Barbecue made easy

From brisket in the oven to slow-cooker ribs, these make-ahead favorites offer ease and flavor.

Homemade weeknight barbecue is doable. No need for a fire or coals-just use your oven or slow cooker. Pop the barbecue in the refrigerator, and reheat when you're ready in a day or two. Round out your meal with deli sides, corn on the cob, and sweet tea to truly satisfy your 'cue craving. SHIRLEY HARRINGTON

SLOW-COOKER BARBECUE RIBS

MAKES 6 TO 8 SERVINGS

PREP: 15 MIN., COOK: 6 TO 7 HRS.

Put these on before you leave for work, or cook them overnight and refrigerate until dinnertime. If you reheat in the microwave, use 50% power.

4 pounds bone-in country-style pork ribs

2 teaspoons salt, divided

1 medium onion, chopped

1 cup firmly packed light brown sugar

1 cup apple butter

1 cup ketchup

1/2 cup lemon juice

1/2 cup orange juice

1 tablespoon steak sauce

1 teaspoon coarse ground pepper

1 teaspoon minced garlic

1/2 teaspoon Worcestershire sauce

CUT ribs apart, if necessary, and trim; sprinkle 1 teaspoon salt evenly over ribs, and set aside.

STIR together remaining 1 teaspoon salt, chopped onion, and next 9 ingredients until blended. Pour half of mixture into a 5-quart slow cooker. Place ribs in slow cooker; pour remaining mixture over ribs.

COVER and cook at HIGH 6 to 7 hours.

ALLISON SINCLAIR WESTFIELD, NORTH CAROLINA

NOTE: For testing purposes only, we used A. 1. Steak Sauce.

SMOKY BARBECUE BRISKET

MAKES 8 SERVINGS

PREP: 10 MIN., CHILL: 8 HRS., BAKE: 6 HRS.

This is even better if it stays in your refrigerator a day after cooking to absorb the flavors. Slice and reheat in the oven or microwave.

1 (4- to 6-pound) beef brisket, trimmed

1 (5-ounce) bottle liquid smoke

1 onion, chopped

2 teaspoons garlic salt

1 to 2 teaspoons salt

1/3 cup Worcestershire sauce

1 (12- to 18-ounce) bottle barbecue sauce

PLACE brisket in a large shallow dish or extra-large, heavy-duty zip-top

Plan to make Smoky Barbecue Brisket when you have a free afternoon, and then reheat to serve with spoonfuls of sauce and your choice of sides.

plastic bag; pour liquid smoke over brisket. Sprinkle evenly with onion, garlic salt, and salt. Cover or seal, and chill 8 hours, turning occasionally.

REMOVE brisket, and place on a large piece of heavy-duty aluminum foil, discarding liquid smoke mixture. Pour Worcestershire sauce evenly over brisket, and fold foil to seal; place wrapped brisket in a roasting pan.

BAKE at 275[degrees] for 5 hours. Unfold foil; pour barbecue sauce evenly over brisket. Bake 1 more hour, uncovered

LINDA PUGLIANO FORT WORTH, TEXAS

OVEN-BAKED BARBECUE CHICKEN

MAKES 8 TO 10 SERVINGS

PREP: 10 MIN., COOK: 15 MIN., BAKE: 2 HRS.

Make this up to two days ahead, and reheat in the oven or microwave. Use the leftovers in tacos or wraps with Cheddar cheese and bacon.

3 cups spicy tomato juice

1/2 cup cider vinegar

3 tablespoons vegetable oil

2 to 3 garlic cloves, minced

1 bay leaf

2 teaspoons salt

1 teaspoon sugar

1/2 teaspoon pepper

1/4 teaspoon ground red pepper (optional)

4 1/2 teaspoons Worcestershire sauce

2 cups all-purpose flour

10 chicken thighs, skin removed

10 chicken legs, skin removed

STIR together first 10 ingredients in a saucepan over medium-high heat; bring to a boil. Reduce heat, and simmer 10 minutes.

PLACE flour in a shallow dish; dredge chicken pieces on both sides. Arrange thighs, bone-side up, and legs in a roasting pan. Pour tomato juice mixture evenly over chicken.

BAKE at 350[degrees] for 1 1/2 to 2 hours, basting occasionally. DONNA RICHARDSON

JAMESTOWN, NORTH CAROLINA

Copyright Southern Progress Corporation Jul 2003
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