Ingredients:

2 pounds boneless country style ribs

2 quarts cider vinegar

6 tablespoons salt

1 tablespoon cayenne pepper

2 tablespoons red pepper flakes

1 tablespoon old bay seasoning

1/4 cup molasses

1/2 cup firmly packed brown sugar

Directions:

In a medium bowl combine cider vinegar, red pepper, old bay, brown sugar and molasses. Lay your fibs in a large glass dish or place in a large zip lock bag and add sauce. Refrigerate for 4 hours while marinating. Reserve 1/2 of the sauce for cooking.

Place ribs on gril and cook until done baiting continually. Serve extra sauce with ribs.

Serves 6

Ingredients:

4 boneless, skinless chicken breasts

1/2 cup Kosher salt

1/4 cup olive oil

1/2 cup lemon juice

1/2 teaspoon lemon pepper

grated rind of 2 lemons

3 cloves garlic, crushed

1/8 teaspoon red pepper flakes

1/8 teaspoon thyme

1/8 teaspoon garlic powder

Salt and pepper to taste

Directions:

In a 1 gallon Ziploc bag or large plastic container with a cover, dissolve salt in 1 quart water. Brine chicken for 2 hours in refrigerator. When ready to use, rinse chicken well in cold running water; pat dry. Season with salt, pepper, and a sprinkling of garlic powder.

Heat olive oil, garlic and lemon rind just until hot. Remove from heat and add lemon juice, thyme, sage, a pinch of salt and pepper, lemon pepper  and red pepper flakes. Put mixture into a shallow pan, such as what would be used for breading.

Grill chicken over hot coals or on a gas grill, or use an indoor grill pan or broiler. Cook chicken breasts, turning several times, until they are nicely browned. Reserve half of the marinade for basting.

Dip and roll around in the lemon marinade, then return to low heat and continue cooking for another 10 minutes, or until done. Baste chicken with the remaining marinade for 5 minutes