• Honey Garlic Ribs

• Two-Potato Salad with Creole Mustard, Bacon, and Arugula

• Barbecue Pulled Pork

• Southern Fried Chicken

• Sliders with Chipotle Mayonnaise

• Sticky Barbecue Back Ribs

• Mini Apple Spiced Glazed Donuts

Photo: gabri_micha

This recipe is courtesy of "Sandra Lee from Sandra's Money Saving Meals" on the Food Network.

• 1 7.5 oz can refrigerator biscuits
• 1 cup powdered sugar
• 1/2 tsp pumpkin pie spice
• 2 tbsp apple juice
• 3 cups canola oil

Cooking Directions for Mini Apple Spiced Glazed Donuts

1. Remove the biscuits from the can and place onto a cutting board. Using a 1/2-inch biscuit cutter or the cap from a water bottle remove the center from each biscuit. Place both the donuts and donut holes onto a sheet pan and allow them to rest and come to temperature, about 15 minutes.
2. In a large bowl combine powdered sugar, pumpkin pie spice and apple juice. Whisk together until smooth and well combined. Set aside.
3. Heat the oil, in a medium pot over medium heat, to 350 degrees F. Fry the donuts, 3 at a time, until golden brown, about 1 minute per side. Remove from oil and place on a sheet tray lined with a paper towel.
4. Repeat with remaining donuts and donut holes. Dip the top of each donut into the prepared glaze and place on a serving tray. Let glaze set about 5 minutes and serve.

This recipe is from Anna Olson of "Fresh with Anna Olson" on the Food Network Canada.

Dry Rub

• 2 tbsp cumin seed
• 2 tbsp coriander seed
• 1/2 stick cinnamon
• 1 tbsp dried oregano
• 1/4 cup sweet paprika (a little smoked or hot paprika can be added to this measure)
• 2 tbsp salt
• 1 tbsp freshly ground black pepper
• 2 full racks (about 6 lbs/2.5 kg) pork back ribs

BBQ Sauce

• 1 cup tomato purée
• 1 cup dark brown sugar, packed
• 1/2 cup peach or apricot jam
• 1/2 cup fancy molasses
• 1/2 cup white vinegar
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• Salt and pepper

Cooking Directions for Sticky Barbecue Back Ribs

Dry Rub

1. Preheat one side of grill on medium (or if oven-roasting, preheat oven to 325 F/160 C).
2. In small pan, toast cumin and coriander seeds over medium heat until a fragrance is emitted, about 3 minutes. Grind cumin coriander and cinnamon stick in a spice mill until fine. Combine all spices together.
3. To prepare ribs, pull away membrane on underside of racks (this can be initially loosened with a fork, then pulled holding it with a paper towel if slippery). Rub spice rub over top and underside of ribs, rubbing in well with hands.
4. Place ribs on side of grill without direct heat and cover (the convection current will cook the ribs, but they will not scorch, as they are not in contact with direct heat). Cook for 1 to 2 hours, until tender when pierced with a fork. If oven-roasting, place ribs on a foil-lined baking tray and bake for about 2 hours.

BBQ Sauce

1. Combine tomato purée, brown sugar, jam, molasses and vinegar in a pot. Stir in onion and garlic and bring up to a simmer. Simmer for 5 minutes to meld flavours, then remove from heat and season to taste.
2. Generously slather sauce on ribs during last 20 minutes of cooking, repeatedly brushing ribs with sauce and turning. Serve remaining sauce on the side.

Suggested Wine Pairings

Folie à Deux 2009 Ménage à Trois Red

Fess Parker N/V Lot 101 Frontier Red

Thorn-Clarke 2009 Shotfire Quartage