Grilled Slow-Cooker Ribs

PREP TIME 30 Min
TOTAL TIME 9 Hr 30 Min
SERVINGS 6

3 1/2 pounds pork loin back ribs
1/4 cup packed brown sugar
1 teaspoon salt
1/2 teaspoon pepper
3 tablespoons liquid smoke
2 cloves garlic, finely chopped
1 medium onion, sliced
1/2 cup cola
1 1/2 cups barbecue sauce

1 Spray inside of 4- to 5-quart slow cooker with cooking spray.

2 Remove inner skin from ribs. Mix brown sugar, salt, pepper, liquid smoke and garlic; rub mixture into ribs. Cut ribs into 4-inch pieces. Layer ribs and onion in slow cooker. Pour cola over ribs.

3 Cover and cook on low heat setting 8 to 9 hours or until tender. Remove ribs from slow cooker. Drain and discard liquid.

4 Heat coals or gas grill. Place ribs on grill. Brush with barbecue sauce. Cover and grill 4 to 6 inches from medium heat 15 minutes.

Cranberry Barbecued Ribs

TOTAL TIME 15 Min
SERVINGS 1 Hr 25 Min
INGREDIENTS 40

3 pounds fresh pork riblets or 1 rack (3 pounds) pork back ribs, cut lengthwise across bones in half
1 cup whole berry cranberry sauce
1/2 cup hoisin sauce
1/2 teaspoon onion powder
1/4 teaspoon salt
1/8 teaspoon pepper

1 Heat oven to 375ºF. Grease broiler pan rack. Trim fat and remove membranes from pork riblets. (For ribs, cut between bones into serving pieces.)

2 Place pork, meaty sides up, in single layer on rack in broiler pan. Cover with aluminum foil and bake 50 minutes.

3 Mix remaining ingredients. Brush pork with half of the cranberry mixture. Bake uncovered 10 to 20 minutes longer or until pork is tender. (If using Do-Ahead Tip, stop here.)

4 Heat remaining cranberry mixture to boiling in 1-quart saucepan. Serve with pork

Pork Loin with Apricot-Rosemary Glaze

PREP TIME 10 Min
TOTAL TIME 1 Hr 50 Min
SERVINGS 10

3-lb pork loin roast
1 teaspoon salt
1/4 teaspoon pepper
1 cup apricot preserves
1/4 cup dry sherry, cooking sherry or apple juice
2 teaspoons dried rosemary leaves, crumbled
2 cloves garlic, finely chopped

1 Heat oven to 350°F. Trim fat from pork. Place pork in 13x9-inch glass baking dish. Sprinkle with salt and pepper.

2 In 10-inch skillet, heat preserves, sherry, rosemary and garlic over medium heat, stirring frequently, until thickened. If necessary, mash apricot pieces with fork into small pieces. Spoon 1/4 cup apricot mixture onto pork (reserve remaining apricot mixture). Insert meat thermometer so tip is in center of thickest part of pork.

3 Bake uncovered 1 hour 15 minutes to 1 hour 30 minutes or until thermometer reads 155°F. Cover pork with foil; let stand 15 to 20 minutes or until thermometer reads 160°F. (Temperature will continue to rise about 5°F, and pork will be easier to carve.) Cut pork into slices. Heat remaining apricot mixture; serve with pork.

Harvest Time Pork Roast

PREP TIME 15 Min
TOTAL TIME 1 Hr 45 Min
SERVINGS 6

3- to 3 1/2-lb boneless pork loin roast
1/2 cup orange marmalade
3 tablespoons orange juice
2 teaspoons fennel seed, crushed
1 teaspoon dried thyme leaves
1 teaspoon dried sage leaves, crushed
2 medium dark-orange sweet potatoes, peeled, cut into 1 1/2-inch pieces
1 lb Brussels sprouts, cut in half if large
2 teaspoons olive or vegetable oil
1/2 teaspoon salt
1/4 teaspoon pepper

1 Heat oven to 325°F. On rack in shallow roasting pan, place pork. In small bowl, mix marmalade, orange juice, fennel, thyme and sage. Brush half of the marmalade mixture over pork.

2 In large bowl, toss sweet potatoes and Brussels sprouts with oil, salt and pepper. Arrange vegetables around pork. Insert ovenproof meat thermometer so tip is in thickest part of pork.

3 Roast uncovered 1 hour. Brush pork with remaining marmalade mixture; gently stir vegetables to coat with pan juices. Roast about 15 minutes longer or until thermometer reads 155°F and vegetables are tender. Cover pork with foil and let stand 10 to 15 minutes until thermometer reads 160°F.

Thyme-Roasted Chicken with Vegetables

PREP TIME 25 Min
TOTAL TIME 2 Hr 10 Min
SERVINGS 6

1 whole chicken (3 to 3 1/2 lb)
6 medium carrots
4 medium stalks celery
3 large baking potatoes (russet or Idaho), about 8 oz each
3 medium onions
2 tablespoons butter or margarine
1 tablespoon chopped fresh or 1 teaspoon dried thyme leave

1 Heat the oven to 375°F. Fold the wings of the chicken across the back so tips are touching. There may be a little resistance, but once they are in this position, they will stay. Tie the legs to the tail with string or use skewers; if the tail is missing, tie the legs together.

2 In a shallow roasting pan, place the chicken with the breast side up. Insert an ovenproof meat thermometer so the tip is in the thickest part of inside thigh and does not touch bone. Roast chicken uncovered 45 minutes.

3 While the chicken is roasting, peel the carrots, and cut into 1-inch pieces. Cut the celery into 1-inch pieces. Scrub the potatoes thoroughly with a vegetable brush or peel the potatoes, and cut into 1 1/2-inch pieces. Peel the onions, and cut into wedges.

4 Remove the chicken from the oven. Arrange the carrots, celery, potatoes and onions around the chicken. In a 1-quart saucepan, heat the butter over low heat just until melted. (Or place the butter in a small microwavable bowl; cover with a microwavable paper towel and microwave on High 10 to 20 seconds or until melted.) Stir the thyme into the butter, then drizzle over the chicken and vegetables.

5 Cover the chicken and vegetables with foil; roast 45 to 60 minutes longer or until the thermometer reads 180°F and vegetables are tender when pierced with a fork. Or check for doneness by wiggling the legs; if they move easily, the chicken is done.

6 Remove the vegetables from the pan, and cover with foil to keep warm while carving the chicken.

7 Place chicken, breast up and with its legs to your right if you're right-handed or to the left if left-handed, on cutting board. Remove ties from legs.

Grilled Paprika Chicken Dinner Packs

PREP TIME 1 Hr
TOTAL TIME 1 Hr
SERVINGS 4

4 boneless skinless chicken breast halves (about 1 1/4 lb)
2 cups quartered small red potatoes (4 or 5 potatoes)
1 1/2 cups baby-cut carrots, cut lengthwise in half
1 cup Green Giant® Valley Fresh Steamers® frozen cut green beans (from 12 oz bag)
1 cup chicken gravy (from 12-oz jar)
2 tablespoons Gold Medal® all-purpose flour
1 teaspoon paprika
1/2 teaspoon dried thyme leaves
2 tablespoons finely chopped fresh parsley

1 Heat coals or gas grill for direct heat. Cut four 18x12-inch pieces of heavy-duty foil. Place chicken breast half on each piece of foil. Top with potatoes, carrots and frozen green beans. In small bowl, mix gravy and flour until well blended. Drizzle over chicken mixture. Sprinkle with paprika and thyme.

2 Fold foil over chicken and vegetables so edges meet. Seal edges, making tight 1/2-inch fold; fold again. Allow space on sides for circulation and expansion.

3 Cover and grill packets over medium heat 30 to 40 minutes, rotating packets 1/2 turn after 15 minutes, until juice of chicken is no longer pink when centers of thickest pieces are cut and vegetables are tender. Place packets on plates. Cut large X across top of each packet; fold back foil. Sprinkle with parsley.

Grilled Italian Chicken and Veggies

PREP TIME 10 Min
TOTAL TIME 1 Hr
SERVINGS 4

3- to 3 1/2-pound cut-up broiler-fryer chicken, skin removed if desired
3/4 cup zesty Italian dressing
1/2 teaspoon coarsely ground pepper
1 medium orange bell pepper, cut into 8 pieces
1 medium yellow bell pepper, cut into 8 pieces
1 medium sweet onion (such as Bermuda, Maui, Spanish or Walla Walla), cut into 16 thin wedges
4 medium plum (Roma) tomatoes, thinly sliced or coarsely chopped
1/4 cup chopped fresh basil leaves or parsley

1 Heat coals or gas grill for direct heat. Place chicken in shallow pan. Drizzle with 1/2 cup of the dressing; turn to coat. Sprinkle with 1/4 teaspoon of the pepper.

2 Mix bell peppers, onion, remaining 1/4 cup dressing and remaining 1/4 teaspoon pepper in medium bowl; toss to coat. Place vegetables in grill basket (grill “wok”), using slotted spoon; reserve dressing in bowl.

3 Remove chicken from pan; reserve dressing in pan. Place chicken, skin sides up, on grill over medium heat. Cover and grill 40 to 50 minutes, turning occasionally and brushing with dressing remaining in shallow pan, until juice of chicken is no longer pink when centers of thickest pieces are cut. Add grill basket to grill during last 15 minutes of grilling; grill, shaking basket or stirring vegetables occasionally, until vegetables are crisp-tender.

4 Add tomatoes, basil and grilled vegetables to bowl with dressing; toss to coat. Serve vegetables with chicken.