Memorial Day grilling recipes

CHICAGO (WLS) -- Memorial Day weekend is the unofficial start of summer - and it wouldn't be summer without grilling out.

When it comes to barbecue ribs, you have a lot of choices. Tony Stallone with Peapod dropped by the ABC 7 studios to show us some of his favorite summer recipes.

Recipe:

Tony's Backyard Barbecue Rub

2 tablespoons paprika (use a smoked if you have one)

2 tablespoons chili powder

2 tablespoons cumin

2 tablespoons brown sugar

1 teaspoon garlic powder

1 teaspoon salt kosher

1 teaspoon black pepper, cracked

Blend all ingredients together. Store in air-tight container. Use on ribs, steaks and pork chops or roasts. Will coat two to three slabs of ribs.

Chi-town Backyard Ribs

2 slabs ribs (Baby back ribs or St. Louis ribs)

1/2 cup Tony's Rub

1/2 cup apple juice

1 red onion, sliced

Take ribs and coat generously with seasoning rub, wringing the rub into the meat. Wrap tightly in plastic wrap and refrigerate up to one hour or overnight. Remove ribs from refrigerator,and set in oven roasting pan. Pour apple juice into the bottom of the pan (not over the ribs). Place slices of red onion on top of ribs. Cover loosely with aluminum foil and bake at 275 degrees for two hours or until tender (test with fork for doneness. Fork should slip out easily).

If you are cooking St. Louis ribs, allow up to three hours. Remove from oven and you can finish cooking on the grill or refrigerate until ready

To grill: Place ribs on a medium-low grill bone side down and cook five to six minutes, turn then brush ribs with your favorite barbecue sauce, cook five minutes, then turn off heat or shut vents if you have a charcoal grill and let the sauce bake on an additional five minutes, then remove and serve.