TANGY PEANUT-SAUCED RIBS
4 lbs meaty pork spareribs or pork loin back ribs
¼ cup hot water
¼ cup peanut butter
2 tbsp lime juice
2 tbsp sliced green onion
½ tsp grated fresh ginger or ¼ tsp ground ginger
¼ tsp ground red pepper
Trim fat from ribs. Cut ribs into 4-6 serving size pieces.
Place ribs bone side down. Cover and grill for 1 to 1 ¾
hours or until tender. Meanwhile, for sauce, in a small
saucepan gradually stir hot water into peanut butter
(mixture will stiffen at first). Stir in lime juice, green onion,
ginger, and red pepper. Cook and stir over low heat until
heated through. Spoon sauce over ribs.
ITEM NO. QUANTITY
DESCRIPTION
ITEM NO. QUANTITY DESCRIPTION
1
1
Kettle Lid
10
1
Lid Handle
2
1
Kettle Base
11
2
Wheels
3
2
Short Legs
12
1
Lid Hook
4
2
Long Legs
13
1
Air Damper
5
1
Ash Can
14
1
Logo Plate (pre-assembled)
6
1
Ash Can Handle
15
1
Cooking Grate
7
1
Ash Can Spacer Ring w/Air Dampers
16
1
Charcoal Grate
8
1
Storage Shelf
17
2
Hub Caps
9
1
Base Handle
18
1
Lighting Grate
2
13
PARTS LIST
RECIPES
BBQ BURGERS
¼ cup catsup
2 tbsp steak sauce
1 tbsp water
1 tsp sugar
1 tsp vinegar
1 clove garlic, minced
1 lb lean ground beef
¼ tsp salt
¼ tsp black pepper
4 hamburger buns, split and toasted
For sauce, in small saucepan combine catsup, steak sauce,
water, sugar, vinegar, garlic, and if desired, hot pepper
sauce. Bring to boiling, and reduce heat. In a medium bowl
combine ground beef, salt, and pepper. Shape meat mixture
into four ¾ inch thick patties.
Grill patties on the rack of an uncovered grill directly over
medium coals for 14-18 minutes or until meat reaches
160° F degrees internally. Turn patties once during cooking
and brush once or twice with sauce during the last five
minutes. Serve burgers on buns.
Optional: few dashes bottled hot pepper sauce, American
cheese slices, lettuce leaves, tomato slices, onion slices,
and pickle slices.
HERB-MUSTARD CHICKEN QUARTERS
2 tbsp creamy Dijon-style mustard blend
1 tbsp snipped fresh parsley
1 tbsp snipped fresh oregano or 1 tsp dried oregano crushed
1 tbsp water
1/8 tsp ground red pepper
3 to 3 ½ lb whole broiler-fryer chicken, cut into quarters
For sauce, in a small bowl combine mustard, parsley, orega-
no, water and red pepper. Cover and chill until ready to use.
Optional to remove skin.
Place chicken bone side down. Cover and grill for 50-60
minutes or until chicken is no longer pink. (170° F degrees
for breast and 180° F degrees for dark meat). Brush the
pieces with sauce occasionally during the last 10 minutes of
grilling.
CAJUN HALIBUT
Relish
1 can (7 oz) Green Giant Niblets whole kernel corn,
drained
1 medium tomato, chopped
2 medium green onions, chopped (2 tbsp)
1 tablespoon cider vinegar
2 tsps honey
¾ tsp dried oregano leaves
¼ tsp ground red pepper (cayenne)
¼ tsp salt
Fish
4 halibut steaks (about 6 oz each)
2 tbsp Worcestershire sauce
½ tsp coarse ground pepper
¼ tsp dried oregano leaves
In small bowl, mix all relish ingredients; set aside. Brush
halibut with Worcestershire sauce; sprinkle with pepper
and oregano. Cover and grill fish over medium heat 10-15
minutes, turning once or twice, until fish flakes easily with
fork. Serve fish with relish.
DO NOT RETURN TO RETAILER
For Assembly Assistance, Missing or Damaged Parts
Call: MASTERBUILT Customer Service at 1-800-489-1581 or
EMAIL us at Customerservice@masterbuilt.com.
STOP!
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