (12 fluid ounce) can beer
1/2 pound sliced Provolone cheese
sausage, red bell pepper, jalapeno peppers, and red onion in a
large bowl. Pour in beer. Cover, and marinate in the
refrigerator at least 1 hour. Preheat an outdoor grill for high
heat, and lightly oil grate. Alternately thread sausage, red
pepper, jalapenos, and onion onto skewers. Cook on the prepared
grill until sausage is evenly brown and vegetables are tender.
Melt provolone cheese over the hot ingredients during the last
few minutes of cooking. Makes 4 servings.
|Barbeque Roasted Salmon
1/3 cup pineapple juice
1/4 cup fresh lemon juice
4 - 6 salmon fillets
1/4 cup brown sugar
1 tablespoon chili powder
1 tablespoon lemon zest
1 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
juice, lemon juice and salmon fillets in a bag and seal.
Marinate in the refrigerator for an hour. Remove salmon and
discard juices. Combine next 6 ingredients and mix well.
Rubmixture on each fillet. Place fillets in a baking dish coated
with cooking spray. Bake at 400°F for 12--15 minutes until fish
is flaky. Serve with fresh lemon slices. Makes 4 servings.
To submit your favorite recipes to be
included in the Garden of Friendship Recipe Book,
please email them to Barbiel
Background graphics made especially for the
Recipes Committee of the Garden of Friendship by Valatine