On a recent trip to St. Louis, I stopped at the legendary Pappy's Smokehouse and fell in love with their smoky, tender barbecue ribs. When I returned home, I was craving that same rich flavor but didn’t have hours to spend making them. Instead, I created a quicker version by giving the ribs a head start in the microwave, then finishing them on a stovetop grill to develop a caramelized crust.

A simple homemade barbecue sauce added the perfect finishing touch, delivering all the satisfaction of slow-cooked ribs in a fraction of the time.

HELPFUL HINTS:

Look for a dry barbecue rub in the spice section of the market.

Any prepared potato salad can be used.

An easy way to turn over the ribs is with a pair of tongs or use 2 large spoons.

A skillet can be used instead of a stove top grill.

COUNTDOWN:

Mix barbecue sauce together.

Prepare ribs and microwave them.

While ribs are in microwave, mix potato salad with relish.

SHOPPING LIST:

To buy: 1 rack baby back ribs (1 1/2-pounds), 1 bottle ketchup, 1 container brown sugar, 1 bottle smoked paprika, 1 small bottle Worcestershire sauce, 1 bottle barbecue dry rub, 1 can vegetable oil spray, 1 small container bought red skin potato salad, 1 jar sweet pickle relish.

No Fuss Barbecue Ribs

Recipe by Linda Gassenheimer

3/4 cup ketchup

1 tablespoon Worcestershire sauce

2 teaspoons smoked paprika

1 1/2-tablespoons brown sugar

1 rack baby back ribs (about 1 1/2-pounds)

3 teaspoons barbecue dry rub

1/4 cup water

Vegetable oil spray

In a small bowl mix ketchup, Worcestershire sauce, smoked paprika and brown sugar together to form a smooth sauce. Set aside. Season both sides of the baby back rack with dry rub. Cut between each bone to separate the rack into individual ribs. Place them in a microwave-safe dish in one layer. Add the water and cover the dish with a plate or plastic wrap. Microwave on high 3 minutes. A meat thermometer should read 145 degrees inserted into the meatiest part near the bones. Heat stove top grill or skillet over high heat. Spray grill pan or skillet with vegetable oil spray. Place the ribs on a heated grill for 3 minutes. Turn them over and grill another minute. They should have a nice crust. Divide between two dinner plates and spoon some sauce on top. Serve extra sauce on the side

Yield 2 servings.

Per serving: 393 calories (33 percent from fat), 14.5 g fat (5.1 g saturated, 6.2 g monounsaturated), 94 mg cholesterol, 31.3 g protein, 39.0 g carbohydrates, 1.1 g fiber, 613 mg sodium.

Doctored Deli Potato Salad

Recipe by Linda Gassenheimer

1 cup bought red potato salad

3 tablespoons sweet pickle relish

Mix potato salad and relish together. Divide in half and serve with the ribs.

Yield 2 servings.

Per serving: 250 calories (63 percent from fat), 17.4 g fat (2.7 g saturated, 3.3 g monounsaturated), 13 mg cholesterol, 1.4 g protein, 21.9 g carbohydrates, 1.6 g fiber, 463 mg sodium.

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