Earthly Eating

• Sweet Island Ribs with Sweet Island Rub and Sweet Island Sauce
Serves: 10 to 12

3 slabs baby back pork ribs (about 7 lb.)
Sweet Island Rub (below)
Sweet Island Sauce, divided (below)
Cooking spray for grill

1. Rinse the ribs, and pat dry with a paper towel. Remove thin membrane from the back of the ribs by slicing into it with a knife and then pulling. Sprinkle ribs evenly with Sweet Island Rub, and rub into the meat. Let ribs stand at room temperature for 30 minutes.

2. Prepare Sweet Island Sauce, reserving 1 cup for basting.

3. Spray cold grill cooking grate and grilling utensils with grilling spray; place cooking grate on grill. Light one side of the grill, heating to medium heat (300°F to 350°F); leave other side unlit. Place ribs over unlit side, and grill, covered with grill lid, for about 2 hours, or until done to you liking, basting twice with reserved cup of Sweet Island Sauce during the last 30 minutes. Serve ribs with remaining Sweet Island Sauce.

Making the Sweet Island Rub:

3 tbs. Caribbean jerk seasoning
2 tbs. light brown sugar
1 tbs. salt
1 tsp. pepper

Combine all ingredients in a small bowl.

Making the Sweet Island Sauce:

1 cup apricot-pineapple preserves
3/4 cup pineapple juice
3/4 cup barbecue sauce
1 tsp. Caribbean jerk seasoning
1/2 tsp. salt
1/4 tsp. black pepper

Stir together all ingredients in a medium saucepan. Bring to a boil over medium-high heat; reduce heat to medium-low and simmer, stirring occasionally for 20 minutes.

• Beef Sirloin Kabobs with Roasted Red Pepper Sauce
Serves: 6

1 cup beef broth
2 tsp. cornstarch
1 medium onion, finely chopped
5 garlic cloves, minced and divided
1 tbs. olive oil
1 (15 oz.) jar roasted red bell peppers, rinsed, drained and finely chopped
1/2 cup dry white wine
2 tbs. tomato paste
2 tsp. chopped fresh or 3/4 tsp. dried thyme
1 1/2 lb. boneless beef top sirloin steak, cut into 1 1/4 inch cubes
2 tsp. coarsely ground pepper
3/4 tsp. salt
3/4 tsp. paprika

1. Whisk together the beef broth and cornstarch until smooth.

2. Sauté onion and 3 minced garlic cloves in hot oil in a large skillet over medium high heat for 3 minutes or until onion is tender. Stir in red peppers and next 3 ingredients. Stir in broth mixture. Bring to a boil; reduce heat and simmer, stirring occasionally, 12 minutes or until slightly thickened. Keep sauce warm.

3. Toss beef, next 3 ingredients, and remaining 2 minced garlic cloves in a large bowl. Thread beef onto 6 (12-inch) metal skewers. Grill, covered with grill lid closed, over medium heat for 3 to 5 minutes on each side or until desired doneness. Serve with sauce.

• Grilled Salmon with Sweet Soy Slaw and Dipping Sauce
Serves: 6

1 1/2 cup sugar
1 cup soy sauce
1 tbs. canola oil
1/2 tsp. dried ground ginger
1/2 tsp. minced garlic
6 (4 oz.) salmon fillets
Nonstick cooking spray
2 (10 oz.) packages finely shredded cabbage
1/4 cup green onions, chopped
1 tbs. sesame seeds, toasted
Salt and pepper to taste

1. Stir together the first 5 ingredients in a small saucepan over medium heat. Cook, stirring occasionally, 10 minute or until sugar dissolves. Remove from heat. (Mixture will thicken as it cools.) Remove both sides of salmon fillets evenly with remaining soy mixture in a pan; let stand 10 minutes.

2. Brush both sides of salmon fillets evenly with remaining soy mixture in pan; let stand for 10 minutes.

3. Spray cold grill cooking grate with grilling spray; place grate on grill over medium-high heat (350°F to 400°F). Arrange fillets on cooking grate, and grill, covered with grill lid closed for 4 to 6 minutes on each side or until flakey with a fork.

4. Toss together the cabbage, green onions, sesame sees and 1/2 cup reserved soy mixture; add salt and pepper to taste. Serve grilled salmon with slaw and remaining 1/2 cup reserved soy mixture for dipping.

*Grilling Tip: Always cook with the grill lid covered unless a recipe states otherwise. This allows for more air to circulate inside the grill and helps to cook the food more quickly.
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Earthly Eating Recipe

Santa Fe Salad
Serves: 4 to 6

In a saucepan, cover beans with water. Boil for 1 minute. Reduce heat, cover and simmer for 11 minutes. Drain. Place corn in a saucepan and cover with water. Boil for 3 minutes. Drain. In a mixing bowl, combine beans, corn, tomato, green onions, red onions and olives. In a small bowl, combine oil, cilantro, lime juice, vinegar, pepper and salt. Pour oil mixture over vegetables. Toss mixture gently until well blended. Cover and refrigerate for 2 hours.

Happy Eating!