3 tablespoons packed brown sugar
2 tablespoons butter, softened and divided
1 teaspoon ground ginger
1 teaspoon dark molasses
1 teaspoon pineapple juice
1⁄4 teaspoon almond extract
1 tablespoon cilantro, chopped
1 1⁄2 lbs sweet potatoes, scrubbed and cut diagonally into 1/4 inch slices (about 2 large)
Prehat grill for 5 minutes.
In a small bowl, combine the brown sugar, ginger, and 1 Tbsp of the butter; mix well.
Stir in molasses, pineapple juice, almond extract and cilantro; set aside.
Melt the rmaining butter and brush both sides of cut potato slices.
Grill for 8 to 10 minutes or until tender.
Spoon the molasses mixture evenly over cooked potato slices and serve.
When preparing outside, I use my pizza crisper pan to place sweet potatoes on and baste them lightly with sauce during cooking process.
3 – 5 lbs. pork spare ribs OR baby back ribs
salt water – as needed
1 med. onion – chopped
4 cloves garlic – chopped
1/2 cup butter OR margarine
1 cup water
1 cup ketchup
1 cup barbecue sauce
1/2 cup white vinegar
1/4 cup packed brown sugar OR molasses
1 lemon – juice of
1 Tbls. Worcestershire sauce
1 Tbls. seasoned salt
1 tsp. liquid smoke OR 1/2 tsp. hickory smoke powder (see Notes, below)
salt and pepper – to taste
Place ribs in a large pot, cover with salted water, and bring to a boil over medium-high heat; reduce heat to low and simmer for 1 hour, or until meat is tender, but not falling off the bone; drain and place ribs in a sealable dish; set aside.
In a saucepan over medium-high heat, sauté the onion and garlic in butter until the onion is tender, about 3 minutes; remove from heat and pour into a blender.
Add remaining ingredients to blender and puree for 1 minute, then pour back into the saucepan.
Bring contents of the pan to a boil over medium heat, stirring occasionally; remove from heat.
Pour sauce over ribs, cover, and refrigerate for at least 2 hours.
Grill ribs over moderately hot coals or a medium-high flame, basting with the sauce and turning often, until well browned.
1 cup white sugar
3/4 cup butter, shortening or margarine, softened
1/4 cup molasses
2 cups flour
2 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
1/2 tsp ginger
1/4 tsp cloves
In large bowl combine first 4 sugar, margarine, molasses and egg. Blend well. Stir in remaining ingredients and blend well.
Chill dough for easier handling. Lightly grease (not oil) cookie sheets.
Heat oven to 375 degrees F. Shape dough into 1 inch balls, roll balls in sugar.
Place 2 inches apart on prepared cookie sheet. Bake at 375 for 8 – 10 minutes or until edges are set. Cool 1 – 2 minutes before removing from cookie sheet.
1/2 cup butter (no substitutes), softened
1/2 cup packed brown sugar
1/2 cup molasses
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground ginger
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1 to 2 tablespoons cold water