Submitted by: Hank Simmons, Buffalo, NY.

Ingredients:

6 pounds pork spareribs, cut into serving pieces

1 (6 ounce) can frozen lemonade concentrate, thawed

3/4 cup barbecue sauce 

Directions:  Place pork in a Dutch oven and add enough water to cover. Heat to boiling; reduce heat to low. Cover and simmer about 1 1/2 hours or until tender.  Remove pork to a 13 x 9-inch baking dish. Mix lemonade concentrate and barbecue sauce. Pour over pork; turn meat to coat with marinade. Cover and refrigerate, turning pork occasionally, at least 4 hours but no longer than 24 hours.  Brush grill rack with vegetable oil. Heat coals or gas grill for direct heat.  Remove pork from marinade. Heat reserved marinade to a boil; boil 2 minutes.  Grill pork, meaty sides up, uncovered, 4 inches from medium-hot heat about 30 minutes, turning and brushing frequently with heated marinade, until glazed and heated through. Discard any remaining marinade.  Yields 6 to 8 servings.

Rusty’s Rum Ribs Recipe

Submitted by: Rusty Meece, Danbury, CT. 

Ingredients:

4 pounds spareribs

1 cup firmly packed brown sugar

1/2 cup chili sauce

1/4 cup ketchup

1/2 cup dark rum

1/4 cup soy sauce

1 tablespoon Worcestershire sauce

1 teaspoon dry mustard

2 garlic cloves, crushed

1/8 teaspoon pepper 

Directions:  Cut ribs into bite size pieces. Line roasting pan with a double thickness of

aluminum foil. Place ribs in pan and seal ribs tightly in foil. Bake for 1 hour

at 350 degrees F. Unwrap ribs and pour off drippings. Combine remaining ingredients to make a marinade and pour half of marinade over ribs. Continue baking for 1 1/2 hours.

Lay ribs on grill 6 inches from heat. Grill for 15 to 20 minutes, basting ribs with remaining marinade several times while cooking. 

Tim’s Blackened Steak Recipe

Submitted by: Tim Fraser, Albany, NY. 

Ingredients:

3/4 teaspoon garlic powder

3/4 teaspoon onion powder

3/4 teaspoon ground black pepper

3/4 teaspoon ground white pepper

3/4 teaspoon ground red pepper

2 (12 ounce) strip steaks, 3/4-inch thick

1/2 cup A-1 Steak Sauce

1/4 cup butter, melted 

Directions:  In a bowl combine the spices. Spread on wax paper. Coat both sides of steaks with seasoning mixture.  Combine steak sauce and butter. Grill steaks 10 to 15 minutes or until done, turning and brushing often with steak sauce and butter mixture. Serve steaks with remaining sauce.

Melody’s Jack Daniel's Upside Down Double Chocolate Cheesecake

Servings: 12

Ingredients:

1 cup semisweet chocolate chips

1/3 cup milk

24 ounces cream cheese, at room temperature

1 cup sugar

4 eggs

2 tbsp. Jack Daniel's whiskey

Fudge Brownie Batter:

2 ounces unsweetened chocolate

1/2 cup butter

2 eggs

1 cup sugar

1 teaspoon vanilla

1/2 cup flour

1/4 cup walnuts, chopped, optional

Chocolate Canache:

1 1/2 cups chocolate chips

1/3 cup whipping cream

2 tablespoons Jack Daniel's whiskey

2 tablespoons corn syrup 

Directions:  In microwave-safe glass bowl, melt chocolate chips with milk in microwave oven on high (100%) power 1 to 1 1/2 minutes or until smooth when stirred.  Set aside.  

Meanwhile, in large bowl of electric mixer, beat cream cheese and sugar until smooth. Beat in eggs until well blended. Beat in melted chocolate mixture and whiskey until thoroughly blended. Spoon into buttered 9-inch spring form pan.   Bake in preheated 400-degree oven 15 minutes; reduce oven temperature to 350 degrees and continue baking 15 minutes. 

Remove from oven and carefully spoon on Fudge Brownie Batter evenly, starting at edges and working toward center. Return to 350- degree oven and bake another 35 to 40 minutes or until toothpick inserted in center comes out almost clean. Cool completely; refrigerate until thoroughly chilled. 

Remove sides of pan from cake. Spread Chocolate Gouache evenly over top of cake. Return to refrigerator and chill until gouache is set. Makes 1 cheesecake, 10 to 12 servings.  

Fudge Brownie Batter In large microwave-safe glass bowl, combine unsweetened chocolate with butter. Microwave on high (100%) power 1 to 1 1/2 minutes or until smooth when stirred. Beat in eggs, sugar and vanilla until thoroughly blended. Stir in flour, blending well. Stir in walnuts, if desired. Spread evenly over partially baked cheesecake.  Chocolate Gouache in large microwave-safe glass bowl, combine chocolate chips and whipping cream. Microwave on high (100%) power 1 to 1 1/2 minutes or until smooth when stirred. Stir in Jack Daniel's whiskey and corn syrup. Refrigerate until mixture thickens to spreading consistency. Spread evenly over top of brownie topped cheesecake.  HAPPY, HAPPY, HAPPY!!

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