Culinary.net : Online Lifestyle Releases - Bring the Grill Out of Hibernation

Bring the Grill Out of Hibernation
Winter Grilling Ignites Appetites and Prevents Winter Blahs

(Family Features) - For much of the country, the return of winter weather may call for mulch on the perennials and covers on the patio furniture — but it doesn't have to signal hibernation season for the grill. In fact, according to a new survey by the National Pork Board, more than three out of five Americans (61 percent) said they consider themselves "extreme grillers" who are willing to don a few extra layers and brave snow flurries for a grilled meal.

In cooler and warmer climates alike, grillers across the country cited a number of reasons for keeping the flame alive year- round, noting the best aspects of grilling are flavor (62 percent), menu variety (47 percent) and lack of cleanup (35 percent).

"Grilling is an easy way to invigorate your appetite for a mealtime adventure," says chef, cookbook author and Food Network star Bob Blumer, a.k.a. "The Surreal Gourmet." "Vacation is a state of mind. The flavor of grilled food has the power to evoke memories of past travels and warm, distant destinations. Don't be afraid to take a break from hearty winter dishes and reinvigorate your palate with summery flavors."

Pork consistently tops Blumer's shopping list when it comes time for grilling, specifically for the variety of cuts and cooking times, as well as the versatile flavor. Since pork blends nicely with a variety of seasonings, grilling with pork spices up meals and helps to ward off winter blahs.

For a surreal meal, serve ribs with an ethnic twist. Honey-Glazed Asian-Spiced Ribs, recipe courtesy of Bob Blumer, stars baby back ribs rubbed with spices and slow-grilled for an unexpected winter treat.

Honey-Glazed Asian-Spiced Ribs

2 racks baby back pork ribs, membrane attached
1/4 cup Chinese five-spice powder
1 tablespoon salt
1 1/2 teaspoons ground black pepper
1/2 cup guava nectar
1/2 cup hoisin sauce
1/4 cup honey
2 tablespoons grated fresh ginger
4 cloves garlic, minced (about 2 teaspoons)
1/2 teaspoon red pepper flakes

One hour before grilling, place 4 cups wood chips in enough water to cover.

Mix Chinese five-spice, salt and black pepper in small bowl; rub mixture over both sides of ribs. Wrap in plastic wrap; refrigerate up to 3 hours.

Place guava nectar, hoisin sauce, honey, ginger, garlic and red pepper flakes in blender container. Cover and blend until well mixed.

Preheat grill to high. Drain soaked wood chips. Wrap chips in heavy foil with holes poked in top. Place foil packet directly over coals or lava rocks. When chips begin to smoke, reduce heat to 275°F. Place ribs, bone side down, on grill rack. Cover and grill over indirect heat 2 hours or until meat is very tender, generously brushing with hoisin-honey mixture during final 15 minutes of grilling.

Transfer ribs to cutting board. Loosely cover with foil; let rest 10 minutes before serving.

Makes 4 servings

SOURCE: National Pork Board