Handy Hints for Barbecue Grilling:

· Be organised: have everything you need ready and at hand before you start grilling - Go through your food plan; think food ingredients, marinades, seasonings, equipment and tools. Cover food to protect against flies and sun.

· Don't use a fork and never stab the food when turningit is best to use a pair of tongs to grip and turn. When you stab the meat with a fork, you will allow tasty juices to drain away into the fire which then can spit and develop aggressive flames.

· Food cooks faster under a covered grill

· You don't need to marinate tender cuts of meat overnight; they can be marinated in as little as 15 minutes! Less tender meats need to be marinated at least 6 hours.

· If using wooden skewers, soak in water thirty minutes before using so ends won't burn during grilling time.

Buffalo-Style Ribs with Blue Cheese Dressing

Thanks to Weber barbecues

What could be better than hot and spicy grilled ribs? Dip them in this creamy dressing and you'll find out!

For the ribs:
¼ cup cider vinegar
¼ cup olive oil
¼ cup Worcestershire sauce
2-3 tablespoons hot pepper sauce
1 tablespoon brown sugar
1 to 2 slabs pork back ribs (about 1 to 3 pounds)
For the dressing:
¼ cup mayonnaise
¼ cup sour cream
2 ounces blue cheese, finely crumbled
1 clove garlic, minced
1 to tablespoons milk
½ teaspoon Worcestershire sauce
1/8 teaspoon freshly ground black pepper
Salt and pepper to taste

Prepare the ribs: In small bowl, whisk together vinegar, oil, Worcestershire sauce, hot pepper sauce, and brown sugar. Place ribs in a resealable plastic bag; pour marinade mixture over ribs, turning to coat ribs, and close bag. Marinate in refrigerator 4 hours or overnight, turning occasionally to distribute marinade.

Meanwhile, make the dressing: Combine all dressing ingredients and refrigerate until ready to serve.

Remove ribs from marinade; reserve marinade. In small saucepan, bring reserved marinade to boil; boil at least 1 minute at a full rolling boil.

Place ribs in center of cooking grate. Grill 30 to 35 minutes or until tender, turning occasionally and brushing with boiled reserved marinade. Season ribs with salt and pepper to taste. Cut ribs into individual portions and serve with dressing.

Makes 4 to 6 servings
Wine and beer suggestions
You need a wine that can tame the bite of the sharp blue cheese: call on an Australian Shiraz or a northern Rhône red.

A spicy amber brew with an herbaceous nose will tickle these ribs.

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