Coleman 5600 manual Recipes, Spice-rubbed spareribs, Grilled tuna steaks with olive vinaigrette

Recipes

Spice-rubbed spareribs

Cooking time: 45 minutes to partial boil; 16-20 min- utes to grill

6 pounds baby back pork spareribs water to cover

For the spice mixture: 2 Tb brown sugar

3 Tb paprika

1 Tb chili powder

1 tsp garlic powder

2 tsp black pepper

1 Tb Dijon mustard

1 Tb salt

1 cup bottled barbeque sauce, to brush over ribs

Put the ribs in a very large stockpot on the burner. Cover with water, and simmer 45 minutes, until ten- der. Mix the spice mixture in a small bowl. Drain the ribs. Place on a baking sheet and rub with the spice mixture. Cover and refrigerate one hour. Spray grate with non-stick cooking spray and then heat the grill to high. Grill ribs 8 minutes a side tak- ing care not to burn the crust. Remove from the grill and slice. Serve with your favorite barbeque sauce.

Grilled tuna steaks with olive vinaigrette

Cooking time after marination: 10 minutes

4 6-8 oz. Tuna steaks

For the marinade:

2 Tb olive oil juice of one lemon

1 tsp chopped fresh thyme salt and black pepper

Put tuna in baking dish and drizzle with olive oil and lemon. Sprinkle each side with thyme and salt and pepper. Let marinate 1 hour. Heat the center grill to high and grill tuna 4-5 minutes per side for medium. Remove from grill and serve hot with the Olive Vinaigrette.

Olive Vinaigrette:

1/2 cup kalamata olives, pitted and chopped fine 1/2 cup green olives, pitted and chopped fine

3 cloves garlic, minced

1 roma tomato, seeded and diced small

2 Tb red wine vinegar

2 Tb extra-virgin olive oil

2 Tb chopped fresh basil

1 tsp chopped fresh rosemary salt and black pepper to taste

Mix all ingredients well in a bowl. Serve at room temperature.

41