BARBECUING RECIPES: Mustardy Barbecue Chicken . . . Emeril’s Duo Barbecued Ribs

Mustardy Barbecue Chicken

3 cloves garlic, minced

1 small onion, minced

½ cup Dijon mustard

2 tablespoons each: light brown sugar, olive oil

½ teaspoon salt

¼ teaspoon smoked Spanish or hot Hungarian paprika

¼ teaspoon freshly ground pepper

1 broiler-fryer, cut up

Mix garlic, onion, mustard, brown sugar, olive oil, salt, paprika and pepper in a large food storage bag. Add chicken pieces; seal. Turn to coat. Marinate in refrigerator, turning bag once, about 2 hours.

Prepare grill for medium heat. Remove chicken from marinade, wiping marinade off the pieces. Reserve marinade. Grill chicken, turning often, until almost cooked through, about 35 minutes, moving to cooler parts of the grill to avoid burning.

Meanwhile, pour reserved marinade into saucepan; heat to a boil. Reduce heat to medium; cook, stirring occasionally, 10 minutes. Brush marinade over chicken pieces; cook, turning and brushing with marinade, until chicken is cooked through, 15 minutes.

Yield: Serves 4.

Approximate nutritional analysis per serving: 670 calories, 56 percent of calories from fat, 42 grams fat, 10 grams saturated fat, 182 milligrams cholesterol, 13 grams carbohydrates, 60 grams protein, 1,227 milligrams sodium, 1 gram fiber.

Emeril’s Duo Barbecued Ribs

2 full racks of pork spare ribs (3 pounds or less each rack)

¾ cup Essence (recipe follows), more if needed

3 tablespoons granulated sugar

2 slabs baby back ribs

2 cups white vinegar

2 tablespoons Tabasco sauce

3 tablespoons brown sugar

Dash of Worcestershire sauce

Salt and fresh black pepper

Prepare the charcoals according to the directions on the grill for slow barbecuing. In a mixing bowl, combine the Essence with the sugar. Blend thoroughly. Season the spare ribs entirely with the Essence mix. It is best to season the ribs, cover and refrigerate overnight or at least for 12 hours. But this recipe is great just seasoning and placing right on the grill.

Place the ribs on the grill and cook for about 3 hours, turning occasionally. Remove the ribs from the grill and slice. Season the baby back ribs with salt and pepper. In a mixing bowl, whisk the vinegar, Tabasco and brown sugar together. Season the sauce with Worcestershire sauce, salt and pepper. Place the ribs in a large dish and pour the sauce over the top. Cover the ribs and place in the refrigerator. Marinate for at least 12 hours.

Place the ribs on the prepared grill and cook for 45 minutes on one side and flip over. Continue to cook for 45 minutes. Feed the fire every 30 minutes. Baste the ribs every 15 minutes. Remove the ribs from the grill and slice.

Emeril’s Essence

2½ tablespoons paprika

2 tablespoons salt

2 tablespoons garlic powder

1 tablespoon black pepper

1 tablespoon onion powder

1 tablespoon cayenne pepper

1 tablespoon dried oregano

1 tablespoon dried thyme

Combine all ingredients thoroughly.

Yield: Makes 2/3 cup.

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