As spring approaches, it is time to barbecue! Enjoy these two bbq recipes of health-conscious orange chicken with vegetable salad and Memphis-style ribs that will keep your family and friends asking for more! Barbecued Orange Chicken with Vegetable Salad 2 1/2 lbs chicken parts BBQ Sauce: 1/4 cup vegetable oil 1/4 cup frozen orange juice concentrate 1/2 cup white wine vinegar 1/4 cup tomato paste 1 orange zest, removed with grater, orange slices reserved for salad Salad: 1 large, ripe tomato 1 orange, sectioned (without rind, see above) 2 scallions, chopped 1 Tablespoon vegetable oil 1 Tablespoon white wine vinegar 1/8 Teaspoon salt 1/8 Teaspoon pepper Prepare grill; heat coals. In medium bowl, mix together all barbecue ingredients until smooth. Place chicken on grill away from center heat,skin-side-down; cook 15 minutes. Turn chicken and grill for 10 additional minutes.
Brush chicken pieces with sauce and turn occasionally; cooking for additional 10 minutes. Cut tomato into wedges and place in medium bowl. Use sharp paring knife to cut out white pith off orange. Remove orange sections and add them to tomato. Sprinkle with oil, vinegar and scallions; toss.
Season with salt and pepper and toss again. Serve chicken with salad on the side. Flavorful Barbecued Ribs - Memphis-Style 3 Pound Racks baby back ribs 2 Teaspoon Salt 2 Teaspoon Coarse ground black pepper Apple Juice for Basting 1 Cup Red wine vinegar 2 Cup Onion, chopped 2 Garlic, cloves, minced 1/4 Cup Mustard, yellow prepared 1/2 Cup Brown sugar, packed 2 Cup Ketchup 2 Lemons, thinly sliced 1 Teaspoon Louisiana hot sauce Trim as much fat as possible from ribs. On bone side, work knife tip beneath membrane that covers bone until finger tips can be worked beneath rack membrane, loosening enough to get firm grip. Then peel membrane off rack. With paring knife, scrape any fat away from bone.
Sprinkle ribs on both sides with even, light coating of salt and pepper. Place ribs, bone-side-down on grill. Grill over low fire 1 1/2 hours, turning every 15 to 20 minutes, replenishing fire as necessary. Baste with apple juice at every turn during first half of cooking period either by brushing on, or simply spraying apple juice from spray bottle.
If smoking with indirect heat, turn at 1 hour intervals, cooking 4 to 6 hours. Combine vinegar, onion, garlic, mustard, sugar and hot sauce in blender. Blend until smooth. Place in saucepan and add ketchup. Simmer 20 minutes.
Add lemon slices. Stir occasionally to keep from sticking. Use sauce as frequent baste for last half of cooking period, whether grilling or smoking, being careful not to burn ribs.
Serve remaining sauce on side.
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