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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A sublime dessert which I serve after a nice Asian dinner. Simply add some vanilla ice cream to a dessert dish, top with a few canned lychees, and drizzle with a bit of Frangelico or Amaretto. To make it kid friendly, drizzle with some of the lychee juice instead.

Easy and nutritious, this quiche is packed with protein, calcium, and iron. You can use any type of greens you like: swiss chard, kale, collards, mustard greens, spinach, etc. I like a mix of spinach and kale, two superfoods