Chili-Orange Glazed Ribs...

Barbecued pork ribs are a favorite of mine for a weekend evening dinner. But this year you might pass on pricier baby back and St. Louis-style ribs and use a tasty alternative that can cost as little as half the price per pound. Flavorful country-style pork ribs, which are loin chops that have been cut into two pieces, have enough fat in them to make them suitable for slow cooking, yet are tender enough to cook relatively quickly on the grill. They are a great value because compared to baby backs and spare ribs; they offer far more meat than bone. They are sold boneless as well, which makes them well suited for stewing and braising. Look for this style of rib to be on sale for less than $2 a pound.

The pork ribs in this recipe are par-cooked in simmering salted water. This step ensures the meat will be moist and that the ribs will cook quickly on the grill without the sweet glaze getting too burnt. Make sure the grill isn't too hot, and be sure to turn the ribs every few minutes while basting constantly with the glaze. The results will be super tender, as well as perfectly browned and glossy.

Chili-Orange Glazed Ribs
Serve these succulent grilled ribs with corn on the cob or a hunk of corn bread and perhaps a heaping spoonful of creamy potato or pasta salad.

Ingredients:
4 pounds country-style pork ribs, bone-in
1 teaspoon salt ½ cup orange marmalade
½ cup chili sauce
2 tablespoons soy sauce
2 tablespoons cider vinegar
1 tablespoon canola oil

Place the ribs and salt in a large pot with a cover or in a Dutch oven. Add enough water to just cover the ribs and bring to a boil. Reduce heat and simmer for 45 minutes.

Meanwhile, to make the glaze, in a medium bowl, whisk together the marmalade, chili sauce, soy sauce, vinegar and oil. Set aside.

Preheat a gas grill to medium or prepare a charcoal fire. Oil the grill grates. Transfer the ribs to the grill and cook, turning and basting with the glaze often, until the ribs are well-browned and glossy, 20 to 30 minutes. Transfer to a platter to serve.

Serves 8