
                         Roanoke Times
                 Copyright (c) 1995, Landmark Communications, Inc.

DATE: WEDNESDAY, July 5, 1995                   TAG: 9507050008
SECTION: EXTRA                    PAGE: 8   EDITION: METRO 
SOURCE: The Associated Press
DATELINE:                                 LENGTH: Short

RIBS & CORN: AN ALL-AMERICAN BARBECUE

Summer & Smoke will run occasionally in the Extra section throughout the cookout season. If you have a great grilling recipe that you'd like to share, write to Summer & Smoke, c/o the Features Department, RTWN, P.O. Box 2491, Roanoke, Va. 24010.

The following recipe is inspired by the flavors of the American Southwest. Cookbook author Melanie Barnard uses a healthy dose of chili powder and ground cumin to make a fiery marinade for ribs and a brushing sauce for corn - perfect for any backyard cookout.

Brushing the marinade onto the corn before grilling adds flavor and protects the kernels from the heat while the corn grills to a toasty sweetness.

Partially grilling the ribs in aluminum foil keeps them moist and tender and also allows much of the fat to cook away. The final finish directly on the grill rack provides a crusty edge to the juicy meat.

You can round out the Southwest flavor of this meal with warmed flour tortillas, refried beans and a coleslaw made with grated jicama and red cabbage. For dessert, serve strawberry shortcake.

For a free copy of ``Year-Round Marinating and Grilling,'' send your name and address, including Zip code, to: Marinating and Grilling Recipes, Box 1100, Grand Rapids, Minn. 55745-1100.

Recipe for:

SOUTHWESTERN BBQ RIBS AND CORN

by CNB