With summer fast approaching this month’s recipe is one for the barbecue – enjoy!

For the ribs:
1/4 cup cider vinegar
1/4 cup olive oil
1/4 cup Worcestershire sauce
2 to 3 tablespoons hot pepper sauce
1 tablespoon brown sugar
1 to 2 slabs pork back ribs (about 1 to 3 pounds)

Preparation: Whisk together vinegar, oil, Worcestershire sauce, hot pepper sauce, and brown sugar in a small bowl. Put ribs in a re-sealable plastic bag; pour marinade mixture over ribs, turning to coat ribs, and close bag. Marinate in refrigerator 4 hours or overnight, turning occasionally to distribute marinade.

For the dressing:
1/4 cup mayonnaise
1/4 cup sour cream
2 ounces blue cheese, finely crumbled
1 clove garlic, minced
2 tablespoons milk
1/2 teaspoon Worcestershire sauce
1/8 teaspoon freshly ground black pepper
Salt and pepper

Combine all dressing ingredients and refrigerate until ready to serve. Remove ribs from marinade; reserve marinade. In small saucepan, bring reserved marinade to boil; boil for at least 1 minute at a full rolling boil. Place ribs in centre of cooking grate. Grill 30 to 35 minutes or until tender, turning occasionally and brushing with boiled reserved marinade. Season ribs with salt and pepper to taste. Cut ribs into individual portions and serve with dressing.

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This is a family favorite! It’s very tomatoey, and “saucy”, and the “floating chicken” part of the title is a nickname my young daughter gave to it as she was eating it as a chicken sauce! That’s because we like to use the recipe as an oven broiling sauce when it isn’t grilling season…. The recipe makes a lot, probably a few cups worth, so if you do use it to sauce enough chicken for an average-sized family, with the oven-roast method I mention, the chicken may well be floating it it! Serve the extra over rice, it’s special-enough-tasting to enjoy!

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Sounds easy, right?! Well with the prorer preparations, you can take your bacon to a whole new level. You can cook it ahead of time and have an awesome BLT, or you want some really flavorful bacon bits added to your salad, or to those main dishes that have bacon in them

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I grew up with tomato based sauce but after a trip to Florida I discovered ………..MUSTARD SAUCE!!!!!! This is my second version on this nectar of the gods!!!! I love it with pork !!!! THANKS WOODYS — posted by Metal_chef _Jeff

I have been grilling for many years and I guess I was stuck in my own zip code as far as the types of sauces I used . although after a trip to Jacksonville, Florida and a joint named Woodys my taste buds were introduced to the best sauce I ever had with pulled pork……..MUSTARD SAUCE!!!!!!! This is my clone to this nectar of the gods. If you smoke this sauce like I suggest even a pork roast done in the crockpot all day taste like you have spent all day by the pit with this sauce! I hope ya’ll enjoy this new Texas treat.