barbecue recipes.

*** BARBECUED BEEF TENDERLOIN DEFROST tenderloin in the above marinade. Cook on barbecue about 15 minutes on each side, turning only once, and of course, brushing frequently with the marinade.

(As a side Note:) To cook tenderloin in oven rather than barbecue, defrost in marinade as usual. Put meat in hot oven of 450 degrees to start with and then reduce heat to 350 degrees. Roast about 35 minutes or until cooked, according to meat thermometer.

*** BARBECUED LAMB CHOPS 2 teaspoons ginger 2 teaspoons dry mustard 3 tablespoons bottled garlic juice 2 cup soy sauce 1 cup salad oil 2 tablespoons molasses MIX all ingredients together and pour over lamb. Use this marinade to brush chops while cooking. Barbecue chops 10 minutes on each side. The molasses makes a coating on the lamb and the flavour combinations is truly delicious.

*** BARBECUED SPARERIBS 4-5 labs. back spareribs 1 cup ketchup 1 cup dark steak sauce 1 cup cider vinegar 1 cup water 1 teaspoon Worcestershire sauce 1 clove garlic, chopped 1 teaspoon salt 1 cup sugar PLACE frozen spare ribs in a large cooking pot and just cover with cold water.

Add a quartered onion, a bay leaf, a teaspoon salt, a few whole cloves and black peppers. Simmer until the meat is almost done, about 45 minutes.

Mix the rest of the ingredients together to make a sauce. Place the ribs on the barbecue and liberally brush with this sauce until they have finished cooking.

To cook in oven, place ribs in large flat foil-lined pan and pour sauce over.

Roast (uncovered) in 350 degree oven about 35 minutes.

(All above recipes from What's Cooking in Bermuda.) *** BARBECUED COUNTRY RIBS 1 cup red wine vinegar 1 cup salad oil 1 cup tomato sauce 1 tablespoon Chili Powder 2 teaspoons Seasoning Salt 2 teaspoons Salad Supreme 1 teaspoon Celery Seed 1 teaspoon Lemon & Pepper Seasoning Salt 1 teaspoon ground Cumin 5 pounds country-style pork spareribs COMBINE all ingredients except spareribs and mix well. Cut spareribs in large serving pieces and place in plastic bag. Add the oil-vinegar mixture and close bag. Chill 2 hours or longer, turning the bag occasionally so marinade covers the meat. When ready to cook, drain, saving the marinade.

Grill slowly about 8 inches from coals, 40 minutes or until well done, turning and basting frequently (about every 5 to 8 minutes) with marinade. Makes 5 pounds ribs, approximately 8 servings.

(From 100 Best Recipes for 100 Years from McCormick.)