Summer is officially here! Woot! 4th of July celebrations are coming up fast! It’s my favorite time of year for inviting over friends and neighbors for some grilling bbq fun.

Here’s a finger-lickin’ barbecue recipe for your next cookout. You don’t have to be a pitmaster to make this easy recipe for Chili-Glazed Beef Ribs courtesy of Tabasco.

The ribs get their kick from the combination of tangy chili sauce, sweet molasses and original Tabasco pepper sauce. Yum! Just the photo is enough to make my mouth water!

CHILI-GLAZED BEEF RIBS

4 pounds beef back ribs*
4 teaspoons original Tabasco® brand pepper sauce, divided
1/2 cup chili sauce
1/4 cup molasses
1/4 cup white balsamic vinegar
1 tablespoon brown sugar
1/2 teaspoon salt

Preheat oven to 325° F.

Brush ribs with 2 teaspoons Tabasco sauce. Place in large roasting pan. Cover tightly with foil; bake 1 1/2 hours.

Meanwhile, in small saucepan, combine chili sauce, molasses, vinegar, brown sugar, remaining 2 teaspoons Tabasco sauce and salt. Heat to a boil, over high heat; reduce heat to low; simmer, uncovered about 5 minutes to blend flavors.

Preheat grill to medium-low, over indirect heat. Brush ribs on both sides with sauce. Place ribs on grill; meat-side down. Cover and continue cooking 15 minutes. Turn ribs over; brush with more sauce. Cook 15 minutes longer, or until ribs are tender. Serve ribs with grilled bell peppers, if desired.

Serves 6.

*If you prefer, substitute one 4-pound slab pork spare ribs in place of beef ribs. Prepare as above.

I’ll be back with the recipe for my brother in law’s famous (at least in our family), and delicous bbq ribs!

I have a yummy summer grilling recipe today that would be the perfect addition to the menu for your Father’s Day cookout. This delicious recipe is courtesy of Tabasco.

This is truly a no-fuss recipe combining classic barbecue flavors with a touch of heat with the Tabasco sauce. The results are a tasty tribute to dad. I don’t know about your house, but at our house we always have at least one bottle of Tabasco hanging out in the fridge for just such an occasion.

Spicy Barbecued Pork Loin

1 tablespoon vegetable oil
1 medium onion, finely diced
1/2 cup ketchup
1/4 cup packed dark brown sugar
2 tablespoons cider vinegar
1 tablespoon original Tabasco® brand pepper sauce
1 teaspoon salt, divided
1 (2-pound) boneless pork loin, about 6-inches long

Preheat oven 350° F.

Heat oil in small 2-quart saucepan over medium heat; add onion; cook about 5 minutes or until softened. Add ketchup, brown sugar, vinegar, Tabasco sauce and ½ teaspoon salt. Set aside ½ cup sauce.

Rub outside of pork roast with ½ teaspoon salt. Place in roasting pan; top with sauce mixture to cover completely. Cover pan tightly with foil and cook 1 hour.
Meanwhile, preheat grill to medium. Place pork on grill; cook, covered 30 minutes, turning frequently, and brushing with reserved sauce until meat thermometer reaches 160° F.

Serves 8.

Serving Suggestion: Sautéed green beans and sliced red onion; toss with cooked, crumbled bacon.

Leftover Suggestion: Slice leftover pork; place on rye bread; top with deli sliced ham, sliced Swiss cheese, pickle slices, mustard and rye bread slice. Press in a pannini machine until sandwich is golden and cheese is melted.