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Ingredients

• ✓ distilled white vinegar
• onion powder
• lemon juice
• lime juice
• canola oil
• corn syrup
• cilantro
• water
• cumin
• black pepper
• salt
• canola oil
• chipotle pepper in adobo sauce
• celery
• carrot
• red bell pepper
• green pepper
• red onion
• black bean
• corn
• pearl barley
• water

Instructions

1. 1 Bring water and barley to a boil in a saucepan over high heat. Cover, reduce heat to low, and simmer until barley is tender, about 30 minutes. Remove from heat, drain if necessary, and chill barley in the refrigerator.
2. 2 Combine cooled barley, corn, beans, onion, bell peppers, carrot, celery, chipotle pepper, oil, salt, black pepper, and cumin in a large salad bowl.
3. 3 Make vinaigrette: Whisk together water, cilantro, corn syrup, oil, lime juice, lemon juice, vinegar, and onion powder in a medium bowl. Pour vinaigrette over barley mixture and toss to combine. Refrigerate salad until thoroughly chilled.

By Christine

Ingredients

• ✓ distilled white vinegar
• cherry preserves
• black pepper
• chipotle chile powder
• garlic powder
• onion powder
• chili powder
• worcestershire sauce
• water
• water
• white vinegar
• brown sugar
• ketchup
• apple juice
• apple wood chip
• hickory wood chip
• pork back rib
• black pepper
• garlic powder
• onion powder
• chipotle chile powder
• paprika
• salt
• brown sugar

Instructions

1. 1 About one hour before smoking, make the dry rub. Combine all ingredients in small bowl; mix well. Pat ribs dry with paper towels; generously coat both sides of ribs with rub. Set aside at room temperature for 1 hour.
2. 2 Meanwhile, make the glaze. Combine all ingredients except cherry preserves in medium saucepan; bring to a boil over medium-high heat. Reduce heat and simmer 20 minutes until slightly thickened, stirring frequently. Remove from heat; stir in preserves. Set aside to cool.
3. 3 Heat charcoal or gas grill for indirect cooking at 250 to 300 degrees F. Add drained wood chips, if using.
4. 4 Place the ribs, meaty side down, over a drip pan and cook for 2 hours spraying both sides of ribs with apple juice every 20 to 30 minutes. Add about 12 coals to a charcoal grill every 45 minutes or so to maintain the heat.
5. 5 Remove ribs from grill. Double-wrap each rack in heavy-duty aluminum foil. Return wrapped ribs to the grill and cook for 1 1/2 to 2 hours more over indirect heat, until very tender. Add more coals as needed to maintain temperature for a charcoal grill.
6. 6 Remove ribs from grill and unwrap. Place ribs over direct heat on grill and brush with glaze. Cook for about 5 minutes until the glaze is set. Turn ribs and repeat with more glaze.
7. 7 Serve ribs with remaining glaze.

By Smithfield®

Ingredients

• ✓ distilled white vinegar
• ketchup
• honey
• molasses
• white sugar
• hoisin sauce
• oyster sauce
• brown mustard
• worcestershire sauce
• garlic powder
• cayenne pepper
• salt
• black pepper

Instructions

1. 1 In a large bowl, mix together the ketchup, honey, molasses, sugar, hoisin sauce, oyster sauce, brown mustard, Worcestershire sauce, white vinegar, garlic powder, cayenne pepper, salt, and black pepper until the sugar has dissolved and the sauce is thoroughly mixed.

By Mark Linehan